Enjoy these 25-minute Blackened Shrimp Tacos with Caesar Dressing as a quick and light weekday meal for summer.
Lightly spiced, perfectly juicy and smoky, the shrimp and crisp Romaine lettuce with Caesar dressing are the perfect combination, tucked into a warm tortilla.
For more delicious shrimp-based recipes, try my Shrimp Hand Rolls, these Crispy Shrimp Egg Rolls and my Old Bay Shrimp Salad.
WHY YOU’LL LOVE THIS RECIPE
This is the best Blackened Shrimp Taco recipe I’ve ever made, thanks to the slightly smoky flavors paired with the creamy Caesar-dressed salad. It’s super easy to make and prep, and screams of summertime!
I also love that these feel like something I’d get in a restaurant, and yet they are so easy to make.
WHAT DO BLACKENED SHRIMP TACOS TASTE LIKE?
This Blackened Shrimp Taco recipe is filled with umami goodness and layers of flavor.
It tastes slightly garlicky, herby, and a bit spicy. The salty anchovies balance the sharp lemon flavors in the dressing, and the combination of salad, shrimp, and tortilla is delicious. You’re going to love it!
ARE THEY SPICY?
The only “spicy” part of a Blackened Shrimp Tacos is the cayenne. The paprika is more smoky than spicy. You can dial the heat up or down by adding more or less cayenne. You can also skip it altogether.
INGREDIENTS IN THESE TACOS
Not everyone loves anchovies, which I get, but I really recommend using them in the Caesar dressing part of this recipe. They give these Blackened Shrimp Tacos a delicious umami-richness that I LOVE. Same goes for the Worcestershire sauce – it’s so good in this dressing.
The paprika and cayenne in this recipe for Blackened Shrimp Tacos are what give the shrimp their pop of heat.
You’ll see I’ve used Romaine lettuce – I just love its texture, but you can use any lettuce you like. I suggest something crisp and crunchy.
Another note is that corn tortillas are naturally gluten free! I love toasting them to bring out their natural sweetness and make them flexible to work with.
WHAT TYPE OF SHRIMP IS BEST?
Large shrimp (16/20 count per pound) are great for blackened shrimp tacos. You can use any shrimp you like, but I find wild-caught shrimp have a sweet, clean flavor.
Fresh or frozen, both work well. If you want to use frozen shrimp, thaw them overnight in the refrigerator and pat them dry before seasoning. Tail-off shrimp are the most convenient for this simple Blackened Shrimp Tacos recipe.
HOW TO CLEAN AND DEVEIN SHRIMP
If you purchase whole shrimp, you can prepare them yourself ahead of making your Blackened Shrimp Tacos.
Start by peeling the shrimp. You can do this by removing the legs from the body – I hold onto the back of the shrimp and then peel the legs off. Next, hold onto the shell near the head and peel it away towards the tail. You can also leave the tail on if you prefer.
Lastly, to clean the shrimp, you’ll need to remove the vein that runs down the back of the shrimp. Make a long, shallow cut along the back and use something like a toothpick to remove it.
HOW TO MAKE THIS RECIPE
Here is how I make my Blackened Shrimp Tacos:
Make the Caesar dressing
Add the following to a bowl: Mayonnaise, minced anchovies, lemon juice, mustard, Worcestershire sauce, garlic, salt, and pepper. Whisk everything together until the dressing is smooth and has a creamy texture.
Prepare the shrimp
Add the (dried) shrimp to a bowl. Add the olive oil, cayenne, paprika, garlic powder, salt, and pepper. Toss the shrimp through the oil and spices to coat them evenly.
Cook the shrimp
Cook the shrimp in small batches in a skillet over medium high heat. Cook them for 2 or 3 minutes on each side. Once cooked, remove and set aside.
Warm the tortillas
Heat the tortillas and set aside.
Dress the lettuce
Toss the lettuce with a few teaspoons of the Caesar dressing so that they coat evenly.
Assemble the tacos
Lay the tortilla out and add in some dressed lettuce, a few shrimp and some extra dressing.
Layer each tortilla with dressed romaine, several shrimp, and an extra drizzle of Caesar dressing. Serve with lemon wedges!
HOW TO TOAST TORTILLAS
To heat the corn tortillas, add each tortilla to a dry, hot skillet and toast each side.
You can also heat them in a microwave in a little stack.
SUBSTITUTIONS AND VARIATIONS
Try these swaps and variations if you want to adjust this blackened shrimp taco recipe:
- Shrimp: Use grilled chicken, blackened tofu, or roasted chickpeas instead.
- Anchovies: You can use anchovy paste or omit it if you prefer. The Caesar dressing will taste different without the anchovy.
- Tortillas: You can choose between corn and flour tortillas. You can also make it with a lettuce wrap for a low-carb version of these Blackened Shrimp Tacos.
STORAGE AND MAKE AHEAD
To prepare ahead, make the Caesar dressing and store it in the fridge for up to 5 days before using it.
If you have leftover shrimp from your Blackened Shrimp Tacos, store them in a sealed container for up to 2 days. I usually reheat mine in a skillet until they are warmed through.
SERVING AND PAIRING
I love serving my Blackened Shrimp Tacos recipe with rice. Just a simple lime and cilantro rice will do! These shrimp tacos also go well with a side of my Air Fryer Elote and a fresh avocado salad.
For drinks, try a citrusy mocktail, sparkling water with lime, or a light white wine like Sauvignon Blanc.
TIPS AND PROBLEM-SOLVING
These are a few tips I’ve learned for making the best Blackened Shrimp Tacos recipe:
- Prevent your shrimp from sticking to the pan. You will need to use a shimmering hot skillet that is well oiled so they won’t stick.
- Thin out the dressing: If it’s a bit thick, you can add some water, a teaspoon at a time, until it’s the right consistency.
- Keep an eye on your shrimp. They can overcook in seconds. Remember, they only need a few minutes per side. Overcooked shrimp can become rubbery.
- Are your tortillas tearing? You need to warm the tortillas to keep them pliable.
- Balance the flavors: Add some fresh lemon or lime juice or a little extra salt.
FREQUENTLY ASKED QUESTIONS
It can be! Use gluten free tortillas and make sure your Worcestershire sauce is certified gluten-free, as some brands contain wheat.
You can, but for the best flavor and texture, I suggest using raw shrimp and cooking them from scratch according to my recipe.
The spice level depends on how much cayenne pepper you use. When I make a milder version of these blackened shrimp tacos, I reduce or just skip the cayenne and stick with paprika and other seasonings.
Yes, and it’s a delicious salad option. Swap the tortillas for some dressed romaine topped with blackened shrimp and extra dressing.
OTHER SUMMER SHRIMP RECIPES TO TRY
Crispy Rice Topped With Chili Oil Shrimp
Blackened Shrimp Tacos with Caesar Dressing
Ingredients
For the Dairy-Free Caesar Dressing
- 1/2 cup mayonnaise
- 1-2 anchovy fillets finely minced or mashed into a paste
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic finely minced or grated
- 1/4 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
For the Blackened Shrimp
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoons paprika
- 1 teaspoon cayenne pepper adjust according to spice preference
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried oregano
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Tacos
- 8 small tortillas corn or flour
- 2 cups chopped romaine lettuce
- Lemon wedges for serving
Instructions
- In a small bowl, whisk together the mayonnaise, minced anchovies, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, and pepper.
- Mix until the dressing is smooth and creamy.
- Taste and adjust seasoning as needed. Set aside or refrigerate until ready to use.
- In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, cayenne pepper (if using), salt, and black pepper until evenly coated.
- Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside.
- Warm the tortillas in a dry skillet or microwave until pliable.
- In a mixing bowl, combine chopped romaine lettuce with a few tablespoons of Caesar dressing and toss to combine.
- Layer each tortilla with chopped romaine lettuce, a few shrimp, and a drizzle of the Caesar dressing on top.
- Garnish with lemon wedges and serve immediately.
