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Blackened Shrimp Tacos & Creamy Garlic-Lemon Sauce

By 58 Comments

Today happens to be one of those days that you can celebrate #TacoTuesday and Fat Tuesday on the same day! Are you ready? I gave these Blackened Shrimp Tacos & Creamy Garlic-Lemon Sauce a little bit of Big Easy inspiration for fun and fabulous flavor!

No excuses needed to enjoy Blackened Shrimp Tacos & Creamy Garlic-Lemon Sauce!

I never need an excuse to enjoy tacos, but it’s fun to have one anyway. Since today is Fat Tuesday (and #TacoTuesday), I thought these flavorful tacos (did I mention they’re super easy to make?) would be a fun way to get the party started.

Now is the time for Blackened Shrimp Tacos & Creamy Garlic-Lemon Sauce!

Ready to celebrate...anything? These Blackened Shrimp Tacos & Creamy Garlic-Lemon Sauce will do the trick!

Blackened Shrimp Tacos & Creamy Garlic-Lemon Sauce is big on flavor and can be on the table in under 20 minutes. I used ingredients you’ll find in Cajon and Creole cooking to keep them perfect for the day.

The shrimp are coated in a flavorful (and slightly spiced) blend before cooking in a cast iron skillet. I used diced bell peppers, celery (including the leaves at the top of the stalks, but you can use salad greens if you’d like), and green onion for the filling, and for a cooling dressing to drizzle over the top, I made a sauce that is a bit like a remoulade but without the spice (you’ll get a bit of that in the shrimp).

Enjoy the great flavors in these easy-to-make Blackened Shrimp Tacos & Creamy Garlic-Lemon Sauce

Whether you make these on a (Fat) Tuesday, on a Thursday, or on a Friday, you’ll enjoy them. You can have them ready in just about no time flat, and of course you can personalize them to your tastes. Fill them up with shredded crunchy cabbage, and sprinkle them with cilantro and a bit of cheese if you’d like.

Who needs an excuse to enjoy tacos? Not me! Especially when it comes to Blackened Shrimp Tacos & Creamy Garlic-Lemon Sauce. Let the good times roll, and enjoy your Tuesday!

Any day is a great day to enjoy Blackened Shrimp Tacos & Creamy Garlic-Lemon Sauce!

Need more ideas for your taco fix? Try my Grilled Corn, Peppers & Black Bean Tacos with Creamy Poblano Sauce or Pork Carnitas Tacos.  

Serves 4

Blackened Shrimp Tacos & Creamy Garlic-Lemon Sauce
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Ingredients

    For the sauce3 cloves garlic
  • 3 heaping tablespoons mayonnaise
  • 2 heaping tablespoons plain Greek yogurt
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 3 dashes Worcestershire sauce
  • 1 tablespoon milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
    • For the seasoning and tacos2 teaspoons chipotle chili powder
  • 2 teaspoons paprika
  • 2 teaspoons dried minced garlic
  • 2 teaspoons dried thyme
  • 2 teaspoons dried mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried cumin powder
  • 25 large, precooked frozen shrimp, thawed and tails removed
  • 3 tablespoons butter, divided
  • 4-5 small soft corn tortillas
  • 2 large celery stalks, diced small
  • Leaves from the tops of the celery stalks (you may need more than just two stalks for enough greens)
  • 1 yellow bell pepper, seeds and membrane removed, diced small
  • 1 red bell pepper, seeds and membrane removed, diced small
  • 2 green onions, ends trimmed, chopped
  • Optional: salad greens for the filling

Instructions

    For the sauceMix all the ingredients in a food processor and blend until combined and smooth. Taste and adjust seasoning as needed.
  1. Refrigerate until ready to use.
    2. For the seasoning and tacosMix the first nine ingredients together in a small, shallow bowl and set aside.
  2. Pat the shrimp dry with paper towels. One at a time, coat each shrimp in the seasoning mixture. Pat it on lightly with your fingers to help it stick. Transfer to a plate.
  3. Melt two tablespoons of butter in a cast iron skillet on high heat. When melted, reduce the heat to medium-high. You will likely need to work in two batches.
  4. Add the first batch and cook for about 90 seconds on each side.
  5. Remove from the skillet and place on a clean plate.
  6. Add the remaining butter and continue with the remaining shrimp.
  7. Assemble the tacos with the celery leaves (or salad greens), bell peppers, celery, onions, and shrimp.
  8. Drizzle the sauce over the tops of the tacos.

Notes

If you don't have enough leaves from the celery stalks, or you prefer to use something different to include in the tacos, you can use salad greens or shredded cabbage. Personalize the taco fillings to suit your tastes!

7.8.1.2
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https://www.azgrabaplate.com/blackened-shrimp-tacos-with-creamy-garlic-lemon-sauce/

Nutrition

Calories: 317 cal
Carbohydrates: 26 g
Fat: 19 g
Sodium: 1076 g
Cholesterol: 101 g
Protein: 12 g
Fiber: 5 g

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Comments

    • Patricia says

      Thank you, Katie! I hope you and your family like them! My lemons are straight from my backyard tree! I'm so lucky!
      Reply

  12. Shreyashi says

    Hey Patricia, Shrimp Tacos are always so good. And your pictures, make one drool. By the way, I see you have asked for "dried cumin", is that whole dried raw/ roasted cumin or dried cumin powder? Great post. Pinning it for use. Cheers!
    Reply

    • Patricia says

      Thanks so much, Shreyashi! I used dried cumin powder in this recipe - thanks for bringing to my attention -- I'll make an edit :)
      Reply

  14. Erin says

    Patricia, I was thinking the same thing!! Taco Tuesday + Fat Tuesday = awesome. Sadly, I had way too many leftovers to justify cooking anything new so I am thinking about pushing off Taco Tuesday to Wednesday this week ... maybe we will be making these. They look amazing and I know my kids would LOVE them!
    Reply

  16. Marisa Franca @ All Our Way says

    Hello!! I thought I'd stop by and say thank you for introducing yourself. See, I would have never known you were Italian unless I suppose you have it in your "About" page. My kids when they were home loved tacos and I made them often. It's a great weeknight meal but can be great on a weekend too. I'm looking forward to getting you know you. Give your mamma "un abbraccio" from another Italian.
    Reply

  28. Platter Talk says

    Nice job with this taco creation, Patricia! I can't say which element of that I love the most; you have so many great tasting tings going on with these! I wish I had been there to try one!
    Reply

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