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Fresh, flavorful, and fabulous – these Blackened Shrimp Tacos with slaw are quick and easy to prepare. Featuring cajun-spiced shrimp in warm corn tortillas with a spicy cabbage-corn slaw and creamy remoulade sauce, this is a shrimp taco with slaw recipe the entire family will love!

“I’ve made this twice it’s so good! I used 1.5 [pounds] of shrimp and it was plenty seasoning for all of it. My mom says these are her favorite tacos! Another great recipe.”

– VARUN
Overhead photo of shrimp tacos with slaw and lemon wedges on a white serving board.

Update: This post was originally published in September 2017. I made updates to include more information about Blackened Shrimp Tacos with Cabbage Slaw.

If you’re a fan of fusion foods, you’re gonna flip for this totally untraditional (but absolutely delicious) blend of Cajun and Mexican cuisines. Basically, if a Cajun shrimp and a Mexican street taco had a love child, they would have birthed THIS divine creation.

Table of Contents

About these shrimp tacos with slaw 

These terrifically tasty blackened cajun shrimp tacos are just begging to be devoured.

Imagine this: succulent, plump shrimp are generously coated in spicy, smoky Cajun seasonings before being topped with fresh, crisp cabbage slaw studded with juicy pops of sweet corn and mildly spicy jalapenos, drizzled with a fragrant, creamy-yet-textured remoulade sauce, and piled high in a charred, blistered corn tortilla.

Looking for more creole recipes? Check out these favorites next: Cajun Sauce Wings, Cajun Chicken with Rice, and Cajun Dirty Rice Recipe.

Why you’ll love this recipe!

Aside from being delectable enough to write home about, this recipe for blackened shrimp tacos is also:

  • Quick & Easy – Dinner will be ready in just 25 minutes, or about the time it takes you to watch a rerun of your favorite sitcom.
  • Made With Only 10 Simple Ingredients – A short ingredient list means less chance of you forgetting something at the store. 🤓
  • Budget-Friendly – Despite grocery prices going absolutely ban-onkers* this last year, frozen shrimp is still one of the most cost-effective proteins around. Cabbage, corn, and a few other pantry staples are all you need, meaning you can bust out a satisfying taco dinner for well under $2 per serving. Bonus points if you make your own flour tortillas. *In keeping with our fusion theme, that’s a mashup of “bananas” and “bonkers” 😉
Overhead photo of all the ingredients for cabbage slaw for shrimp tacos in a mixing bowl.

Ingredients for shrimp taco with slaw

As promised, you only need a few simple ingredients to make these cajun tacos with easy shrimp taco slaw. Here’s what to grab:

For the blackened shrimp

  • Jumbo Shrimp – I used 16/20 shrimp (meaning they have 16-20 pieces per pound), but you’re welcome to use 21/25 or 26/30 depending on what is most cost-effective. Just remember the higher the numbers go, the smaller your shrimp will be, and the smaller they are, the faster they cook. (Chef’s notes: Learn about how to defrost frozen shrimp and how to clean shrimps.)
  • Cajun Seasoning (or Creole Seasoning) – I generally make my own spice blends because they’re so easy to customize and you can control how much salt gets added. Feel free to use a store-bought spice mix like Tony Chachere’s or Slap Yo Mama instead.

The cabbage slaw

  • Cabbage – You’re welcome to use red or green cabbage depending on whatever you have on hand. You can also save some time on prep by buying bagged coleslaw mix near the other bagged salad mixes.
    • Substitution: Feel free to use shredded or chopped lettuce (e.g. iceberg or romaine) for a lighter flavor, or swap in shredded brussels sprouts instead.
  • Corn – When peak summer hits, there’s nothing quite so tasty (or inexpensive!) as corn on the cob. If you’re making these tasty little shrimp tacos with slaw and crema in the off-season, I suggest swapping in frozen corn and cooking it in a skillet.
  • Flat Leaf Parsley – For some bright, lemony herbaceousness. 
    • Substitutions: You can also use curly parsley or cilantro instead.
  • Green Onion – Make sure to use both the whites and greens for maximum flavor and color on the plate.
  • Jalapenos – For a touch of heat in the slaw. Remember that most of the capsaicin (the compound that makes chiles taste spicy) lives in the white membranes and seeds inside the peppers, so carefully remove them before adding them to your slaw.
    • Substitution: For a spicier option, consider using serrano peppers instead.
  • Ground Cumin – For warmth. If you only have whole cumin seeds on hand, you can easily grind them in a mortar and pestle or a spice grinder until they’re fine and powdery.
  • Granulated Sugar – Adding a touch of sugar helps to balance out the heat of the jalapeños. Feel free to omit it if you prefer.
    • Substitution: You are welcome to use agave nectar or honey instead.

For the tacos

  • Remoulade Sauce – This delectable Cajun secret sauce is the ticket to seriously flavorful cajun blackened shrimp tacos. #Trust.
  • Tortillas – I prefer using corn tortillas for street tacos, but you’re welcome to use flour if you prefer.
    • Substitutions: You can also use a burrito-sized tortilla to make a cajun shrimp wrap, or swap in a bed of crunchy lettuce, steamed rice, or black beans to make a burrito bowl. 
  • Pantry Staples – You’ll also need olive oil, salt, and pepper, but I’m gonna go ahead and bet that you already have those on hand, right? Right.

Recipe variations

As much as I love these healthy shrimp tacos with slaw just as they are written, there’s always room for you to put your own spin on pretty much any recipe you encounter. Here are a few variations worth considering:

  • Low Carb – Omit the tortillas and double the slaw!
  • Extra Spicy – Use serrano peppers instead of jalapeños (and leave the membranes and seeds intact), swap the slaw for this jalapeno coleslaw recipe, and add a few extra dashes of hot sauce to your remoulade sauce to add a touch of fire.
  • Cajun Fish Tacos – Swap in your favorite flaky fish (e.g. tilapia, mahi mahi, or salmon) in place of the shrimp for a different take.
  • Salsas – Play around with the flavors in easy shrimp taco recipes by using different sauces and salsas! Omit the cajun sauce and use mango salsa for tropical vibes, or avocado crema for more richness.
  • Slaws – You can experiment with taco slaws here too! Try this Mexican slaw recipe for a different twist.
Photo of raw shrimp with blackening seasoning in a mixing bowl.

How to make a shrimp taco with cabbage slaw

This recipe for blackened spicy shrimp tacos with cabbage slaw has a few components; however, each is super easy to execute. Here’s what you’ll do: 

  1. Marinate shrimp: Place the shrimp in a medium bowl and sprinkle with blackened cajun seasoning, oil, and black pepper. Toss the shrimp in the spices to coat. Cover the bowl and place the shrimp in the fridge to marinate. 
  2. Meanwhile, make slaw: In a large bowl, combine the cabbage, corn, jalapenos, fresh herbs and spices. Toss to combine. Then, drizzle remoulade sauce over the slaw and toss to coat. Cover the bowl and place in the refrigerator until ready to use.
  3. Cook shrimp: Place a large skillet over medium heat. Remove the shrimp from the marinade and add to the hot skillet in a single layer. Cook the shrimp, stirring occasionally, until just cooked through, about 5-8 minutes.
  4. Assemble shrimp tacos with slaw: Divide the slaw and blackened shrimp among warm corn or flour tortillas. Drizzle with more remoulade and garnish with your favorite taco toppings, such as avocado or diced tomatoes. Enjoy!

Chef expert tips for perfect results every time!

This blackened shrimp taco recipe is super simple, but there are a few notes you should keep in mind:

  1. Shrimp cooks QUICKLY. Make sure to only cook them until they are opaque and pink, then remove them from the heat. Once they start curling into tiny “O’s,” that’s a sign that you’ve overcooked them and they will be rubbery. 
  2. If you prefer a super silky and creamy sauce versus more textured creamy remoulade sauce, you can add the ingredients to a food processor and pulse to combine instead of mixing them by hand.
  3. The amount of jalapeños you use depends on personal preference. If you are a “less spicy than mild” salsa sort, I recommend you use 1 jalapeno and remove all the seeds and ribs before dicing. If you like things a *little* spicy, use 1 jalapeno and remove some of the seeds and ribs. If you can handle a medium amount of heat, use 2 jalapenos and remove the seeds and ribs from one of them. If you like things hot, use both jalapenos and leave all the seeds and ribs. And, for the love of all that you hold dear, make sure you really wash your hands after handling the peppers before touching your face or using the restroom. 😬
  4. Buy deveined and peeled shrimp to cut down on prep work. 
  5. Use your bundt or tube pan to strip the kernels off an ear of corn. Place the cob in the center tube, then slice the kernels off. The surrounding pan will catch 99.9% of the kernels!
Close-up photo of a shrimp taco with slaw.

Serving shrimp tacos with slaw 

My family will happily scarf down these blackened shrimp tacos with cabbage slaw all by themselves, but you’re welcome to add any of the following for extra color and flavor:

In terms of shrimp taco side dishes, consider other Cajun, Mexican, or Tex Mex favorites like charro beans, Mexican cauliflower rice, avocado corn salad, or anything else you can think of. 

Storing leftovers

  • Any leftover cajun shrimp will keep in an airtight container in the fridge for 2-3 days. To reheat, gently warm them in a pan over low-medium heat or in the oven/toaster oven at about 200F until they are warmed through.
  • Leftover corn and cabbage slaw will keep for up to 5 days in a covered container in the refrigerator.
  • I don’t suggest storing assembled tacos in the refrigerator as they have a tendency to become a little mushy. 
45-degree angle photo of a blacked shrimp taco with slaw.

Alright, ma cheres. I hope you find this recipe for shrimp tacos with slaw as shrimp-ly irresistible as we do! Until next time, know that I’m rooting for you while you krill it in the kitchen. 

Cheyanne

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More taco recipes!

Overhead photo of three shrimp tacos with slaw.

Blackened Shrimp Tacos with Slaw

5 from 9 votes
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8 servings
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Fresh, flavorful, and fabulous – these Blackened Shrimp Tacos with slaw are quick and easy to prepare, requiring with 9 INGREDIENTS + 25 MINUTES. Featuring cajun-spiced shrimp in warm corn tortillas with a spicy cabbage-corn slaw and creamy remoulade sauce, this is a shrimp taco with slaw recipe the entire family will love!

Equipment

  • 1 Medium Mixing Bowl (for marinating shrimp)
  • 1 Large Mixing Bowl (for slaw)
  • 1 large skillet (for cooking shrimp)

Ingredients 

Blackened Shrimp:

  • 1 ½ lb Jumbo Shrimp (16-20 count) – peel and devein
  • 1 ½ tbsp Cajun Seasoning (or Creole Seasoning)
  • 2 tbsp Olive Oil
  • Fresh Ground Black Pepper and Sea Salt

Corn Slaw:

  • 3 Cups Cabbage – shredded or chopped
  • 1 Ears Corn – cooked and cut off the cob (can substitute 1 cup of cooked corn)
  • ¼ Cup Flat Leaf Parsley – roughly chopped
  • ¼ Cup Green Onion – sliced
  • 1-2 small Jalapenos – seeded, ribbed and diced (SEE NOTES)
  • 1 tsp Ground Cumin
  • 1 TBS Granulated Sugar – OPTIONAL (SEE NOTES)
  • Optional for Serving: Remoulade Sauce – to taste, (homemade or store-bought)(substitute: sour cream)
  • Optional for Serving: Warm Tortillas
  • Optional for Toppings: Sliced Jalapeños, Diced Tomatoes, Diced Avocado or Guacamole, Lemon or Lime Wedges

Instructions

  • Season the Shrimp: In a medium bowl, combine the shrimp with the cajun seasoning, oil and a few generous cracks of fresh black pepper. Toss to coat the shrimp in the marinade. Transfer the shrimp to the refrigerator while you prepare the slaw and sauce. Alternatively, cover and refrigerate up to overnight.
  • Make the slaw: In a large bowl, combine the cabbage, corn, parsley, green onion, jalapeno, cumin, ½ teaspoon sea salt, and sugar if using. Toss to combine. Then, pour in ½ cup of the remoulade and toss to completely coat. Transfer the cabbage slaw to the refrigerator to chill while you cook the shrimp.
  • Cook the Shrimp: Heat a large skillet over medium high heat. Add the shrimp in a single layer and sauté, stirring occasionally, about 5-8 minutes, or until the shrimp are cooked through.
  • Assemble the tacos: Divide the corn slaw and Cajun shrimp among tortillas. Drizzle with remaining remoulade and garnish with desired toppings. Enjoy!

Notes

  • Shrimp: I used jumbo (16/20) shrimp in the recipe below, but you can use any size shrimp you would like. Just be sure to adjust the cooking time accordingly.
  • Jalapeños: The recipe below calls for 1-2 jalapeno peppers in the slaw. The amount you use depends on personal preference. If you aren’t a fan of any spice period, I recommend you use 1 jalapeno and remove all the seeds and ribs before dicing. If you like things barely spicy, use 1 jalapeno and remove some of the seeds and ribs. If you can handle a little bit of heat, use 2 jalapenos and remove the seeds and ribs from one of them. If you like things hot, use both jalapenos and leave all the seeds and ribs.
  • Sugar: The sugar in the slaw is completely optional and you can substitute agave if you would like. I, personally, find a little sugar balances out the heat of the jalapenos.
Nutritional information is an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
 

Nutrition

Calories: 111kcal    Carbohydrates: 5g    Protein: 12g    Fat: 5g    Saturated Fat: 1g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 3g    Trans Fat: 0.01g    Cholesterol: 107mg    Sodium: 489mg    Potassium: 199mg    Fiber: 1g    Sugar: 3g    Vitamin A: 1037IU    Vitamin C: 15mg    Calcium: 67mg    Iron: 1mg
Course: entree
Cuisine: American, Cajun

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