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!
Featured comment: 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
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.
About this recipe for 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.
Why you’ll love these tacos!
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 tortillas. *In keeping with our fusion theme, that’s a mashup of “bananas” and “bonkers” 😉
More taco recipes!
If your family loves taco Tuesday as much we we do, try these delicious recipes for tacos next:
- Baja Chicken Tacos
- Easy Black Bean Tacos
- Buffalo Chicken Tacos
- Low-Carb Fish Taco Bowls
- Honey Mustard Chicken Tacos
Shrimp taco with slaw ingredients
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.
- 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.
- Substitution: Red onions, pickled red onions, or shallots will also work in a pinch.
- 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.
Shrimp taco 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) 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 or this fan-favorite spiced coleslaw.
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:
- 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.
- 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.
- 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.
- 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!
Expert Tips for the best blackened shrimp tacos
This blackened shrimp taco recipe is super simple, but there are a few notes you should keep in mind:
- 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.
- 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.
- 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. 😬
- Buy deveined and peeled shrimp to cut down on prep work.
- 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!
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:
- Sliced Jalapeños
- Diced Tomatoes
- Sliced Red Onions
- Cotija Cheese
- Diced Avocado or Guacamole
- Lemon or Lime Wedges
- Pico de Gallo
- Remoulade Sauce, Sour Cream, Greek Yogurt, or your favorite Shrimp Taco Sauce
In terms of shrimp taco side dishes, consider other Cajun, Mexican, or Tex Mex favorites like charro beans, Mexican cauliflower rice, avocado corn salad, elote, or anything else you can think of.
Storing leftover cajun shrimp tacos
- 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.
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.
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
More cajun recipes!
More taco recipes!
- Carnitas for Tacos
- Mexican Taco Hummus Recipe
- Low Carb Fish Taco Bowls
- Baja Chicken Tacos
- Easy Black Bean Tacos
- Baked Chicken Buffalo Tacos
- Thai Chicken Tacos in the Slow Cooker
- Honey Mustard Chicken Tacos in Slow Cooker
Recipe for shrimp taco with cabbage slaw 👇
Blackened Shrimp Tacos with Slaw
- 1 Medium Mixing Bowl (for marinating shrimp)
- 1 Large Mixing Bowl (for slaw)
- 1 large skillet (for cooking 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
- 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
- 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!
- 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.
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Varun Sharma says
I’ve made this twice it’s so good! I used 1.5 lbs of shrimp and it was plenty seasoning for all of it. My mom says these are her favorite tacos! Another great recipe.
I’m so thrilled to hear both you and your Mom love these shrimp tacos!! And, I’m so honored that these are your Mother’s favorite – you have made my day! Thank you for coming back and letting me know how everything went over! Cheers!!
So yummy Cheyanne! We don’t often use cajun spices here in Australia, but after trying these prawns my families will be seeing a lot more of this spice! Can’t wait to try your cajun spicy honey shrimp (or as we say prawns).
Traci | Vanilla And Bean says
Hooray for your new learning and working on videos for NSN! I’m taking a loooong time to learn.. don’t know if I’ll ever get there. But in the mean time, I look forward to yours! Love everything cajun, especially tacos! HELLO! Agreed on making your own spice… looove it! We need to have a taco party Chey! Delicious work my dear!
I’m thinking Taco Thursday needs to happen here. And that slaw!
heather (delicious not gorgeous) says
all that juicy shrimp with summer corn (i’m not ready for summer to end, ever) sounds so good, and the remoulade is giving me po’boy vibes (: and excited to see your vids!!! i know they’re a crazy amount of work, so already impressed that you hustled instead of potato-ing like i did (;
Katherine | Love In My Oven says
I can’t wait for these said videos!! Kudos to you. Videos are something that are this huge intimidating mystery to me – I really admire you!! And I admire these tacos. SO many good flavours going on here! Wooooeeee can’t wait to try them!!
Keri | Fashionable Foods says
First off, I love your new blog design, Cheyanne! Second, it’s funny you mention videos because I’m just starting to dabble in video-making. When I say dabble, I mean research and trying to figure out what the heck I’m doing. Third, I LOVE TACOS. Like, I have a serious taco obsession. I don’t discriminate against any taco, so I’m totally on board with this one! I looooooove shrimp… and cajun anything. Gotta try these ASAP!
Looking delicious! Totaly agree about making your own seasonings. Go taco!
These tacos look seriously divine, Chey!!! Can’t wait to see your videos too!! WHEE! You’re so right about the time consuming part – lordy.
Geraldine | Green Valley Kitchen says
Recipe videos! I’m looking forward to seeing what you come up with, Cheyanne. I have yet to even think about recipe videos – first I need to try and post at least once a week. Great pictures of these tacos – love the spicy corn slaw!
Isadora Guidoni says
This post made my mouth water!! LOL! This looks so delicious that I’m gonna have to try it for myself =)
Stacey @ The Sugar Coated Cotted says
Divine indeed! These tacos are so flavor wonderful and those plump and juicy shrimp are calling my name. I find it hard to relax as well, my mind never shuts down which means I have to act on it right away, lol. Cant wait to see the videos!! Take care.
[email protected] says
These tacos look like the perfect representation of the end of summer! All that fabulous spicy flavor! Can’t wait to see your videos, my friend! 🙂
Jennifer @ Seasons and Suppers says
Tacos are one of my favourite meals and these are perfect for this time of year. Loving the spicy shrimp with the spicy corn! Yum 🙂
Ben | Havocinthekitchen says
Welcome back Chey. I definitely look forward to your video recipes (That’s a totally new level to me. Perhaps, I can do the same one day. Like in 10-15 years). I do love this weird period between the late summer and early autumn; however, I’m not sure how to celebrate it. Probably, you ‘re right – these tacos would be a good choice. Also, I just realized I have had corn only once or twice this summer. I better hurry up until I get caught by the food police 😉
These tacos look so delicious! Love shrimp tacos! Can’t wait to see the videos you’ve been making!
First of all, thee tacos look amazing!! That shrimp looks crazy delicious! Second of all, I can’t wait to see your videos!! I’ve done a few and they are def time-consuming. Glad you are back in action!!
Love the idea of recipe videos. So funny… yeah, those normal people must be people who don’t own blogs!! HA! This summer I moved, and so life has been spotty and cooking sparse, but I am in my new house and now I am looking forward to getting back to normality and trying these rad recipes.
Yes Yes Yes to Cajun Shrimp Tacos! I love tacos but I do not eat them or make them often, but they are such a delicious meal I don’t know why I don’t indulged more often. My Labor Day weekend was awesome, I did zero laboring 🙂 I have a hard time Chill-axing, good thing to know I’m not alone.
I can’t wait to see your videos Cheyanne — that’s so exciting! They are time consuming but kind of fun…I still need to learn Premier Pro. That would make things so much better!
These tacos look divine! I love the spice and that corn slaw…why can’t summer last forever??
Dawn - Girl Heart Food says
Hubby says I can’t relax either, but that’s ok….I always keep myself occupied 🙂 Nothing wrong with that!
I do love tacos and can definitely eat every day! These look delish and pile on that spicy slaw and drizzle with lots of that sauce!! Looking forward to seeing your videos – high five to that girlfriend! Yay!! Have an awesome week!
Kelsie | the itsy-bitsy kitchen says
I’ve always thought taco Tuesday was silly because tacos are so perfect EVERY DAY! These look completely killer. That corn slaw? I mean, are you even kidding me? Heck yes to everything in this recipe. And I can’t wait to see your videos! Any time you want to come help me make a few I’m ready with some non-chocolate treats for you 🙂
Kathryn @ Family Food on the Table says
I am loving this love child! Cajun shrimp and that spicy corn slaw all tucked into a taco with that gorgeous remoulade on top?! Yes please girl! Have a great week!
Mary Ann | The Beach House Kitchen says
You totally don’t strike me as the relaxing type Chey! And I’ve never even met you (hope to one day!), but I can just tell! So excited for the videos! Bet they’ll be as awesome as these tacos! You know my love for shrimp and I just love Cajun seasoning too, so these will be a hit with everyone here! Getting these on our menu very soon. Hope you have a great week!
[email protected]'s Recipes says
That looks amazing! And the first photo looks like a Mexican cookbook cover…good job, Chey.
Gayle @ Pumpkin 'N Spice says
Summery, fall eats are the best! I’m still trying to hang onto the last of summer, so these tacos are calling my name. I LOVE making shrimp tacos, and you just kicked this up a level with adding that corn slaw. YUM! I think I could eat this for breakfast, lunch and dinner! Such a perfect dish for the season. Pinned! Hope you have a great week!