These Cajun Shrimp Tacos are quick, easy and jam packed with flavor! Served with a fresh, spicy corn slaw and topped with creamy remoulade sauce, these tacos are a fabulous Cajun-Mexican mash-up that the whole family will love!
Hey there ladies and gents!
Long time no chat!
How was your Labor Day weekend and the subsequent past week and weekend?!
I certainly hope you have had a festive fun time and did absolutely ZERO laboring!
I’d love to say that my little hiatus from this here blog was filled with R&R, but I’d be lying. I don’t know how to chill-ax. It’s just not in my DNA. (<– I have my lovely go-getter Mother to thank for that. Hi mom!)
Instead of reading a book, taking naps, sunning myself by the pool, or doing whatever it is you normal people do to get your relaxation on, I’ve been busy working on some exciting, yet time consuming things for you guys…
Ahhh hem, I’m talking recipe VIDEOS!
Those will be making an appearance here soon (patience grasshoppers, good things come to those who wait).
BUT, until then, we are going to celebrate this weird food limbo, known as the first few weeks of September, by savoring a few of my favorite late summer-early fall eats.
You dig it. 🙌
And I can’t think of a better way to start this end of summer hoorah than with tacos!
Because it may not be Tuesday, but why limit your taco consumption to just one day a week? I mean, that’d be just plain CRAY!
Cajun Shrimp Taco with Spicy Corn Slaw and Remoulade
AKA totally untraditional Cajun and Mexican food at its finest.
Basically, if a Cajun shrimp and a Mexican taco had a love child, they would have birthed THIS divine creation.
Succulent, plump shrimp generously coated in spicy, smoky Cajun seasonings; topped with fresh, crisp, crunchy slaw studded with juicy pops of corn and mildly spicy jalapenos; lovingly drizzled with a fragrant, creamy, yet grainy remoulade sauce and piled high in a charred, blistered corn tortilla.
It’s flava town central up in these tacos, my friends!
And you need to get-get-GET these terrifically tasty tacos in yo’ life while the fresh corn gettin’ is still good!!
Notes, Tips & Tricks for the best Cajun Shrimp Tacos with Spicy Corn Slaw recipe:
- You can either buy Cajun seasoning or make your own. I have included a recipe for Cajun seasoning in the notes section of the recipe below. I always recommend making your own seasonings, because you can control the spice and salt levels, plus customize them to your own taste.
- 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.
- If you prefer a super creamy versus a creamy, grainy remoulade sauce, you can add the ingredients to a food processor and pulse to combine instead of mixing them by hand.
- 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.
- The sugar in the slaw is completely optional and you can substitute agave if you would like. I, personally, find a little sweetener balances out the heat of the jalapenos.
You know what they say, ‘go taco or go home’, people.
Just make sure you taco with ALL the flavor and whip up these Cajun Shrimp Tacos.
And don’t forget the spicy corn slaw!
And, and, and make sure you have TWO tacos for each hand. <– Because you are a good person and it’s just the right thing to do.
Until Thursday, friends, cheers – to terrifically tasty tacos.
How to make Cajun Shrimp Tacos with Spicy Corn Slaw & Remoulade👇
Cajun Shrimp Tacos with Spicy Corn Slaw and Remoulade
- 1 ½ pounds Jumbo Shrimp (16-20 count) peeled and deveined
- 1 ½ TBS Cajun Seasoning* or Creole Seasoning
- 2 TBS Olive Oil
- Fresh Ground Black Pepper and Sea Salt
Spicy 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*
- 1 tsp Cumin
- 1 TBS Sugar optional*
- 1 Cup Mayonnaise
- 3 TBS Creole Grainy Mustard
- 2 Cloves Garlic – minced
- 1 tsp Lemon Juice
- 1 tsp Worcestershire Sauce
- ¼ tsp Cayenne or more to taste
- 2 TBS Flat Leaf Parsley – finely chopped
Optional for Serving: Toasted Corn Tortillas, Sliced Jalapenos, Diced Tomatoes, Dill Pickles, Lemon Wedges
- Prepare the shrimp: In a medium bowl, combine the shrimp, seasoning, oil and a few generous cracks of fresh black pepper. Toss to coat the shrimp. Transfer to the refrigerator while you prepare the slaw and sauce. Alternatively, cover and refrigerate up to overnight.
- Make the remoulade: Place all the ingredients in a small mixing bowl and stir to combine well. Set aside in the refrigerator to allow flavors to marry.*
- 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. Add in ½ cup of the remoulade and toss to completely coat. Transfer to the refrigerator to chill.
- Meanwhile, 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!