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?!
OUR LATEST VIDEOSI 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!
YAY!
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.
Ya dig?
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.
XOXO
Cheyanne
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How to make Cajun Shrimp Tacos with Spicy Corn Slaw & 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
- 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
- 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!
1. You can either buy Cajun seasoning or make your own. I have included a recipe for Cajun seasoning below. I always recommend making your own seasonings, because you can control the spice and salt levels and customize them to your own taste.
2. 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.
3. 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.
4. 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.
5. 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.
6. Remoulade can be made, and stored covered in the refrigerator, up to 2 days in advance.
Cajun Seasoning:
1 TBS Paprika
2 tsp Kosher Salt
2 tsp Garlic Powder
1 ½ - 2 tsp Cayenne (depending how spicy you want it)
1 tsp Onion Powder
1 tsp Dried Thyme
1 tsp Dried Oregano
¾ tsp Ground Black Pepper
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!
That looks amazing! And the first photo looks like a Mexican cookbook cover…good job, Chey.
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!
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!
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 🙂
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!
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??
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.
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.
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!!
These tacos look so delicious! Love shrimp tacos! Can’t wait to see the videos you’ve been making!
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 😉
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 🙂
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! 🙂
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.
This post made my mouth water!! LOL! This looks so delicious that I’m gonna have to try it for myself =)
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!
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.
Looking delicious! Totaly agree about making your own seasonings. Go taco!
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!
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!!
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 (;
I’m thinking Taco Thursday needs to happen here. And that slaw!
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!
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).