These blackened shrimp tacos are punchy, but balanced out with the cool and refreshing flavors of the avocado & pineapple salsa!

Blackened shrimp tacos in taco holder.

A Bold Seasoning and a Sweet Salsa Create Bliss in a Bite

If sweet and spicy flavors tickle your fancy, you’re going to love these blackened shrimp tacos. Every bite offers up a perfect harmony of flavors, and to me, that’s what summer tacos are all about.

When it came to figuring out a salsa to pair with blackened shrimp, pineapple was the first thing that came to mind. It’s perfectly sweet, slightly sharp, and gives off some nice tropical vibes, which always does well with shrimp.

And the avocado? Well, that just balances everything out with its creaminess.

What Is Blackened Shrimp?

You’ve likely seen blackened fish of some variety on a menu before—especially if they’re going for a Cajun flare.

Blackening is done by tossing the food in melted butter and then seasoning it with a blackening spice, which typically includes paprika, cayenne, thyme, oregano, chili flakes, garlic and onion powders, etc. You can buy it premade in stores, but it’s really easy to make on your own!

How to Cook Blackened Shrimp

High heat is the key when cooking blackened shrimp, or blackened anything for that matter. You’re basically searing the spices onto the food which leaves you with a deep red-hued color—sometimes with black spots. A cast iron skillet is the way to go when it comes to blackening.

Blackened shrimp in cast iron skillet.

Ingredients You’ll Need

  • Shrimp
  • Soft flour tortilla shells
  • Butter
  • Blackening seasoning
  • Fresh pineapple
  • Avocado
  • Sweet bell pepper (red, orange, or yellow)
  • Red pepper
  • Canned black beans
  • Fresh parsley or cilantro

Pair these tacos with the perfect classic margarita!

How to Make Blackened Shrimp Tacos

  1. Mix all of the seasoning together in a small bowl until it’s nicely combined.
  2. Gently pat the shrimp with a paper towel to get rid of extra moisture, then pop them into a freezer bag or mixing bowl.
  3. Pour two tablespoons of the melted butter over the shrimp, followed by the blackening spice. Toss to evenly coat and set aside
  4. Pop the pineapple, avocado, bell pepper, red onion, black beans, and fresh herbs (cilantro or parsley) into a large bowl.
  5. Toss the ingredients until they’re all mixed up; set aside.
  6. Heat a cast iron skillet over medium-high heat. Once the skillet is really hot, pop the marinated shrimp into the cast iron skillet and simmer the shrimp for about 2 minutes each side, or until the shrimp is opaque. You’ll notice the “blackening” effect happening with the butter and seasoning!
  7. When done, remove the skillet from the heat.
  8. Top your tortillas with a spoonful of salsa, a few shrimp, and serve immediately.
 

Blackened Shrimp tacos laid out over table.

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More Taco Recipes You Need to Try:

 

  • WP Recipe Maker #13910remove Blackened Shrimp Tacos with Avocado and Pineapple Salsa These blackened shrimp tacos are wonderfully punchy, and the spice is balanced out with the cool and refreshing flavors of the avocado and pineapple salsa. Course: Main Course Cuisine: Pescatarian, Pescetarian Keyword: easy, shrimp, tacos Prep Time: 20m Cook Time: 4m Total Time: 24m Servings: 8 Tacos Author: Dana Sandonato – 24 large shrimp; cleaned, shelled, and deveined – 2 TBSP melted butter – blackened seasoning (about 2 TBSP) Use recipe below, or use a good quality blend from the store. – 8 tortilla shells See notes* for my homemade flour tortillas! Blackened Seasoning. – 3 tsp smoked paprika – 1/2 tsp dry thyme – 1/2 tsp dry oregano – 1/2 tsp cumin – 1/2 tsp kosher salt – 1/4 tsp onion powder – 1/4 tsp cayenne; more if you’d like more heat – 1/4 tsp cracked black pepper Avocado and Pineapple Salsa. – 1 cup diced fresh pineapple Most canned pineapple is flavorless, so stick with fresh! – 1/2 large avocado, diced – 1/2 cup diced orange bell pepper You can also use red or yellow; green is less sweet. – 1/4 cup finely chopped red onion – 1/2 cup black beans – 2 TBSP Freshly chopped parsley or cilantro Materials. – Cast Iron Skillet See notes* if you don’t have a cast iron skillet. – Paper towels Blackened Shrimp. 1) Mix all of the Blackened Seasoning together in a small bowl until combined; set aside. (If you’re using a store-bought blend, skip this step.) 2) If you need to shell and devein your shrimp, do that now. If your shrimp has come shelled, deveined, and without tails, simply rinse under cold water and set them on some paper towels. Pat the shrimp dry with more paper towels to remove excess water. 3) Place the shrimp into a marinating bag or a container with a lid. Pour the 2 TBSP of melted butter over the shrimp followed by the blackened seasoning. Shake and mix the contents of the container so that the shrimp is evenly coated with butter and seasoning. Place the shrimp in the fridge while you prepare the salsa. Avocado and Pineapple Salsa. 1) Transfer the pineapple, avocado, bell pepper, red onion, black beans, and fresh herbs (cilantro or parsley) into a large bowl. Toss the ingredients until they’re all mixed up; set aside. (Since the blackened seasoning is salty and spicy, you don’t have to season the salsa at all. Adding salt or seasoning to this salsa would offer up way too much saltiness.) Cooking the shrimp. 1) Heat a cast iron skillet over medium-high heat. Once the skillet is hot, transfer the marinated shrimp into the cast iron skillet. Simmer the shrimp for about 2 minutes each side (four minutes total), or until the shrimp is opaque. You’ll notice the “blackening” effect happening with the butter and seasoning. 2) When done, remove the skillet from the heat. Top tortillas with a spoonful of salsa, three shrimp, and serve immediately. *Want to try this recipe with homemade flour tortillas? Check out my recipe here! *If you don’t have a cast iron skillet, you can use a regular skillet. Just keep the heat to medium instead of medium-high and keep a close eye on the shrimp to make sure they don’t stick to the pan. The butter should act as a lubricant, but if the shrimp start to stick, add a bit more.