BLACKENED SHRIMP TACOS
When it comes to non-Paleo food, my favorites are Asian and Mexican. It’s hard for me to resist a taco, so when I find a place that offers lettuce cups instead of tortillas, I feel like I’ve won the lottery. That’s how I make them at home, and it’s refreshing and just as tasty as a flour or corn tortilla. These blackened shrimp tacos are spicy and juicy and so great served over a crispy lettuce leaf with a squeeze of lime. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 10 minutes
1½ pounds shrimp, peeled and deveined
2 tablespoons (30 ml) extra-virgin olive oil, divided
2 to 3 tablespoons (45 ml) Blackening Spice Mix (here)
8 lettuce cups, either romaine leaves or butter lettuce
4 tablespoons (60 ml) salsa
1 avocado, cut into slices
1 lime, cut into wedges
3 to 4 tablespoons (60 ml) chopped fresh cilantro, for garnish
- In a large bowl, drizzle the shrimp with 1 tablespoon (15 ml) of olive oil, and add the Blackening Spice Mix. Use your hands to thoroughly mix until all the shrimp are coated with seasoning.
- In a large pan over medium heat, heat the remaining 1 tablespoon (15 ml) of olive oil. Add the shrimp, and stir quickly until pink, 5 to 7 minutes.
- Serve the shrimp in the lettuce cups, topped with the salsa, sliced avocado, and a wedge of lime and garnished with the cilantro.
VARIATION 1 SALT AND PEPPER SHRIMP TACOS: If you aren’t in the mood for spicy blackened shrimp, skip the Blackening Spice Mix and simply season with salt and pepper. Follow the original recipe as written.
VARIATION 2 ASIAN SHRIMP TACOS: Instead of olive oil, season the shrimp with 1 tablespoon (15 ml) sesame oil and 1 tablespoon (15 ml) freshly grated ginger. Cook the shrimp according to the original recipe, and swap out the original toppings for 1 tablespoon (15 ml) each shredded carrots and cucumber. Keep the cilantro for garnish.
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Blackened shrimp tacos wrapped in cool lettuce cups, loaded with salsa, avocado, and a squeeze of lime — taco night, the Paleo way. The shrimp get coated in a proper blackening spice mix and hit a hot pan until they're pink and crusted at the edges. All the smoky-spicy flavor of the original, none of the grains.
Pro Tips
- Coat the shrimp by hand and give them a minute to absorb the spice mix before they hit the pan — the seasoning forms a better crust that way.
- Butter lettuce cups make the softest wraps; romaine leaves are sturdier and better for eating with your hands.
- Cook the shrimp over medium rather than screaming heat — the blackening spices scorch and turn bitter when the pan is too hot.
- Double the batch: leftover blackened shrimp are excellent cold over salad greens the next day.
Frequently Asked Questions
Can I use frozen shrimp for these tacos?
Yes — thaw overnight in the fridge and pat them bone dry before seasoning. Wet shrimp steam instead of blackening.
What can I use instead of lettuce cups?
For strict Paleo, lettuce is the best vessel. If you allow corn, a small corn tortilla works, or serve the shrimp over cauliflower rice as a bowl.
How spicy is the blackening spice?
It's warm rather than fiery as written. Dial the cayenne down (or skip it) for mild tacos, up for a real kick.
Can I meal-prep these shrimp tacos?
Cook the shrimp ahead and keep the toppings separate; assemble right before eating so the lettuce stays crisp and the avocado stays green.
Recipe Card
Ingredients
Method
- In a large bowl, drizzle the shrimp with 1 tablespoon of olive oil, and add the Blackening Spice Mix. Use your hands to thoroughly mix until all the shrimp are coated with seasoning.
- In a large pan over medium heat, heat the remaining 1 tablespoon of olive oil.
- Add the shrimp, and stir quickly until pink, 5 to 7 minutes.
- Serve the shrimp in the lettuce cups, topped with the salsa, sliced avocado, and a wedge of lime and garnished with the cilantro.
