Wednesday 21 November, 2018

Loop Sunday Lunch: Easy Blackened Shrimp Tacos

Photo courtesy Evolving Table.

Photo courtesy Evolving Table.

Looking for some lunchtime inspiration?

Try these Easy Blackened Shrimp Tacos for a change of pace for lunch, courtesy Evolving Table:


1 ½ lbs. shrimp jumbo, deveined, tails removed

2 Tbsp. butter or olive oil

1 tsp. paprika

¼ tsp. garlic powder

⅛-¼ tsp. cayenne pepper

¼ tsp. oregano

¾ tsp. salt

½ tsp. pepper

½ cup Greek yoghurt plain

⅓ cup cilantro

1 Tbsp. lime juice

1 Tbsp. olive oil

¼ tsp. salt

8 corn tortillas or cauliflower rice*

1 cup red cabbage shredded

1 avocado cut into slices




1. Place deveined shrimp in a large bowl.

2. In a medium-sized bowl whisk together paprika, garlic powder, cayenne pepper, oregano, salt, and pepper.

3. Sprinkle seasonings over shrimp and toss to combine.

4. Place butter in a cast iron skillet over medium heat. Add half of the shrimp to the skillet. Cook shrimp for 3-4 minutes per side. Repeat with remaining shrimp.

5. While shrimp are cooking add yoghurt, cilantro, lime juice, olive oil, and salt to the bowl of a food processor. Process until smooth.

6. Serve shrimp in a toasted corn tortilla with cilantro-lime yoghurt sauce, red cabbage, avocado, and additional cilantro.


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