Blackened Shrimp Tacos With Avocado Crema & Mango Salsa
For the blackened shrimp
Amy Lee Scott
For the blackened shrimp:
1 lb. large frozen peeled shrimp
3 tablespoons paprika
1/2 teaspoon cayenne
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
Defrost shrimp in a bowl of cold water.
Meanwhile, mix the spices. Pat shrimp dry and sprinkle with 1/4 cup of the seasoning (save the rest of the seasoning for another meal). In a heavy skillet, heat olive oil over medium heat.
When pan is hot enough that water drops sizzle when they hit, add the shrimp in an even layer.
Cook for 1-2 minutes on each side, until shrimp is pink and slightly browned.
Take off the heat and transfer to another bowl so you don’t overcook the shrimp.
To assemble the tacos, warm up corn tortillas and top with blackened shrimp, mango salsa and avocado crema (recipes below).