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Blackstone Shrimp Tacos

Quick and flavorful shrimp tacos with charred shrimp, creamy sauce, and fresh toppings cooked on a Blackstone griddle.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1.5 lb large shrimp peeled and deveined, 21-25 count
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika smoked paprika if available
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 lime juiced
For the Tacos
  • 12 small flour or corn tortillas
  • 1 small head of cabbage shredded thin
  • 1 cup sour cream
  • 2 tbsp mayo
  • 1 lime juiced
  • 1 tsp hot sauce
  • 0.5 cup fresh cilantro chopped
  • 2 avocados sliced
  • lime wedges for serving
  • cotija cheese crumbled, optional
  • red onion diced, optional
  • pickled jalapeños optional

Method
 

  1. Make sure shrimp are completely thawed and patted dry with paper towels. In a large bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated. Do not add lime juice yet.
  2. Mix the sour cream, mayo, lime juice, and hot sauce in a bowl. Cover and refrigerate until ready to use.
  3. Turn all Blackstone burners to high and preheat the griddle for about 10 minutes until it reaches 400-425 degrees. Test by flicking water droplets on the surface - they should dance and evaporate immediately.
  4. Oil the griddle surface with a squirt bottle and let heat for 30 seconds until shimmering.
  5. Spread shrimp across the griddle in a single layer, making sure each shrimp has direct contact with the surface. Do not touch them for 90 seconds to develop char.
  6. Flip each shrimp and cook for another 90 seconds on the other side until pink, opaque, and curled into a C shape. Total cook time should be about 3-4 minutes.
  7. Remove shrimp from griddle and immediately squeeze lime juice over them and toss.
  8. Turn one burner down to medium (300-325 degrees) and place tortillas directly on the griddle. Cook for about 30 seconds per side until lightly charred with brown spots and slight puffing. Stack on a plate and cover with a kitchen towel.
  9. Build tacos by layering: tortilla, crema sauce, shredded cabbage, 4-5 shrimp, more sauce, cilantro, avocado slices, and a squeeze of fresh lime. Add optional toppings if desired.

Notes

  • Total recipe time is about 30 minutes including prep
  • Dress cabbage lightly with lime juice and salt about 10 minutes before serving to soften it
  • Don't add lime juice to raw shrimp as the acid will start cooking them
  • Keep different temperature zones on the griddle - high for shrimp, medium for tortillas, low for warming
  • Moisture is the enemy of a good sear - make sure shrimp are completely dry before cooking
  • Don't overcrowd the griddle or shrimp will steam instead of sear
  • Have all toppings prepared before starting to cook as shrimp cook very quickly
  • Use 21-25 count shrimp for best results and easier timing