Made with Jambalaya-style rice, these cajun shrimp tacos are ready in just 30 minutes. Served on warm tortillas with red bell pepper, tomatoes, and onion, they’re the perfect quick meal with just the right amount of heat.
The Best Cajun Shrimp Tacos
These cajun shrimp tacos are loaded with all the flavor from Jambalaya-style rice and cajun shrimp with none of the fuss thanks to simple cheats like a rice mix and frozen shrimp. Extremely easy to make, they’ll be on your table and filling your kitchen with an irresistible smokiness in just 30 minutes.
Play around with the toppings for the best seafood tacos you’ve had in a while. Think red bell pepper, green onion, and even shredded cabbage. Don’t worry if you don’t have all the ingredients on hand, though. I’ve provided enough substitutes so you don’t miss out!
They’re amazing with corn or flour tortillas— just keep an eye on the shrimp so they don’t overcook. You don’t want anything messing with the tacos’ delicate spiciness, butteriness, and garlicky flavor. I dare you to take a bite! You won’t be able to put them down afterward.
These 7 ingredients are absolutely flavor-packed so don’t skip them. For exact ingredient amounts, check the recipe card at the bottom of this post.
- Jambalaya Rice Mix – My favorite brand is Zatarain’s, but feel free to use your favorite.
- Shrimp – I prefer medium or large shrimp for a filling bite.
- Cajun seasoning – If you don’t have any, make your own by mixing 1 tbsp chili powder, 1 tsp dried thyme, and 1/2 tsp cayenne pepper. Creole seasoning works too.
- Butter – I prefer unsalted butter, but you can also use the salted kind.
- Garlic – You can substitute it for 1 tsp garlic powder.
- Cajun sausage – Swap it out for spicy pork or beef sausage if needed.
- Flour tortillas – Corn tortillas also work great with these tacos.
What’s The Best Shrimp To Use?
Peeled and deveined shrimp are best for this recipe because it helps cut down on prep time. You can find them in packages in the freezer section of your supermarket or ask your fishmonger to peel and clean them for you.
- Parsley – Fresh parsley all the way.
- Onion – Use red or yellow.
- Red bell pepper – Feel free to use yellow and green bell peppers too.
- Tomatoes – Roma and heirloom tomatoes are both okay, just remove most of the seeds.
- Green onion
- Lemon wedges
Cajun Taco Variations
You can easily switch things up by substituting the shrimp for other kinds of meat. Crawfish, tilapia, fried alligator, and boudin make great versions of these tacos. For some extra exciting ones, make them with a combination of fish and shrimp!
How to Make Cajun Shrimp Tacos
Ready in 30 minutes, you only need to get through 5 easy steps to put these on the plate.
- Season the shrimp. Toss the shrimp in a medium-sized bowl with cajun seasoning until it’s completely coated. Set it aside. If you plan on taking a break, pop the raw shrimp in the fridge until you’re ready to start cooking to avoid food poisoning.
- Cook the garlic. Melt the butter in a large pan over medium-high heat. Add the garlic, stir well, and let it cook for 30 seconds or until fragrant.
- Add the sausage. Add the cajun shrimp and sausage to the pan. Stir constantly and let them cook for 5-7 minutes or until the shrimp is opaque and slightly pink.
- Assemble the tacos. Heat the tortillas on a griddle over low heat. Set them aside and fill your tacos with rice, creole shrimp, and sausage.
- Garnish. Add your favorite toppings and serve.
Tips For Cooking Shrimp
No one likes dry, rubbery shrimp, so follow these tips to avoid them:
- Cook over high heat. Never cook shrimp over low or medium-low heat. This will prolong their cooking time and make them turn out rubbery. Always cook them over medium-high to high heat for 2-3 minutes on each side or until slightly pink.
- Keep an eye on the pan. Shrimp cook very quickly, so don’t walk away from them once they hit the pan. If they curl up into a tight “C” shape, they’re overcooked.
- Prepare them last. Make sure all your toppings are ready before you cook the shrimp. By cooking them last, they’ll be hot and ready to be eaten right away.
- Use frozen shrimp. This is my favorite cheat for lots of seafood recipes, just make sure they’re completely thawed before cooking.
These make great appetizers and main dishes, it just depends on what you’re in the mood for!
Serve them with Granny’s “Gulf” Gumbo or other seafood dishes like ceviche. For a shrimp and fish taco party, serve them with some of my Blackened Fish Tacos and let everyone mix and match their favorite kind.
As for the tacos themselves, don’t forget to load them with your favorite toppings. Other topping ideas I love are shredded cabbage, coleslaw, chipotle mayo, hot sauce, and avocado. Give them a try!
How to Store Leftovers
Refrigerate any cooled leftovers in an airtight container for up to 4 days. To reheat them, microwave the shrimp-sausage mixture for up to a minute or until warm. Heat some tortillas and assemble your tacos.
More Cajun Recipes
- Air Fryer Shrimp Po’ Boys
- Slow Cooker Cajun Chicken and Sausage
- Creamy Cajun Chicken Pasta
- Loaded Cajun Chicken Pasta
Cajun Shrimp Tacos
- 1 8 oz package Zatarain’s Jambalaya Rice Mix, prepared according to package directions
- 1 lb peeled and deveined raw shrimp
- Cajun/creole seasoning, to taste (about 1 teaspoon)
- 2 tablespoons butter, or olive oil
- 2 garlic cloves, minced
- 1 link cajun sausage, sliced
- Warm flour tortillas, for serving
- Parsley, diced
- Onion, diced
- Red bell pepper, diced
- Green onion, diced
- Lemon wedges
- In a medium bowl, toss shrimp in cajun seasoning. Set aside.
- In a large skillet over medium high heat, add butter. Once melted, add garlic and cook for 30 seconds. Add seasoned shrimp and sausage.
- Cook, stirring often, until shrimp are cooked through, about 5 to 7 minutes.
- In warmed tortillas, layer rice and creole shrimp and sausage.
- Garnish as desired and serve immediately!
This post may contain affiliate links. Read my disclosure policy.