Perfectly seasoned Cajun shrimp, sausage and Jambalaya style rice are all packed into a tortilla for these Cajun Shrimp Tacos! Bonus: they only take 30 minutes to make!
These Creole Shrimp Tacos are the best way to celebrate National Shrimp Day! Or truly, any day of the week. They are fast to make and loaded with flavor from the cajun seasonings and jambalaya style rice. They are also filling and quick to make in under 30 minutes.
With my family from Louisiana, I am aware that this fusion might make our ancestors roll their eyes. But what can I say, I myself was raised in Texas and we will put anything in a tortilla! Plus, these Shrimp Tacos are DELICIOUS! Sometimes, Jorge will even just make himself a large burrito with the cajun shrimp. jambalaya rice and sometimes even some beans!
Ingredients for tacos:
- 1 (8 oz) package Jambalaya Rice Mix
- peeled and deveined raw shrimp
- cajun seasoning
- cajun sausage
- warm flour tortillas
- parsley, diced
- red bell pepper
- green onion
- lemon wedge
I recommend buying shrimp that’s already been peeled and deveined to make this dish go faster and the prep to be simpler! It helps keep this recipe a quick one ready in under 30 minutes. Also, I hate peeling and deveining shrimp.
Feel free to switch up these tacos and use different meats like crawfish, boudin, fish or even fried alligator! You can also skip the sausage and make them just shrimp tacos if you prefer. The options are endless to make these tacos your own way!
*note: In the photos you will notice I left the tails on the shrimp, but this was just for ascetic purposes so you could easily see they are shrimp. When we ate the tacos, we pulled off the shrimp tails.
A few tips on how to cook perfect shrimp:
- When shrimp is raw it is gray in color. As it cooks, the shrimp will turn a light pink. Shrimp cook VERY quickly, in only about 2-3 minutes max on each side.
- Don’t walk away while they cook as they finish so quickly. Once overcooked, shrimp become tough and not as light and tender. When shrimp are finished cooking, they should curl up into a loose shaped C when properly cooked. If they have curled up into a tight “O” shape, then the shrimp is most likely overcooked.
- Cook the shrimp as the last step for these shrimp tacos. You don’t want the shrimp to dry out while preparing the rest of the dish.
- If you have frozen shrimp, make sure to let it completely thaw out before cooking!
These Creole Shrimp Tacos are crazy easy to make for a quick weeknight dinner, while still being incredibly flavorful. The combination of sausage, jambalaya and shrimp feels like you worked for hours on this meal. Thankfully, with a few easy tricks (like boxed jambalaya mix), you will save a lot of time on dinner!
- 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!
Amount Per Serving: Calories: 139Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 761mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 9g
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