These Cajun Shrimp Tacos bring bold, backyard BBQ flavor to taco night. Succulent shrimp get a generous coating of seafood-friendly Cajun rub and benefit from a 20-minute rest, ensuring each bite bursts with heat and seasoning.
Grilled Cajun Shrimp Tacos with Pineapple Salsa
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
45 minutes
Cook Time
20 minutes
Calories
435
Enjoy the perfect balance of flavor and heat with our Cajun Shrimp Tacos! Our easy-to-follow recipe brings a zesty twist to your favorite taco dish. Spice up taco night with these deliciously fiery tacos and let the good vibes flow!
Ingredients
- 10 oz Shrimp, cleaned, no tails
- Corn tortillas
- Cotija or Queso Fresco
-
Code 3 Spices Sea Dog Rub Cajun Blend
- 1/4 head green cabbage
- 1/4 cup grated carrots
- 2 tbsp horseradish cream
-
2 tbsp Plowboys BBQ Tarheel Tang BBQ Sauce
- Juice of 1/2 lime
- 1 tbsp sugar
-
1 tsp kosher salt
- 1 tsp Code 3 Spices Sea Dog Rub Cajun Blend
- 1 tomato - Choose your favorite. We used store bought heirlooms
- 1/2 red onion
- 1 clove garlic, small
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced pineapple
- juice of 1/2 lime
-
salt, to taste
Horseradish Slaw
Salsa
Directions
Make the Horseradish Slaw
- Core and shred cabbage and carrots.
- Combine with sugar, salt, and Code 3 Cajun Rub; toss to coat.
- Whisk horseradish cream, BBQ sauce, and lime juice; pour over and toss again. Let sit 10 minutes.
Mix the Salsa
- Combine tomato, red onion, garlic, cilantro, pineapple, lime juice, and salt in a bowl.
- Stir and let rest for flavors to meld.
Season the Shrimp
- Toss shrimp with a generous coating of Code 3 Cajun Blend.
- Let rest for at least 20 minutes at room temp.
Grill the Shrimp
- Preheat your Yoder or grill to 325°F or heat a clean skillet.
- Cook shrimp on a grilling mat or grates until internal temp reaches 145°F, about 2‑3 minutes per side.
- Warm the corn tortillas on the grill.
Assemble & Garnish
- Layer heated tortillas with slaw, shrimp, and salsa.
- Sprinkle with Cotija or Queso Fresco and fresh cilantro. Serve immediately.
Recipe Note
What You’ll Love
Perfect heat balance: smoky, spicy shrimp seasoned with Code-3 Sea Dog Rub Cajun Blend delivers heat without overpowering.
Zesty, creamy slaw & bright salsa: cabbage meets horseradish cream, tangy BBQ sauce, and lime; pineapple-tomato salsa adds sunscreen-side sweetness.
Built-in BBQ character: shrimp rested after rub and cooked over a clean grill (or skillet) give that smoked-seared edge.
Easy taco assembly: just warm tortillas, top, garnish with Cotija or queso fresco and fresh cilantro—and serve.
Frequently Asked Questions
Can I use frozen shrimp?
Yes—just thaw fully and pat dry before tossing with Cajun rub to ensure proper sear and flavor.
How spicy is the slaw?
The horseradish slaw has moderate heat from the horseradish and Cajun rub; reduce BBQ sauce or swap for mild mayo to mellow it.
Can I make the slaw and salsa ahead?
Yes—both hold well refrigerated for up to 2 hours. Stir before serving to freshen textures.
What else can I top these tacos with?
A squeeze of lime, sliced avocado, extra cilantro, or a drizzle of hot sauce all make excellent additions.
Can I cook these indoors?
We rate these as a 2 out of 5. Can be done inside, but loses key flavor or texture.
Nutrition
Nutrition
- Serving Size
- 12.51 oz
- per serving
- Calories
- 435
- Carbs
- 16 grams
- Protein
- 69 grams
- Fat
- 10 grams
- Sodium
- 2768 milligrams
