First things first: Prep your guacamole fixings. Mince the jalapeno, garlic, cilantro, and set aside. If you didn’t make the pickled onions before your trip, you’ll want to make those now as well.
Remove the tails and shells from the shrimp if needed, and if they are sopping wet from defrosting in your cooler, gently pat them dry (a little moisture is OK). Place the shrimp into a large bowl and mix in the Cajun and Old Bay seasonings. Toss until each shrimp is completely dusted with seasoning.
“Blackening” is a technique that was popularized by Paul Prudhomme in New Orleans. The original method involves dipping the protein into melted butter, then coating it in seasoning before throwing it into a hot cast-iron skillet.
Heat your skillet first, then add the butter to melt. Once melted, toss in the seasoned shrimp. Cook on one side for 2-3 minutes so a slightly blackened crust forms. Then flip with a spatula until all shrimp are fully cooked (pink, firm, and opaque), another 1-2 minutes. Cut the heat. Let the shrimp stay in the skillet to keep them warm.
If you have a two-burner camping stove, you can toast your corn tortillas over an open burner while the shrimp cook. If you’re using a single burner, then toast your tortillas before you do the shrimp. Cover toasted tortillas with a cloth, plate, or foil to prevent them from drying out.
Open up an avocado and spoon it out into a bowl. Dump in fixings (minced jalapeno, garlic, cilantro). Dribble in some lime juice from your pickled onions. Mash together.
Assemble your shrimp tacos and enjoy!
- 1 lb. frozen shrimp, peeled & deveined
- 1 tablespoon Cajun seasoning
- 1 tablespoon Old Bay seasoning
- 2 tablespoons butter
- 8 tortillas
- 1 large avocado, or 2 small
- 1 small jalapeno
- ¼ cup cilantro, chopped
- 1 clove garlic
Quick Pickled Onions
- 1 small red onion
- 2 limes
- 1 teaspoon sea salt
- Make the pickled onions up to two days in advance. Thinly slice the red onion into half-moons and place in a jar or small bowl with a sealable lid. Juice the limes and add to the onions, along with the salt. Seal the container, and shake. Store in your cooler.
- Prep the guacamole ingredients: mince the jalapeno, garlic, and cilantro. Place in a small bowl and set aside.
- Prep the tortillas. Wrap a stack of 8 tortillas in foil and set over your stove burner or campfire, flipping occasionally until they are warmed through. Or, toast each tortilla individually over the stove burner if you would like them to pick up some color. Set aside.
- Place the defrosted shrimp (see notes) in a bowl and dust with the Cajun and Old Bay seasonings, tossing so that the shrimp are evenly coated.
- Melt the butter in a cast iron skillet over medium high to high heat. As soon as the foaming subsides, add the shrimp. Cook on the first side for 2-3 minutes, then flip and cook until the shrimp are cooked through (1-2 minutes more). Remove from the heat.
- As the shrimp are cooking, finish off the guacamole by mashing the avocado with a spoon or fork in the bowl with the rest of the ingredients plus a little bit of the lime juice from the pickled onion jar.
- Assemble the tacos. Divide the guacamole and shrimp among the tortillas. Top with the pickled red onions (about a tablespoon per taco). Enjoy!