Smoky Alabama Blackened Shrimp Tacos on the Arteflame Grill

There is something undeniably magical about the collision of Southern barbecue traditions and coastal cuisine. These Alabama Blackened Shrimp Tacos represent that perfect union, bringing together the spicy, savory crust of blackened seasoning with the tangy, creamy richness of authentic Alabama White Sauce. Cooking this dish on an Arteflame Grill elevates the experience entirely; the solid steel cooktop provides the perfect searing surface to lock in juices without overcooking the delicate shrimp, while the center fire adds a subtle, smoky wood-fired aroma that you simply cannot replicate on a standard gas stove. Whether you are hosting a summer backyard gathering or just looking for a flavorful weeknight escape, this recipe promises to deliver a restaurant-quality meal right in your own backyard.

Ingredients

For the Shrimp

• 1 lb Large Shrimp (peeled and deveined, tails removed)
• 2 tbsp Unsalted Butter (melted)
• 2 tbsp Blackening Seasoning (store-bought or homemade)
• 1 tbsp Olive Oil (for the grill)

For the Alabama White Sauce

• 1 cup Mayonnaise
• 1/4 cup Apple Cider Vinegar
• 1 tbsp Dijon Mustard
• 1 tbsp Brown Sugar
• 2 tsp Prepared Horseradish
• 1 tsp Lemon Juice
• 1/2 tsp Garlic Powder
• 1/2 tsp Cayenne Pepper (adjust for heat)
• Salt and Black Pepper to taste

For Serving

• 8-10 Corn or Flour Tortillas
• 2 cups Coleslaw Mix (shredded cabbage and carrots)
• 1/4 cup Fresh Cilantro (chopped)
• 1 Lime (cut into wedges)

Instructions

Step 1: Prepare the Alabama White Sauce

1. In a medium mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, brown sugar, horseradish, lemon juice, garlic powder, and cayenne pepper.
2. Whisk ingredients thoroughly until the sugar has dissolved and the texture is smooth.
3. Season with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Step 2: Season the Shrimp

1. Pat the peeled and deveined shrimp completely dry with paper towels. This ensures a good sear rather than steaming.
2. Place the shrimp in a bowl and drizzle with the melted butter.
3. Toss the shrimp with the blackening seasoning until they are evenly coated on all sides. Set aside.

Step 3: Heat the Arteflame Grill

1. Build a medium-sized fire in the center of your Arteflame grill.
2. Allow the cooktop to heat up for about 15-20 minutes. You want the steel griddle to be hot enough to sear immediately upon contact.
3. Lightly oil the plancha cooktop with olive oil or grapeseed oil to prevent sticking.

Step 4: Sear the Shrimp

1. Place the shrimp directly onto the flat steel cooktop. Aim for a medium-high heat zone (not directly next to the open flame, but close enough to sizzle loudly).
2. Cook for approximately 2-3 minutes on the first side until a dark, flavorful crust forms.
3. Flip the shrimp and cook for another 1-2 minutes until they are pink, opaque, and firm. Move them to the cooler outer edge of the grill to keep warm without overcooking.

Step 5: Toast Tortillas and Assemble

1. Place the tortillas on the cooktop for 30-60 seconds per side until they are warm and slightly toasted with char marks.
2. To assemble, place a bed of coleslaw mix on each tortilla.
3. Top with the blackened shrimp and a generous drizzle of the Alabama White Sauce.
4. Garnish with fresh cilantro and a squeeze of lime juice before serving.

Tips

Cooking shrimp on the Arteflame requires attention because seafood cooks incredibly fast. To ensure the best texture, make sure your shrimp are completely thawed and patted dry before seasoning; moisture is the enemy of a good sear. When placing the shrimp on the steel cooktop, give them plenty of space. Overcrowding the cooking zone can lower the temperature too rapidly, causing the shrimp to steam in their own juices rather than developing that signature blackened crust. Utilize the different heat zones of the Arteflame efficiently: sear the shrimp near the center where the heat is highest, and move your tortillas to the outer edge where the heat is gentler for warming. If your Alabama White Sauce feels too thick, a splash of water or extra vinegar can loosen it up for the perfect drizzle.

Variations

While the classic Alabama Blackened Shrimp Taco is a crowd-pleaser, the versatility of the Arteflame allows for effortless experimentation. You can easily adjust the protein or the flavor profile to suit your dietary needs or taste preferences. Here are a few ways to mix things up while keeping the core spirit of the dish alive:

• Fish Tacos: Swap the shrimp for firm white fish like Mahi Mahi or Cod, cutting them into bite-sized chunks before blackening.
• Spicy Kick: Add diced jalapeños to the slaw or increase the cayenne in the white sauce for extra heat.
• Low Carb: Skip the tortillas entirely and serve the blackened shrimp and sauce over a bed of grilled romaine lettuce or in butter lettuce cups.
• Smoky Fruit: Grill slices of pineapple or peach on the plancha and dice them into the tacos for a sweet and spicy contrast.
• Chicken Swap: Use thin strips of chicken breast if you have guests with shellfish allergies, ensuring the internal temperature reaches 165°F.

Best pairings

To round out this meal, you need beverages and sides that can stand up to the bold spices of the blackening seasoning and the tangy punch of the horseradish-based sauce. A crisp, refreshing drink is essential to cool the palate between bites. Classic sides that utilize the grill's remaining heat make for a cohesive outdoor dining experience.

• Mexican Street Corn (Elote): Grill corn on the cob on the Arteflame and dress with cotija cheese, chili powder, and lime.
• Cold Lager or Pilsner: The crisp carbonation cuts through the rich mayo-based sauce perfectly.
• Citrus Margarita: A lime or grapefruit margarita echoes the citrus notes in the marinade.
• Grilled Vegetables: Charred asparagus or zucchini cooked alongside the shrimp adds a healthy crunch.

Conclusion

Mastering Alabama Blackened Shrimp Tacos on the Arteflame Grill is about more than just following a recipe; it is about embracing the art of outdoor cooking. The combination of the open fire, the searing heat of the steel, and the fresh, bold ingredients creates a flavor profile that is impossible to mimic in a kitchen. The tangy heat of the Alabama White Sauce perfectly compliments the smoky, savory shrimp, creating a bite that is balanced, complex, and deeply satisfying. Gather your friends around the fire, serve these tacos hot off the griddle, and enjoy a true culinary delight that brings the best of the South to your backyard.