Elevate taco night with our signature smoked shrimp tacos featuring perfect char from BLATOMIC's infrared searing system
Why Pellet Grilling Makes Better Tacos
BLATOMIC's dual-zone temperature control allows simultaneous smoking (180°F) and searing (600°F) - achieving tender shrimp with crispy edges in one cook session. The natural wood pellet flavor infusion adds depth no stovetop can match.
Ingredients (Serves 4)
For the Shrimp:
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1 lb jumbo shrimp (16-20 count), peeled & deveined
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2 tbsp BLATOMIC Southwest Rub (see below)
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1 lime (juiced)
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1 tbsp avocado oil
BLATOMIC Southwest Rub:
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2 tsp smoked paprika
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1½ tsp cayenne pepper
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1 tsp garlic powder
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1 tsp cumin
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½ tsp chipotle powder
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1 tsp sea salt
For Assembly:
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8 street taco tortillas
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1 cup purple cabbage slaw
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½ cup crema
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Fresh cilantro & lime wedges
Step-by-Step Grilling Guide
Prep (20 minutes)
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Marinate shrimp with rub, lime juice, and oil
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Preheat BLATOMIC grill - left zone to 180°F (smoke), right zone to 600°F
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Soak wood chips (mesquite recommended)
Smoking Phase
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Cold smoke shrimp on left zone for 15 mins
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Maintain thin blue smoke using BLATOMIC's auto-pellet feed
Searing Phase
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Transfer shrimp to right zone
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Sear 90 seconds/side until caramelized
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Rest shrimp 5 mins before serving
Pro Assembly Tips
🔥 Tortilla Hack: Briefly grill tortillas on residual heat
🥑 Sauce Upgrade: Mix crema with smoked avocado
🌿 Herb Finish: Toss shrimp with chopped cilantro
Why BLATOMIC Excels
Our infrared rear burner achieves perfect char without overcooking, while the pellet smoker box adds authentic wood flavor. The built-in meat probes ensure shrimp reach ideal 145°F internal temp.
Recipe developed using BLATOMIC Pro Series 850 Pellet Grill with SmokeBoost™ technology
