Looking for flavor-packed shrimp that you can whip up in less than 30 minutes? This blackened shrimp recipe is one of those easy shrimp recipes that you’ll return to time and time again because the spiced shrimp cook up in a flash. They require very little prep time, but you can get them on the table even faster if you make the homemade blackened seasoning in advance.
The hardest part isn’t learning how to make blackened shrimp; it’s deciding how to serve them. Do you spoon the shrimp over rice, pasta or grits? Stuff them into tortillas for tacos or buns for sandwiches? Turn them into lettuce wraps? With shrimp this good, the possibilities are endless!
What are blackened shrimp?
Blackening is a Cajun cooking technique that involves coating meat, poultry or seafood in a seasoning blend that takes on a dark appearance when seared in a hot skillet. Blackened shrimp is coated in spices commonly used in Cajun and Creole cuisine. When cooked in butter, these herbs and spices release their essential oils, giving the shrimp a rich, earthy flavor and a powerfully intoxicating aroma.
Blackened seasoning is sometimes spicy, but it doesn’t have to be. Our homemade blend doesn’t use too much cayenne pepper, so the shrimp tastes more spiced than spicy.
Blackened Shrimp Ingredients
- Shrimp: We use large (26-30) shrimp for this recipe, but you can substitute any size of shrimp to make blackened shrimp. If using frozen shrimp, thaw them in the refrigerator overnight.
- Blackened seasoning: Our homemade blackened seasoning recipe contains paprika, onion powder, garlic powder, salt, pepper, dried oregano, dried thyme and cayenne pepper. Feel free to add more cayenne pepper to make spicy blackened seasoning, or use less if you don’t like the heat.
- Butter: You could cook these shrimp in olive oil, but this is one of those recipes that are better with butter. Cooking the shrimp in butter adds depth to the spiced shrimp, infusing each bite with richness and lightly sweet, toffee-like notes.
- Lemon wedges: A spritz of fresh lemon juice brightens up the spiced shrimp. Lime wedges work for this recipe, too.
Directions
Step 1: Make the blackened seasoning
In a large bowl, combine the paprika, onion powder, garlic powder, salt, pepper, oregano, thyme and cayenne pepper.
Step 2: Season the shrimp
Add the shrimp to the bowl, and toss to coat them in the spices.
Step 3: Blacken the shrimp
In a large cast-iron or heavy-duty skillet, melt the butter over medium heat. Add the shrimp. Cook and stir the shrimp until they turn pink and their edges are browned.
Serve the blackened shrimp with lemon wedges.
Editor’s Tip: Cooking time will vary depending on the shrimp size. Shrimp are finished cooking when they turn pink with no signs of gray. The tails will curl up into a C shape.
How to Serve Blackened Shrimp
There are so many ways to serve blackened shrimp that it’s impossible to list them all! As an appetizer, blackened shrimp can be paired with a dipping sauce like remoulade or avocado-lime ranch. For a full meal, serve the shrimp over cilantro-lime rice, buttered pasta noodles, roasted vegetables or cheesy grits to make Cajun shrimp and grits.
You can also use blackened shrimp in most shrimp recipes. Try adding them to shrimp tacos, shrimp tostadas or shrimp quesadillas. Stuff them into lettuce wraps, or into buns to make sandwiches like shrimp po’boys. Toss them with creamy pasta sauces for dishes like shrimp Alfredo, mix them with veggies and cooling avocado for a spicy shrimp avocado salad or use them as a flavorful topper for shrimp Caesar salad.
Recipe Variations
- Use premade seasoning: To save time, feel free to use a store-bought seasoning blend.
- Grill the shrimp: To add a lightly charred flavor, skewer the seasoned shrimp and grill them over medium heat on a gas or charcoal grill. Baste the shrimp with butter as they cook, as in this grilled shrimp recipe.
Can you make blackened shrimp ahead of time?
We don’t recommend cooking the shrimp ahead of time, but you can mix the blackened seasoning well in advance. Feel free to double or quadruple the seasoning, too. It will keep in an airtight container stored in a cool, dry place for up to a year. You can use this blackened seasoning recipe to make other blackened dishes like blackened halibut and blackened chicken or veggie dishes like spicy Cajun potato salad and Cajun summer vegetables.
How to Store Blackened Shrimp
Store leftover blackened shrimp in an airtight container in the refrigerator for up to four days. Shrimp can get dry and rubbery in the fridge, so we like to add a little butter to the skillet when reheating shrimp for added moisture.
Blackened Shrimp Tips
What size shrimp are best for blackened shrimp?
We generally use large shrimp for this blackened shrimp recipe, but you can use any size. Consider how you plan to serve the shrimp and how much time you want to spend cooking them. For example, small shrimp cook in mere minutes, so they’re a great option when you need to get dinner on the table fast.
Regarding shrimp sizing, terms like “small” or “jumbo” can mean different things to different suppliers. It’s better to use the numbers on the packaging. Shrimp labeled “26-30” contain 26 to 30 shrimp per pound (and are generally considered to be in the “large” category). The smaller the number, the larger the shrimp.
Is blackened food burnt?
Blackened food isn’t burnt but appears black because the herb crust darkens when exposed to heat. This differs from burnt or charred food, which turns black because it’s overcooked. Burnt food is bitter and acrid, whereas blackened food is rich, aromatic and flavorful.
