This 15-minute Blackened Shrimp Recipe is made with juicy shrimp and bold spices like smoked paprika, garlic powder, onion powder, chili powder, and cayenne pepper. An easy and versatile weeknight dinner, these spicy shrimp are perfect in tacos, salads, or served alongside your favorite Southern side dishes.
Shrimp are my go-to for a quick and easy weeknight dinner, and this blackened shrimp recipe is one of my favorites for bold, and seriously delicious stand-out flavor. Made with a handful of simple pantry spices like smoked paprika, chili powder, and cayenne, it comes together in under 15 minutes. The best part? You can use fresh or frozen shrimp! Thawing frozen shrimp is easy, just run them under cold water for a few minutes. That’s it! So, if you have a forgotten bag or shrimp in your freezer, let this be your sign to start thawing 😉 They’re fantastic in tacos, a big salad, or dunked into creamy remoulade sauce (a personal favorite).
Table of Contents
Ingredient Notes and Substitutions
Jump to the recipe card below for the complete list of ingredients.
- Shrimp: I like to use large/jumbo shrimp, peeled with the tails left on, but any size will work. If you’re using frozen shrimp, thaw them under cold water for a few minutes and pat dry with paper towels before tossing with the seasoning blend.
- Smoked paprika: This adds the signature smoky flavor that makes blackened shrimp so irresistible. If you don’t have smoked paprika, regular paprika will work, but the flavor will be a bit milder.
- Cayenne pepper: Adds heat. If you’re spice-sensitive, reduce it to ¼ teaspoon or leave it out completely. Want it spicier? Add more or toss in crushed red pepper flakes.
- Sugar: Just a small amount helps balance the heat and enhances browning. If you prefer to skip the sugar, the shrimp will still taste great—it just won’t have quite the same caramelized edges.
- Dried Thyme + Oregano (optional): For some earthy, savory notes, consider adding ½ teaspoon dried thyme and ½ teaspoon dried oregano.
How to Thaw Shrimp Quickly
If your shrimp are frozen, you’ll want to start by quickly thawing them.
Place them in a large bowl and cover with cold water (never hot water, which can start to cook them). Let them sit for about 10–15 minutes, stirring occasionally to break up any clumps. Once thawed, drain and pat dry with paper towels before cooking. If your shrimp are in a sealed bag, you can submerge the whole bag in a bowl of cold water to speed things up even more.
Jessica’s Cooking Tips
- Get the pan (really) hot. You want the pan nice and hot before adding any shrimp. This is essential for getting that signature blackened crust. If the pan isn’t hot enough, the spices won’t sear properly, and you’ll end up with steamed, pale shrimp instead of deeply caramelized edges.
- Use a cast iron skillet. Cast iron holds and distributes heat evenly, making it the ideal pan for blackening.
- Cook the shrimp in butter. Butter boosts browning, deepens the flavor, and helps the spices sizzle into the shrimp for that rich, smoky finish.
- Avoid overcooking. Shrimp cook fast—like, really fast. As soon as they curl into a “C” shape and turn opaque with light char, they’re done. If you keep them on the heat too long, they’ll become rubbery. A quick sear (about 1 minute per side) is all it takes.
- Adjust the heat. This recipe has a little kick from cayenne and chili powder, but you can easily tailor it to your spice preference. If you’re heat-sensitive, cut back on the cayenne or skip it altogether. Like it fiery? Add a pinch more or toss in some crushed red pepper for extra heat.
RECIPE CARD
Blackened Shrimp Recipe
Equipment
Ingredients
- 1 pound large shrimp - peeled with tail on
- 1 tablespoon olive oil
- 1½ teaspoon sugar
- 1½ teaspoon garlic powder
- 1½ teaspoon onion powder
- 1½ teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cayenne
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2-3 tablespoon butter - salted or unsalted, divided
- lemon wedges - for serving
Instructions
- In a medium bowl, combine the shrimp with 1 tablespoon of olive oil and all of the seasonings. Toss until the shrimp are evenly coated. Optional: Cover and let the shrimp marinate for up to 30 minutes at room temperature.
- Heat a large skillet (preferably cast iron) over medium-high heat until very hot. You can test if the pan is ready by adding a couple drops of water to the pan. The water will sizzle and bounce on the surface when ready.
- Melt 1 tablespoon of butter in the skillet. Working in batches, add the shrimp to the skillet in a single layer without crowding.
- Cook for 1 minute, then flip and cook for another 30 seconds to 1 minute, or until the shrimp are curled, opaque, and slightly charred. Remove from the pan and set aside.
- Repeat with the remaining shrimp, allowing the pan to reheat between batches.
- Once all shrimp are cooked, return all the shrimp to the skillet and stir for about 1 minute to warm through. Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired.
Jessica’s Notes
- Optional: Add ½ teaspoon of dried thyme and/or dried oregano.
- Always thaw and pat your shrimp dry before tossing with seasoning.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
How to Make Blackened Shrimp
In this section you’ll find step-by-step photos to help guide you through the recipe. For exact measurements and full instructions, jump back to the recipe card.
Pat the shrimp dry with paper towels to remove extra moisture, Place them in a mixing bowl and add the olive oil, smoked paprika, garlic powder, onion powder, chili powder, cayenne, sugar, salt, and pepper. This is where all that bold, smoky flavor starts.
Toss the shrimp until they’re fully coated in the seasoning mixture. Optional: Cover the bowl and marinate for up to 30 minutes.
Heat a large cast iron skillet over medium-high heat until it’s very hot (water should sizzle and dance on the hot surfaace). Once the pan is hot, melt the butter, and add the shrimp in a single layer. Cook for 1-2 minutes on the first side.
Flip the shrimp and cook for another 30 seconds to 1 minute until they’re curled, lightly charred, and cooked through. Remove them from the pan and repeat with the next batch, letting the pan heat back up between batches.
Once all the shrimp are cooked, return the first batches to the pan and stir everything together for another 30–60 seconds to reheat evenly. This helps coat all the shrimp in the buttery, spicy pan juices. Serve them hot, garnished with fresh parsley and lemon wedges.
Frequently Asked Questions
Blackened shrimp is shrimp that’s been coated in a bold and spicy seasoning blend typically made with paprika, garlic powder, onion powder, cayenne, black pepper, and herbs—then seared in a hot skillet (usually cast iron) until the spices form a dark, flavorful crust. The term “blackened” refers to this deeply charred, intentionally crisp and smoky exterior resulting from the high-heat cooking method.
Blackened shrimp and Cajun shrimp are closely related, but they’re not exactly the same. Blackened shrimp is coated in a bold spice blend that typically includes paprika, cayenne, garlic powder, and herbs. It’s then seared in a hot skillet to create a smoky, charred crust. It’s often associated with Cajun and Creole cooking but defined more by the blackening technique than the cuisine itself. Cajun shrimp, on the other hand, refers more broadly to shrimp seasoned with Cajun spices, which can be cooked in various ways (sautéed, grilled, or baked). While blackened shrimp is Cajun-inspired, not all Cajun shrimp are blackened—the key difference lies in the cooking method.
Yes, this blackened shrimp recipe has a bit of a kick thanks to the chili powder and cayenne pepper. It’s not overwhelmingly spicy, but it does have some heat—especially if you’re sensitive to spice. If you want to dial it down, you can easily reduce or skip the cayenne and use a mild chili powder.
Serving Ideas
These smoky, spicy shrimp can be dressed up or down to fit any occasion. For a fuss-free dinner you can pile them into warm tortillas for a spicy version of these shrimp tacos or add some cheese for melty blackened shrimp quesadillas. For something a little lighter, try tossing them over a fresh green salad.
For more of a main-course vibe, serve these spicy shrimp alongside classic Southern sides like collard greens, cheese grits, sweet cornbread, or creamy baked mac and cheese. Consider adding a creamy dipping sauce like tangy remoulade, garlic aioli, homemade ranch, or Alabama white sauce to balance the heat.
And for more fantastic shrimp recipes, check out these reader favorites: Cilantro Lime Shrimp, Chipotle Shrimp, and Honey Sriracha Shrimp for quick and easy weeknight dinners, or this Creamy Cajun Shrimp Pasta and Shrimp Alfredo when the craving for carb-loaded comfort food hits.
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