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This 15-minute Blackened Shrimp Recipe is made with juicy shrimp and bold spices like smoked paprika, garlic powder, onion powder, and cayenne pepper. It’s an easy and versatile weeknight dinner, 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 and cayenne, it comes together in under 15 minutes.
The best part? You can make this recipe with fresh or frozen shrimp! Thawing frozen shrimp is SO 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 😉
Blackened shrimp are fantastic in tacos, salads, pasta, 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 shrimp will work. If you’re using frozen shrimp, thaw completely and pat dry with paper towels before tossing with the seasoning blend.
- Blackened Seasoning: This blackened shrimp uses a homemade blackened seasoning blend of smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, salt, black pepper, and cayenne. You can make the spice blend with smoked or regular paprika.
- Sugar (optional): Just a small amount of sugar helps balance the heat and enhance browning. Feel free to omit the sugar if that’s your preference.
Step by Step Instructions
Here’s a visual overview of how to make this recipe. For detailed instructions and the full printable recipe, scroll down to the recipe card below.
- 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, dried thyme and oregano, 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 high heat until it’s very hot (water should sizzle and dance on the hot surface). 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 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 to 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.
How to Blacken Shrimp
Cooking Tips
Here are my top tips for cooking the best blackened shrimp recipe.
- 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 pepper, but it’s easy to 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.
Serving Ideas
Blackened 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 adding them to my easy Caesar salad recipe or house salad. And for something extra comforting, swap the chicken for these juicy shrimp in this easy blackened chicken Alfredo recipe.
To serve blackened shrimp as the main course, enjoy them with classic Southern sides like collard greens, cheese grits, sweet cornbread, or creamy baked mac and cheese.
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, garlic powder, and herbs. It’s then seared in a hot skillet to create a smoky, charred crust. Blackened shrimp is 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 seasoning, 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 cayenne pepper. If you’re sensitive to spicy dishes, you can easily reduce or skip the cayenne pepper. You can also try this recipe with spicy homemade Cajun seasoning or more mild Creole seasoning.
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.
More Delicious SHrimp Recipes
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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
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½-1 teaspoon salt
- ½ teaspoon cayenne, optional
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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