How to Blacken Shrimp on the Stove for Maximum Flavor

Blackened shrimp is a popular Cajun-inspired dish that involves coating shrimp with a spice blend and searing it in a skillet for a crispy, flavorful crust. When done right, blackened shrimp is aromatic, smoky, slightly spicy, and absolutely delicious.

In this detailed guide, I’ll walk you through everything you need to know to make perfect blackened shrimp at home on the stove

What is Blackened Shrimp?

Blackened shrimp refers to shrimp that has been seasoned with a blend of spices and cooked in a cast iron skillet to develop a charred, blackened crust while keeping the interior moist and tender.

The term “blackened” comes from the cooking technique not the color of the shrimp itself. When shrimp is cooked this way it takes on deep brown or black char marks from the spices and high heat of the skillet.

Traditional blackening spice blends contain ingredients like smoked paprika, garlic, onion, oregano, cayenne pepper, thyme, and black pepper. The spices give the shrimp a bold, complex flavor profile.

While fish and chicken are also popular proteins to blacken, shrimp works especially well. The quick cooking time prevents the delicate shrimp from becoming tough or overcooked, allowing it to take on tons of flavor while maintaining a tender, juicy bite.

Benefits of Blackening Shrimp on the Stove

There are a few reasons why cooking blackened shrimp on the stovetop is preferred over other cooking methods:

• High heat – A very hot skillet is critical to get that signature blackening effect on the exterior of the shrimp. The stove allows you to preheat your skillet properly.

• Smoky flavor – The high heat caramelizes the spices, bringing out their full depth of flavor. You get smoky, toasted notes you can’t achieve at lower temperatures.

• Charred crust – Sizzling the spiced shrimp in hot oil gives you browned bits of spice stuck to the shrimp, amping up the flavor. The contrast of charred exterior and juicy interior is delicious.

• Quick cooking – Shrimp cooks fast, so the stovetop makes it easy to cook it for the short time needed without overdoing it. Oven or grill take longer to preheat and can overcook the shrimp.

• Easy – Pan searing shrimp on the stove is fast, simple, and requires minimal cleanup!

Overall, the stovetop allows you to quickly cook the shrimp at the high heat required to get maximum blackening while keeping the shrimp tender inside.

Step-by-Step Guide to Blackening Shrimp on the Stove

Follow this simple process for perfect blackened shrimp every time:

Ingredients

• Shrimp (peeled, deveined) – Jumbo shrimp work best since they stand up well to blackening. Smaller shrimp overcook too quickly.

• Blackening seasoning – Either homemade or store-bought Cajun seasoning.

• Oil – For best flavor, use a high smoke point oil like avocado, grapeseed, or rice bran oil.

• Optional extras – Butter, lemon wedges, parsley.

Prep the Shrimp

Rinse the shrimp under cold water and pat very dry with paper towels. Any moisture on the shrimp will cause splattering, so dry thoroughly. If using frozen shrimp, defrost fully before patting dry.

Make the Blackening Spice

Whisk together the blackening spice ingredients in a small bowl. My go-to homemade blend contains:

• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon cayenne pepper (or less for less heat)
• 1 teaspoon black pepper
• 1 teaspoon salt

Store extra spice blend in an airtight container for future use.

Coat the Shrimp

Place the shrimp in a bowl and sprinkle the blackening seasoning all over, turning to coat evenly on all sides. Press the seasoning gently so it adheres.

Sear the Shrimp

1. Heat your skillet (cast iron works best) over medium-high heat until very hot. Once the skillet starts smoking lightly, it’s ready.

2. Pour in just enough oil to coat the bottom of the skillet. Tilt to spread it evenly.

3. Carefully add the shrimp in a single layer and cook undisturbed for 1 minute. Resist the urge to move them around initially. This helps the crust set.

4. Flip and cook the second side for 1 minute.

5. Remove shrimp to a plate. They will finish cooking from residual heat.

The shrimp are ready once opaque throughout and have blackened bits of spice crusting the outsides. Total stove time is just 2 minutes per side.

Finish and Serve

I recommend finishing the blackened shrimp with a pat of butter to enrich the flavor. A squeeze of lemon brightens up the spices beautifully. Chopped parsley adds freshness.

Serve the shrimp warm with your choice of sides like rice, pasta, or veggies. Enjoy this easy, restaurant-worthy meal at home!

Tips for Perfectly Blackened Shrimp

• Use fresh spices – Old, stale spices won’t give you the vibrant flavor or color you want.

• Dry the shrimp well – Eliminate all surface moisture so the oil doesn’t splatter when added to the hot pan.

• Get the pan very hot before adding the oil and shrimp. This ensures the shrimp blackens instead of steams.

• Don’t crowd the pan – Cook shrimp in a single layer with some space between each piece. Crowding lowers the temp.

• Let crust set before moving the shrimp – Give them 1 minute undisturbed when first added to the pan.

• Cook to opaque – Shrimp turn opaque and pink when fully cooked. Just 2 minutes per side is needed.

• Rest before serving – Let shrimp rest 1-2 minutes off heat as they’ll continue to cook.

Blackened Shrimp Variations

Once you master the basic method for stovetop blackened shrimp, try these fun variations:

• Blacken a mix of proteins like shrimp, scallops, chicken, or sausage

• Use alternative seasoning blends like lemon pepper or jerk

• Toss blackened shrimp with pasta and pesto or creamy cajun sauce

• Stuff into warmed tortillas for shrimp tacos or burritos

• Layer in lettuce wraps or sandwiches

• Skewer and grill for a charred backyard treat

• Top salads, nachos, baked potatoes, or pizza with blackened shrimp

The possibilities are endless! Adjust the heat level and use of fresh herbs to customize the dish to your preferences.

FAQs

What kind of shrimp is best to blacken?

Jumbo shrimp work best since their larger size stands up well to blackening without overcooking. Avoid smaller shrimp which get dry and tough.

Can I use frozen shrimp?

Yes, just make sure frozen shrimp are fully thawed and patted very dry before seasoning and cooking. Add 1 minute per side cooking time.

What if I don’t have a cast iron skillet?

You can use a regular skillet, but the cast iron is ideal for getting a good sear. Other pans may lead to less blackening and more steaming.

Should I season under or over the shell?

For peeled shrimp, season directly on the flesh. If using shell-on shrimp, season under and over the shell for flavor in every bite.

Can I bake instead of pan-fry blackened shrimp?

Baking won’t achieve the same blackening effect or crust, but you can still season shrimp and bake at 425°F for 10-12 minutes based on size.

Ready to Blacken Some Shrimp?

Blackened shrimp cooked on the stovetop is a quick and easy way to add smoky, spicy Cajun flair to a weeknight meal.

Follow the simple steps for coating, searing, and serving the shrimp for the perfect blend of charred exterior and juicy, seasoned interior shrimp every time.

Once you get the basic method down, experiment with different spice blends, add-ons, and serving ideas. Blackened shrimp is extremely versatile.