This blackened shrimp recipe is smoky, flavorful, and juicy and cooks in less than 10 minutes. Made in just one pan, it makes a quick weeknight dinner.
If you took a look at my blackened shrimp recipe and thought the shrimp was burnt, think again!
Blackened shrimp gets its signature color from the seasoning mix of cumin, peppers, and dried thyme. No one can say no to the smoky and umami flavors it achieves! My family requests this at least once a week!
Blackened shrimp is a popular Cajun-style dish that packs a punch of flavor. The shrimp are coated in a spicy, herbaceous seasoning blend and then seared in a cast iron skillet to create a crispy, charred crust. When done right, each bite of blackened shrimp is slightly smoky, a little spicy, and incredibly delicious.
If you’ve never made blackened shrimp at home don’t worry – it’s easy to make once you know the secrets to preparing perfect blackened shrimp every time. In this article we’ll cover everything you need to know, from how to choose the right shrimp to the best ways to serve this iconic dish.
What You Need to Make Blackened Shrimp
Shrimp – The most important ingredient is fresh, good quality shrimp. Go for large shrimp around 16-20 or 21-25 count per pound. Peeled and deveined shrimp save time, but you can also peel and devein them yourself. Thaw frozen shrimp overnight in the fridge if not using fresh.
Blackening Seasoning – While you can buy premixed blackening seasoning, making your own lets you control the flavor and spice level. A basic blackening seasoning contains paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, salt, and dried thyme. Adjust the amounts of cayenne pepper and black pepper to suit your desired heat level.
Butter – Butter helps the seasoning coat the shrimp and adds rich flavor as the shrimp cooks olive oil can be used instead for a dairy-free option Clarified butter has a high smoke point so it won’t burn,
Cast Iron Skillet – A well-seasoned cast iron skillet is key for achieving the signature blackened crust on the shrimp. The heavy pan gets very hot and evenly sears the shrimp.
Tongs – Have tongs ready to flip and turn the shrimp in the hot skillet. Metal tongs withstand the high heat.
Lemon Wedges – Fresh lemon adds brightness to cut through the rich, spicy shrimp. Lime wedges also pair well.
Tips for Making Perfect Blackened Shrimp
Follow these tips to ensure your blackened shrimp turns out right every time:
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Use fresh, uncooked shrimp – For the best texture and flavor, start with raw, uncooked shrimp instead of pre-cooked. Check for freshness before cooking.
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Pat shrimp very dry – Make sure shrimp are patted very dry before seasoning. Moisture will make the seasoning slide off.
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Season evenly – Every shrimp should be generously coated in the blackening seasoning mix.
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Use clarified butter – Clarified butter has a higher smoke point than regular butter so it won’t burn. Olive oil is another good option.
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Get the skillet very hot – Heat the skillet over medium-high heat until it’s very hot before adding the butter and shrimp.
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Cook in batches – Avoid overcrowding. Cook the shrimp in a single layer in batches for even cooking.
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Don’t overcook – Shrimp overcooks quickly. Cook for just 1-2 minutes per side until opaque.
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Let shrimp rest briefly – After cooking, let the shrimp rest for 1-2 minutes before serving.
How to Make Blackened Shrimp
Now that you know what you need and the secrets to success, let’s walk through how to make perfect blackened shrimp at home in 4 easy steps:
1. Make the Blackening Seasoning
Combine all the spices – smoked paprika, garlic powder, dried oregano, cayenne pepper, black pepper, salt, onion powder, and thyme. Mix well and set aside.
2. Pat Shrimp Dry
Rinse the shrimp under cold water and pat them very dry with paper towels. The drier the shrimp, the better the seasoning will stick.
3. Season the Shrimp
Place shrimp in a large bowl and sprinkle the blackening seasoning over them. Toss to coat evenly. Add more seasoning if needed to heavily coat each shrimp.
4. Cook the Shrimp
Heat a cast iron skillet over medium-high heat until very hot. Add clarified butter or olive oil and swirl to coat the pan. Working in batches, add the shrimp in a single layer and cook for 1-2 minutes per side until opaque. Transfer to a plate and repeat with remaining shrimp. Serve warm with lemon wedges.
And that’s it! In less than 30 minutes, you can have perfectly seared, flavorful blackened shrimp ready to enjoy. Now let’s look at some serving ideas and extras.
Serving Suggestions for Blackened Shrimp
Blackened shrimp is extremely versatile. Here are some of my favorite ways to serve it:
- Over dirty rice, jasmine rice, or cauliflower rice
- Nestled on top of a salad like spinach salad or wedge salad
- In tacos, burritos, quesadillas, or fajitas
- Tossed with pasta like fettuccine Alfredo or linguine
- On cheesy grits for shrimp and grits
- Sandwiched between bread or rolls for shrimp po’ boys
- On top of nachos or tater tots
- With vegetables like corn on the cob and roasted broccoli
- Over creamy polenta or mashed potatoes
The possibilities are endless! Adjust any of these serving ideas to your tastes by adding avocado, greens, cheese, beans, veggies, or other mix-ins.
Extras for Blackened Shrimp
To take your blackened shrimp to the next level, consider one of these delicious extras:
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Make a pan sauce – Deglaze the skillet with wine, stock or cream to make an easy pan sauce.
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Top with compound butter – Spread spiked compound butter over the hot shrimp for added flavor.
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Garnish with fresh herbs and citrus – Brighten up the shrimp with chopped parsley, cilantro, mint, sliced green onions, and extra lemon or lime wedges.
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Add a creamy dipping sauce – Serve alongside remoulade, creamy ranch dressing, or avocado ranch dip.
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Toss with chimichurri – Argentinian chimichurri sauce adds brightness.
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Make shrimp tacos – Stuff the shrimp into warm tortillas with shredded cabbage, avocado, and more spice.
Frequently Asked Questions
Here are answers to some common questions about making blackened shrimp:
What size shrimp should I use? Go for large shrimp around 16-20 or 21-25 count per pound. The larger shrimp hold up well to blackening.
Can I use frozen shrimp? Yes, thaw frozen shrimp overnight in the fridge before cooking. Pat very dry.
Can I use pre-cooked shrimp? We don’t recommend pre-cooked shrimp – the texture won’t be as good. Start with raw shrimp.
What if I don’t have a cast iron skillet? Use a heavy stainless steel skillet or non-stick pan instead. You want a pan that can get very hot.
Is blackened shrimp spicy? It can be! Adjust the amount of cayenne and black pepper to your taste preferences.
How do I know when the shrimp are done? Look for the shrimp to turn opaque and pink with curled tails. Cook just until opaque to avoid overcooking.
How long does blackened shrimp keep? Store leftovers in an airtight container for 3-4 days. Freeze for longer storage.
Satisfy Your Craving for Blackened Shrimp
Blackened shrimp is a quick, flavorful meal that’s sure to satisfy. Use this guide to prepare perfect blackened shrimp at home. With a few simple tricks, a flavorful homemade seasoning blend, and the right cooking techniques, you can enjoy restaurant-quality results. Experiment with different add-ins like creamy sauces, fresh herbs, spices, and serving ideas to customize blackened shrimp to your tastes. Have fun with this Cajun favorite!
How to make blackened shrimp
I’ve included step-by-step photos below to make this recipe easy to follow at home. Scroll down to the recipe card at the bottom of this post to print out the full recipe instructions and amounts of the ingredients.
Step 1 – Make the blackened seasoning. Combine ground cumin, thyme, cayenne pepper, smoked paprika, salt, and pepper in a small bowl.
Step 2: Coat the shrimp. Toss the seasoning mix through the shrimp and ensure each one is well coated in the seasoning.
Step 3: Cook. Add olive oil to a cast iron skillet and place it over medium heat. Once hot, add the shrimp and cook for 2 minutes on each side. Brush with garlic butter and serve immediately.
I like to use a cast iron skillet, but this recipe has also been tested in the oven and on the grill, so you have choices!
Grill method: Skewer 3-4 shrimp on bamboo skewers and grill on high heat for 2 minutes per side.
Oven method: Spread the spice-coated shrimp on a baking tray with aluminum foil. Place it in a preheated oven and bake for 6-8 minutes or until your shrimp appears opaque. Be wary of the shrimp size and the baking time.
Air fryer method: These are pretty much the same as my air fryer shrimp recipe. Fry them at 200C/400F for 7 to 8 minutes, flipping them over halfway through.
- Take the shrimp’s shells off so you can eat it all at once!
- Cook shrimp in a single layer for even heat distribution. This way, the shrimp will be cooked all the way through, with crispy outsides and juicy insides.
- Always use a non-stick skillet. The shrimp should be pan-seared because they are great at moving heat around. Blackened shrimp that is cooked just right will have a beautiful crust.
- Avoid overcooking. It’s easy to cook shrimp too long, which makes them rubbery. Stick to 2 minutes per side rule. They keep cooking even after you take them off the heat.
- You can change how hot the chili is by turning the heat up or down. To play around with the flavors, you can also add dried oregano, garlic powder, onion powder, and brown sugar.
What to serve with this
To start, you can eat the blackened shrimp by itself, or you can serve it with curry fried rice or cauliflower fried rice.
You can also put it in a pasta salad or a hearty grain salad like orzo or rice salad.
Grill shrimp and put them on tacos, mulitas, or dorado tacos. You can also stuff them in a pupusa.
Serve it with air fryer broccoli or zucchini for a healthy side dish.
To store: Refrigerate leftovers in an airtight container for 2-3 days.
To freeze: You can freeze the shrimp in freeze-safe bags and store them for several months. However, it could compromise the texture after thawing.
No, blackened shrimp and Cajun shrimp are the same. Blackening is a common cooking technique used in Cajun cuisine, hence the interchangeable names. If you find Cajun spice mix, use it instead of blackened seasoning to make this recipe.
This recipe has bold flavors and is medium spicy. You can omit the cayenne pepper if you prefer a milder spice level.
Why I love this recipe
- The ultimate spicy hit. There must be a reason why spice lovers love this shrimp so much!
- Versatile. You already know that my blackened salmon and chicken go well with almost everything if you’ve tried them!
- Healthy. This dish is low in carbs and high in protein.
- Shrimp. For this recipe, I like to use fresh Jumbo shrimp, but frozen ones also work well. If you want to use frozen shrimp, let them thaw overnight in the fridge over a colander. The next day, pat them dry with clean kitchen towels and then season them.
- Homemade blackening seasoning. Dried thyme, ground cumin, smoked paprika, cayenne pepper, ground black pepper, and salt make up this easy spice mix. It’s just hot enough to make your taste buds dance.
- Olive oil. My go-to oil, but any neutral flavored oil is fine.
- Garlic butter. Melted butter gives blackened shrimp a glossy look and adds richness and a hint of garlic flavor. It also helps to mellow down the heat.
- Cilantro, lemon, and lime juice. To serve.