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 dish that features flavorful, spice-crusted shrimp. With its deep, smoky flavors and intoxicating aroma, it has become a go-to appetizer, entrée or side at restaurants and homes across America. But what exactly is blackened shrimp and how did it become so beloved? In this article, I’ll cover everything you need to know about this iconic Louisiana specialty.
What Does “Blackened” Mean?
The term “blackened” refers to a cooking technique where meat, fish or shellfish is coated in a mix of spices and herbs then seared in a cast iron skillet over very high heat. As the spices cook, they darken substantially which gives the food its signature blackened appearance, hence the name.
While the coating looks charred, blackened food is not burnt. The spices and herbs form a flavorful, aromatic crust without making the interior overly cooked. So blackened describes the look, not the taste or texture.
The Origins of Blackened Shrimp
Blackened shrimp originated in the 1980s at Chef Paul Prudhomme’s famous Louisiana restaurant, K-Paul’s. He created his proprietary blackening spice blend and technique for redfish, which became a signature dish. Its immense popularity led to experimenting with blackening other proteins like chicken, steak and shrimp.
The Cajun cooking method quickly spread across the country. While traditionally associated with Louisiana, blackened dishes are now served in restaurants all over. Shrimp is one of the most popular foods to blacken thanks to its ability to absorb flavors from the spice coating.
How to Make Blackened Shrimp
While recipes vary, the basic process for making blackened shrimp is:
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Make a spiced seasoning blend. The core spices are paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt and pepper. Adjust to taste.
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Lightly coat shrimp with melted butter or oil, This helps the spices stick,
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Toss the buttered shrimp in the seasoning until evenly coated.
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Use a cast iron skillet and heat over very high heat until smoking
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Working in batches, add the shrimp in a single layer and cook 1-2 minutes per side.
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Cook just until done; shrimp will turn pink/orange with blackened edges.
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Serve immediately with lemon wedges and dipping sauces.
The high heat and cast iron are essential for developing the black crust on the spices. Be sure to have your exhaust fan on, as blackened shrimp can create some smoke.
Spice Blend Options for Blackened Shrimp
While traditional Cajun seasonings are most common, the possibilities are endless when making a blackened spice blend. Consider these flavor profiles:
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Spicy blends – Add extra cayenne and black pepper for heat. Jalapeño and chipotle chile powders also pack a punch.
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Herby blends – Play up herbs like oregano, basil, parsley or dill. Let them shine.
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Citrus blends – Lemon-pepper, orange zest and lime juice add brightness.
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Savory blends – Umami flavors from dried mushrooms, tomato powder and nutritional yeast are delicious.
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Sweet blends – For balance, a touch of brown sugar, maple syrup powder or honey can be nice.
Experiment with different spice combinations to put your own twist on blackened shrimp. Taste as you go until you love the flavor profile.
Serving Suggestions for Blackened Shrimp
Simple blackened shrimp is delicious, but part of the fun is pairing it with other ingredients and recipes. Here are some tasty ways to serve blackened shrimp:
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Pile into tacos, burritos or quesadillas with typical taco toppings.
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Toss with pasta and veggies for a shrimp scampi or cajun pasta.
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Stuff into a pita or sub roll for shrimp po’ boys.
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Serve over cheesy grits for New Orleans-style shrimp and grits.
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Add to salads, rice bowls or grain-based “burrito” bowls.
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Mix into seafood gumbo, jambalaya or etouffee.
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Add to kebabs with vegetables. Grill or broil.
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Incorporate into dips like shrimp remoulade or shrimp cocktail sauce.
With so many options, blackened shrimp works for any meal, appetizer or side. Get creative with recipes and let the deep, robust flavors shine.
Tips for Making Perfect Blackened Shrimp
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Pat shrimp dry before seasoning so the spices stick better.
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Use fresh spices for the best flavor in blends. Replace yearly or when their aroma fades.
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Use peel-on shrimp for extra flavor and moisture. Remove the shell after cooking if desired.
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Cook in batches for even cooking. Don’t crowd the pan.
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Let the pan reheat fully between batches for the proper sear.
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Cook just until done, 1-2 minutes per side usually. Do not overcook.
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Pair with lemon and butter to balance the spices. Creole garlic butter is amazing.
How Long Do Blackened Shrimp Last?
Freshly cooked blackened shrimp is best eaten right away. However, leftovers can be refrigerated for 3-4 days. Reheat gently either in the skillet with butter or wrapped in foil in a 350°F oven for 10 minutes.
The pre-mixed spice blend will keep for about a year if stored in an airtight container in a cool, dark place. Make extra so you always have it on hand for easy blackened shrimp anytime.
Favorite Blackened Shrimp Recipes
To get you started on your blackened shrimp journey, here are two tasty and easy recipes to try:
Simple Blackened Shrimp Recipe – Uses store-bought blackened seasoning for quick prep. Great weeknight meal.
How to Make Blackened Shrimp – Includes homemade Cajun seasoning blend. Very customizable.
Once you master the basic blackened shrimp technique, have fun adapting recipes to suit your tastes. The smoky, robust flavors make this Cajun favorite a hassle-free way to add big flavor to any meal. Give it a try today!
Frequency of Entities:
blackened shrimp: 28
shrimp: 34
spices: 10
herbs: 6
lemon: 5
cast iron: 4
butter: 4
blend: 7
pan: 3
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.
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.
Blackened Shrimp
What is blackened shrimp?
Blackened Shrimp is a Cajun dish in which shrimp are coated in Blackened Seasoning and pan-seared. Contrary to what many might believe, blackened food is not cooked until it’s burnt — it’s just well seasoned. When you’re making Blackened Shrimp at home, you can make it as spicy (or not spicy) as you’d like.
What are the side effects of eating shrimp?
Shrimp allergy can be identified from signs and symptoms that appear after consuming shrimp or smelling it, such as itching, the appearance of red plaques on the skin, swelling in the face, especially in the eyes and mouth, and in the throat creating the feeling of a lump in the throat.
Do you eat blackened shrimp?
Blackened shrimp has earned the spot of one of my family’s favorites, along with shrimp scampi and Greek shrimp orzo. Use large raw shrimp, preferably already peeled and deveined. Tiny shrimp tend to overcook faster and are less presentable than larger shrimp.
How long do blackened shrimp last?
Overcooking can make them rubbery, so keep an eye on them and remove them from the heat as soon as they turn pink and opaque. Once cooked, let the blackened shrimp cool to room temperature. Then, transfer them to an airtight container and pop them in the refrigerator. They’ll stay good for up to 3 days.