Easy Blackened Shrimp
The best blackened shrimp with a Cajun kick! Plump and juicy shrimp are coated in blackening seasoning and seared in a hot skillet to create a smoky blackened crust. Great for adding to salads, pasta, rice bowls, lettuce wraps, or tacos. It’s an easy recipe that’s ready to eat in under 15 minutes!
Shrimp, and seafood in general are a huge part of Cajun and Creole cuisine. Growing up in New Orleans, I ate a ton of shrimp! Shrimp and Mirliton Casserole is a local favorite, while Shrimp and Grits has become a popular dish throughout the south. If you love the smoky spicy flavor of these blackened shrimp, try Blackened Chicken Breasts, Blackened Salmon, or Blackened Corn.
Why Trust This Recipe
As a recipe developer specializing in New Orleans recipes, I have been perfecting my homemade blackening seasoning and blackening technique for years! This recipe has been tested multiple times to ensure it’s easy and makes delicious blackened shrimp. I give you my expert tips on getting the perfect blackened crust every time.
Ingredients & Substitutions
See the recipe card below for the complete list of ingredients and measurements.
Blackening seasoning – This special seasoning blend is used for blackening food like chicken, fish, shrimp, and more. If you want more heat, add an extra ¼ teaspoon of cayenne pepper. You can substitute smoked paprika for regular paprika, but I like using both for a smoky flavor. Substitute for Cajun Seasoning. See Cajun Blackening Seasoning for the full batch recipe.
Shrimp – Frozen or fresh shrimp work well for this recipe. I recommend using large (31-35) or extra large (26-30) shrimp for this recipe. Not sure what those numbers mean? Check out my Shrimp Size Guide to find the best size for any recipe. Save the heads and shells to make homemade shrimp stock!
Fats – Sear the shrimp in a high heat oil like avocado oil or vegetable oil, then finish them off in melted butter for the best flavor. You can use butter or olive oil to cook them in, but it may become smoky. You can also use clarified butter in place of avocado oil.
How to Make Blackened Shrimp
- Mix seasonings and spices for the blackened seasoning. Peel and devein shrimp. Need help? see my How to Peel and Devein Shrimp guide.
- Pat shrimp dry and season them evenly.
- Pre-heat skillet over medium-high heat. Add oil. Cook shrimp undisturbed for 1-2 minutes on each side until they are cooked through and just opaque, and have developed a blackened crust.
- Add butter and garlic to the pan and cook another minute. Toss to coat and top with a squeeze of lemon.
Other cooking methods:
- On the grill. Grill the shrimp for 1-2 minutes on each side. Put them on heat safe skewers to make it easier to flip and handle.
- Oven baked. Keep in mind this method won’t produce the best blackened effect. Bake shrimp at 400°F (205°C) on a baking sheet for about 8 minutes.
Lauren’s Tips
- Make it easy. Buy frozen easy-peel shrimp to make peeling a breeze! They should already be deveined with a slice up the back. You just have to defrost and gently peel off the shell.
- Dry = better sear = better flavor. Patting the shrimp dry with paper towels is an important step! This ensures the shrimp get that flavorful blackened crust.
- Preheat your pan! Using a well heated skillet is essential to getting a blackened sear on these shrimp.
- The right tools. Using tongs makes flipping over the shrimp much easier.
- Work in batches. If you have more shrimp than can fit in the pan, work in batches so you don’t overcrowd the pan. This will help all shrimp get blackened.
- Don’t overcook. Shrimp will cook up quickly, and continue cooking even after you remove them from the heat. Remove cooked shrimp from the hot pan to a serving plate promptly so they don’t overcook.
Equipment Needed
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Storage & Make Ahead
- How to store leftovers: Store leftover blackened shrimp in an airtight container in the refrigerator for 2-3 days.
- How to freeze: Do not freeze this recipe once cooked.
- How to reheat: Reheat quickly in a skillet over medium heat for best texture.
- Make ahead: You can peel and devein shrimp the night before and store them in an airtight container in the refrigerator. Prepare the blackened seasoning a few days in advance to save time.
What to Serve with Blackened Shrimp
These blackened shrimp are good for so many dishes! Here are a few of my favorite ways to serve them:
- On a salad with remoulade dressing and Homemade Croutons.
- In pasta tossed with Cajun Alfredo Sauce.
- For shrimp tacos topped with Chipotle Lime Sauce.
- In a wrap with shredded lettuce, tomatoes, and Cajun Ranch.
- Dipped in Cajun Garlic Aioli or Cajun Tartar Sauce.
- In Roasted Garlic Alfredo pasta with Blackened Corn.
Did you love this recipe? Please leave a comment and let me know!
15 Minute Blackened Shrimp Recipe
Ingredients
Blackening Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon regular paprika
- 1 teaspoon salt
- ½ teaspoons onion powder
- ½ teaspoons garlic powder
- ¾ teaspoons cayenne pepper
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoons dried oregano
- ¼ teaspoons dried thyme
- ¼ teaspoon dried basil
Shrimp
- 2 pounds shrimp (at least 31-35 size, peeled and deveined)
- 1 tablespoon avocado oil (or other high heat oil)
- 2 tablespoons unsalted butter (softened, optional)
- 1 clove garlic (minced, optional)
- 1 lemon for serving (optional)
- 1 fresh parsley finely chopped for serving (optional)
Instructions
- MIX: Mix together ingredients for blackening seasoning in a small bowl until well combined and set aside.
- PREP: Peel and devein shrimp. Pat them dry with a paper towel. Coat shrimp evenly with blackened seasoning mix. Preheat a cast iron skillet over medium-high heat.
- SEAR: Add avocado oil to the pan and swirl to coat. Add seasoned shrimp in a single layer. Work in batches if needed to not overcrowd the pan. Cook shrimp for about 1-2 minutes on each side, until shrimp are just opaque.
- FINISH: In the last minute of cooking, add butter and garlic to the pan if using. Stir to coat and cook for about 1 minute, then remove shrimp from heat. If you had more than one batch, add all the shrimp back to the pan and toss in butter and garlic.
- SERVE: Sprinkle with parsley and a squeeze of lemon. Serve immediately on tacos, pasta, wraps, salads, sandwiches, enchiladas, or rice bowls.
Notes
- Most size shrimp will work for this recipe. I like to use at least 31-35 size or larger (smaller number). See Shrimp Size Buying Guide for an explanation about the numbers on shrimp.
- Make the blackening seasoning more or less spicy by adding more or less cayenne pepper. Substitute for cajun seasoning or creole seasoning.
- See How to Peel and Devein Shrimp for a tutorial.
- It is helpful to add shrimp in a clockwise direction around the pan, then flip in the same pattern so they cook evenly.
- Cooking time will depend on the size of your shrimp. Shrimp cook quickly, and continue to cook once you remove them from heat. Remove them from the hot pan when they are cooked.
- Silicone tongs help to flip the shrimp faster so they don’t overcook.
- Store leftover blackened shrimp in an airtight container in the refrigerator for 2-3 days.
- Reheat shrimp quickly in a skillet over medium heat.
- Make ahead: You can peel and devein shrimp the night before and store them in an airtight container in the refrigerator. Prepare the blackened seasoning a few days in advance to save time.
- Other cooking methods:
- On the grill. Grill the shrimp for 1-2 minutes on each side. Put them on heat safe skewers to make it easier to flip and handle. Heat butter and garlic in a saucepan and cook for 1-2 minutes, then toss grilled shrimp in garlic butter.
- Oven baked. Keep in mind this method won’t produce the best blackened effect! Bake shrimp at 400°F (205°C) on a baking sheet for about 8 minutes.
Nutrition
Frequently Asked Questions
Shrimp cook quickly! Depending on the size, raw shrimp will cook in a hot skillet in 1-2 minutes per side.
Yes, most blackened shrimp recipes have heat from cayenne pepper and are moderately spicy. You can adjust the spice level by adding more or less cayenne pepper when you make your own Blackening Seasoning.
The way you are serving shrimp dictates if you should leave the tails on or not. For dishes like shrimp cocktail or fried shrimp where you are using your hands to eat, the tail is helpful to act like a dipping handle. Most restaurants leave the tail on for pasta dishes, but I prefer to leave them off. Leaving them on in pasta means your guests have to remove them themselves.
The best way to defrost frozen shrimp is to submerge them in a bowl of cold water. Within 30 minutes, they should be almost completely thawed.
More Blackened Recipes
Try other favorites like blackened chicken wings, blackened cod, and blackened chicken tenders.
See more Blackened Recipes
More Cajun Seafood Recipes
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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Great recipe! Easy to make and delicious. I will make this many times over, as a snack, a side dish, and to use as an ingredient in other dishes.
Thanks, Doug! Glad you enjoyed it!
The shrimp came out great! I couldn’t get my grill side burner to light so I just put the cast iron pan right in the grill to heat up and cook. It worked great and there was some smoke. I used the blackening seasoning recipe as well and served with Cajun Alfredo pasta. It was a great meal!
So glad you liked it Janelle! I also love it paired with the cajun alfredo sauce.
Delicious and easy to make.
So glad you liked it, Keri!
This was easy and delicious- we had them on take and bake baguettes and salads, will definitely make again!
so glad you like it Anne!