15 Minute Blackened Shrimp Recipe
Easy blackened shrimp is ready in 15 minutes! These flavorful shrimp are tossed in blackening seasoning and seared in a hot skillet to develop a smoky blackened crust. Great for tacos, bowls, salads, po-boys, and pasta.
Servings 4 servings
Calories 173kcal
Equipment
- silicone tongs
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
Calories: 173kcal | Carbohydrates: 3g | Protein: 24g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 301mg | Sodium: 1223mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 21mg | Calcium: 180mg | Iron: 3mg