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This flavorful Blackened Shrimp recipe is easy to make and the perfect balance of spices and bold flavors. Ready in minutes, it’s perfect for seafood lovers!Pin this recipe for later!
Table of Contents
Why We Love This Blackened Shrimp Recipe
- Ready in just 15 minutes – With 5 minutes of prep and 10 minutes to cook, this is a quick and hassle-free dish for busy weeknights.
- Spicy Cajun seasoning – This recipe has a ton of bold flavor!
- Versatile dish – Whether served as an appetizer, tossed in a salad, or added to pasta, these blackened shrimp are incredibly versatile and can be enjoyed in a variety of ways.
- Healthy and low in calories – A healthier option for dinner
- Impressive presentation – The color is beautiful and makes for an impressive presentation, perfect for dinner parties or intimate gatherings.
You only need a few ingredients for this easy shrimp recipe!
- Shrimp – Fresh or frozen (thawed), peeled, and deveined. Whether the tail is on or off is your preference. I suggest at least medium size, but large or jumbo will also work.
- Cajun Spice Blend – Paprika, Garlic, Onion, Cayenne, Thyme, Oregano, Salt, Pepper
- Extra Virgin Olive Oil
- Optional for Garnish – Lemon and Parsley
How To Make Blackened Shrimp
Get a detailed list of ingredients & instructions in the recipe card below.
- Pat the shrimp dry with paper towels.
- Mix together spices in a bowl.
- Toss the shrimp in the spice blend until coated.
- Heat a skillet to medium-high, add olive oil, and cook shrimp for 2 minutes on each side until blackened and cooked through.
- Serve with fresh lemon and parsley, if desired.
Blackening refers to a cooking technique where shrimp is coated with a spice blend and cooked at high heat until a dark crust forms.
Common spices include paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and black pepper.
Blackened seasonings can be spicy, but you can easily adjust the amount of cayenne or other spices to suit your taste preferences.
Refrigerator: Cool completely, then store leftovers in an airtight container for up to 2-3 days.
Freezer: Cool completely then store in a freezer bag for up to 2-3 months.
Reheating: Thaw shrimp completely, then gently reheat. Shrimp can overcook quickly, especially when reheating already cooked shrimp. Do not microwave; simply heat a little butter in a skillet and heat the shrimp for about 30 seconds on each side.
- Quality: Use fresh or high-quality shrimp for the best flavor.
- Dry the Shrimp: Pat shrimp dry with paper towels for a crispy crust.
- Skillet Heat: A cast iron skillet is recommended, but I have had success with a nonstick pan. The key is to make sure the pan is hot enough and that you aren’t lifting and peeking too soon.
- Water Test: You can test if the skillet is hot enough by sprinkling a few drops of water on the surface – if they sizzle and evaporate immediately, the skillet is ready.
- Cook in Batches: Cook the shrimp in batches if necessary to avoid overcrowding the pan.
- Leave Them Alone: Flip the shrimp only once during cooking to develop a nice crust.
- Serve Immediately: Serve immediately for optimal taste and texture.
More Shrimp Recipes
- Mexican Shrimp Ceviche
- Grilled Shrimp Tacos
- Pan Seared Shrimp
- Shrimp Corn Chowder
- Cajun Shrimp Pasta
- 1 pound raw shrimp thawed, peeled, deveined and tail on
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
- Optional: fresh lemon and parsley
- Prepare your shrimp for cooking by patting completely dry. Set aside.
- In a small bowl, stir together the paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt and black pepper.
- Toss the shrimp in the blended seasonings until fully coated.
- Heat a skillet to medium high heat (375-400℉). You will know the skillet is ready when water sizzles and evaporates when dripped on the pan. When the pan is heated, drizzle olive oil over the surface.
- Add shrimp in a single layer and cook for two minutes. Use a spatula and press down on the shrimp. Peek under one shrimp and check for a blackened finish.
- When desired doneness is reached, flip the shrimp and cook for an additional 2 minutes or until the internal temperature reaches 120℉.
- Remove from the pan and serve with fresh lemon and parsley if desired.