If you want big flavor, and fast.... this blackened shrimp recipe is it! These beautiful shrimp are coated in a smoky, spicy seasoning, then seared in a very hot skillet until a gorgeous crust forms on the outside, yet inside is still juicy and tender.
It's one of those recipes that looks fancy, but barely takes any time at all.
What Are Blackened Shrimp?
Blackened Shrimp are shrimp covered in a bold Cajun seasoning and cooked in a very hot pan.
The heat gives the shrimp a dark, "blackened" crust. It's not burnt, it's just the spices toasting and turning deep and flavorful. That's where all the taste comes from.
This style of cooking comes from Louisiana and is all about big, smoky flavor with a little kick.
Jump to:
- What Are Blackened Shrimp?
- Why choose my recipe?
- Ingredient Notes
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Pro Tips and Recipe troubleshooting
- Necessary gear: equipment
- What To Serve With Blackened Shrimp
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Cajun Blackened Shrimp Recipe
- 💬 Comments
Why choose my recipe?
There's a lot of blackened shrimp recipes out there, but most of them miss the mark.
Some don't use enough seasoning, so the shrimp taste flat. Others cook them too slow, so you never get that proper blackened crust and it can often times end up overcooked.
Follow these instructions and you'll get the best blackened shrimp every time!
Ingredient Notes
See recipe card at the bottom of this post for quantities.
Shrimp
Use raw shrimp that are peeled and deveined. Fresh is great, but frozen works just fine, just thaw them first and make sure to pat dry.
Blackened Seasoning
This is where the flavor lives. It's usually a mix of paprika, garlic powder, onion powder, thyme, oregano, and a little cayenne for heat.
Butter and fat
You need a little fat to help the shrimp cook and get that crust. Use oil to cook (it has a higher smoke point), then add butter at the end for flavor and texture.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Finish with the butter and serve.
Hint: Adding the butter at the end of the cooking time gives a beautiful mouth-feel to the dish. Makes it beautifully glossy and rich.
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- Mild version - cut back on the cayenne if you don't want too much heat.
- Extra Spicy - use more cayenne or add a pinch of red chili flakes.
- No Butter - use olive oil or avocado oil instead.
- Different Protein - this same recipe is great with chicken, fish or even scallops.
- Skillet or Grill - you can cook these in the pan or throw them on the grill for a smoky twist.
Pro Tips and Recipe troubleshooting
A place to see any obvious issues that we encountered when testing this recipe for you:
- Get your pan HOT first: Don't rush this. Let your pan heat up before adding anything. That's how you get that perfect blackened crust.
- Don't overcrowd the pan: If you add too much at once time, the temperature of the pan will come down too much and there will also be too much moisture from the steam - this can result in not getting a good char.
- Pat the shrimp dry: Wet shrimp won't sear right. Take a second to dry them with paper towels so the seasoning sticks and the crust forms.
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Necessary gear: equipment
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My favorite has always been to use a good cast iron skillet and get it smoking hot. That really adds a nice dark crust to the shrimp.
A regular skillet will work fine too, though.
What To Serve With Blackened Shrimp
From plain white rice, which perfectly highlights the boldness of the shrimp, grits (naturally), if you like the Shrimp and Grits thing. Top a delicious Pesto Pasta Salad with the shrimp or even add to a tasty crawfish pastalaya.
Mel's kitchen notes
If you only do one thing right - make sure your pan is hot before the shrimp go in.
That's the difference between "meh shrimp" and that real-deal blackened crust. You want to hear that sizzle the second they hit the pan. No sizzle? Wait longer.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
hey can be, but you control the heat. If you don't like spicy food, just use less cayenne in the seasoning.
Nope. They look dark, but they're not burnt. The color comes from the spices cooking in a hot pan.
Large or jumbo shrimp work best. They're easier to cook without overdoing it.
If you've tried this Cajun Blackened Shrimp Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Cajun Blackened Shrimp Recipe
Equipment
Ingredients
- 1 Pound Large Shrimp peeled and deveined
- 3 Tablespoons Olive Oil divided
- 3 Tablespoons Blackened Seasoning
- 2 Tablespoons Unsalted Butter
Instructions
- Peel and devein the shrimp then pat very dry with a paper towel.1 Pound Large Shrimp
- Pour 1 Tablespoon of the Olive Oil over the shrimp and rub to coat all shrimp.3 Tablespoons Olive Oil
- Sprinkle the blackened seasoning all over the shrimp and rub in so that all shrimp are coated evenly.3 Tablespoons Blackened Seasoning
- Add 2 Tablespoons of oil to the large cast iron skillet and apply high heat. Move the oil all over the pan so that it is all evenly coated. You want to wait until you see the pan start to smoke (but not too much), then add the shrimp, in a single layer. There will be a lot of sizzling, but this is good. Cook for 2 minutes each side. Because of the high heat the shrimp should get a really nice crust / char.
- At the end, turn off the heat and add the butter to coat the shrimp. Serve immediately.2 Tablespoons Unsalted Butter
Storage Instructions
Fridge: Store leftover shrimp in an airtight container in the fridge for up to 3 days. Reheat: Warm them gently in a pan over low heat. Don't overcook or they'll get rubbery. Freezer: You can freeze them, but shrimp are best fresh. If you do freeze, use within 2 months.Notes
For true blackened shrimp, your pan needs to be hot before the shrimp go in. That's how you get that dark, flavorful crust. 🧂 Don’t Hold Back on Seasoning
Blackened shrimp should be bold. Make sure each shrimp is well coated so every bite has flavor. ⏱️ Cook Time Matters
Shrimp cook fast - about 2-3 minutes per side. Overcooking will make them rubbery. 🦐 Best Shrimp to Use
Large or jumbo shrimp work best for this blackened shrimp recipe. They stay juicy and are easier to cook just right.
Nutrition
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