In this flavor-packed Blackened Shrimp recipe, fresh shrimp are coated with a spicy blackening seasoning blend and pan-seared in butter until they are tender, juicy, and simply amazing. It’s the perfect low-carb main course or appetizer and takes just minutes to make.
If you like shellfish and you want spice, you will love this recipe. Like my Blackened Mahi-Mahi and Blackened Steak recipes, the distinctive sweet and savory seasoning mix magically transforms plain shrimp into a seafood lover’s dream dish.
It’s also one of those versatile dishes that can be eaten as is or combined with other ingredients like grits, pasta or rice, or used in my Blackened Shrimp Tacos or quesadillas.
What’s the difference between Cajun and blackening seasoning?
The ingredients in these two seasoning blends are almost identical, except Cajun seasoning is even spicier, and calls for twice the amount of cayenne pepper. Cajun seasoning also usually doesn’t include brown sugar.
Here’s what you will need:
Besides the shellfish and butter, here are the spices and seasonings you will need to make the blackened shrimp seasoning mix.
Here’s how to make it:
Grab a small bowl, add all of the spices and seasonings and combine. Set aside.
Then, place the shrimp in a large shallow bowl or plate. Use a paper towel and blot them to remove any excess moisture.
Melt two tablespoons of butter and use a pastry brush to generously coat the shellfish.
Sprinkle one-half of the seasoning mix evenly over the crustaceans. Turn over and repeat with the butter and the rest of the seasoning mix.
Preheat a large cast-iron skillet or non-stick skillet over medium-high heat. Add the remaining three tablespoons of butter.
When the skillet is hot, and the butter has melted, add the shrimp in one layer and cook undisturbed for one minute.
Turn the shellfish over and cook for another minute or until the thickest end of the shrimp has turned from translucent to opaque, and the seasoning mix is blackened and crusty.
Remove the skillet from the heat immediately and then quickly remove the shellfish from the pan. If not, they will continue to cook and could become tough and stringy.
Optional, garnish with chopped parsley and a splash of lime juice. Serve immediately.
What to serve with it?
Because this dish is so spicy, I like to serve it with a side dish that has a milder flavor profile, such as cheese grits, squash casserole, scalloped potatoes, potato salad, or even baked mac and cheese.
If you would like to add a salad, here are a few ideas: Panzanella, brussels sprout salad, or cucumber and tomato salad. You can find more side dish recipes here or more salad recipes here.
Sharon’s tips:
Shrimp has a delicate flavor, and too much spice can overpower it. If you want more heat, you can increase the amount of cayenne pepper in the recipe.
This recipe calls for extra-large shrimp, which generally means that there are 21-24 shrimp per pound. If yours are larger or smaller, you will need to adjust the cooking times.
When placing the shellfish in the skillet, for the best results, make sure only to put them in one layer and do not crowd them. You want them to get a nice sear, and not steam.
This recipe will produce smoke. Be sure to turn your kitchen exhaust fan to high before adding the shrimp.
If you don’t want to heat up your kitchen by cooking the shrimp on the stove, you can cook them on the grill if you like. Use a grill basket or skewer to corral them and keep them from falling through the grill grates.
More cooked shrimp recipes:
If you have followed my blog for any length of time, you know I love shrimp. Assuming you enjoy them as much as I do, you might also be interested in these recipes: Pesto Pasta with Shrimp and Tomatoes, Ultimate Creamy Shrimp Creole, Crispy Pan-Fried Shrimp, and Smoked Shrimp.
If you need more menu ideas or inspiration, you can find all of my seafood recipes here.
★ If you make this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!
Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!
Easy Blackened Shrimp Recipe
Ingredients
- 1.5 pounds extra-large shrimp peeled, deveined, and with the tails removed
- 5 tablespoons unsalted butter divided
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground dried thyme
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 2 teaspoons kosher salt
- Optional garnishes one tablespoon chopped parsley, the juice of one-half of a lime.
Instructions
- Combine all seasonings and spices in a small bowl and stir well to make the blackening seasoning. Set aside.
- Place the shrimp in a large shallow bowl or plate. Use a paper towel and blot them to remove any excess moisture.
- Melt two tablespoons of butter and use a pastry brush to coat the shrimp generously. Sprinkle one-half of the seasoning mix evenly over the crustaceans. Turn over and repeat with the butter and seasoning.
- Preheat a large cast-iron skillet or non-stick skillet over medium-high heat. Add the remaining three tablespoons of butter.
- When the skillet is hot, and the butter has melted, add the shrimp in one layer and cook undisturbed for one minute. Turn the shellfish over, and cook for another minute or until the thickest end of the has turned from translucent to opaque, and the seasoning mix is blackened and crusty.
- Remove the skillet from the heat immediately and then quickly remove the shellfish from the pan. If not, they will continue to cook and could become tough and stringy.
- Optional, garnish with chopped parsley and a splash of lime juice. Serve immediately.
Just made this for dinner tonight and it was so good! Thanks so much
Hi Kathi,
I’m so glad you liked the shrimp and thanks too for letting me know!
All the best,
Sharon
I think I might make this my Fun Friday snack attack after work to start the weekend off with a BANG!! Yummy! Can’t wait…….