Make the perfect weeknight dinner with this Delicious Blackened Shrimp Recipe. With my Homemade Blackening Seasoning, you’ll have dinner on the table in 10 minutes.
Not only is it delicious, but it’s also incredibly easy to make. It uses only one pan – I like to use my favorite cast iron skillet or another heavy-bottomed skillet – and a simple homemade seasoning blend! If you always keep a bag of frozen shrimp on hand like us, you probably have everything you need to make this recipe.
In the summertime, I like to put together a quick and delicious meal by sautéing up some buttery yellow squash and onions or sautéed zucchini on the side.
Blackened Shrimp Ingredients
This is just a quick overview of the ingredients that you’ll need for the best blackened shrimp recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
- Large Raw Shrimp, peeled and deveined (You can use fresh or frozen shrimp, just be sure to thaw frozen shrimp.)
- Homemade Blackening Seasoning
- Avocado Oil
Note: You can really use any quantity of shrimp – just be sure to fully coat the shrimp in the blackening seasoning.
Blackening Seasoning Ingredients
Full measurements are included in the printable recipe card at the bottom of the post.
My blackening seasoning recipe is a variation of my Cajun seasoning, with a bit more heat added to it.
- Smoked Paprika
- Garlic Powder
- Kosher Salt
- Cayenne Pepper – Reduce the quantity of cayenne if you don’t like heat use ¾ – 1 teaspoon if you want some really spicy shrimp.
- Dried Thyme
- Onion Powder
- Black Pepper
- Dried Oregano
Mix all of the ingredients together in a jar and use what you need – save the rest for blackened chicken, use it on fish, or save it to make more shrimp another time!
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Tip – Use a Cast Iron Skillet
A heavy-bottomed skillet will help with more even cooking and will prevent burning.
How to Make Blackened Shrimp
- In a small bowl or jar, prepare the blackening seasoning.
- Once peeled, deveined, and cleaned, pat the shrimp dry so the seasoning sticks. I like to leave the tails on for presentation.
- In a medium-sized bowl, toss the shrimp with a tiny bit of the oil, then toss the oiled shrimp with enough blackening seasoning to fully coat it.
- Heat 1-2 tablespoons of avocado oil in a large skillet over medium-high heat.
- Add the shrimp to the hot pan in a single layer, making sure that you do not overcrowd the pan. The shrimp should sizzle the second they hit the pan, otherwise, the pan isn’t hot enough.
- Cook the shrimp for 2-3 minutes on each side, until they are pink and cooked through. (They should be opaque and form a c.) Make sure the pan stays hot so the shrimp sear and get a nice crust on them. Add more oil between batches if needed.
- Set the cooked shrimp to the side until they are all cooked, then serve the shrimp hot. Squeeze some fresh lemon juice over the top if desired.
Serve the blackened shrimp over a bed of rice, pasta, or a salad for a complete meal.
Recipe Tip
To make this dish even more flavorful, you can toss the shrimp in the blackening seasoning and let it sit in the fridge for about 30 minutes before cooking.
If desired, you can follow these instructions to do a baking soda soak before you cook your shrimp – how to prepare shrimp – to make the shrimp light and snappy like the shrimp you get when you order takeout. I like to do this when time allows.
Storage
Store leftovers in the fridge in an airtight container.
I don’t love the texture of reheated shrimp, so I like to use leftovers in salads or in lettuce wraps where I can eat the shrimp cold.
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Delicious and Easy Blackened Shrimp
Ingredients
Blackening Seasoning
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper reduce the quantity of cayenne if you don’t like heat use ¾ – 1 teaspoon if you want HEAT
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- 1 pound shrimp
- 3 tablespoons avocado oil
Instructions
- In a small bowl or jar, prepare the blackening seasoning.1 ½ teaspoons smoked paprika, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon cayenne pepper reduce the quantity of cayenne if you don’t like heat, ½ teaspoon dried thyme, ½ teaspoon onion powder, ½ teaspoon black pepper, ¼ teaspoon dried oregano
- Once peeled, deveined, and cleaned, pat the shrimp dry so the oil and seasoning sticks.1 pound shrimp
- In a medium-sized bowl, toss the shrimp with a little bit of the oil, then toss the shrimp with enough blackening seasoning to fully coat it.
- Heat 1-2 tablespoons of avocado oil in a large skillet over medium-high heat.3 tablespoons avocado oil
- Add the shrimp to the hot pan in a single layer, making sure that you do not overcrowd the pan. The shrimp should sizzle the second they hit the pan, otherwise, the pan isn't hot enough.
- Cook the shrimp for 2-3 minutes on each side, until they are pink and cooked through. (They should be opaque and form a c.) Make sure the pan stays hot so the shrimp sear and get a nice crust on them. Add more oil in between batches if needed.
- Set the cokoed shrimp to the side until they are all cooked, then serve the shrimp hot. Squeeze some fresh lemon juice over the top if desired.
- Serve the blackened shrimp over a bed of rice, pasta, or a salad for a complete meal.
Notes
Storage
Store leftovers in the fridge in an airtight container. I don’t love the texture of reheated shrimp, so I like to use leftovers in salads or in lettuce wraps where I can eat the shrimp cold.Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
