Date: · Updated: Author: Sharon Rigsby
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In this flavor-packed, quick, and easy Blackened Shrimp recipe, fresh shrimp are coated with a spicy, homemade Cajun blackened shrimp seasoning. Then, they are pan-seared in butter in a cast-iron skillet on the stove or on the grill until tender, juicy, and simply amazing.
A perfect low-carb and low-calorie dish, these spicy shrimp cook quickly and can be on your table in around ten minutes!
You will love this recipe if you like Cajun cuisine with bold flavors. Like my recipes for Fried Oysters, Fried Crab Claws, Cheese Quesadillas, Buffalo Shrimp, Macho Nachos, and Chicken Egg Rolls, blackened shrimp are versatile and can be served as a main dish for busy weeknights or an easy appetizer.
Like these recipes for Blackened Steak, Blackened Mahi-Mahi, Blackened Grouper, Blackened Chicken Alfredo, and Blackened Cod, the distinctive sweet and savory homemade blackened seasoning magically transforms simple ingredients into a spicy food lover’s dream!
In this post, I’ll share step-by-step directions, tips and tricks for making delicious blackened shrimp at home, a short “how-to” video, and serving suggestions.
Jump to:
- Recipe ingredients:
- Blackened shrimp seasoning ingredients:
- How to make blackened seasoning:
- How to make blackened shrimp:
- Top tip:
- What is blackened shrimp:
- What is blackening:
- What to serve with this recipe:
- Recipe variations:
- Leftovers – how to store and reheat them:
- Recipe FAQs:
- Expert tips and tricks:
- More of my favorite shrimp recipes:
- 📋 Recipe:
Recipe ingredients:
- Shrimp – extra-large or 21-24 raw shrimp per pound works best in this recipe. Have your seafood store peel, remove the tails, and be sure to get deveined. Fresh is best, but frozen works well too. Be sure to let them thaw first; for the best results, do not use pre-cooked.
- Butter – is used for pan-searing and adds richness and flavor to the dish. You can substitute olive oil.
Blackened shrimp seasoning ingredients:
- Thyme: with its mild grassy herbal flavor, thyme adds a slight citrus note to the seasoning.
- Oregano: imparts an earthy pungent aroma and taste.
- Cumin: one of my favorite spices, cumin gives it a slightly smoky taste.
- Onion powder: you know this one, onion powder gives it a slightly sweet onion taste.
- Garlic powder: similar to onion powder, garlic powder mimics the taste of ever-popular garlic.
- Paprika: besides its beautiful red color, paprika also provides a little smokiness.
- Black pepper and cayenne pepper: provide the heat.
- Brown sugar: is one of my secret ingredients, adding just a touch of sweetness and helping to caramelize the blackened seasoning.
- Kosher salt: brings it all together and enhances all of the flavors.
How to make blackened seasoning:
- Add all the spices and seasonings to a small bowl and combine to make the homemade blackening seasoning. Set aside.
How to make blackened shrimp:
- Place the shellfish in a large shallow dish like a pie plate. Use a paper towel and blot them dry to remove any excess moisture.
- Melt two tablespoons of butter and use a pastry brush to generously coat them.
- Sprinkle one-half of the blackening seasoning 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 in a single layer over medium-high heat. Add the remaining three tablespoons of butter.
- When the butter has melted and the skillet is smoking hot, add the seasoned shrimp in one layer and cook undisturbed for one minute per side.
- Turn the shrimp over and cook for another minute per side or until they have turned from translucent to opaque and the blackening seasoning is caramelized and crusty. Total cooking time is approximately 2 minutes.
- Shrimp cook quickly, so remove the skillet from the heat immediately and then quickly remove them from the pan.
- Optional, garnish with chopped parsley and a splash of lime juice. Serve immediately, plain or with a remoulade sauce, lemon butter sauce, or garlic aioli.
Top tip:
This easy recipe calls for extra-large shrimp, which generally means 21-24 per pound. If yours are larger or smaller, you will need to adjust the cooking times.I don’t recommend small; they will overcook before the blackening seasoning caramelizes.
What is blackened shrimp:
Blackened shrimp is a popular Cajun-style dish that involves coating fresh shrimp with a blackening spice blend and then searing them in a hot skillet on the stove or grilling them until the spices form a dark, flavorful crust on the outside.
It is a delicious and spicy dish perfect for seafood lovers and those who enjoy bold, flavorful cuisine.
What is blackening:
Blackening is a cooking technique in which food, such as fish, meat, or poultry, is coated with a spicy dry rub, called a blackened seasoning, and then pan-seared in butter. Usually, this is done over a high temperature in a cast-iron skillet on a grill outside to minimize smoke or on the stove with a good exhaust fan.
Blackening does not mean burned. It simply means the sugar and spices in the dry rub caramelize and coats the food with crispy, charred, blackened, or dark brown, spicy deliciousness.
What to serve with this recipe:
Because this dish is so spicy, I like to serve it with side dishes with a milder flavor profile, such as Cheese Grits, Squash Casserole, Scalloped Potatoes, Potato Salad, or even Baked Mac and Cheese.
If you want to add a salad, here are a few ideas that would pair nicely with it: Panzanella, Brussels Sprout Salad, Old-Fashioned Cucumbers, Tomatoes and Onions in Vinegar.
If you need more menu ideas, here are links to all of my side dish recipes, and salad recipes.
Recipe variations:
This recipe is so versatile because it can be used to make so many other dishes. Try my favorite way and make Blackened Shrimp Tacos, or use them to make Blackened Shrimp Caesar Salad, Shrimp Po’boys, or Shrimp Quesadillas.
These delicious shrimp can also be added to lettuce wraps can also be added to grits and can be substituted for the chicken in my Blackened Chicken Alfredo.
Leftovers – how to store and reheat them:
Place the leftovers in an airtight container or zip-top bag, removing as much air as possible. Store in the refrigerator and plan to use in 1-2 days.
To reheat on the stove, warm a skillet over medium heat. Add a small amount of butter to the hot pan. Add the leftovers and sauté briefly, just until heated through.
Recipe FAQs:
What’s the difference between Cajun and blackening seasonings.
The ingredients in these two seasoning blends are almost identical, except Cajun seasoning is spicier and contains twice the cayenne pepper. Cajun seasoning also usually doesn’t include brown sugar.
How spicy is this recipe?
On a scale of one to ten, this recipe is a six as it packs some heat. If you would like to tone it down, reduce the amount of black and cayenne pepper called for in this recipe.
Can I use frozen shrimp?
I am a huge fan of fresh gulf shrimp; we are lucky they are always available where we live.
However, frozen are probably one of the best convenience foods available, and it’s hard to tell the difference between frozen and fresh. I always have some frozen in my freezer for emergency dinners, and they thaw in minutes.
If you do use frozen, be sure to let them thaw completely and dry them off with a paper towel before adding the seasoning.
Can I substitute purchased blackening seasonings for homemade?
Absolutely! I like and have used both Paul Prudhomme’s and Old Bay Blackening Seasoning blend, and both will work fine in this recipe. If you do use purchased, I recommend you add a tablespoon of brown sugar to the mix.
Expert tips and tricks:
- 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. If you prefer a milder taste, reduce the amount of cayenne pepper.
- When cooking shellfish in a skillet, make sure to only put them in one layer and don’t crowd them. You want them to get a nice sear and not steam.
- This easy shrimp recipe produces smoke. Be sure to turn your kitchen exhaust fan on high before making this dish, and open a window if needed.
- Try cooking the shellfish on the grill to avoid smoking up your kitchen. You can put the cast iron skillet directly on the grill grates or use a grill basket or skewers to corral them and keep them from falling through the grill grates. You can also use a grill pan on the stove if you prefer.
- You can substitute olive oil for the butter called for in this recipe.
- Shrimp cooks quickly, and it’s easy to overcook them, so watch them carefully. When perfectly cooked, they will form a loose “c.” If they are in a tight “c,” they are overcooked.
More of my favorite shrimp recipes:
If you have followed my blog for any time, you know I love shrimp. Assuming you enjoy them as much as I do, you might also be interested in some of my favorite recipes:
- New Orleans-Style Shrimp Creole with Cajun Cream Sauce
- Best Bacon Wrapped Shrimp Recipe with Brown Sugar
- Crispy Buffalo Shrimp Recipe
- BBQ Shrimp and Grits
- Easy Crispy Pan-Fried Shrimp
- Crispy Fried Shrimp Tacos
If you need more menu ideas or inspiration, here is a link to all of my seafood recipes.
⭐ ⭐ ⭐⭐⭐If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
📋 Recipe:
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Easy Blackened Shrimp Recipe – Cast Iron Skillet
Sharon Rigsby
In this flavor-packed recipe, fresh shrimp are coated with a spicy blackening seasoning and pan-seared in butter in a cast iron skillet until they are tender, juicy, and simply amazing. It's the perfect main course or appetizer and takes just minutes to make.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Appetizer, Main Dish
Cuisine Southern
Servings 4 servings
Calories 309 kcal
Equipment
cast-iron skillet or heavy duty non-stick skillet
Ingredients
- 1.5 pounds extra-large shrimp peeled, deveined, with the tails removed
- 5 tablespoons unsalted butter divided
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground dried thyme
- ½ 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 dish, such as a pie plate. Use a paper towel to blot them dry.
Melt two tablespoons of butter and use a pastry brush to coat the seafood 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 them over and cook for another minute or until the thickest end has turned 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, plain or with a remoulade sauce, lemon butter sauce, or garlic aio
Notes
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. If you prefer a milder taste, reduce the amount of cayenne pepper.
This recipe calls for extra-large shrimp, which generally means 21-24 per pound. You will need to adjust the cooking times if yours are larger or smaller. I don’t recommend small or medium; they will overcook before the blackening seasoning caramelizes.
When cooking shellfish in a skillet, make sure to only put them in one layer and don’t crowd them. You want them to get a nice sear and not steam.
This recipe produces smoke. Be sure to turn your kitchen exhaust fan on high before making this dish, and open a window if necessary.
Try cooking the shrimp on the grill to avoid smoking up your kitchen. You can put the cast iron skillet directly on the grill grates or use a grill basket or skewers to corral them and keep them from falling through the grill grates.You can also use a grill pan on the stove if you prefer.
You can substitute olive oil for the butter called for in this recipe.
Shrimp cook quickly, and overcooking them is easy, so watch them carefully. When perfectly cooked, they will form a loose “c.” If they are in a tight “c,” they are overcooked.
Nutrition
Calories: 309kcalCarbohydrates: 3gProtein: 35gFat: 17gSaturated Fat: 9gCholesterol: 466mgSodium: 2489mgPotassium: 168mgFiber: 1gSugar: 1gVitamin A: 1034IUVitamin C: 7mgCalcium: 251mgIron: 4mg
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