Quick and Easy Blackened Shrimp Recipe

Quick and Easy Blackened Shrimp Recipe: 15-Minute Cajun Perfection

I can’t tell you how excited I get every time I make this blackened shrimp recipe – it’s become my go-to when I want something spectacular but don’t have hours to spend in the kitchen. 

After perfecting this recipe over countless dinner parties, I’ve discovered the secret to getting that perfect smoky, spicy crust that makes restaurant-quality blackened shrimp at home. The combination of bold Cajun spices creates an incredible flavor explosion that transforms ordinary shrimp into something absolutely magical. 

What I love most is how quickly it comes together – from start to finish, you’re looking at just 15 minutes of active cooking time. Trust me, once you try this method, you’ll never want to prepare shrimp any other way, and you can also enjoy similar dishes like Baked Lemon Butter Chicken Meatballs with Creamy Spinach Orzo Recipe.

Ingredients for Perfect Blackened Shrimp

Here’s what you’ll need to create this mouthwatering dish with all the pro tips I’ve learned along the way:

For the Blackening Seasoning:

• 1 teaspoon smoked paprika – This adds that essential smoky depth that regular paprika can’t match
• 1 teaspoon regular paprika – Provides beautiful color and mild pepper flavor
• 1 teaspoon salt – Use sea salt or kosher salt for the best flavor distribution
• ½ teaspoon onion powder – Fresh onion burns too quickly, so stick with powder
• ½ teaspoon garlic powder – Same rule applies – powder won’t scorch like fresh garlic
• ¾ teaspoon cayenne pepper – Adjust this based on your heat preference
• ½ teaspoon fresh cracked black pepper – Pre-ground pepper works, but fresh tastes better
• ¼ teaspoon dried oregano – Mexican oregano adds even more complexity if you have it
• ¼ teaspoon dried thyme – This herb balances the heat beautifully
• ¼ teaspoon dried basil – Adds a subtle sweetness to round out the spice blend

For the Shrimp:

• 2 pounds large shrimp (31-35 count) – Larger shrimp hold up better to the high heat cooking method
• 1 tablespoon avocado oil – High smoke point prevents burning, unlike olive oil
• 2 tablespoons unsalted butter – Adds richness and helps create that glossy finish
• 1 clove garlic, minced – Fresh garlic at the end prevents burning
• 1 fresh lemon for serving – The acidity cuts through the richness perfectly
• 1 tablespoon fresh parsley, chopped – For color and freshness

Note: This recipe serves 4 people as a main course or 6-8 as an appetizer.

Delicious Variations to Try

Make this recipe your own with these tasty alternatives:

• Dairy-Free Version: Skip the butter and use extra avocado oil, or try coconut oil for a subtle tropical twist.
• Lower Sodium Option: Reduce the salt to ½ teaspoon and add extra herbs like oregano and thyme for flavor.
• Extra Spicy Kick: Double the cayenne pepper or add ½ teaspoon of chipotle powder for smoky heat.
• Herb-Forward Variation: Add ½ teaspoon each of dried rosemary and sage to the spice blend.
• Sweet Heat Version: Mix in 1 teaspoon of brown sugar to balance the spices with subtle sweetness. – or try pairing this shrimp with refreshing flavors like Cilantro Lime Noodles Recipe.

Cooking Time Breakdown

Here’s exactly how long this recipe takes from start to finish:

• Prep Time: 10 minutes (including peeling shrimp and mixing spices)
• Cooking Time: 5 minutes (actual stovetop cooking)
• Total Time: 15 minutes

Equipment You Need

Having the right tools makes all the difference in achieving perfect results:

• Cast iron skillet – Retains heat evenly and creates the best sear
• Silicone tongs – Won’t scratch your pan and makes flipping shrimp effortless
• Paper towels – Essential for drying shrimp to achieve proper browning
• Small mixing bowl – For combining the blackening spices
• Garlic press – Makes mincing garlic quick and uniform
• Heat-resistant spatula – For stirring in butter and garlic at the end

How to Make Blackened Shrimp Recipe

Let me walk you through each step to ensure perfect results every time.

Prepare Your Blackening Seasoning

Start by combining all the dry spices in a small bowl, whisking them together until evenly distributed. I always make sure to break up any clumps with the back of a spoon for even coating. This seasoning blend can be made up to a week ahead and stored in an airtight container.

Get Your Shrimp Ready

Pat the peeled and deveined shrimp completely dry with paper towels – this step is crucial for achieving that signature blackened crust. Toss the dried shrimp with the seasoning blend, making sure each piece is evenly coated. Work the seasoning in with your hands to ensure every curve and crevice is covered.

Heat Your Skillet

Place your cast iron skillet over medium-high heat and let it preheat for 3-4 minutes until it’s smoking hot. Add the avocado oil and swirl it around to coat the bottom of the pan. The oil should shimmer and move freely when the pan is properly heated.

Sear the Shrimp

Add the seasoned shrimp to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Let them cook undisturbed for 1-2 minutes until the bottom develops a dark, crusty sear. Flip each shrimp using tongs and cook for another 1-2 minutes until they’re just opaque and cooked through.

Add the Finishing Touches

In the final minute of cooking, add the butter and minced garlic to the pan, stirring gently to coat all the shrimp. The butter should foam and turn golden, creating an aromatic garlic butter sauce. Remove from heat immediately to prevent overcooking, as shrimp continue cooking from residual heat.

Additional Tips for Making This Recipe Better

From my experience perfecting this dish, here are the game-changing tips that make all the difference:

• I always buy frozen easy-peel shrimp when possible – they’re already partially deveined and the shells slip off effortlessly after thawing
• Don’t skip the drying step – I actually let my shrimp sit on paper towels for 5 minutes to ensure they’re completely moisture-free
• I’ve found that adding shrimp to the pan in a clockwise pattern helps me remember which ones to flip first
• When I’m cooking for a crowd, I keep the first batch warm in a 200°F oven while cooking subsequent batches
• I learned to resist the urge to move the shrimp around too much – let that crust develop undisturbed for the best results
• My secret is to have all ingredients measured and ready before I start cooking, since everything happens very quickly

How to Serve Blackened Shrimp

These versatile shrimp are delicious in countless ways, and presentation can make them look restaurant-worthy.

Serve them immediately while they’re still sizzling hot from the pan for maximum impact. I like to arrange them on a warm platter with lemon wedges and a sprinkle of fresh parsley for a pop of color. For casual dining, these are incredible in warm tortillas with shredded cabbage and avocado for quick shrimp tacos.

They’re also fantastic over creamy grits, tossed with pasta and alfredo sauce, or served over a bed of mixed greens for a lighter meal. For entertaining, I arrange them on individual small plates with a dollop of remoulade sauce and a few microgreens for an elegant appetizer presentation. And if you’re in the mood for something fun on the side, you can pair this dish with the Jalapeno Cheddar Pretzel Twists Recipe for a bold and cheesy snack.

Nutritional Information

Here’s the nutritional breakdown for this protein-packed dish:

This recipe delivers excellent nutrition while being relatively low in calories. Here are the key numbers per serving:

• Calories: 173 calories per serving
• Protein: 24 grams of high-quality complete protein
• Carbohydrates: 3 grams from the spice blend
• Fat: 7 grams from the healthy oils and butter

Make Ahead and Storage

Planning ahead makes this recipe even more convenient for busy weeknight dinners.

Make Ahead Preparation: You can peel and devein the shrimp up to 24 hours in advance, storing them in the refrigerator in an airtight container. The blackening seasoning can be mixed up to a week ahead and stored in a sealed jar at room temperature.

Storage Guidelines: Leftover blackened shrimp should be refrigerated in an airtight container and will stay fresh for 2-3 days. The texture is best when eaten within the first day, but they’re still delicious in salads or pasta dishes on day two or three.

Reheating Instructions: To reheat, warm them quickly in a skillet over medium heat for just 30-60 seconds until heated through. Avoid microwaving as it can make the shrimp tough and rubbery, and you’ll lose that beautiful blackened crust texture.

Why You’ll Love This Recipe

This blackened shrimp recipe has everything you want in a weeknight dinner or entertaining dish.

Here’s what makes it absolutely irresistible:

• Lightning Fast: With just 15 minutes total time, it’s perfect for those nights when you want something special but don’t have hours to cook
• Incredibly Versatile: These shrimp work in tacos, over pasta, in salads, with rice, or simply eaten on their own with some crusty bread
• Foolproof Technique: The simple seasoning and straightforward cooking method means you’ll get perfect results every single time, even if you’re not an experienced cook
• Restaurant-Quality Flavor: The complex spice blend and high-heat searing technique creates those deep, smoky flavors you’d expect from a high-end Cajun restaurant
• Easily Scalable: Whether you’re cooking for two or twenty, this recipe doubles, triples, or even quadruples beautifully without any adjustments to technique or timing

This blackened shrimp recipe has become my signature dish for a reason – it never fails to impress while being surprisingly simple to execute. The combination of bold spices, perfect technique, and quick cooking time makes it a winner every single time.

Ash Tyrrell

Quick and Easy Blackened Shrimp Recipe

I can't tell you how excited I get every time I make this blackened shrimp recipe – it's become my go-to when I want something spectacular but don't have hours to spend in the kitchen.After perfecting this recipe over countless dinner parties, I've discovered the secret to getting that perfect smoky, spicy crust that makes restaurant-quality blackened shrimp at home.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1 teaspoon smoked paprika – This adds that essential smoky depth that regular paprika can’t match
• 1 teaspoon regular paprika – Provides beautiful color and mild pepper flavor
• 1 teaspoon salt – Use sea salt or kosher salt for the best flavor distribution
• ½ teaspoon onion powder – Fresh onion burns too quickly so stick with powder
• ½ teaspoon garlic powder – Same rule applies – powder won’t scorch like fresh garlic
• ¾ teaspoon cayenne pepper – Adjust this based on your heat preference
• ½ teaspoon fresh cracked black pepper – Pre-ground pepper works but fresh tastes better
• ¼ teaspoon dried oregano – Mexican oregano adds even more complexity if you have it
• ¼ teaspoon dried thyme – This herb balances the heat beautifully
• ¼ teaspoon dried basil – Adds a subtle sweetness to round out the spice blend
• 2 pounds large shrimp 31-35 count – Larger shrimp hold up better to the high heat cooking method
• 1 tablespoon avocado oil – High smoke point prevents burning unlike olive oil
• 2 tablespoons unsalted butter – Adds richness and helps create that glossy finish
• 1 clove garlic minced – Fresh garlic at the end prevents burning
• 1 fresh lemon for serving – The acidity cuts through the richness perfectly
• 1 tablespoon fresh parsley chopped – For color and freshness

Method

 

1. Start by combining all the dry spices in a small bowl, whisking them together until evenly distributed. I always make sure to break up any clumps with the back of a spoon for even coating. This seasoning blend can be made up to a week ahead and stored in an airtight container.
2. Pat the peeled and deveined shrimp completely dry with paper towels – this step is crucial for achieving that signature blackened crust. Toss the dried shrimp with the seasoning blend, making sure each piece is evenly coated. Work the seasoning in with your hands to ensure every curve and crevice is covered.
3. Place your cast iron skillet over medium-high heat and let it preheat for 3-4 minutes until it’s smoking hot. Add the avocado oil and swirl it around to coat the bottom of the pan. The oil should shimmer and move freely when the pan is properly heated.
4. Add the seasoned shrimp to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Let them cook undisturbed for 1-2 minutes until the bottom develops a dark, crusty sear. Flip each shrimp using tongs and cook for another 1-2 minutes until they’re just opaque and cooked through.
5. In the final minute of cooking, add the butter and minced garlic to the pan, stirring gently to coat all the shrimp. The butter should foam and turn golden, creating an aromatic garlic butter sauce. Remove from heat immediately to prevent overcooking, as shrimp continue cooking from residual heat.

Notes

• I always buy frozen easy-peel shrimp when possible – they’re already partially deveined and the shells slip off effortlessly after thawing
• Don’t skip the drying step – I actually let my shrimp sit on paper towels for 5 minutes to ensure they’re completely moisture-free
• I’ve found that adding shrimp to the pan in a clockwise pattern helps me remember which ones to flip first
• When I’m cooking for a crowd, I keep the first batch warm in a 200°F oven while cooking subsequent batches
• I learned to resist the urge to move the shrimp around too much – let that crust develop undisturbed for the best results
• My secret is to have all ingredients measured and ready before I start cooking, since everything happens very quickly