Quick and Easy Blackened Shrimp Recipe

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.

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Prep Time 10

Cook Time 5

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

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.
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.
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.
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.
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