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This easy blackened shrimp recipe will add bold flavor to your dinner in 10 minutes! Pan-fry shrimp using our homemade blackened seasoning for a quick and satisfying meal.
Blackening shrimp on the stovetop is a quick way to make any dish memorable. We enjoy it with cauliflower grits, pasta, and tacos. And that's the shortlist!
The process doesn't add extra calories or carbs. It's just a healthy, keto-friendly way to make zesty shrimp!
This technique is often used in Cajun cuisine. Blackening doesn't require grilling or mean the shrimp is burnt. Instead, a seasoning blend, which includes cayenne pepper, gives it a spicy flavor. Cooking it over high heat on the stovetop gives it a crusty outside.
Use our homemade blackening seasoning, or buy a jar at the store. Either way, you'll be making these delicious blackened shrimp again and again.
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Ingredients
Here's what you'll need to make the best blackened shrimp:
- Shrimp, peeled and deveined - Use the best shrimp that fits your budget. Leave the tail on or take it off. Large and medium shrimp are generally easier to sear and lock in the flavor. Use fresh shrimp or defrosted frozen shrimp.
- Blackened seasoning - Buy a blend of Cajun or creole seasoning at the grocery store or make your own. The spiciness comes from cayenne pepper, so you'll want to pick a blend of spices with the appropriate heat level. See our DIY version below.
- Olive Oil - Shrimp are coated and cooked in olive oil. Avocado oil can be substituted. You can also use butter.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Homemade Blackened Seasoning
We have a fantastic Cajun seasoning for shrimp. It's the same one we use to make Cajun catfish and to make baked blackened chicken.
The best part is you can easily adjust it according to your taste preferences. If you're not a fan of spicy food, then cut back on the amount of cayenne pepper!
Combine the following ingredients in a small bowl:
- 2 teaspoons paprika
- ¼ teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon thyme
- ½ teaspoon white pepper
- ½ teaspoon onion powder
Directions
We made this blackened shrimp recipe in a non-stick pan and it was fantastic. But for the very best results, use a cast iron skillet.
- Pat the shrimp dry with paper towels. This will make the seasoning stick better.
- Toss with olive oil and sprinkle with spices. Use your hands, if necessary, to make sure the shrimp are fully coated. If you have time, set the shrimp aside for a few minutes to absorb the spices.
- Pour shrimp and any remaining oil into a large skillet and cook over medium-high heat. Arrange shrimp in a single layer and cook, untouched, for about three minutes.
- You don't need to add additional oil if the shrimp are well-coated. But, if they seem dry, swirl a teaspoon or two more oil in the pan before adding the shrimp.
- Flip the shrimp to the other side and cook for about three minutes more.
Note: The exact timing will vary depending on the size of the shrimp. Shrimp cooks quickly, so keep an eye on it. When the shrimp start to pink and the centers turn white, they're done.
Variation
Are you more of a sweet and spicy person? If so, try this trick to offset the heat in blackened shrimp! Mix a teaspoon of honey into the olive oil and Cajun seasoning. We use this to make blackened cod, and it's delicious.
FAQ
Blackening shrimp that has already been cooked is a great way to add flavor. Pat the shrimp dry and coat them with olive oil and blackened seasoning. Follow the same process to cook the shrimp, but shorten the time on each side to 1-2 minutes.
Seasoning sticks best to shrimp that's been patted dry and lightly oiled. Once the rub has been applied to the shrimp, let it sit for a few minutes to absorb the flavoring.
Serving Ideas
Blackened shrimp is the base for so many delicious recipes. The spicy kick of this shrimp paired with low-carb zucchini alfredo or creamy lemon pasta is always a winner at my house.
Quesadillas, tacos, salads, and rice bowls are also popular!
Want more creative and healthy ways to enjoy shrimp? Check out our ultimate collection of the 25+ Best Side Dishes for Shrimp!
Storage
Here's how to store and reheat leftover blackened shrimp. In fact, it's a great idea to make extras of this versatile protein as part of your weekly meal planning.
- Refrigerator - Store in an airtight container for 3-4 days.
- Freezer - Store in a bag with a tight seal for up to 2 months. Squeeze extra air out of the bag as you close it. Keep shrimp in a single layer so it will defrost quickly. Defrost overnight in the refrigerator.
- Reheat - If serving shrimp warm, add a little olive oil or butter to a skillet and saute over medium-low heat until the shrimp are heated through.
More Easy Shrimp Recipes
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy Blackened Shrimp Recipe
Ingredients
- 1 pound shrimp peeled and deveined
- 2 Tablespoons olive oil
- 1 Tablespoon Cajun or blackened spice blend
Homemade Blackened Seasoning
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme leaves
- ½ teaspoon white pepper
- ½ teaspoon onion powder
- ¼ teaspoon salt
Instructions
- Pat shrimp dry with a towel.
- Toss shrimp with olive oil and sprinkle with blackened seasoning. Use your hands, if necessary, to make sure the shrimp are fully coated with oil and spices.
- Pour shrimp and any remaining oil into a large skillet heated to a medium-high temperature. Arrange shrimp in a single layer and cook, untouched, for about three minutes. You don't need to add additional oil to the pan if the shrimp are well-coated. But, if they seem dry, swirl a teaspoon or two of additional oil in the pan first.
- Flip the shrimp to the other side and cook for about three minutes more or until fully cooked. When the shrimp start to pink and the centers turn white, they're done.
Homemade Blackened Seasoning
- Mix all of the ingredients in a small bowl.
Notes
- Refrigerator - Store in an airtight container for 3-4 days.
- Freezer - Store in a bag with a tight seal for up to 2 months. Squeeze extra air out of the bag as you close it. Keep shrimp in a single layer so it will defrost quickly. Defrost overnight in the refrigerator.
- Reheat - Add a little olive oil or butter to a skillet and saute over medium-low heat until the shrimp are heated through
Cathy
Made this tonight for shrimp tacos and finished with lemon juice. Delicious, quick easy recipe.