Blackened Shrimp
Blackened Shrimp are smoky, flavorful, and so fast- ready in under 15 minutes. They’re perfect for tacos, salads, rice bowls, or for dinners.
A Super Fast Dinner Recipe
These Blackened Shrimp are smoky and packed with flavor, with a perfectly seasoned crust and juicy, tender centers. Ready in under 15 minutes, this easy stovetop recipe is perfect for quick weeknight dinners, tacos, salads, or rice bowls. Serve with a squeeze of fresh lemon for a simple yet stunning dish.
Frequently Asked Questions:
Blackened refers to a cooking method where food is coated in a bold seasoning blend and cooked in a very hot skillet until a dark crust forms on the outside.
It can be, depending on how much cayenne pepper is used. For a milder version, reduce the cayenne or leave it out completely.
Large shrimp work great for this recipe, but any size can be used. Shrimp packaging may list sizes like 31/40 or 16/20, which refers to approximately how many shrimp are in one pound. Smaller shrimp will cook faster, while larger shrimp may need an extra minute or two.
Yes, peeled and deveined shrimp are recommended for the best texture and easiest eating. You can leave the tails on or remove them based on preference.
A cast iron skillet works especially well because it holds heat evenly and helps create a flavorful sear. It’s very important to remember to use a hot skillet; this is key for getting a flavorful sear without overcooking the shrimp.
Shrimp are fully cooked when they turn opaque and curl into a loose “C” shape. Overcooked shrimp become rubbery, so keep a close eye on them since they cook quickly.
Store leftover shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or enjoy cold on salads or wraps. Shrimp can become rubbery if overheated, so avoid microwaving too long. Freezing is not recommended after cooking since the texture may change.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- large shrimp– peeled and deveined. You can leave the tails on or take them off. Don’t skip patting the shrimp dry. Dry shrimp help the seasoning stick better and allow the outside to sear instead of steam. Additionally, you can use frozen shrimp. Just thaw them completely and pat them dry before seasoning and cooking.
- olive oil – you can use any kind of oil that you prefer like vegetable, canola or avocado oil.
- smoked paprika – if you don’t have smoked paprika, you can use regular but the smoked paprika really takes this to another level. It is a key part of that traditional blackened flavor.
- garlic powder
- onion powder
- dried thyme
- dried oregano
- cayenne pepper – you can adjust how much you use to your taste or leave it out altogether.
- butter – you can use unsalted or salted based on your preference.
How To Make Blackened Shrimp
Coat the shrimp in oil
Pat shrimp dry with paper towels and place in a large bowl. Drizzle with olive oil and toss to coat evenly.
Season the shrimp
In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne. Sprinkle the seasoning over the shrimp and toss until fully coated.
Cook the shrimp in a skillet
Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add shrimp in a single layer and cook for 2–3 minutes per side, until opaque and slightly charred.
Add butter
Add butter to the skillet during the last minute of cooking and toss the shrimp to coat.
Remove from heat and serve immediately with lemon wedges and fresh parsley.
Craving More Recipes?
Blackened Shrimp
Ingredients
- 1 pound large shrimp, peeled and deveined (tails on or off to your preference)
- 1½ Tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 Tablespoon butter (salted or unsalted)
Instructions
- Pat 1 pound large shrimp, peeled and deveined dry with paper towels and place in a large bowl.
- Drizzle with 1½ Tablespoon olive oil and toss to coat evenly.
- In a small bowl, mix 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper.
- Sprinkle the seasoning over the shrimp and toss until fully coated.
- Heat a large skillet (preferably cast iron) over medium-high heat until hot.
- Add shrimp in a single layer and cook for 2–3 minutes per side, until opaque and slightly charred.
- Add 1 Tablespoon butter to the skillet during the last minute of cooking and toss the shrimp to coat.
- Remove from heat and serve immediately with lemon wedges and fresh parsley.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
