Blackened Shrimp
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My recipe for blackened shrimp is smoky, flavorful, and super juicy. It’s quick and easy to make, perfect for a weeknight dinner, served over a salad, or paired with a simple rice bowl. Ready in just ten minutes.
My family and I have been using blackened seasoning for years, but usually with chicken or salmon. Recently, I’ve started using it with shrimp, and it’s become a staple in our weekly dinner rotation.
The shrimp is coated in the seasoning mix to give it that smoky and umami flavor that no one can resist. I then cook it on a hot skillet to provide the exterior with a gorgeous crust and keep the shrimp extra juicy. Bonus? I’ve tested this recipe in both the air fryer and the BBQ, and the bold flavors consistently deliver fantastic results.
Why I love this blackened shrimp recipe
- The ultimate spicy hit. I mean, there is a reason why this shrimp is such a hit with spice fiends!
- Versatile. The shrimp is excellent over a salad for a light lunch, and it also works well in my shrimp bowls.
- Healthy. Shrimp is naturally low in fat and high in protein, and I only use a dash of oil to cook it.
Key Ingredients
Find the printable recipe with measurements below.
- Shrimp. I use fresh Jumbo shrimp for this recipe, but frozen ones work well too. To use frozen shrimp, thaw them overnight in a refrigerator over a colander and pat them dry with clean kitchen towels before coating them with spices.
- Homemade blackening seasoning. This simple spice mix has dried thyme, ground cumin, smoked paprika, cayenne pepper, ground black pepper, and salt. It has just enough heat to get your taste buds going. If you want to use a store-bought blend, you’ll need two tablespoons for this recipe.
- Olive oil. My go-to oil, but any neutral-flavored oil is fine.
- Garlic butter. Melted butter adds richness and a subtle garlic flavor, giving blackened shrimp a glossy appearance. It also helps to mellow down the heat.
- Cilantro, lemon, and lime juice. To serve.
How to make blackened shrimp
Step 1 – Make the blackened seasoning. Combine ground cumin, thyme, cayenne pepper, smoked paprika, salt, and pepper in a small bowl.
Step 2- Coat the shrimp. Toss the seasoning mix with the shrimp and ensure each one is well-coated in the seasoning.
Step 3- Cook. Add olive oil to a cast iron skillet and place it over medium heat. Once hot, add the shrimp and cook for 2 minutes on each side. Brush with garlic butter and serve immediately.
Recipe tips and variations
- Cook the shrimp in a single layer to ensure even heat distribution. This way, you will have uniformly cooked shrimp with crispy outsides and juicy insides.
- Always use a skillet. Iron skillets are best for pan-searing shrimp (or any protein, really), as they retain heat exceptionally well. You get a lovely crust on the shrimp, and it also cooks quickly.
- Avoid overcooking. It is easy to overcook shrimp, resulting in a rubbery texture. Stick to the 2 minutes per side rule. Even after you remove them from the heat, they continue to cook.
- Adjust the heat to suit your preference by increasing or decreasing the chili.
- Add more seasoning. You can also use other seasonings, such as dried oregano, garlic powder, onion powder, and brown sugar, to enhance the flavor profile.
Storage instructions
To store: Refrigerate leftovers in an airtight container for 2-3 days.
To freeze: You can freeze the shrimp in freeze-safe bags and store them for several months. However, it could compromise the texture after thawing.
Frequently asked questions
No, blackened shrimp and Cajun shrimp are the same. Blackening is a common cooking technique used in Cajun cuisine, hence the interchangeable names. If you find Cajun spice mix, use it instead of blackened seasoning to make this recipe.
This recipe has bold flavors, but I’d still consider it to be a mild level of spice. If you are concerned about potential heat, you can omit the cayenne pepper entirely.
As mentioned earlier, we love this shrimp over a salad or in a rice bowl. You can also make blackened shrimp tacos or use them as the main protein in mulitas, tacos dorados, or stuff them in a pupusa. For a balanced meal, serve it with a side of veggies like air fryer frozen broccoli or air fryer zucchini.
More easy shrimp recipes
If you tried this Blackened Shrimp recipe, please leave a star rating and comment. It helps others thinking of making this.
10 Minute Blackened Shrimp Recipe
Video
Ingredients
- 1 1/2 pounds jumbo shrimp peeled
- 1 tablespoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teapsoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
Garlic butter
- 2 tablespoons butter melted
- 1 clove garlic minced
Instructions
- In a small bowl, whisk together the cumin, cayenne pepper, salt, pepper, and dried thyme until combined.
- Toss through the jumbo shrimp until combined.
- Add the oil to a large skillet or pan and place over medium heat.
- Add a single layer of shrimp to a pan and cook for 4 minutes, flipping halfway through.
- Remove the shrimp from the pan. Whisk the butter and garlic together, and brush over the shrimp.
Notes
- Frozen shrimp: Thaw it overnight and soak up excess moisture.
- Grilled blackened shrimp: Skewer 3-4 shrimp on bamboo skewers and grill on high heat for 2 minutes per side.
- Oven baked shrimp: Spread the spice-coated shrimp on a baking tray with aluminum foil. Place it in a preheated oven and bake for 6-8 minutes or until your shrimp appears opaque. Be wary of the shrimp size and the baking time.
- Air fryer blackened shrimp: This is nearly identical to my air fryer shrimp recipe. Air fry at 200°C/400°F for 7-8 minutes, flipping halfway through.
- Leftovers: Refrigerate leftovers in an airtight container for 2-3 days.
Just have shrimps in freezer! This week going to make this recipe!
You failed to
Include the SMOKED PAPRIKA in the-ingredient recipe section. (You mentioned the
Smoked paprika in the beginning of the recipe section on top of page)??
Will fix it!!!
Tastiest and fastest blackened shrimp recipe EVER!
Such a family favorite 🙂
Just what I was searching for, thanks for posting.
So welcome!