Why You’ll Love This Recipe
Blackened shrimp are a flavorful, quick-cooking dish that’s perfect for weeknight meals or impressing guests. The blackening seasoning adds just the right amount of heat, with smoky paprika and cayenne pepper, balanced by garlic and herbs. Whether you’re serving them on tacos, salads, or over rice, this versatile dish is a must-try for anyone who loves bold flavors.
Ingredients
Blackening Seasoning
- 1 teaspoon regular paprika
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon cayenne pepper
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
Shrimp
- 2 pounds shrimp (at least 31-35 size, peeled and deveined)
- 1 tablespoon avocado oil (or other high heat oil)
- 2 tablespoons unsalted butter (softened, optional)
- 1 clove garlic (minced, optional)
- 1 lemon (for serving, optional)
- Fresh parsley (finely chopped, for serving, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Mix the seasoning:
In a small bowl, mix together all the ingredients for the blackening seasoning until well combined. Set aside. - Prepare the shrimp:
Peel and devein the shrimp, then pat them dry with a paper towel. Coat the shrimp evenly with the blackened seasoning mix. - Heat the pan:
Preheat a skillet over medium-high heat. Add avocado oil and swirl to coat the bottom of the pan. - Cook the shrimp:
Add the seasoned shrimp in a single layer. Avoid overcrowding the pan; you may need to cook in batches. Cook the shrimp for about 1-2 minutes on each side, until they turn opaque and have a nice blackened crust. - Finish the shrimp:
In the last minute of cooking, if using, add butter and minced garlic to the pan. Stir to coat the shrimp in the garlic butter, cooking for about 1 minute, then remove the shrimp from heat. If you had multiple batches, add all the shrimp back to the pan and toss in the garlic butter. - Serve:
Sprinkle with freshly chopped parsley and a squeeze of lemon. Serve immediately on tacos, pasta, wraps, salads, sandwiches, enchiladas, or rice bowls.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Storage/Reheating
Store leftover blackened shrimp in an airtight container in the refrigerator for up to 2-3 days. To reheat, quickly warm the shrimp in a skillet over medium heat. Be careful not to overcook, as shrimp cook quickly.
FAQs
1. Can I use a different type of shrimp?
Yes, you can use any shrimp size, but it’s recommended to use shrimp at least 31-35 size or larger for the best results.
2. How can I adjust the spiciness?
You can adjust the amount of cayenne pepper based on your spice preference. Use less for a milder flavor, or more for a spicier kick.
3. Can I make the seasoning in advance?
Yes! You can prepare the blackening seasoning ahead of time and store it in an airtight container for up to a few weeks.
4. How do I prevent the shrimp from overcooking?
Shrimp cook very quickly, so keep an eye on them. Remove them from the heat once they turn opaque and are just cooked through. Using silicone tongs can help you flip them faster.
5. Can I use olive oil instead of avocado oil?
Yes, olive oil works well, but avocado oil has a higher smoke point, which is ideal for searing.
6. Can I grill the shrimp instead of using a skillet?
Absolutely! Grill the shrimp for 1-2 minutes on each side. After grilling, toss the shrimp in garlic butter for extra flavor.
7. How can I serve the shrimp?
Serve the blackened shrimp in tacos, on top of salads, over pasta, in a rice bowl, or as a po’boy sandwich. They’re versatile and can be used in many dishes!
8. Can I add vegetables to this dish?
Yes, you can add sautéed vegetables like bell peppers, onions, or zucchini alongside the shrimp for a complete meal.
9. Can I bake the shrimp instead of searing them?
While baking won’t create the same blackened effect, you can bake shrimp at 400°F (205°C) for about 8 minutes for a healthier alternative.
10. Can I make this dish ahead of time?
The shrimp are best served fresh, but you can prep the seasoning and even cook the shrimp in advance. Store the cooked shrimp in the fridge and quickly reheat them in a skillet before serving.
Conclusion
This 15-Minute Blackened Shrimp recipe is the perfect quick, flavorful dish for any occasion. With a smoky, crispy blackened crust and juicy shrimp, it’s a versatile meal that can be used in tacos, salads, pasta, and more. Ready in just 15 minutes, it’s the ideal solution for a quick weeknight dinner or a crowd-pleasing appetizer. Enjoy the bold flavors and satisfying texture with minimal effort!
15-Minute Blackened Shrimp Recipe
- Total Time: 15 minutes
- Yield: 4 servings
Description
This easy Blackened Shrimp recipe is ready in just 15 minutes! The shrimp are tossed in a flavorful homemade blackening seasoning and seared in a hot skillet, developing a smoky, crispy blackened crust. This dish is perfect for tacos, bowls, salads, po’boys, and pasta—quick, flavorful, and sure to satisfy!
Ingredients
1 teaspoon regular paprika
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
¾ teaspoon cayenne pepper
½ teaspoon fresh cracked black pepper
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil
2 pounds shrimp (at least 31–35 size, peeled and deveined)
1 tablespoon avocado oil (or other high heat oil)
2 tablespoons unsalted butter (softened, optional)
1 clove garlic (minced, optional)
1 lemon (for serving, optional)
Fresh parsley (finely chopped, for serving, optional)
Instructions
- Mix the seasoning: In a small bowl, mix together all the ingredients for the blackening seasoning until well combined. Set aside.
- Prepare the shrimp: Peel and devein the shrimp, then pat them dry with a paper towel. Coat the shrimp evenly with the blackened seasoning mix.
- Heat the pan: Preheat a skillet over medium-high heat. Add avocado oil and swirl to coat the bottom of the pan.
- Cook the shrimp: Add the seasoned shrimp in a single layer. Avoid overcrowding the pan; you may need to cook in batches. Cook the shrimp for about 1-2 minutes on each side, until they turn opaque and have a nice blackened crust.
- Finish the shrimp: In the last minute of cooking, if using, add butter and minced garlic to the pan. Stir to coat the shrimp in the garlic butter, cooking for about 1 minute, then remove the shrimp from heat. If you had multiple batches, add all the shrimp back to the pan and toss in the garlic butter.
- Serve: Sprinkle with freshly chopped parsley and a squeeze of lemon. Serve immediately on tacos, pasta, wraps, salads, sandwiches, enchiladas, or rice bowls.
Notes
You can use any shrimp size, but it’s recommended to use shrimp at least 31-35 size or larger for the best results.
Adjust the amount of cayenne pepper to your spice preference—use less for a milder flavor or more for extra heat.
The blackening seasoning can be made in advance and stored in an airtight container for up to a few weeks.
Keep a close eye on the shrimp while cooking, as they cook very quickly. Remove them from heat once they turn opaque.
If you prefer, you can use olive oil instead of avocado oil, though avocado oil has a higher smoke point and is ideal for searing.
Grilling the shrimp instead of pan-searing them works well too. Grill for 1-2 minutes on each side and then toss in garlic butter.
For extra protein, consider adding cooked bacon, sausage, or even another egg for a protein-packed meal.
Serve with sautéed vegetables like bell peppers, onions, or zucchini for a complete meal.
Baking is an option if you prefer, though it won’t create the same blackened effect. Bake shrimp at 400°F for about 8 minutes.
If you’re prepping ahead, you can store the cooked shrimp in the fridge and quickly reheat them before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 220mg
