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Square overhead image of a plate of blackened shrimp with a side of white rice and salad.
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5 from 1 vote

Blackened Shrimp

An easy, flavorful, Cajun-inspired dinner that's ready from start to finish in just 15 minutes!
Course Dinner
Cuisine American, cajun, Southern
Keyword blackened shrimp, blackened shrimp recipe, blackened shrimp seasoning, how to make blackened shrimp
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 62kcal
Author Blair Lonergan

Ingredients

  • 1 lb. large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon salted butter
  • Optional garnish: chopped fresh parsley, sliced green onions, or fresh lemon wedges

HOMEMADE BLACKENED SEASONING

  • 1 ½ teaspoons cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne (omit or decrease for a mild flavor)
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

Instructions

  • Pat the shrimp dry with paper towels and place them in a large bowl. Drizzle with olive oil and toss to coat.
    Shrimp in a bowl with olive oil.
  • In a separate small bowl, combine the blackened seasoning ingredients.
    Process shot showing how to make blackened seasoning.
  • Add the seasoning to the shrimp and toss to coat.
    Process shot showing how to toss raw shrimp with blackening seasoning.
  • Melt the butter in a large skillet over medium-high heat. Add the shrimp in a single layer, working in batches if necessary. Cook until the shrimp are opaque and have a nice blackened crust, about 1-2 minutes per side.
    Process shot showing how to cook blackened shrimp in a cast iron skillet.
  • Remove from the heat and serve with chopped fresh herbs and lemon wedges.
    Square side shot of blackened shrimp on a white plate.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over medium-low heat with a little butter or olive oil until heated through, about 1-2 minutes per side. Avoid microwaving, as it can make the shrimp rubbery. If freezing, store the cooked shrimp in a freezer-safe container for up to 2 months, then thaw in the refrigerator before reheating.
You can stir together the spice blend up to 6 months in advance. Keep a large batch of it in your pantry for even quicker weeknight meals.

Nutrition

Serving: 1/4 of the recipe | Calories: 62kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 315mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 326IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 1mg