Tender and juicy, this Blackened Shrimp recipe is a 10-minute weeknight dinner win! Cooked in the oven or a skillet, these bold and slightly spicy shrimp are made with a homemade blackening seasoning.
Ellen’s Notes
Having grown up in Louisiana, it’s no surprise that we cook a lot of shrimp dinners. From the classics like shrimp and grits, to my favorite easy shrimp tacos recipe, you just can’t go wrong! This easy blackened shrimp recipe is a regular on our weeknight table for so many reasons, but mainly because they are so fast and so versatile.
These buttery shrimp are so juicy and tender, with a well seasoned, bold, and slightly spicy bite. You can even adjust the heat to match your preferred spice level!
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Shrimp: Avoid small cocktail shrimp as they can overcook quickly and become rubbery. To save time, purchase already peeled and deveined shrimp.
- Blackened Seasoning: Blackened seasoning is a classic American spice mix that is very peppery, slightly smokey, and has an herby kick. We love our easy homemade blackened seasoning, as you can easily adjust the heat level to match your preferences!
- Butter and Oil: This combination helps prevent burning while adding richness to the shrimp.
How To Make Blackened Shrimp
Scroll down to the printable recipe card for full instructions.
Thaw the shrimp properly. If using frozen shrimp, thaw them overnight in the refrigerator or under cold running water. Never season shrimp while they’re still icy. Excess water will dilute the spices.
Dry them well. Before adding the seasoning, pat the shrimp completely dry with paper towels. Any extra moisture will steam the shrimp instead of helping form that signature dark crust.
Taste your spice blend before using. Mix your spices and taste a tiny pinch. Adjust salt or heat before adding it to the shrimp so you get the balance just right.
Coat evenly. Toss the shrimp thoroughly in the spice blend so every side is covered. A thin, even coating creates better flavor and helps the crust form properly in the skillet.
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Don’t overcrowd the pan. Cook in batches if needed. If the shrimp are too close together, they will release moisture and steam instead of blacken.
Watch the cook time closely. Shrimp cook fast , usually 1 to 2 minutes per side. As soon as they turn opaque and curl into a loose “C” shape, they’re done.
Serve right away. Blackened shrimp are best right out of the skillet or baking sheet. Letting them sit too long can soften the crust.
What To Serve With Blackened Shrimp
Use them in our shrimp alfredo for a spicy kick, or serve them over our favorite parmesan noodles or garlic butter noodles. Parmesan garlic rice is a great choice, but we love them served with this cilantro lime rice!
Craving something fresher? Serve them over this fresh zucchini succotash during the summer, or alongside our sautéed zucchini and squash, skillet fried corn, or roasted broccoli. Or, toss them on top of our wilted lettuce salad or shaved brussel sprouts salad!
Make Ahead And Storing Leftovers
I don’t recommend making them in advance, but you can always prepare the seasoning ahead of time and coat the shrimp in it a day or two before. Then you just have to toss them in the pan!
If you do have leftover shrimp, keep them in an airtight container and store in the refrigerator for up to 3 days.
Warm the shrimp in a skillet over medium heat for just 1 to 2 minutes to avoid overcooking. You can also microwave them in short bursts, but be careful not to overheat as they may become tough.
Blackened Shrimp
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon blackened seasoning
- 2 tablespoons butter
- 1 tablespoon oil
- lemon wedges, optional for squeezing on top
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Instructions
Skillet
- Rinse the shrimp and pat them dry with a paper towel. Toss to coat shrimp in seasoning in a ziplock bag or bowl. Set aside.
- Heat the butter and oil in a large skillet over medium-high heat. Carefully add the shrimp in a single layer, cooking for about 2 minutes on each side, until cooked through. The shrimp will curl and start to turn pink once cooked.
- Serve immediately. If desired, I like to pour the butter from the skillet over the cooked shrimp when serving.
Oven
- Turn the broiler on in your oven. And move the baking rack to be about 5 inches away from the top heating element.
- Rinse the shrimp and pat them dry with a paper towel. Melt the butter and add it to a bowl or ziplock bag. Add the oil, shrimp, and seasonings, and toss until shrimp are coated.
- Transfer the shrimp to a large baking sheet, and arrange in an even layer. Broil shrimp for 2 to 3 minutes, until the shrimp have slightly curled and have turned pink and opaque. Serve immediately!
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Notes
Nutrition
More Shrimp Recipes To Try
- Sheet Pan Shrimp Fajitas – Shrimp, peppers, and onions all boldly seasoned and cooked on a sheet pan.
- Crab Stuffed Shrimp – An easy, but impressive appetizer!
- Garlic Butter Shrimp – Butter, garlic, lemon, and shrimp have never tasted so good.
- Fried Shrimp – Golden and crispy, this is the only fried shrimp recipe you’ll ever need!
