This easy, tender, and juicy blackened shrimp recipe is a 10-minute weeknight dinner win! Cooked in the oven or a skillet, these bold and slightly spicy shrimp are perfect served on top of cheesy grits, creamy pastas, or even a fresh salad.
Why We Love This Blackened Shrimp Recipe
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. Here’s why you’re going to want to make them over and over again:
- So Quick and Easy: Ready in 10 minutes, these shrimp cook so fast, you won’t be stuck in the kitchen! Just toss the shrimp to coat and cook them until pink and perfectly tender.
- Packed with Flavor: These buttery shrimp are so juicy and tender, with a well seasoned, bold, and slightly spicy bite. (You can easily adjust the heat to match your preferred spice level!)
- Oven or Stovetop: It’s a one-pan dish, either in a single skillet or on a baking sheet, which means minimal cleanup!
- Versatile: Serve these blackened shrimp over our garlic butter noodles, fresh salads, buttery rice, or wrapped in tacos or a Southern po’ boy.
Looking for more easy shrimp recipes? Try our easy air fryer shrimp, classic shrimp boil with potatoes and corn, or this shrimp scampi!
Key Ingredients
This blackened shrimp recipe is so quick and easy, you may already have everything you need on hand! Scroll down to the recipe card below for the full ingredient list and exact amounts!
- 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! However, if you are in a rush, we prover this store-bought version.
- Butter and Oil: This combination helps prevent burning while adding richness to the shrimp.
How To Make Blackened Shrimp
Don’t walk away once you start cooking the shrimp, because they cook very quickly! Scroll to the bottom of the post for the full recipe card.
- Prep the shrimp: Rinse the shrimp, pat them dry, and place them in a zip-top bag.
- Season: Coat the shrimp evenly in blackening seasoning. If you are cooking them in the oven, you will also add the butter and oil now.
- Skillet: Heat the butter and oil in a skillet. Add the shrimp in a single layer and cook for about 2 minutes on each side.
- Sheet pan: Turn on the broiler. Season the shrimp with melted butter, oil, and seasoning. Spread onto a baking sheet and broil for just 2 to 3 minutes. Watch closely, shrimp can overcook in seconds!
Tips & Variations
- Frozen Shrimp: If you’re using frozen shrimp, make sure they are fully thawed before cooking. Running them under cold water helps speed up the process.
- Pat the Shrimp Dry: Before tossing them in the seasoning, ensure the shrimp are well-dried to help the blackening seasoning stick better.
- Don’t Overcrowd: Cooking the shrimp in a single layer ensures even cooking and the perfect sear.
- Make Them Spicy: Toss the shrimp with an extra 1/4 to 1/2 teaspoon cayenne pepper, or crushed red pepper flakes, as well as the seasoning mix.
- More Buttery Sauce: After cooking, melt an extra tablespoon of butter in the skillet and scrape up the seasoned pan drippings to drizzle over the shrimp or serve on the side as a dipping sauce.
- Don’t Overcook: Once the shrimp are opaque and the tails have curled, the shrimp are fully cooked and ready to eat! If you overcook them, they’ll turn tough and rubbery.
What To Serve With Blackened Shrimp
- Pasta: Use them in our shrimp alfredo for a spicy kick, or serve them over our favorite parmesan noodles or garlic butter noodles. Don’t forget a side of garlic bread!
- Rice: Parmesan garlic rice is a great choice, but we love them served with this cilantro lime rice!
- Vegetables: Serve them over this fresh zucchini succotash during the summer, or alongside our sautéed zucchini and squash, skillet fried corn, or roasted broccoli.
- Salad: Toss them on top of our wilted lettuce salad or shaved Brussel sprouts salad!
How To Store Leftovers
- Store: While these shrimp can be enjoyed again, blackened shrimp are their best when freshly made due to their delicate texture. Transfer any leftover blackened shrimp to an airtight container and store in the refrigerator for up to 3 days.
- Reheat: 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.
Yield: 2 Servings
Blackened Shrimp
Cooked in the oven or a skillet, this easy blackened shrimp recipe creates tender, juicy, buttery, and perfectly spiced shrimp in 10 minutes!
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
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!
Notes
Store: Transfer any leftover blackened shrimp to an airtight container and store in the refrigerator for up to 3 days.
Reheat: Warm the shrimp in a skillet over medium heat for just 1-2 minutes to avoid overcooking. You can also microwave them in short bursts, but be careful not to overheat as they may become tough.
Nutrition
Serving: 1 serving, Calories: 323kcal, Carbohydrates: 2g, Protein: 31g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 316mg, Sodium: 1906mg, Potassium: 260mg, Sugar: 0.01g, Vitamin A: 758IU, Calcium: 126mg, Iron: 0.5mg
