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Blackened Shrimp celebrates the essence of Southern cooking with its bold, fiery flavors and straightforward preparation. Whether you’re hosting a gathering or looking for a quick weeknight dinner, this 20-minute recipe takes juicy shrimp and infuses them with an enticing blend of spices, for a vibrantly flavorful meal.
It’s not just the allure of rich flavors in this dish, but its sheer simplicity. With just a handful of ingredients, the shrimp is seasoned and seared to perfection, then brightened by a burst of citrus from the lime wedges and a fresh touch of parsley or cilantro. With its blend of ease and flavor, it’s a dish worthy of your regular rotation. The key is a hot skillet, just shy of smoking, so the spices char and the shrimp stay juicy.
Table of Contents
Ingredients for Blackened Shrimp
- Medium Shrimp: Look for raw shrimp that’s firm to the touch with a fresh, ocean-like scent. Peel and devein the shrimp, but consider leaving the tail intact for added visual appeal.
- Olive Oil: Choose extra-virgin olive oil for the best flavor. It should have a fruity or grassy aroma and note that unfiltered varieties might appear cloudy, which isn’t a sign of lesser quality.
- Blackened Seasoning: Whether you use store-bought or homemade, be sure the seasoning has a vibrant color and scent – good signs of freshness.
- Butter: A higher fat, European-style butter adds richness and cooks without excessive splattering.
- Lime: Look for glossy limes that feel heavy for their size; they’re typically juicier. They should be firm but yield slightly to gentle pressure.
- Fresh Parsley or Cilantro: Leaves should be bright and crisp. Avoid bunches with wilted or yellowed leaves.
- Kosher Salt and Freshly Ground Black Pepper
The Magic of Blackened Seasoning
It is, of course, Blackened Seasoning that’s the key to this recipe. Originally from Louisiana, this seasoning blend became popular in the 1980s thanks to the legendary Chef Paul Prudhomme. It’s a mix of herbs and spices that offer a smoky, spicy, and somewhat earthy flavor profile. While many seafood dishes use milder flavors, shrimp’s natural sweetness perfectly balances these robust spices. Want to make your own? Try my homemade Blackened Seasoning Recipe; it comes together in five minutes and lets you control the heat.
6 Recipe Tips
- Season evenly: Pat the shrimp dry before tossing with seasoning so the spices stick.
- Get the perfect sear: Heat the skillet just shy of smoking for a crisp crust.
- Mind the size: Medium (26–30 count) shrimp need about 2 minutes per side; large or jumbo take 30–60 seconds longer.
- Avoid overcrowding: Cook in batches so the shrimp sear, not steam.
- Fresh garnish: Lime wedges and herbs add a bright finish.
- Adjust the heat: Add extra cayenne or red-pepper flakes if you like it spicier.
Recipe Options
- Oil Variations: While olive oil adds a nice flavor, avocado or grapeseed oil can be alternatives for their high smoke points.
- Citrus Alternatives: Lemon wedges can stand in for lime, offering a slightly different but equally refreshing acidity.
- Herb Variations: Apart from parsley or cilantro, try garnishing with chopped fresh chives or basil for a different herbaceous twist.
FAQ
Yes—toss with oil and seasoning, then air fry at 400°F for 6–7 minutes, shaking halfway through.
Use unsalted butter and check your shrimp label—some are brined. If needed, cut back the seasoning or reduce the salt in your homemade blend. Lime juice can help balance saltiness too.
Up to 1 hour ahead, covered and refrigerated.
How to Store and Reheat
Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days. For best results, reheat gently in a skillet over low heat to avoid overcooking.
More Must Try Shrimp Recipes
- Blackened Shrimp Tacos
- Shrimp Creole
- Cajun Shrimp
- Lemon Garlic Butter Shrimp
- Creamy Garlic Shrimp
- Cajun Shrimp Pasta
- Bacon Wrapped Shrimp
- Cilantro Lime Shrimp
How to Make Blackened Shrimp
In a bowl, mix shrimp with olive oil and blackened seasoning.
In a skillet over medium-high heat, melt butter with the rest of the olive oil. Cook shrimp 2 minutes per side in a single layer until opaque. Plate, garnished with parsley or cilantro, and lime wedges; serve immediately.
Blackened Shrimp
Video
Ingredients
Blackened Seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper or more
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Shrimp
- 1 1/2 pounds medium shrimp peeled and deveined
- 3 tablespoons olive oil divided
- 1 tablespoon butter
- fresh lime wedges for serving
- chopped fresh parsley or cilantro, for garnish
Instructions
For the Blackened Seasoning
- In a small bowl, stir together smoked paprika, onion powder, garlic powder, kosher salt, black pepper, dried thyme, dried oregano, and cayenne pepper (adjust the cayenne to your heat preference). (recipe note #1)
Cook the Shrimp
- Add shrimp to a large bowl; drizzle over 1 tablespoon of the olive oil and sprinkle with blackened seasoning. Toss well to coat.
- Heat remaining olive oil and butter in a large skillet over medium-high heat until sizzling. Add shrimp in a single layer (medium shrimp need about 2 minutes per side; larger ones a bit longer) and cook, undisturbed, for 2 minutes; flip with a thin spatula and cook about 2 minutes more, until shrimp is just cooked through.
- Transfer to serving bowl or platter and garnish with fresh parsley (or cilantro) if desired and lime wedges; serve hot.
Notes
- This is a small-batch version of my Homemade Blackened Seasoning – you can use 2 tablespoons of a store-bought variety if you prefer. If using salted butter, you may want to cut the kosher salt slightly.
- If starting with frozen shrimp, thaw overnight in the fridge, then pat very dry with paper towels. Excess surface moisture keeps the spices from charring and makes the shrimp steam instead of blacken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There are so many ways to use a great shrimp recipe like this one! I’m thinking you could make a big batch and keep ’em frozen for quick weeknight meals, too.
Great idea, David!
When it comes to shrimp, I usually prefer mild flavours, but I must admit this dish looks utterly beautiful, flavourful, and inviting!
aww…thanks so much, Ben!