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Home / Main Dishes / Seafood

Blackened Shrimp

5
/5
20 minutes
9 Comments
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By: The Chunky Chefpublished: 05/31/2022

This post may contain affiliate links. Please read my disclosure policy.

Juicy, tender shrimp are bathed in butter and a homemade blackening seasoning, then seared until beautifully cooked with a little char. This easy shrimp recipe is made in less than 20 minutes!
Juicy, tender shrimp are bathed in butter and a homemade blackening seasoning, then seared until beautifully cooked with a little char. This easy shrimp recipe is made in less than 20 minutes!
Juicy, tender shrimp are bathed in butter and a homemade blackening seasoning, then seared until beautifully cooked with a little char. This easy shrimp recipe is made in less than 20 minutes!

Juicy, tender shrimp are bathed in butter and a homemade blackening seasoning, then seared until beautifully cooked with a little char. This easy shrimp recipe is made in less than 20 minutes!

This is one of my Seafood recipes I know you’ll want to keep on hand!

blackened shrimp on a bed of white rice on plate
Pin this recipe for later!

Shrimp recipes are some of my favorites to make, since not only do they taste amazing, they’re ready so quickly!

In fact, this recipe is on the table in about 20 minutes… no joke!

Plus, you’ll only have one pan and one bowl to wash after dinner. I don’t know about you, but after cooking dinner, the last thing I feel like tackling is a big sink full of dishes. One pan dinners for the win!

This blackened shrimp recipe is kind of a two-fer, since you get the blackened shrimp recipe itself, as well as my homemade blackening seasoning recipe.

The seasoning is so flavorful and savory, and perfect on just about every kind of protein or vegetable!

If you’re worried about it being too spicy, it’s very customize-able, so feel free to adjust the cayenne pepper amount to your tastes.

The seasoning makes double what you’ll need for this shrimp recipe, but will keep in an airtight container at room temperature for months. Plus, you’ll know exactly what’s in it!

How to make blackened shrimp?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

step by step photos of how to make blackened shrimp
  1. Prepare shrimp. Make sure the shrimp is patted very dry.
  2. Toss with butter. This adds moisture so the seasoning sticks, as well as flavor.
  3. Season. Toss well so that all shrimp is coated.
  4. Cook. I like to cook this shrimp in batches, so they don’t overcrowd the pan.

Helpful Tip!

You’ll want to use raw shrimp for this recipe, so they don’t get overcooked and rubbery. To save myself some time, I buy shrimp that’s peeled and deveined, but feel free to pick up whatever you prefer. My shrimp were frozen, and I defrosted them, but if you live closer to a coast and have access to some great fresh seafood, go for it!

homemade blackening seasoning

Variations of this recipe

  • Seasoning – we love using our homemade blackening seasoning, but if you’re in a hurry, or really love a brand, feel free to use store-bought.
  • Oil – the melted butter adds a beautiful richness, but you can substitute it for an equal amount of oil (vegetable and avocado oil are our favorites).
  • Grilled – if the weather is beautiful, you can grill this blackened shrimp. To make sure the shrimp don’t fall between the grates, I would add the seasoned shrimp to skewers.
  • Garnishes – garnishes are always optional, but I do strongly recommend them in this recipe. The parsley or cilantro adds a freshness to the savory shrimp, and the lemon juice really brings out the flavors of the blackening seasoning.
blackened shrimp in skillet with lemon slices

FAQ’s

What size shrimp should be used for shrimp fajitas?

This recipe can be made with any size shrimp. But as written, it uses large shrimp (between a 26-35/lb size). If you use a different size, you’ll have to adjust the baking time accordingly… larger shrimp will require more time, and smaller shrimp with require less.

Is blackened food burnt?

While it may look like it sometimes, it’s not. The special blend of seasonings can take on a dark brown almost black color when cooked.

Making blackened shrimp ahead of time

Unfortunately, I don’t recommend making this recipe entirely ahead of time. Reheating shrimp can sometimes yield a tough and rubbery texture.

You can make the blackening seasoning ahead of time if you’d like, but this recipe is so quick and easy, you’ll have plenty of time to make this… I promise!

close up view of blackened shrimp in skillet

Storage

Leftover shrimp should be refrigerated in an airtight container and enjoyed within 2-3 days.

Reheat in a skillet on the stovetop, with a little oil or melted butter.

More Shrimp Recipes:

white plate with chili garlic shrimp on one half and bok choy on the other
Chili Garlic Sheet Pan Shrimp and Bok Choy
honey lemon shrimp
Honey Lemon Prosciutto-Wrapped Shrimp
shrimp scampi in skillet
Classic Shrimp Scampi
honey lime shrimp
Spicy Honey Lime Shrimp
cast iron skillet

My Favorite Cast Iron Skillet!

Cast iron skillets are my go-to for recipes like this, where a great sear is needed. The even heat distribution just can’t be beat! The skillet I usually use has a cream colored enamel coating, which I can’t find on amazon any more, but this version is just as great.

Get on amazon
shrimp with blackening seasoning on a fork

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

blackened shrimp on a bed of white rice on plate

Blackened Shrimp Recipe

5 from 5 votes
Author: The Chunky Chef
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 158
Servings: 6 servings
(hover over # to adjust)
Print Rate Pin
Juicy, tender shrimp is bathed in butter and a homemade blackening seasoning, then seared until beautifully cooked with a little char.

Ingredients

  • 2 lbs large raw shrimp (26-30 per pound) peeled and deveined, tails removed
  • 2 – 3 Tbsp blackening seasoning see recipe below in Chef's notes (or use store-bought)
  • 3 Tbsp melted butter slightly cooled
  • 2 Tbsp vegetable or avocado oil divided
  • lemon wedges for garnish
  • minced fresh parsley or cilantro for garnish

Instructions

Prepare

  • Pat shrimp very dry with paper towels, then add to a large mixing bowl and toss with the melted butter.

Season

  • Make seasoning if using homemade, or get out the store-bought seasoning mix.
  • Sprinkle shrimp with blackening seasoning and toss to combine, so that each shrimp is coated very well.

Cook

  • Heat a large cast iron skillet (or other large heavy bottomed skillet) over MED HIGH heat for several minutes, or until you see small wisps of smoke.  Add 1 Tbsp of oil and swirl to coat the pan.
  • Add half of the shrimp, in a single layer.  Cook about 90 seconds, then flip each shrimp over, cooking for another minute on the second side.
  • Remove shrimp to a plate.  Add remaining vegetable oil and shrimp, then cook about 90 seconds, then flip each shrimp over, cooking for another minute on the second side.

Serve

  • Add all shrimp back to the skillet, then remove from the heat. Serve hot, with some lemon wedges and sprinkled with a bit of minced fresh parsley or cilantro (if desired).

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. We love to serve these shrimp with some Cilantro Lime Rice (or plain white or basmati rice), and with some Remoulade Sauce for dipping/drizzling.

Homemade Blackening Seasoning

  • 2 Tbsp smoked paprika
  • 1 Tbsp regular paprika
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1 tsp black pepper (amount depends on your spice tolerance)
  • 1/2 – 1 tsp cayenne pepper (amount depends on your spice tolerance)
  • 1/2 tsp dried celery seed
  • 1/4 tsp allspice
  • 1/8 tsp ground cloves
  1. Whisk all ingredients together in a mixing bowl, then add to an airtight container and store in a cool, dry place.
  2. If sealed well after each use, seasoning should stay fresh for up to 6 months.
 

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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Recipe Rating




  1. Candy Pangan says

    Posted on 9/5 at 6:49 pm

    I love all of your recipes, but even my daughter ate this with us.

    Reply
  2. John says

    Posted on 6/6 at 7:04 pm

    Your number of servings is impossible to reduce. Very maddening. However the recipe looks great an I’ll be trying it over the weekend.

    Reply
    • The Chunky Chef says

      Posted on 6/12 at 10:11 pm

      Hi John, the slider for changing the number of servings is working fine for me on multiple browsers and on mobile. Could you share a bit more about what’s not working?

      Reply
  3. Sandra says

    Posted on 6/2 at 4:16 pm

    This is so good!! I loved it! I love how tasty it is!

    Reply
  4. Beti | easyweeknightrecipes says

    Posted on 6/2 at 2:39 pm

    I am so excited to try this! It looks incredibly delicious!

    Reply
  5. katerina @ diethood.com says

    Posted on 6/2 at 2:38 pm

    I LOVE this! It looks incredibly delicious!!

    Reply
  6. Catalina says

    Posted on 6/2 at 8:44 am

    I go crazy over the seafood! I am so curious to try this blackened shrimp!

    Reply
  7. Erin says

    Posted on 6/2 at 8:29 am

    This is beyond delicious! Adding on my new favorite!

    Reply
  8. Beth says

    Posted on 6/1 at 6:16 pm

    Holy moly. Those look so good! I love seafood, and the flavors here sound amazing. I can’t wait to make this.

    Reply

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Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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