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!
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.
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.
- Prepare shrimp. Make sure the shrimp is patted very dry.
- Toss with butter. This adds moisture so the seasoning sticks, as well as flavor.
- Season. Toss well so that all shrimp is coated.
- Cook. I like to cook this shrimp in batches, so they don’t overcrowd the pan.
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!
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.
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.
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!
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.
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.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 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
- Pat shrimp very dry with paper towels, then add to a large mixing bowl and toss with the melted butter.
- 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.
- 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.
- 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!
- 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
- Whisk all ingredients together in a mixing bowl, then add to an airtight container and store in a cool, dry place.
- If sealed well after each use, seasoning should stay fresh for up to 6 months.
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.