Hey there! I’m super excited to share my favorite blackened shrimp recipe with y’all today. After years of testing (and lots of taste-testing!) I’ve finally nailed down the perfect technique for making restaurant-quality blackened shrimp at home. Trust me once you try this method, you’ll never want to order it at a restaurant again!
What You’ll Need
For the Shrimp:
- 1 pound jumbo shrimp (16-25 count), peeled and deveined
- 2 tablespoons avocado oil or canola oil
- 2 tablespoons unsalted butter
- Lemon wedges for serving
For the Blackening Seasoning:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
The Step-by-Step Process
1. Prep Your Shrimp
First things first – and this is super important – pat those shrimp DRY! Like, really dry. I’m talking paper-towel-abuse levels of drying here. Trust me this makes a huge difference in getting that perfect blackened crust.
2. Make Your Seasoning Mix
Mix all those spices together in a bowl. I usually make extra and store it for next time (cause trust me, there WILL be a next time!).
3. Season Those Bad Boys
- Toss your dried shrimp with 1 tablespoon oil
- Coat them generously with the seasoning mix
- Make sure every shrimp is well-covered
4. Get Cooking!
Here’s where the magic happens:
- Heat your skillet (cast iron is best!) over medium-high heat
- Add remaining oil and butter
- Once the butter melts and starts to sizzle, add shrimp in a single layer
- Cook for 2-3 minutes per side
Pro tip Don’t overcrowd the pan! If you need to cook in batches, do it Crowded shrimp = steamed shrimp, and that’s NOT what we’re going for here!
My Secret Tips (Shhh!)
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Temperature is Key: Your pan should be HOT but not smoking. If it’s smoking, your seasoning will burn instead of blacken.
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The Flip Trick: I always work left to right when flipping shrimp. Start removing them in the same order you put them in – the first ones in should be the first ones out.
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Size Matters: Stick with jumbo shrimp (16-25 count). They’re easier to cook without overcooking.
Different Cooking Methods
Classic Stovetop Method
This is my go-to method described above. Perfect for getting that classic blackened crust!
Grilling Method
- Thread seasoned shrimp on skewers
- Grill on high heat
- 2 minutes per side
- Perfect for summer cookouts!
Air Fryer Method
- 400°F for 7-8 minutes
- Flip halfway through
- Great for when you don’t wanna mess with a pan
Serving Ideas
OMG, there are so many ways to serve these babies:
- Over creamy grits (my personal fave!)
- In tacos with slaw and avocado
- On top of a salad
- With dirty rice
- Tossed in pasta
- Just by themselves (I won’t judge!)
Common Mistakes to Avoid
- DON’T use pre-cooked shrimp – just don’t!
- DON’T skip the drying step
- DON’T overcook them (they get rubbery real quick)
- DON’T use a non-stick pan (cast iron is your bestie here)
FAQ
Q: Can I use frozen shrimp?
A: Yep! Just thaw them overnight in the fridge and pat them super dry.
Q: Is this dish spicy?
A: It’s got a kick, but you can totally adjust the cayenne to your taste. Start with less – you can always add more!
Q: How do I store leftovers?
A: Pop them in an airtight container in the fridge for 2-3 days. But honestly? They’re best fresh!
P.S. Don’t forget to tag me if you make these – I love seeing your creations!
#cooking #seafood #easyrecipes #blackenedshrimp #cajuncooking
What to serve with blackened shrimp
You can pair this shrimp recipe with just about anything. Here are some of the ways we like to use shrimp.
- Pair it with any veggies, greens and rice for a bowl meal. Use the rice of your preference – white or cauliflower rice are our go-to’s.
- Top a salad with this blackened shrimp.
- Throw it in some leftover soup.
- Make shrimp tacos with corn or grain-free tortillas, like Siete.
- Make nachos topped with shrimp. We use tortilla chips like Siete or Late July.
How to Cook Frozen Shrimp
Forgot to thaw out your shrimp ahead of time? No worries, here’s how to make this recipe with frozen shrimp:
- Place frozen shrimp in a colander and rinse it with cold water for about 1 minute.
- Drain and place the shrimp on a paper towel lined plate and pat dry.
- Drizzle the shrimp with a little oil and sprinkle on the blackened shrimp spice mix to coat.
- Cook in a hot skillet for 4-5 minutes per side, or until completely pink throughout.
