Blackened Shrimp
Smoky, spicy blackened shrimp seared until charred and tender in under 15 minutes, the perfect quick weeknight dinner with bold Cajun flavor.
Why You Will Love This Blackened Shrimp Recipe
There is something almost magical about the moment shrimp hit a screaming hot skillet and that smoky, spice crusted crust starts to form right before your eyes. This is the kind of recipe that tastes like it came from a Cajun kitchen in New Orleans, but it comes together in your own home in under 15 minutes. If you have ever wondered what makes restaurant style blackened shrimp taste so good, the answer is simple: high heat, a well balanced blackening seasoning for shrimp, and butter that helps everything caramelize into a deep, almost charred crust.
This recipe is inspired by the bold flavors you might find in Applebees Blackened Shrimp dishes or even the rich, creamy Applebees Blackened Shrimp Alfredo, but it is simplified into a quick weeknight dinner you can pull off with pantry spices. Whether you are searching for the best shrimp seasoning you will ever make or just want a fast, protein packed dinner, this one delivers every time.
Before we get cooking, the right tools and ingredients really do make a difference here. A well seasoned cast iron skillet holds onto heat far better than a nonstick pan, which means your shrimp actually blacken instead of just steaming, and a good quality smoked paprika gives the seasoning blend a deeper, more authentic flavor. Below are a few tools and pantry staples worth having on hand.
What Makes Shrimp "Blackened"
Blackening is a cooking technique, not a specific spice, though most people use the term to describe both. It refers to coating a protein in a spice blend, usually heavy on paprika, garlic, and cayenne, then searing it in a very hot pan, often with butter, until the spices form a dark, almost black crust. This same method works beautifully on chicken, fish, or pork, but shrimp are especially perfect for it because they cook so fast that the outside blackens while the inside stays juicy and tender.
If you love the idea of seasoned shrimp recipes that pack a punch, this blackening seasoning for shrimp is one you will want to keep on repeat. It is smoky, a little spicy, and deeply savory, and it works on almost anything you pull out of the fridge.
Chef's Tip: Make sure your skillet is fully preheated before the shrimp go in. A pan that is not hot enough will steam the shrimp instead of blackening them, and you will lose that beautiful char.
Building the Perfect Blackened Shrimp Marinade
While this is technically a dry seasoning rather than a wet marinade, melting the butter and tossing it with the shrimp before adding the spices creates a similar effect. The butter helps the seasoning stick to every nook and cranny of the shrimp and promotes that gorgeous caramelization once it hits the hot pan. If you want a true blackened shrimp marinade, you can let the seasoned shrimp sit in the fridge for 15 to 20 minutes before cooking, though it is honestly delicious even cooked right away.
A few notes on the spice blend:
- Paprika is the backbone of the flavor and the color. Smoked paprika adds extra depth.
- Cayenne pepper brings the heat, so adjust it up or down depending on your spice tolerance.
- Garlic and onion powder round out the savory base without burning the way fresh garlic can in a screaming hot pan.
Ready to make it? Here is the full step by step recipe.
Blackened Shrimp
Smoky, spicy blackened shrimp seared until charred and tender in under 15 minutes, the perfect quick weeknight dinner with bold Cajun flavor.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails on or off
- 3 tbsp unsalted butter, melted
- 2 tsp paprika, regular or smoked
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper, adjust to taste
- 1/2 tsp black pepper, freshly ground
- 1 tsp kosher salt
- 1 lemon, cut into wedges, for serving
Instruction
Pat the shrimp completely dry with paper towels and place them in a large bowl.
In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt to make the blackening seasoning.
Drizzle the melted butter over the shrimp, then sprinkle the seasoning blend over the top and toss until every shrimp is evenly coated.
Heat a large cast iron or heavy bottomed skillet over high heat until it is screaming hot, about 2 to 3 minutes.
Add the shrimp in a single layer, working in batches if needed to avoid crowding the pan.
Sear for 2 to 3 minutes on the first side until deeply charred and blackened in spots.
Flip the shrimp and cook for another 1 to 2 minutes until they turn pink and opaque and reach an internal temperature of 145 degrees F (63 degrees C).
Remove from the heat immediately to avoid overcooking and squeeze fresh lemon juice over the shrimp before serving.
Equipment
- Cast iron skillet
- Mixing bowls
- Tongs
- Paper towels
Notes
Serving Ideas and Variations
Blackened shrimp is incredibly versatile, which is part of why it shows up on so many restaurant menus. Here are a few of our favorite ways to serve it:
- Toss it into a creamy pasta for your own homemade version of blackened shrimp alfredo.
- Pile it on top of a crisp salad with avocado, corn, and a lime vinaigrette.
- Stuff it into warm tortillas with slaw and a drizzle of chipotle crema for blackened shrimp tacos.
- Serve it straight off the Blackstone alongside grilled vegetables for an easy outdoor dinner. This recipe adapts beautifully to shrimp recipes on Blackstone style flat top cooking if you prefer cooking outside.
Chef's Tip: If you are cooking on a Blackstone or other flat top, get the surface very hot and use a thin layer of oil along with the butter to prevent sticking while still achieving a good char.
Storage and Reheating
Blackened shrimp are best enjoyed fresh, but leftovers still taste great the next day. Let the shrimp cool completely, then transfer them to an airtight container and refrigerate for up to 2 days. To reheat, warm them gently in a skillet over medium low heat for about a minute per side, just until heated through. Avoid the microwave if you can, since shrimp can turn rubbery with prolonged heat, though a quick 20 to 30 second burst will work in a pinch.
This recipe is proof that you do not need a long ingredient list or hours in the kitchen to make something that tastes like it came straight from your favorite restaurant. Once you have this blackening seasoning in your back pocket, you will find yourself reaching for it again and again.
