Blackened Shrimp is so quick and easy to make and wonderfully delicious. The blackening seasoning is a balance of spicy, earthy chilis and herbs. The shrimp are delicious alone or added to tacos, lettuce wraps, noodle bowls and salads. They are also the perfect centerpiece for shrimp and grits.
What Is Blackened Shrimp?
To blacken shrimp means adding bold seasonings that add a spiciness and depth to the sautéed shrimp. This is traditional method in Southern cooking and Cajun cuisine. The shrimp cooks up so fast and flavorful that you are going to fall in love with this delicious blackened shrimp recipe.
What Makes This Blackened Shrimp Recipe So Fantastic
Quick and Easy. Who doesn't love a dinner that is ready in under 15 minutes. A All you need is a blackening seasoning, a quick swim for the shrimp in butter and seasoning, and an easy 5 minute sauté.
Pantry Spices. You can make the seasoning blend with spices that you most likely have in your pantry. You may want to make a larger batch of the blackening spice to use again. The spice mixture keeps for at least a year. Make sure to store it in a sealed container and label it.
Spicy Seasoning Blend. The unique flavor comes from a blend of paprika, cumin, thyme, garlic powder, onion powder, kosher salt, black pepper and cayenne pepper.
High Protein. Low Carb. Shrimp are a rich source of protein and are low in carbohydrates. Shrimp are low in calories and are loaded with beneficial vitamins and minerals.
Pan Fried Shrimp. Coating the shrimp in butter and then dredging in the seasoning helps the seasoning adhere to the shrimp. The butter also aids in browning.
How to Make Blackened Shrimp
- Make The Blackened Shrimp Seasoning. You can make your own seasoning blend following the ingredients listed in the recipe. You will most likely have all the ingredients on hand. By making it yourself, you can adjust the level of salt, spice and (optional) sweetness in the final blend.
- Coat the Shrimp. The shrimp are dipped in melted butter and then tossed in the blackening seasoning.
- Pan Fry the Shrimp. The final step is to sauté the shrimp in a hot skillet for a few minutes per side. They will turn pink, firm and opaque when done, in addition to that lovely blackened finish.
- Increase the cayenne pepper to ½ teaspoon or more depending upon your taste preferences.
- Add 2 tablespoons packed brown sugar to the spice blend to make the seasoning sweeter.
- Adjust the amount of salt in the seasoning to your taste or dietary restrictions.
- Use a premixed blackening seasoning. Here are a few that I highly recommend; Zatarain's Blackened Fish Seasoning, Phillips Blackening Seasoning used in Phillips Seafood Restaurants, or Savory Spice Shops Salt Free Cajun Blackening.
- Make some Blackened Shrimp Tacos by following the directions in Fish Tacos With Sauce. Replace the pan fried cod with the blackened shrimp.
- Substitute these blackened shrimp for the sautéed scallops in Pan Seared Scallops for Tacos.
- Serve shrimp on top of a bright green salad. Add chopped avocado along with the shrimp
- Add the shrimp on top of large butter lettuce leaves and top with a fresh mango salsa like this one from Cookie and Kate.
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- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper approximately
- 1 pound large shrimp (31/35 count) peeled and deveined
- 3 tablespoons butter, melted
- 1 tablespoon canola oil
- 1 lemon, cut into wedges
- In a large bowl, combine paprika, cumin, thyme, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Set aside.
- Working in batches, dip the shrimp in the melted butter. Transfer shrimp to the seasoning mixture, tossing to coat in blackened seasoning.
- In a large skillet over medium-high heat, add the oil and heat until shimmering.
- Add the shrimp to the skillet in one layer. Cook, 2 minutes or until blackened. Turn the shrimp and cook, 1 to 2 minutes or until the shrimp are pink, firm and opaque.
- Serve with lemon wedges on the side.