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Blackened shrimp takes only 20 minutes and is done in one pan on the stovetop. The homemade seasoning is made with basic ingredients and pantry staples. The shrimp is pan-seared in a cast iron skillet to achieve a beautiful blackened crust. Serve it with pasta, rice, risotto, over salad, or roasted vegetables. This restaurant-quality meal is sure to become one of the family favorites!
One-pan 20-minute meal
Blackened shrimp is a simple, flexible, and delicious recipe – a must-have in your dinner rotation! It takes only 20 minutes to prepare and is done in one pan on the stovetop – a perfect dinner for a busy weeknight when you’re in a hurry. The homemade blackening seasoning is a spicy mix of dried herbs and chili powder. I used a hot cast iron skillet to achieve the perfect blackened crust without overcooking the shrimp. This Pescatarian recipe is low-carb, keto-friendly, dairy-free, gluten-free, and rich in lean protein. Blackened shrimp has earned the spot of one of my family’s favorites, along with shrimp scampi and Greek shrimp orzo.
Best shrimp to use
- Use large raw shrimp, preferably already peeled and deveined. Tiny shrimp tend to overcook faster and are less presentable than larger shrimp. This recipe uses 1 lb of large raw shrimp (peeled and deveined) which usually equates to 16 or 20 count or 20 to 26 count.
- Remove the tails. I don’t like shrimp with tails, as I like to eat shrimp with a fork and knife rather than my fingers.
- Both refrigerated and frozen shrimp work fine. Drain the shrimp of any liquid and pat it dry with paper towels. This will ensure even searing and will prevent the shrimp from steaming.
Can you use pre-cooked shrimp?
You can, even though raw shrimp will provide the best results. If using pre-cooked shrimp, sear it with the seasoning mix for only 1 minute per side to warm it up.
Blackening cooking technique
Blackened seasoning originated in New Orleans, and it’s quite similar to the Cajun seasoning, which uses many of the same herbs and spices. Blackening is achieved by creating a dark black-brown crust over the shrimp, fish, or meat with the help of spices and herbs rather than extremely high heat or flames. It’s usually done in a cast iron skillet. Blackening is not the same as charring, as charring usually involves using very high heat to cook the food almost to the point of burning it. You don’t need overly high heat or flames for blackening; the spices play a major role instead of heat.
Blackened seasoning ingredients
This is a great seasoning mix for shrimp, other meats (chicken, steak, pork, or lamb), or seafood (salmon or scallops). Mix all these ingredients in a small bowl.
- 1 teaspoon smoked paprika or regular
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning (dried thyme, basil, and oregano)
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes or cayenne pepper
- ¼ teaspoon salt
- Additional spices you can use are cumin and other dried herbs
How to cook blackened shrimp
- Prepare the shrimp by coating it generously with blackened seasoning + 1 tablespoon of olive oil. This recipe uses 1 lb raw shrimp (peeled and deveined) which usually equates to 16 or 20 count.
- Sear the shrimp with olive oil on medium-high heat for 2 minutes per side. Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches.
What can you use instead of shrimp?
- Add seared scallops in addition to or instead of shrimp.
- Seared salmon fillets work well with the blackened seasoning, as in this Mediterranean salmon.
- Chicken. If you don’t like or don’t have shrimp, use thinly sliced skinless boneless chicken breast or chicken thighs instead.
Cooking tips
- Use raw, peeled, and deveined shrimp. Pre-cooked shrimp might be overcooked and taste too rubbery, especially when reheated.
- Take the tails off. It’s easier and less messy to eat the shrimp with a fork and knife instead of picking them up by the tail, so I recommend removing the tails.
- Pat dry shrimp with paper towels to remove excess moisture and ensure a good sear when cooking. Excess liquid will create a steaming effect you don’t want when using the blackening cooking technique.
- Use a cast-iron skillet and high heat. Preheat the cast iron pan on medium heat for 3 or 4 minutes before adding olive oil and shrimp. A hot pan is important for achieving a perfect blackened crust.
- Avoid overcrowding. Space out the shrimp in the skillet when searing. This will ensure that the shrimp is actually seared and not steamed.
- Do not overcook. Watch the cooking times closely to prevent overcooking the shrimp. Sear it for only about 2 minutes per side.
What to serve with blackened shrimp
This is a super flexible and versatile recipe with literally endless ways to serve it.
- Pasta. Serve blackened shrimp with a simple side of pasta, flavored with butter or olive oil, cooked minced garlic, salt, pepper, and a sprinkling of Parmesan cheese. You can also serve the shrimp over Greek orzo with tomatoes and feta.
- Store-bought ravioli or tortellini will make a quick and easy side dish for blackened shrimp.
- Rice. Cook long-grain rice (such as jasmine) or prepare your favorite flavored rice. Be sure to check out the reader-favorite cilantro-lime and black bean rice and Mediterranean lemon rice.
- Cauliflower rice, roasted cauliflower, or mashed cauliflower will make an excellent side dish to the blackened shrimp.
- Quinoa. Cook quinoa in chicken broth to add richness. Then, toss with minced garlic and fresh herbs.
- Vegetables. Blackened shrimp is so delicious when served with fresh vegetables. Broccoli, asparagus, Brussels sprouts, bell peppers, mushrooms, green beans, and cooked spinach are good choices. Use your favorite cooking method for veggies: oven-roasted, pan-seared, steamed, sauteed, or grilled.
- Salad. Make your favorite salad (I recommend mango avocado salad) and add shrimp as a topping.
Storage and reheating tips
- Fridge. Store cooked blackened shrimp in an airtight container in the refrigerator for up to 3 days.
- Freezer. Freeze it in an airtight container for up to 1 month.
- Reheat in the microwave oven. Reheat in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
- Reheat on the stovetop. Reheat this dish in a large, high-sided skillet on the stovetop on low-medium heat. Add a small amount of olive oil + 1 tablespoon of lemon juice when reheating to prevent the shrimp from sticking to the bottom of the pan.
Other shrimp recipes
Blackened Shrimp
Blackened shrimp takes only 20 minutes and is done in one pan on the stovetop. The homemade seasoning is made with basic ingredients and pantry staples. The shrimp is pan-seared in a cast iron skillet to achieve a beautiful blackened crust. Serve it with pasta, rice, risotto, over salad, or roasted vegetables. This restaurant-quality meal is sure to become one of the family favorites!
Ingredients
Shrimp
- 1.5 lb raw shrimp large – about 15-20 count or 20-26 count per pound (peeled and deveined)
- 2 tablespoons olive oil divided
Garnish
- lemon slices
- chopped fresh basil or parsley
Instructions
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In a large bowl, combine the seasonings: smoked paprika, chili powder, Italian seasoning, garlic powder, red pepper flakes, and salt. Add shrimp and 1 tablespoon of olive oil and toss to combine, pressing the seasoning into the shrimp to ensure it adheres.
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Heat a large (12-inch), high-sided cast-iron skillet in medium heat for 3 or 4 minutes. Increase heat to medium-high, add 1 tablespoons of olive oil – it should run easily but not sizzle or burn.
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Add shrimp without overcrowding (you might have to cook in 2 batches).
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Cook shrimp, on medium-high heat, about 2 minutes per side. Remove from heat.
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Garnish with lemon slices and chopped fresh basil or parsley.
Nutrition
Nutrition Information
Blackened Shrimp
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
