Blackened Shrimp

Shrimp are lean and high in protein and soak up any flavor you throw at them, which is why I love coating them in my homemade blackening seasoning! Blackening seasoning is the key to turning plain seafood into a smoky, spicy dish, like this Blackened Salmon and Baked Blackened Tilapia.

If you like spicy and smoky, you will want to run to the kitchen to make this recipe. It is so simple to prepare, and I couldn't believe the flavor. Plus, you can use them in virtually anything, like tacos, burrito bowls, lettuce wraps, pasta dishes, quesadillas, and salads. The options are endless!

What does blackening mean?

Blackening seasoning originated in Louisiana with Chef Paul Prudhomme, who made it famous in the 1980s. He originally used it for blackened redfish, coating the fish in a bold, spicy blend, then searing it in a ripping hot cast iron skillet. The idea was to create a dark, flavorful crust without burning the food, letting the spices toast up and stick.

The seasoning itself is rooted in Cajun and Creole cooking, which pulls from French, African, Spanish, and Native American influences. It typically includes paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt. It's all about bold, layered flavor with a little heat. It's not just spicy for the sake of it.

When it comes to shrimp, blackened just means they're coated in blackening seasoning and cooked quickly on the grill, in the oven, or on the stovetop until the outside gets a deep, dark crust. The heat brings out the spices and gives the shrimp a smoky, slightly crispy edge while keeping the inside juicy. It's kind of like a spicier version of Easy Cajun Shrimp!

How to Make Homemade Blackening Seasoning

Blackening seasoning is incredibly easy to make, and most people have what they need in their spice cabinet. Plus, making it at home means you can adjust the amount of each spice to make it perfect for your palette. Add some extra heat, throw in some extra garlic, and make it your own. Here is the basic recipe used for these shrimp. Please note that many people use cayenne pepper in place of the chili powder, and some people add some thyme as well. This recipe makes a larger batch you can store with your spices.

• 3 tbsp. smoked paprika
• 1 tbsp. garlic powder
• 1 tbsp. dried oregano
• 1 tbsp. onion powder
• 2 tsp. chili powder (adjust to taste)
• 2 tsp kosher salt
• 1 tsp black pepper
• Salt and pepper

Pro tip: Some people add a touch of brown sugar to balance out the spiciness in this seasoning, but it's up to you!

What size shrimp works best for this recipe?

Medium to large or jumbo shrimp work best for this recipe since smaller shrimp can easily overcook.

Can these be grilled? Could they be baked?

This blackened Cajun shrimp recipe works great on the grill or in the oven. The only adjustment you will want to make is to melt all the butter and toss it with the shrimp and spices instead of leaving some for the pan. On the grill, the shrimp will take 1-2 minutes per side. Sometimes, it is nice to place them on a skewer to make it easier to flip the shrimp. They can overcook in the time it takes to flip each individual shrimp. For the oven, spread the shrimp out on a baking sheet covered in foil. Preheat the oven to 400 degrees and cook for 8-10 minutes until the shrimp are opaque.

Tips for Avoiding Rubbery Shrimp

Here are some quick tips for the best blackened shrimp:

• Don't overcook: You want to start with a hot pan so that the shrimp begin to sizzle and cook as soon as they hit the pan.
• Give enough space: You also want to give the shrimp some space so that they get seared on the outside and don't steam. A crowded pan will result in shrimp that are steamed without that crunchy coating you want for blackened shrimp.

Ideas for Serving Blackened Shrimp

There are so many different ways to serve this spicy shrimp. These are some of the ones I make most often, but honestly, the possibilities are pretty endless. They also make a killer appetizer for parties and the holidays. I almost always include them in my holiday appetizer spread.

• Tacos: Warm up some corn tortillas and make these Shrimp Tacos with Cilantro Slaw! Top them with a drizzle of Creamy Shrimp Taco Sauce for a creamy, herby finish. The spicy kick of the blackening seasoning is also great paired with Mango Black Bean Salsa.
• Rice Bowls: Pile your blackened shrimp into Shrimp Taco Bowls topped with fresh Guacamole, Pickled Red Onions, Homemade Salsa Roja, shredded cheese, black beans, and cherry tomatoes!
• Salads: I like to make a Cobb-inspired salad with these shrimp by st with a big bowl of crispy lettuce. Then add diced tomatoes, red onions, cooked turkey bacon, blue cheese, hard-boiled eggs, and avocado.
• Pasta: A Cajun-style blackened shrimp pasta dish is hard to resist, and the spicy and creamy sauce is studded with tomatoes and bell peppers. Start by cooking the shrimp as the recipe instructs until just opaque and set aside. Then, set the shrimp aside. Add then a diced bell pepper and half a diced onion to the same pan and cook for 6-8 minutes until tender. If they begin to stick, add 1-2 tablespoons of water, Turn the heat down to low, and add a can of diced tomatoes (undrained) and a 1/4 cup of cream cheese. Make some extra blackening seasoning and add that to the mixture. Cook until the cream cheese melts and the sauce is formed. Taste and season if needed. Then toss with 8 ounces of pasta.
• Spaghetti Squash Boats: Follow the same pasta recipe as above, but make it with spaghetti squash instead. Toss everything with the spaghetti squash and serve in the spaghetti squash halves if desired.
• Lettuce Wraps: If we have leftovers, which almost never happens, I usually make lettuce wraps with corn, black beans, and avocado. Quick, easy, and delicious.

Storage and Reheating

Here's the best way to store and reheat leftover blackened shrimp:

• Storage: Keep leftover shrimp in an airtight container or ziplock bag in the fridge for 3-4 days or in the freezer for up to 3 months. Let the shrimp thaw in the fridge overnight before reheating.
• Reheating: Reheat on the stovetop in a skillet over medium heat to keep the shrimp crispy.
• Leftovers: After reheating, use the shrimp to make Blackened Shrimp Bowls for lunch or dinner!