Easy Blackened Shrimp Recipe

Blackened Shrimp brings together smoky spices and tender seafood in the most delicious way possible! This recipe uses everyday pantry seasonings to create a gorgeous caramelized crust that makes each bite irresistible. Ready 15 minutes.

Love More Shrimp Recipes? Try My Marry Me Shrimp Pasta or this Bang Bang Shrimp Tacos next.

Why You’ll Love This Recipe

• Lightning fast – From start to finish in under 15 minutes, making it perfect for busy evenings
• Big, bold flavors – The spice blend creates a smoky, slightly sweet crust that’s absolutely addictive
• Incredibly versatile – Serve over rice, in tacos, with pasta, or alongside a crisp salad
• Minimal ingredients – Uses simple pantry spices you probably already have on hand
• Restaurant-quality results – Tastes like something from your favorite seafood spot, but made in your own kitchen

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Ingredients You’ll Need

For the Shrimp:

• 1½ pounds (≈ 680 g) uncooked, peeled shrimp – I like using large or jumbo shrimp, but medium works great too
• 1 tablespoon olive oil (or other cooking oil) – avocado oil is wonderful if you have it

For the Blackening Spice Blend:

• 1 tablespoon chili powder
• 1 tablespoon paprika – smoked paprika adds an extra layer of smoky goodness
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2 teaspoons brown sugar – this helps create that beautiful caramelized crust
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 cloves garlic, minced – fresh is best here

Optional Garnish & Serving Extras:

• Fresh cilantro, chopped
• Lime wedges (or lemon) – the citrus really makes the flavors pop

Why These Ingredients Work

The secret to amazing blackened shrimp starts with building layers of flavor. Paprika and chili powder form the foundation, bringing smoky depth with just enough warmth to keep things interesting.

Cumin adds that earthy, almost nutty quality that makes the seasoning taste complex and well-rounded. The brown sugar might seem like an unusual addition, but it works magic in a hot pan, caramelizing into those dark, slightly crispy edges that give this dish its name.

Oregano and garlic powder create a savory backbone that makes these shrimp taste like they’ve been marinating for hours. Then, right at the end, fresh minced garlic brings a punch of aromatic brightness that ties everything together.

Don’t skip those lime wedges—their tangy juice cuts through the richness and makes every single bite come alive on your tongue.

Essential Tools and Equipment

• Large skillet or cast iron pan (cast iron is ideal for getting that authentic blackened crust)
• Mixing bowl for tossing the shrimp with spices
• Tongs or spatula for flipping
• Small prep bowl for minced garlic
• Measuring spoons

Step-by-Step Instructions

Step 1: Season the Shrimp

Start by combining all your dry spices in a large bowl. Mix the chili powder, paprika, cumin, oregano, garlic powder, brown sugar, salt, and pepper until everything is evenly distributed.

Add your shrimp to the bowl and toss them around until each piece is thoroughly coated with the spice mixture. Let them rest and marinate for about 30 minutes, this waiting time allows the flavors to penetrate the shrimp and develop.

Step 2: Heat the Pan

Place your skillet over medium-high heat and give it a few minutes to get properly hot. This step is crucial for achieving that signature blackened crust.

Add the olive oil and swirl it around to coat the entire bottom of the pan. You’ll know it’s ready when the oil starts to shimmer and moves easily when you tilt the pan.

Step 3: Cook the Shrimp

Carefully arrange the seasoned shrimp in the hot pan, making sure they’re in a single layer without touching too much. If your skillet isn’t large enough, it’s better to work in batches than to crowd them.

Let the shrimp cook undisturbed for about 2 minutes. Resist the temptation to move them around—they need that contact time to develop the beautiful charred exterior.

Step 4: Add Garlic

Scatter the minced garlic into the pan and stir everything quickly. The garlic should hit all those flavorful spots where the shrimp have been cooking.

Let it cook for just 30 seconds, long enough to become fragrant and golden but not so long that it turns bitter. The pan’s heat will continue cooking the garlic even after you remove it from the burner.

Step 5: Finish & Serve

Once your shrimp are opaque all the way through and beautifully blackened on both sides, take the pan off the heat immediately. Transfer everything to a serving platter.

Sprinkle fresh chopped cilantro over the top and arrange lime wedges around the edges.

You Must Know

Here’s the single most important tip for success: pat your shrimp completely dry before you season them. Any moisture sitting on the surface will prevent the spice blend from sticking properly and create steam instead of that gorgeous sear we’re after.

Use paper towels and really press down to absorb every bit of water. It might feel like an extra step, but this one move makes the difference between good shrimp and truly spectacular shrimp.

Timing matters tremendously with shrimp because they cook so quickly. The moment they turn opaque and curl into a loose C-shape, they’re done. If they curl into tight little O’s, you’ve overcooked them and they’ll be tough and rubbery.

Keep your eyes on the pan during those last moments—it all happens fast.

Personal Secret: I always make a double or triple batch of the spice blend and store it in a small glass jar in my pantry. It keeps for months and means I can have blackened anything ready in minutes throughout the week. The brown sugar can make it clump a little, so I just give the jar a good shake before using. This tiny bit of prep work has saved me so many times when I need dinner in a hurry!

Pro Tips & Cooking Hacks

• Get your pan screaming hot – A properly heated pan is essential for that blackened crust; don’t be shy with the heat
• Work in batches – Resist the urge to crowd the pan, even if it means cooking in two rounds; proper spacing ensures caramelization, not steaming
• Use a splatter screen – Blackening can get a bit smoky and spattery; a splatter screen keeps your stovetop cleaner
• Don’t flip too early – Let the shrimp develop that dark crust before flipping; if they’re sticking, they’re not ready yet
• Adjust the heat level – If you’re sensitive to spice, cut the chili powder in half and add more paprika to keep the flavor
• Buy already peeled shrimp – This is not the time to be a hero; save yourself the prep work and buy them ready to go
• Room temperature matters – Let shrimp sit out for 10 minutes before cooking so they sear rather than cool down the pan

Flavor Variations & Suggestions

This blackened seasoning loves to be customized to your personal taste. If you’re a heat seeker, stir in a pinch of cayenne pepper or some red pepper flakes to turn up the temperature.

For a more herbaceous version, add a teaspoon of dried thyme or half a teaspoon of dried basil alongside the oregano. The type of paprika you choose also changes the character of the dish—sweet paprika gives a milder, slightly sweet flavor, while smoked paprika brings that wonderful campfire taste.

If you’re watching your sodium intake, you can easily cut the salt in half. The other spices are so flavorful that you honestly won’t miss it.

For a citrusy twist, add a teaspoon of lemon zest directly to the spice blend before tossing with the shrimp, then finish with lemon juice instead of lime. Some folks love stirring in a tablespoon of melted butter at the very end for extra richness—just swirl it into the pan with the garlic.

If you want to make this more Cajun-style, swap the cumin for a teaspoon of Old Bay seasoning.

Make-Ahead Options

The beauty of this recipe is how easily it adapts to your schedule. You can mix all the dry spices together days or even weeks in advance and store them in an airtight container.

When you’re ready to cook, just toss the shrimp with your pre-made blend and you’re already halfway to dinner. You can also season the raw shrimp up to 4 hours ahead—simply cover the bowl and refrigerate until cooking time.

The longer marinating actually deepens the flavor even more. However, I don’t recommend cooking the shrimp ahead of time because they’re truly at their best straight from the pan.

If you absolutely must cook them in advance, you can refrigerate cooked shrimp for up to 2 days, but they’ll lose some of that tender texture when reheated. For meal prep purposes, I suggest keeping the seasoned raw shrimp in the fridge and cooking them fresh when you’re ready to eat.

Since they only take 5 minutes to cook, it’s worth it.

What to Serve With Blackened Shrimp

These versatile shrimp pair beautifully with so many different sides and accompaniments. Serve them over a bed of fluffy white rice or cilantro-lime rice to soak up all those flavorful pan drippings.

They’re absolutely divine tucked into warm flour tortillas with shredded cabbage, avocado, and a drizzle of creamy chipotle sauce for easy weeknight tacos. Toss them with al dente pasta and a squeeze of lemon for a quick dinner that feels special.

For a lighter option, pile them onto a fresh green salad with cherry tomatoes and a zesty vinaigrette. If you’re going low-carb, serve over cauliflower rice or zucchini noodles.

Classic Southern sides like creamy coleslaw, buttered corn on the cob, or garlic bread make wonderful companions. And don’t forget about turning them into po’ boys—stuff them into a toasted baguette with lettuce, tomatoes, and remoulade sauce for a taste of New Orleans right at home.

A crisp, cold beer or a glass of chilled white wine rounds out the meal perfectly.

Allergy Information

This recipe contains shellfish (shrimp), which is a common allergen. The recipe as written is naturally gluten-free, dairy-free, and nut-free, making it suitable for many dietary restrictions.

If you’re avoiding shellfish but want similar flavors, this same spice blend works beautifully on firm white fish like cod, mahi-mahi, or tilapia. You can also use it on chicken breast cut into strips.

For those with garlic sensitivities, you can omit the fresh garlic at the end and rely solely on the garlic powder in the spice blend for flavor. The recipe uses brown sugar, but coconut sugar or a sugar-free sweetener substitute can work if you’re avoiding refined sugars.

Just keep in mind that some substitutes don’t caramelize quite the same way. Always check your spice labels if you have severe allergies, as some blended spices can contain unexpected additives or be processed in facilities with other allergens.

Storage & Reheating

Store any leftover blackened shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, the best method is warming them gently in a skillet over medium-low heat.

Add just a tiny splash of water or broth to keep them from drying out. Heat for only 2-3 minutes until warmed through—any longer and they’ll turn rubbery.

You can also reheat them in the microwave in 30-second intervals, but the texture won’t be quite as good as the stovetop method. These don’t freeze particularly well once cooked, as shrimp tend to get a bit watery and lose their tender texture when thawed.

If you want to freeze something, freeze the raw shrimp already tossed in the spice blend in a freezer bag for up to 1 month. Then thaw in the fridge overnight before cooking fresh.

Kitchen Secret: If your reheated shrimp seem a bit dry, toss them with a squeeze of fresh lime juice and a tiny drizzle of olive oil. It revives the flavors and adds back some of that just-cooked moisture and brightness that makes them taste fresh again.

Questions I Get Asked A Lot

My shrimp turned out rubbery – what did I do wrong?

Rubbery shrimp are almost always a sign of overcooking. Remember, shrimp cook incredibly fast—usually just 2 minutes per side.

Is this recipe very spicy?

The heat level is moderate—it has a nice kick from the chili powder but isn’t overwhelmingly spicy. If you’re sensitive to heat, you can cut the chili powder in half or use all paprika instead.

What’s the difference between blackened and Cajun shrimp?

Great question! They’re similar but not identical. Blackened seasoning typically has paprika, cumin, and often a touch of sweetness, and it’s cooked in a screaming hot pan to create that charred crust.

💬 Tried this recipe? Leave a comment and rating below! I absolutely love hearing how your blackened shrimp turned out and what you served them with.