Description
This blackened shrimp recipe delivers restaurant-quality results in your own kitchen with just a handful of pantry spices and 15 minutes. The homemade blackening seasoning creates a gorgeous caramelized crust on tender, juicy shrimp. Versatile and family-friendly, these spicy shrimp work beautifully in tacos, over rice or pasta, or served with a fresh salad. Quick enough for busy weeknights but impressive enough for company!
Ingredients
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
Instructions
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 10 minutes (plus 30 minutes marinating)
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: American