This Blackened Shrimp is mouth-watering, succulent shrimp coated with delicious blackened seasoning that’s bursting with cajun flavor. It’s a quick and delicious meal that comes together in just 15 minutes. I have an ongoing love affair with blackened shrimp, and it’s quite easy to see why. A good friend Sam from Louisiana shared a secret to take it to a whole new level: use butter and garlic in the pan instead of oil before adding the shrimp. The flavor is absolutely out-of-this-world amazing!
Along with Teriyaki Shrimp, Shrimp Fajitas, Honey Garlic Shrimp and Shrimp Lo Mein, this blackened shrimp is another delicious but super easy shrimp recipe that can be on your dinner table within 15 minutes. You’ll find yourself making it again and again…
How to Make Blackened Seasoning
Blackening or Blackened is a Southern cooking technique used to add flavors to fish, shrimp, chicken and other food. This technique is often used in Cajun cuisine, and invented by chef Paul Prudhomme and described in his cookbook.
Blackened Seasoning is the mixture of spices which creates bold flavor. The most popular spices and herbs used in creating blackened seasoning include paprika, cayenne, thyme, oregano, garlic powder, onion powder, cumin, salt and pepper.
The mixture keeps well and can be stored for about 6 months. Then you can use it on your favorite fish, shrimp, chicken and beef for a quick and easy blackened Cajun meal. When cooked, the seasoning mixture sticks to the fish or shrimp and give it a delicious and crusty coating loaded with flavor.
How to Make Blackened Shrimp
Step 1: Thaw the Shrimp: You want to thaw the shrimp completely before cooking to avoid a chewy texture or unevenly cooked shrimp.
Step 2: Make Blackened Seasoning: Mix together paprika, cayenne, thyme, oregano, onion powder, cumin, salt and pepper in a mason jar. Shake well (use immediately or store for about 6 months.)
Step 3: Marinate Shrimp with Blackened Seasoning Mix: Combine thawed shrimp with oil and Blacked Seasoning. Mix well. Let sit for 5 to 10 minutes for the seasoning to soak in. You can also leave them in the refrigerator for up to 24 hours (cover the bowl with wrap).
Step 4: Sauté the Shrimp: Place a non-stick pan or skillet over medium-high heat. Once the pan is hot, add butter and garlic, and cook for about 1 minute. Then sauté the shrimp for 1-2 minutes per side until shrimp turns pink and starts to curl.
Secrets for Making the Best Blackened Shrimp
- Marinating shrimp with Blackened seasoning creates much more intense flavor
- Heat up butter and garlic instead of oil in the pan before you add shrimp
- Make sure your pan is hot and steamy before you add shrimp. This will give you perfect tender and juicy shrimp.
- Don’t over-crowd the pan. Cook in batches if needed.
- Cook shrimp for 1-2 minutes per side until they turn pink and opaque. Overcooked shrimp are tough and rubbery, so definitely try to avoid.
- Remove shrimp from the pan immediately once cooked, as they’ll keep cooking in the pan even after being removed from the heat.
Make Ahead Tip
Make blackened seasoning and combine it with raw shrimp and oil the night before. The marinade can last up to 24 hours in the refrigerator.
How to Serve Blackened Shrimp?
This most common way to serve this Blackened shrimp is on tacos. Heat up flour tacos in skillet or Microwave for about 1 minute. It also goes well with rice, salad, or you can make it into burritos.
Key Ingredients for Making the Best Blackened Shrimp
You need raw shrimp for this recipe. I recommend buying frozen raw shrimp at your local supermarket and thaw them before cooking. I used large size shrimp (21-25 count per pound) that come peeled and deveined.
15 Minute Easy Blackened Shrimp
Blackened Shrimp – mouth-watering tender and juicy shrimp coated with delicious blackened seasoning, full of amazing flavor. A quick and delicious meal that comes together in just 15 minutes.
- 2 tsp paprika
- ½ tsp ground thyme
- ½ tsp oregano
- ½ tsp onion powder
- ½ tsp cumin
- ¼ tsp cayenne
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 pound raw jumbo shrimp peeled and deveined, thawed
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic minced
- 8 pieces flour tortillas 8-inch size, optional
- Take the shrimp from freezer and thaw it overnight or use running water to thaw it quickly.
Mix together paprika, cayenne, thyme, oregano, onion powder, cumin, salt and pepper in a bowl.
Combine thawed shrimp with 1 tbsp oil and blackened seasoning. Mix well. Let sit for 5-10 minutes for the seasoning to soak in.
Place a non-stick pan or skillet over medium-high heat. Once the pan is hot, add butter and garlic and cook for about 1 minute.
Then add the seasoned shrimp and sauté for 1-2 minutes each side until shrimp turn pink and start to curl. Don’t overcrowd the pan, and you can cook in batches if needed.
Remove shrimp from heat. Serve on hot tortillas if desired and enjoy!
You can also leave the shrimp and seasoning in the refrigerator for up to 24 hours in a bowl covered with plastic wrap.
Looking for more shrimp recipes?
- Shrimp Boil Foil Packets
- Easy Garlic Butter Shrimp
- Shrimp Chow Mein
- Garlic Butter Shrimp Pasta
- Pad Thai
- Easy Shrimp Boil
- Bang Bang Shrimp
- Coconut Shrimp
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