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Blackened Shrimp is smoky, buttery, and ready in minutes, with juicy shrimp coated in a bold homemade Cajun spice blend and seared until charred and caramelized. I started making these on the grill on *warm summer nights* when I wanted big flavor with almost no effort, and they vanish before they even make it to the table. They are just as quick and crave worthy as our creamy lemon shrimp.
A touch of brown sugar in the spice mix is the secret that helps the shrimp caramelize into a deep, blackened crust.
Blackened Shrimp Quick Look
- đź•’ Prep Time: 10 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 202kcal
- 🌶️ Flavor Profile: Smoky, buttery, and boldly Cajun with a gentle cayenne heat
- âś‹ Difficulty: Easy, a fast cast iron sear like our blackened catfish
Quick Answer
Stir together a blackening seasoning of smoked paprika, garlic powder, onion powder, brown sugar, oregano, thyme, salt, pepper, and cayenne. Pat the shrimp dry, then toss them in oil and the spice mix. Sear the shrimp in batches in a screaming hot cast iron skillet until charred, then toss with butter and serve right away.
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Why This Recipe Works
Click to see the technique science
- A homemade spice blend means bold flavor. Mixing your own blackening seasoning lets you control the heat and gives the shrimp a fresh, deeply savory, smoky crust.
- A hot cast iron skillet is key. Getting the pan screaming hot is what blackens and caramelizes the shrimp instead of steaming them, for that signature charred crust.
- Brown sugar helps them caramelize. A little sugar in the spice mix encourages a deep, blackened sear and balances the heat with a touch of sweetness.
- Dry shrimp sear better. Patting the shrimp completely dry before seasoning ensures they char and crisp rather than steam in the pan.
- Butter at the end adds richness. Tossing the seared shrimp in butter off the heat coats them in glossy, savory flavor and tames any lingering heat.
- They cook in just minutes. Shrimp need only a couple minutes per side, so this whole dish comes together fast for an easy weeknight or party meal.
Why You’ll Love This Recipe
- They are bursting with smoky, buttery Cajun flavor in every bite.
- They cook in just a couple of minutes per batch.
- They are endlessly versatile for tacos, bowls, pasta, and more, like our fried shrimp.
Key Ingredients
A few pantry spices and fresh shrimp deliver huge flavor. Here is what each one does.
- Large shrimp: the juicy star. Patting them dry helps them sear and blacken instead of steaming.
- Smoked paprika: the backbone of the blackening blend, bringing deep, smoky color and flavor.
- Brown sugar: helps the shrimp caramelize into a dark crust and balances the heat.
- Garlic, onion, oregano, and thyme: build the savory, herby Cajun base of the spice mix.
- Butter and cayenne: add richness and a gentle kick of heat, much like the spices in our sausage dirty rice.
See recipe card for exact quantities.
Variations and Substitutions
Make this shrimp your own with a few easy ideas.
- Cook them in a hot cast iron skillet on the stovetop if you do not want to fire up the grill.
- Dial the cayenne up or down to make the blackening seasoning as mild or spicy as you like.
- Add a squeeze of fresh lemon or lime at the end for a bright, zesty finish.
- Use the same spice blend on chicken, fish, or our blackened catfish for an easy swap.
- Love an easy shrimp dinner? Try our creamy lemon shrimp next.
How to Make Blackened Shrimp
- In a medium bowl, make the blackening seasoning by mixing together the smoked paprika, garlic powder, onion powder, brown sugar, oregano, thyme, salt, pepper, and cayenne.
- Pat the shrimp well with paper towels to make sure they are completely dry, which helps them sear better.
- Place the shrimp in a large bowl, add the vegetable oil and the spice mix, and toss until the shrimp are well coated.
- Preheat the grill on high with a cast iron skillet on the grates, or heat the skillet on the stovetop until screaming hot. Sear the shrimp in a single layer, in batches, for one to two minutes per side until charred.
- Once all the shrimp are seared, add them back to the pan, add the butter, and toss to coat.
- Garnish with optional chopped parsley and lemon wedges, and serve immediately.
Recipe Tips & Tricks
- Get the pan screaming hot. A blazing hot cast iron skillet is what blackens the shrimp instead of steaming them.
- Pat the shrimp very dry before seasoning so they sear and char rather than release water.
- Do not crowd the pan. Sear in a single layer in batches so each shrimp gets a good crust.
- Watch them closely. Shrimp cook in just a minute or two per side and turn rubbery if overcooked.
- Make extra spice mix, since this blackening blend is great on fish and chicken too, just like the rub on our blackened catfish.
- Finish with butter off the heat so it melts into a glossy coating without burning.
Serving Ideas and Suggestions
Blackened Shrimp are endlessly versatile. Serve them over rice or grits with a side of veggies for an easy dinner, or pile them onto a salad or grain bowl for a smoky protein boost.
They are made for tacos and wraps. Tuck them into warm tortillas with slaw and a squeeze of lime, or toss them with pasta in a creamy sauce like our creamy lemon shrimp.
For a full Cajun spread, serve them alongside our sausage dirty rice and some crusty bread, or set them out as a party appetizer with a cool dipping sauce.
Blackened Shrimp FAQs
Blackening means coating the shrimp in a bold Cajun spice blend and searing them in a very hot pan until the seasoning chars and caramelizes into a dark, flavorful crust. It is the heat and the spice mix that create the signature blackened look.
It has a gentle, smoky heat from the cayenne, but it is very adjustable. Add more cayenne for a spicier kick, or cut back for a milder version. The brown sugar and butter help balance the heat nicely.
Yes. Simply heat a cast iron skillet on the stovetop until screaming hot and sear the shrimp in batches, one to two minutes per side. The stovetop works just as well as the grill for that charred crust.
Large shrimp work best since they hold up to the high heat without overcooking. Peel and devein them, and leave the tails on or off as you prefer. Be sure to pat them very dry before seasoning.
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet just until warmed through, since shrimp can turn rubbery if overheated. They are also great cold on salads.
They are delicious over rice, grits, or pasta, in tacos or bowls, or on a salad. Pair them with dirty rice, a fresh slaw, or grilled vegetables for an easy Cajun inspired meal.
For another quick and smoky seafood dinner, try our blackened catfish next.
Cajun Blackened Shrimp
Ingredients
- 2 pounds large shrimp peeled and deveined, tails on
- 2 tablespoons vegetable oil plus more for cooking
- 4 tablespoons unsalted butter
- chopped parsley for garnish optional
For the spice mix:
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon light brown sugar packed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper or more to taste
Instructions
- n a medium-sized bowl, make the blackening seasoning by mixing together the smoked paprika, garlic powder, onion powder, brown sugar, oregano, thyme, salt, pepper, and cayenne, set aside.1 tablespoon smoked paprika, 1 1/2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon light brown sugar, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne pepper
- Before seasoning the shrimp, pat them well with paper towels to make sure they are dry. The shrimp will sear better when dry.2 pounds large shrimp
- Place the shrimp in a large bowl, add the 2 tablespoons of vegetable oil, and then add the spice mix, toss everything so the shrimp are well coated in the seasonings and oil, set aside.2 tablespoons vegetable oil
- Preheat the grill at high heat. Place a cast-iron skillet directly on the grates and close the top, let it heat up for 5-8 minutes until super hot.
- You will now sear the shrimp in batches. Add about 2 teaspoons of oil to the skillet and swirl it around until it is evenly coated. Add a layer of shrimp, not touching into the skillet, and sear until charred, about 1-2 minutes. Flip the shrimp and sear the other side. Take the shrimp out and place it on a plate. Sear the remaining shrimp in batches, adding more oil if needed. If you notice the cast iron skillet is starting to lose some of the heat, you can close the grill lid again and let it heat for a few more minutes in between batches.
- Once all the shrimp is seared, add them back to the pan, add the butter and toss to coat. Garnish with optional parsley and serve immediately.4 tablespoons unsalted butter, chopped parsley for garnish
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