When summer rolls around you don’t want to miss out on these delicious Blackened Shrimp. Seared to perfection and perfect for dinner, lunch or an appetizer, this recipe super easy.
Summer is seafood for me. We live in the land of 10,000 lakes so we don’t technically get “seafood” per se, we get fish caught fresh out of the lakes. But I really can never pass up any kind of shrimp.
These Blackened Shrimp are an all time favorite around here. With super easy to find ingredients and made on the grill, it is the perfect summertime dish to throw together when the craving calls.
The blackening seasoning on these really sets off the flavor along with them being tossed in some melted butter. You really just cannot go wrong with this recipe at all.
It is perfect for lunch, dinner or even an appetizer – we make it so often that it has become all three courses for us. There is absolutely no occasion that you wouldn’t love to serve this dish for.
If you are looking for a new way to serve your shrimp, then these Blackened Shrimp are exactly what you need. I promise that everyone will fall in love with them.
Some of our other favorite shrimp recipes that we have on our site include: Air Fryer Coconut Shrimp, Easy Shrimp Po’ Boy Recipe and Mojo Shrimp Kabobs.
WHY THIS RECIPE WORKS:
- Easy ingredients help this come together quickly.
- You can double this recipe to serve more people.
- It triples as lunch, dinner or an appetizer.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM):
Large shrimp
Vegetable oil
Unsalted butter
Parsley for garnish, optional
Lemon wedges for garnish, optional
Smoked paprika
Garlic powder
Onion powder
Light brown sugar
Dried oregano
Dried thyme
Kosher salt
Black pepper
Cayenne pepper
HOW TO MAKE BLACKENED SHRIMP, STEP BY STEP:
- In a medium-sized bowl, to make the blackening seasoning mix together the smoked paprika, garlic powder, onion powder, brown sugar, oregano, thyme, salt, pepper, and cayenne, set aside.
- Before seasoning the shrimp, lay them on a sheet pan lined with paper towels and pat them dry with more paper towels. This helps them sear better, the dryer they are.
- In a large bowl, add the shrimp, 2 tablespoons of vegetable oil, the blackening seasoning, toss everything together gently so the shrimp are well coated in the seasonings and oil, set aside.
- Preheat the grill at high heat. Place a cast-iron skillet directly on the grates and close the top. Let the pan heat up for 5-8 minutes until it becomes super hot.
- Now you will want to sear the shrimp in batches. To the hot skillet add about 2 teaspoons of oil and swirl it around until evenly coated. Add the shrimp in a single layer making sure that they are not touching. Sear until charred, this will take roughly around 1-2 minutes. Flip the shrimp and sear the other side. Remove the shrimp from the skillet and place them 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 are seared, add them back to the pan, add the butter.
- Toss the shrimp in the butter until it is melted to coat. Garnish with parsley and lemon wedges if desired and serve immediately.
DO I HAVE TO MAKE MY OWN SEASONING?
If you want to save some time or do not have the ingredients on hand, you can use a store bought blackening seasoning for this recipe. You will just want to make sure that it roughly equates to how much we have for this recipe.
CAN I TAKE THE TAILS OFF?
We like to leave the tails on as it saves time while cooking but also it is an easy way to eat the shrimp as well. But you can take them off, they are more for a presentation purpose.
CAN I MAKE THIS SPICIER?
Yes! If you want to make this a little more on the spicier side, you will want to up your cayenne pepper to your liking. We kept it more mild for those who do not like a lot of spice and for kids.
WHAT CAN I SERVE BLACKENED SHRIMP WITH?
There are so many things that you can do with this recipe or serve it with, some of my favorites are:
- Rice
- On a salad
- Cocktail sauce
- Tartar sauce
- Melted butter
- Aioli
- On a sandwich
Serve this however you would like. Like I stated before, this is great for lunch, dinner or an appetizer!
DO I HAVE TO MAKE THESE ON THE GRILL?
No, you can make them in a skillet over high heat on the stovetop, but with that you run the risk of having smoke in your house. That is why we like to make these on the grill.
HOW TO STORE:
These can be stored in an airtight container in the refrigerator where they will keep for up to 3 days.
To reheat, place on a microwave safe plate and heat in the microwave until heated through.
TIPS AND TRICKS:
- You can use store bought blackening seasoning.
- If you want a little kick, add some more cayenne pepper.
- You can take the tails off if you would like.
- These can be served with a variety of things, see above for some of my suggestions.
- Make sure that your shrimp are really dry so they can get a nice sear on them.
- We use large shrimp for this recipe, you can use any size that you’d like but make sure to use the same amount and cooking times will vary.
- Make sure to cook these in batches, you do not want to overcrowd the pan.
Want that perfect shrimp recipe that will make your mouth water? Then you are in luck, whip up a batch of my Blackened Shrimp and you will be summertime set!
If you like this recipe you might also like:
If you’ve tried this BLACKENED SHRIMP or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
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
- Lemon wedges for garnish optional
For Blackening Seasoning:
- 1 Tablespoon smoked paprika
- 1 ยฝ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon light brown sugar packed
- ยฝ teaspoon dried oregano
- ยฝ teaspoon dried thyme
- ยฝ teaspoon kosher salt
- ยฝ teaspoon black pepper
- โ teaspoon cayenne pepper or more to taste
Instructions
- In a medium-sized bowl, to make the blackening seasoning mix together the smoked paprika, garlic powder, onion powder, brown sugar, oregano, thyme, salt, pepper, and cayenne, set aside.
- Before seasoning the shrimp, lay them on a sheet pan lined with paper towels and pat them dry with more paper towels. This helps them sear better, the dryer they are.
- In a large bowl, add the shrimp, 2 tablespoons of vegetable oil, the blackening seasoning, toss everything together gently so the shrimp are well coated in the seasonings and oil, set aside.
- Preheat the grill at high heat. Place a cast-iron skillet directly on the grates and close the top. Let the pan heat up for 5-8 minutes until it becomes super hot.
- Now you will want to sear the shrimp in batches. To the hot skillet add about 2 teaspoons of oil and swirl it around until evenly coated. Add the shrimp in a single layer making sure that they are not touching. Sear until charred, this will take roughly around 1-2 minutes. Flip the shrimp and sear the other side. Remove the shrimp from the skillet and place them 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 are seared, add them back to the pan, add the butter.
- Toss the shrimp in the butter until it is melted to coat. Garnish with parsley and lemon wedges if desired and serve immediately.
Notes
- You can use store bought blackening seasoning.
- If you want a little kick, add some more cayenne pepper.
- You can take the tails off if you would like.
- These can be served with a variety of things, see above for some of my suggestions.
- Make sure that your shrimp are really dry so they can get a nice sear on them.
- We use large shrimp for this recipe, you can use any size that you'd like but make sure to use the same amount and cooking times will vary.
- Make sure to cook these in batches, you do not want to overcrowd the pan.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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