Easy Blackened Shrimp

Close up of blackened shrimp with a dark spice crust next to parsley leves.

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Easy Blackened Shrimp

These easy blackened shrimp are tender, flavorful, and perfect for quick weeknight meals. They're quick, versatile, and packed with flavor, making them perfect for everything from tacos and salads to pasta, grain bowls, and more!

Prep Time: 10

Cook Time: 5

Total Time: 35

Servings: 4

Calories: 291kcal

Author: Nicole Gaffney

Ingredients

2 pounds shrimp large size, peeled and deveined
2 ½ tablespoons blackening seasoning see recipe above
4 tablespoons butter melted
1 tablespoon neutral oil such as avocado, grapeseed or vegetable
lemon wedges for serving

Instructions

Pat the shrimp very dry with paper towels, then transfer to a bowl. Add the melted butter and sprinkle the blackening seasoning over the top, then toss until well coated.
2 pounds shrimp, 4 tablespoons butter, 2 ½ tablespoons blackening seasoning
Heat a large cast iron skillet over medium-high heat until very hot and just starting to lightly smoke. Add the oil and swirl to coat.
1 tablespoon neutral oil
Arrange the shrimp in a single layer, leaving space between each piece. Cook undisturbed until deeply browned and a crust forms, about 1-2 minutes. Cook in batches if needed. Overcrowding will drop the temperature of the pan and prevent a proper crust from forming.
Flip and cook just until opaque and cooked through, about 1 more minute. Transfer immediately to a plate and repeat with remaining shrimp.
Serve right away with lemon wedges.
lemon wedges

Notes

Make sure your shrimp are not cold when tossing with the melted butter, otherwise it will seize up. Let them sit out at room temperature for about 20 minutes before seasoning to take the chill off.
Shrimp cook very quickly, so have everything ready before they hit the pan.
Cook in batches if needed. Overcrowding will drop the temperature of the pan and prevent a proper crust from forming.
Cook time will depend on the size of shrimp you use. Smaller shrimp will cook faster, and larger shrimp will take slightly longer. Adjust as needed.
The shrimp should be firm, opaque, and just cooked through, about 2-3 minutes total. Overcooking will make them tough and dull the flavor.
For the best crust, the shrimp must be very dry and the pan must be hot enough to sear. If they release liquid or steam, they will not blacken properly.
Cast iron is ideal because it retains heat and creates a more even crust. Stainless steel can work, but avoid nonstick pans.
If the spices smell bitter or begin to burn, the pan is too hot. Remove it from the heat briefly before continuing.
If the shrimp are pale and not forming a crust, the pan is not hot enough. Let it heat longer before cooking the next batch.
To reduce smoke for indoor cooking, lower the heat slightly and cook in smaller batches. You will still get great color, just a slightly lighter crust. Add a small pinch of sugar to the seasoning to help with browning if you want.

Nutrition