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Blackened Shrimp is smoky, savory, and just spicy enough, with flavorful charred edges and a tender, juicy center. Made with only three ingredients, including my homemade blackened seasoning, it cooks in under 15 minutes in a hot skillet. It’s the kind of quick dinner that smells incredible the second it hits the pan.
This is my go-to when I want something that feels fresh but still easy. Pile it into tacos, layer it over rice bowls, or toss it onto a big salad for a meal that looks impressive without extra work.
It’s fast, bold, and the kind of recipe that makes weeknights feel a little less rushed.
Why This Shrimp Stays on Repeat
If you love dinners that feel fresh but don’t take all night, this one checks the boxes:
- A flexible main protein: This easy blackened shrimp works in tacos, grain bowls, salads, wraps, or straight from the skillet. Cook once, use it a few different ways.
- That cast iron sear: A hot cast iron skillet gives you those flavorful, lightly charred edges that make blackened shrimp taste restaurant-level at home.
- Three ingredients. Under 15 minutes: It’s simple, fast, and perfect for busy nights when you still want something bold and satisfying.
Ingredients You’ll Need
A few quick notes so your blackened shrimp turns out perfectly seared and flavorful. Exact amounts are in the recipe card below.
- Shrimp (raw, peeled and deveined): I use 13–15 or 16–20 count shrimp. Larger shrimp are easier to sear without overcooking and give you that juicy center with lightly charred edges. If using frozen, thaw completely and pat very dry before seasoning.
- Blackened Seasoning: This is where all the smoky, savory heat comes from. Coat the shrimp generously so the spices form a flavorful crust in the skillet. I make this recipe myself to control the ingredients and flavor.
- Unsalted Butter: Butter helps the seasoning toast and adds richness. Using unsalted lets you control the final flavor, especially since the seasoning already contains salt.
How to Make Blackened Shrimp
Follow along with the step-by-step photos below. The process is quick, but a few small details make all the difference.
Season & Preheat
Add the shrimp and blackened seasoning to a bowl and toss until evenly coated. Let them sit while you preheat a cast iron skillet for 2–3 minutes so it’s properly hot before cooking.
Sear in Butter
Add butter and swirl to coat the pan. Once it sizzles, add the shrimp in a single layer. Cook for about 1–2 minutes per side, depending on size (jumbo shrimp may need closer to 2 minutes). They’re done when opaque with lightly charred edges.
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Can You Make This in the Air Fryer?
Yes, you can make blackened shrimp in the air fryer if that’s more convenient. You won’t get the same skillet-style sear, but the seasoning still delivers plenty of bold flavor.
Since shrimp cooks so quickly, I actually recommend starting with frozen shrimp for air frying. It helps prevent overcooking and keeps the texture tender. For the full method, see my Air Fryer Cajun Shrimp, it walks you through everything step by step.
How to Get the Best Flavor Every Time
A few small adjustments make this recipe even better:
- Start with raw, uncooked shrimp. Check the label. The only ingredient should be “shrimp.” Added solutions can affect flavor and how the shrimp sears.
- Adjust for store-bought seasoning: I use my blackened seasoning recipe, but packaged blends often contain more salt. Follow the label directions for how much to use per pound.
- Turn on the exhaust fan: Blackened spices get smoky in a hot skillet. A little ventilation keeps things comfortable.
- Don’t move the shrimp too soon: Once they hit the pan, let them cook undisturbed so the crust forms properly. I like to set a quick timer so I’m not tempted to flip early.
- Finish with something bright or creamy: A squeeze of lime adds freshness, or drizzle with a creamy sauce like my bang bang sauce for contrast.
Make It Work With What You Have
This recipe is simple on purpose, which makes it easy to adjust.
- Protein swaps: Not in the mood for shrimp? Try scallops or chunks of salmon using the same seasoning and high-heat method. Just shorten or extend the cook time as needed so nothing overcooks.
- Budget-friendly tip: Buy frozen shrimp when it’s on sale and thaw only what you need. It’s usually more affordable than fresh and cooks beautifully once properly dried.
- More flavor: Add extra cayenne for more heat, finish with a squeeze of lime for brightness, or top with a creamy sauce if you want contrast to the smoky spices.
What to Serve With This
If you’re building a full meal around this blackened shrimp, a few simple sides and related recipes can round things out easily. Think something hearty to balance the spice or another bold protein for mixing and matching.
Here are a few recipes I’d pair with it for a dinner that feels complete without adding extra stress.
- Creamy Cauliflower Mushroom Risotto
- Cauliflower Rice Risotto
- Creamed Spinach
- Air Fryer Broccoli
- Easy Keto Grits (No Cauliflower)
- Easy Cheese Cauliflower Grits Recipe
- Air Fryer Garlic Butter Steak Bites
- Air Fryer Steak
Storage & Reheating
Here’s how to keep your blackened shrimp tasting its best:
- Store: Let the shrimp cool, then refrigerate in an airtight container for up to 3 days.
- Freeze: I don’t recommend freezing once cooked. Shrimp can turn rubbery when reheated from frozen. If you need to freeze, do it before cooking.
- Reheat: Warm gently in a skillet over low heat just until heated through (about 1–2 minutes). Or, use short bursts (15-30 seconds) in the microwave until warm.
Shrimp cooks fast the first time, so gentle reheating is key.
Blackened Shrimp
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Recommended Equipment
Ingredients
- 1 lb Shrimp, raw, uncooked, peeled and deveined, I use 13-15 or 16-20 size
- 2 tbsp Blackened seasoning, click for recipe
- 2 tbsp butter, unsalted
Instructions
- Add the shrimp and blackened seasoning to a large bowl.
- Toss the shrimp to coat it evenly. Set aside.
- Preheat a cast iron skillet for 2-3 minutes. That will allow it to get to medium heat.
- Add butter and allow it to coat the bottom of the pan. You know your pan is hot when the butter sizzles.
- Add the shrimp to the skillet and cook for 1-2 minutes per side. I used jumbo shrimp so they took 2 minutes per side. However, if you are using smaller shrimp then they will cook faster.
SAVE THIS RECIPE
I’ll email this post to you, so you can come back to it later!
Recipe Notes
- Start with raw, uncooked shrimp. Check the label. The only ingredient should be “shrimp.” Added solutions can affect flavor and how the shrimp sears.
- Adjust for store-bought seasoning: I use my blackened seasoning recipe, but packaged blends often contain more salt. Follow the label directions for how much to use per pound.
- Turn on the exhaust fan: Blackened spices get smoky in a hot skillet. A little ventilation keeps things comfortable.
- Don’t move the shrimp too soon: Once they hit the pan, let them cook undisturbed so the crust forms properly. I like to set a quick timer so I’m not tempted to flip early.
- Finish with something bright or creamy: A squeeze of lime adds freshness, or drizzle with a creamy sauce like my bang bang sauce for contrast.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
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