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This blackened shrimp recipe transforms ordinary shrimp into a flavor-packed meal in just 40 minutes. The spice blend creates that signature Cajun char while keeping the shrimp tender and juicy inside. Perfect for busy weeknights when you need dinner on the table quickly without sacrificing flavor.
I created this recipe after falling in love with blackened seafood during a trip to New Orleans. My family now requests these shrimp at least weekly they're that good and that simple to prepare.
Ingredients
- Chili powder provides the signature heat and reddish color look for one without salt added for best flavor control
- Paprika adds beautiful color and mild pepper flavor smoked paprika works wonderfully if you have it
- Cumin brings earthy depth that balances the other spices choose freshly ground for maximum impact
- Dried oregano adds herbaceous notes that complement seafood perfectly
- Garlic powder infuses flavor throughout the marinade fresh garlic comes later for layered flavor
- Brown sugar caramelizes beautifully creating the charred exterior while balancing the heat
- Salt and pepper the essentials that enhance all other flavors use kosher salt for best results
- Uncooked shrimp large or jumbo size 16/20 count works best for this cooking method
- Olive oil prevents sticking and helps with browning any high heat oil works here
- Fresh garlic adds another dimension of flavor that powdered garlic cannot provide
Step-by-Step Instructions
- Create the spice blend
- Combine all dry spices in a bowl until thoroughly mixed. This blend creates the signature blackened crust so make sure there are no clumps. The brown sugar is essential as it helps create caramelization without burning the spices.
- Marinate the shrimp
- Coat shrimp completely with the spice mixture ensuring every piece is well covered. Let marinate for 30 minutes at room temperature. This resting period allows the flavors to penetrate the shrimp while the salt helps retain moisture during cooking.
- Preheat your skillet
- Heat olive oil in a cast iron skillet until it shimmers but doesn't smoke. Cast iron retains heat exceptionally well which is crucial for creating the blackened effect. Allow the pan to heat for at least 3 minutes before adding shrimp.
- Cook first side
- Arrange shrimp in a single layer without overcrowding allowing at least 1/4 inch between pieces. Cook undisturbed for exactly 2 minutes until a dark crust forms. Resist the urge to move them sooner.
- Flip and finish
- Turn each shrimp carefully with tongs and cook another 2 minutes. The shrimp should be opaque throughout with a slight curve. If they curl tightly into an O shape they have overcooked.
- Add fresh garlic
- Toss in minced garlic for just 30 seconds stirring constantly. The residual heat will cook the garlic without burning it adding a fresh aromatic finish to the dish.
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The brown sugar in this recipe is my secret weapon. I discovered its importance by accident when I ran out of my usual blackening seasoning and had to improvise. The sugar creates that beautiful caramelization that makes restaurant blackened dishes so special while balancing the heat from the chili powder.
Storage and Meal Prep
Blackened shrimp will keep in an airtight container in the refrigerator for up to 3 days. I recommend slightly undercooking them if you plan to reheat as they will continue cooking when warmed up. Avoid freezing cooked shrimp as they tend to become tough and rubbery when reheated. For the best meal prep strategy cook a large batch and use them in different meals throughout the week such as on salads for lunch and in tacos for dinner.
Perfect Pairings
These spicy shrimp work beautifully with cooling elements like avocado creamy coleslaw or a tangy cilantro lime rice. For a complete meal serve them with roasted vegetables or a fresh green salad with a citrus vinaigrette. My family's favorite way to enjoy them is in soft corn tortillas with mango salsa and shredded cabbage for the perfect balance of spicy savory sweet and crunchy textures.
Choosing the Right Shrimp
For this recipe I strongly recommend purchasing raw shrimp with the shells removed but tails left on for easier handling. Frozen shrimp are often a better choice than "fresh" shrimp at most supermarkets as they're frozen immediately after catching. Look for wild caught American shrimp when possible for the best flavor and sustainable choice. Always thaw frozen shrimp overnight in the refrigerator never using hot water which can start to cook them and create an unpleasant texture.
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Commonly Asked Questions
- → What makes shrimp 'blackened'?
Blackened shrimp get their name from the cooking technique that creates a dark, flavorful crust. This is achieved by coating the shrimp with a spice mixture containing chili powder, paprika, and other seasonings, then cooking them quickly in a very hot cast iron skillet. The spices char slightly, creating the signature 'blackened' appearance and intensely flavorful exterior while keeping the interior tender.
- → Can I use frozen shrimp for this dish?
Yes, you can use frozen shrimp, but they must be completely thawed before cooking. To thaw frozen shrimp properly, place them in a colander under cold running water for 5-7 minutes, or transfer them to the refrigerator overnight. Make sure to pat them dry before adding the spice mixture to ensure proper adherence and browning.
- → How spicy are these blackened shrimp?
These blackened shrimp have a moderate heat level from the chili powder and other spices. The brown sugar helps balance the heat with a touch of sweetness. If you prefer milder shrimp, you can reduce the amount of chili powder or substitute with more paprika. For extra spicy shrimp, add 1/4 to 1/2 teaspoon of cayenne pepper to the spice mix.
- → What are the best ways to serve blackened shrimp?
Blackened shrimp are incredibly versatile. Serve them as an appetizer with lime wedges, in tacos with avocado and slaw, over pasta with a light cream sauce, on top of rice bowls with vegetables, in lettuce wraps with mango salsa, or as a protein addition to salads. They also pair well with grits, polenta, or as part of a Cajun-inspired feast.
- → Can I make the spice mix ahead of time?
Absolutely! The spice mixture can be prepared in advance and stored in an airtight container at room temperature for up to 3 months. This makes weeknight cooking even faster - just apply the pre-mixed spices to your shrimp, marinate, and cook. You can even make a larger batch to have on hand for other proteins like chicken, fish, or vegetables.
- → What's the best pan to use for blackening shrimp?
A cast iron skillet is ideal for blackening shrimp as it retains high heat evenly, creating that perfect sear and characteristic blackened appearance. If you don't have cast iron, a heavy-bottomed stainless steel pan will work as an alternative, though it may not achieve quite the same level of char. Avoid non-stick pans, as they typically can't withstand the high heat needed for proper blackening.