Blackened Shrimp

published Jan 9, 2022
Blackened Shrimp Recipe

This quick skillet shrimp is boldly seasoned with a mix of paprika, garlic powder, oregano, and cayenne.

Serves4

Prep5 minutes to 20 minutes

Cook7 minutes

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blackened shrimp in a pan
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

This flavor-packed blackened shrimp is spicy, garlicky, and as bold as you’d hope for. After whipping up a quick homemade seasoning blend, you’ll sear the shrimp in a hot skillet, then serve with rice or any of your favorite sides. The result? A super-fast dinner the whole family will love.

How Do I Make Blackening Seasoning?

While you can buy pre-blended blackening seasoning, it’s easy to make at home — and you likely already have the ingredients in your spice cabinet. Simply combine sweet paprika with garlic powder, dried oregano, kosher salt, and a little cayenne pepper. The result is an extra-savory, pleasantly spicy spice blend that you can use on shrimp, salmon, chicken, and more.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

How to Blacken Shrimp

To blacken shrimp, you’ll toss it in blackening seasoning, let it marinate for about 20 minutes, then sear it in a hot skillet. The seasoning on the shrimp will blacken in the hot, oil-slicked pan, and you’ll be left with deep red, blackened shrimp.

What Do I Serve with Blackened Shrimp?

Blackened shrimp is a versatile main dish any night of the week. Here are a few great sides to serve with it.

Blackened Shrimp Recipe

This quick skillet shrimp is boldly seasoned with a mix of paprika, garlic powder, oregano, and cayenne.

Prep time 5 minutes to 20 minutes

Cook time 7 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 tablespoon

    sweet paprika

  • 1 teaspoon

    garlic powder

  • 1 teaspoon

    dried oregano

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    cayenne pepper

  • 1 pound

    uncooked large shrimp (25 to 30 per pound)

  • 3 tablespoons

    olive oil, divided

  • 1

    medium lime

  • Chopped fresh cilantro or parsley leaves, for serving (optional)

Instructions

  1. Place 1 tablespoon sweet paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon cayenne pepper in a medium bowl and stir to combine.

  2. Clean, devein, and remove the tails from 1 pound large shrimp if needed. Add the shrimp to the bowl, drizzle with 1 tablespoon of the olive oil, and toss to coat in the spices. Marinate in the refrigerator for 20 minutes. Meanwhile, halve 1 medium lime.

  3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the shrimp in a single layer and let cook undisturbed for 2 minute. Flip the shrimp and cook until just opaque, firm, and curled, about 1 minute more.

  4. Remove the skillet from the heat, squeeze the juice from the lime halves over the shrimp, and toss to combine. Garnish with chopped fresh cilantro or parsley leaves if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.