Blackened Shrimp Recipe

op-down view of a skillet filled with golden blackened shrimp, garnished with chopped parsley and lemon wedges for a bright, fresh finish.

5 from 1 vote

Smoky, spicy, and ready in under 30 minutes, this blackened shrimp recipe is made with bold spices and seared to perfection in a hot skillet. Perfect for tacos, salads, or serving with your favorite Southern sides.

Prep Time10

Cook Time5

Marinate Time (optional)30

Total Time15

Course: Dinner, Main Course, Seafood

Cuisine: American

Diet: Gluten Free

Keyword: Blackened Shrimp, Shrimp Recipe, Southern Shrimp Recipe, Spicy Shrimp

Servings: servings

Author: Jessica Randhawa

Equipment

Cast-Iron Skillet

Ingredients

1 pound large shrimp peeled with tail on
1 tablespoon olive oil
1½ teaspoon sugar
1½ teaspoon garlic powder
1½ teaspoon onion powder
1½ teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon cayenne
1 teaspoon black pepper
1 teaspoon salt
2-3 tablespoon butter salted or unsalted, divided
lemon wedges for serving

US Customary - Metric

Instructions

In a medium bowl, combine the shrimp with 1 tablespoon of olive oil and all of the seasonings. Toss until the shrimp are evenly coated. Optional: Cover and let the shrimp marinate for up to 30 minutes at room temperature.
Heat a large skillet (preferably cast iron) over medium-high heat until very hot. You can test if the pan is ready by adding a couple drops of water to the pan. The water will sizzle and bounce on the surface when ready.
Melt 1 tablespoon of butter in the skillet. Working in batches, add the shrimp to the skillet in a single layer without crowding.
Cook for 1 minute, then flip and cook for another 30 seconds to 1 minute, or until the shrimp are curled, opaque, and slightly charred. Remove from the pan and set aside.
Repeat with the remaining shrimp, allowing the pan to reheat between batches.
Once all shrimp are cooked, return all the shrimp to the skillet and stir for about 1 minute to warm through. Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired.

Notes

This recipes makes approximately 3 servings. How many individual shrimp per serving will vary based on the size of the shrimp.

Optional: Add ½ teaspoon of dried thyme and/or dried oregano.
Always thaw and pat your shrimp dry before tossing with seasoning.

Storage & Reheating Tips:

Let the shrimp cool completely, then transfer to an airtight container and refrigerate for up to 3 days. For best results, reheat the shrimp in a hot skillet over medium heat with a small splash of oil or butter for 1–2 minutes, just until warmed through. Avoid microwaving, as it can make the shrimp rubbery. Freezing is not recommended.

Nutrition