This Blackened Shrimp is coated in a bold homemade spice blend and seared in a cast iron skillet until perfectly charred on the outside and juicy on the inside. Ready in under 10 minutes for just $3.86 a serving.
This is my kids’ absolute favorite shrimp recipe and my sister requests it every single time she comes over. The bold smoky spice blend with that perfectly seared crust is impossible to resist. I make it on a screaming hot cast iron skillet and the whole kitchen smells incredible in about 5 minutes flat.
Why You’ll Love This Recipe!
- Just $3.86 per serving — $15.42 total for 4 servings
- Ready in under 10 minutes from start to finish. Perfect for busy weeknights
- Bold homemade blackening spice blend made entirely from pantry staples
- Perfectly charred outside with a juicy tender center
- Completely versatile — serve over rice, in tacos, on salads, or as an appetizer
- Easily adjustable heat level — reduce the cayenne for a milder version
If you love easy shrimp dinners like this one you will also love our Shrimp Fried Rice Recipe, Shrimp Yakisoba, and Shrimp Tacos Recipe. They are all budget-friendly, ready fast, and packed with bold flavor that my family never gets tired of.
What is Blackened Shrimp?
Blackened shrimp is a Cajun-inspired cooking technique where shrimp is coated in a bold spice blend and cooked in a screaming hot cast iron skillet until the outside develops a dark charred crust while the inside stays juicy and tender.
The “blackened” refers to that dark caramelized crust from the spices hitting the high heat — not burnt, just perfectly seared. The technique originated in Louisiana and gives shrimp a smoky bold flavor that you simply cannot replicate any other way.
Ingredients
- Raw shrimp, peeled and deveined — buying already peeled and deveined saves significant prep time. Large or jumbo shrimp work best — they are easier to sear without overcooking
- Avocado oil — a high smoke point oil essential for blackening. Regular vegetable or canola oil also work. Do not use olive oil — it smokes too quickly at the high heat needed
- Paprika — the base of the spice blend. Swap half for smoked paprika for a deeper smoky flavor without adding extra heat
- Cayenne pepper — the heat element. Reduce to ¼ teaspoon for a milder version or omit entirely for kids who do not like spice
- Onion powder and garlic powder — add savory depth to every bite
- Dried oregano — adds an herby note that rounds out the Cajun flavor profile
- Salt and black pepper — essential seasoning that ties the whole blend together
- Lemon wedges — optional but highly recommended — a squeeze of fresh lemon right before serving brightens all the bold flavors
How to Make Blackened Shrimp
Step 1 – In a small bowl, combine 2 teaspoons paprika, ½ teaspoon cayenne pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
Step 2 – Place 2 pounds raw juicy shrimp, peeled and deveined, in a large bowl. Sprinkle the homemade blackened seasoning mixture over the shrimp and toss until evenly coated.
Step 3 – Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon avocado oil and spread evenly across the pan.
Step 4 – Arrange the seasoned shrimp in a single layer in the hot skillet. Cook undisturbed for 1–2 minutes per side, or until the shrimp are pink, opaque, and cooked through.
Step 5 – Remove the shrimp from the skillet and serve with 1 lemon, cut into wedges, if desired.
Tips for Success
- Use a cast iron skillet. The high heat retention of cast iron is what creates the perfect blackened crust. A regular non-stick pan will not get hot enough and you will end up with steamed shrimp instead of seared
- Get the pan screaming hot before adding the shrimp. Let the skillet heat for 2–3 full minutes over high heat before adding any oil or shrimp — this is the most important step for that perfect charred crust
- Cook in a single layer and do not crowd. Crowding drops the pan temperature and causes the shrimp to steam instead of sear. Cook in batches if needed — it is worth the extra 3 minutes
- Do not overcook. Shrimp cook incredibly fast — 1–2 minutes per side is all they need. Overcooked shrimp turn rubbery. Pull them the moment they are pink and opaque with a slight curl
- Squeeze lemon right before serving. A squeeze of fresh lemon over the finished seafood brightens all the bold spices and adds a freshness that takes the dish to the next level
Variations and Substitutions
- Make it milder — reduce cayenne to ¼ teaspoon or omit entirely for a family-friendly version the kids will love
- Make it smokier — swap half the paprika for smoked paprika for a deeper smokier flavor without adding heat
- Add butter at the end — toss the finished shrimp in 1 tablespoon of melted butter right before serving for a rich buttery finish
- Make blackened shrimp tacos — serve in warm tortillas with coleslaw, avocado, and a squeeze of lime
- Blackened shrimp bowl — serve over white rice or cauliflower rice with avocado and pico de gallo for delicious rice bowls
- Blackened shrimp pasta — toss with cooked pasta and a light cream sauce for a restaurant-worthy dinner in 20 minutes
- Lettuce wraps – Serve this easy recipe in lettuce for a low carb recipe
- Change spice blend – change the spice mix and mix the shrimp with creole seasoning or cajun seasoning
Storage and Freezer Instructions
Refrigerator
- Store in an airtight container for up to 3 days in the fridge.
Freezer
- Freeze cooked shrimp in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating
Reheating
- Reheat in a skillet over medium heat for 1–2 minutes. Avoid the microwave as it makes the shrimp rubbery
FAQs
A cast iron skillet gives the best results because it holds high heat consistently and creates that signature charred crust. A stainless steel pan also works. Avoid non-stick pans — they cannot handle the high heat needed for blackening and will not give you the same crust.
Shrimp are done when they turn pink and opaque with a slight C-shaped curl. If they curl into a tight O shape they are overcooked. The whole process takes just 1–2 minutes per side so watch them closely.
Yes! Reduce the cayenne to ¼ teaspoon or leave it out entirely to reduce the spice level. The paprika, garlic, onion powder, and oregano still give the shrimp incredible flavor without the heat. My kids love the milder version just as much.
Yes! Thaw completely in a bowl of cold water and pat dry with paper towels before seasoning. Excess moisture on the shrimp will prevent the blackened crust from forming properly. Dry shrimp equals better sear every time.
This Blackened Shrimp Recipe is one of the most requested dinners in our house — my kids’ favorite shrimp and my sister’s most requested dish every single visit. Bold smoky and on the table in under 10 minutes for just $3.86 a serving. If you make it leave a star rating and a comment below — I love hearing how your family served it and whether your crowd preferred it spicy or mild!
More Easy Blackened Recipes
Blackened Shrimp
Ingredients
- 2 pounds raw shrimp peeled and deveined
- 1 tablespoon avocado oil
- 1 lemon cut into wedges (optional, for serving)
- Seasoning
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
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Instructions
- In a small bowl, combine 2 teaspoons paprika, ½ teaspoon cayenne pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
- Place 2 pounds raw shrimp, peeled and deveined, in a large bowl. Sprinkle the seasoning mixture over the shrimp and toss until evenly coated.
- Heat a large cast-iron skillet over high heat. Add 1 tablespoon avocado oil and spread evenly across the pan.
- Arrange the seasoned shrimp in a single layer in the skillet. Cook undisturbed for 1–2 minutes per side, or until the shrimp are pink, opaque, and cooked through.
- Remove the shrimp from the skillet and serve with 1 lemon, cut into wedges, if desired.
