Spice up your night with this easy Cajun Blackened Shrimp recipe! Bring seared spicy shrimp drenched in sizzling flavors of the Big Easy to your kitchen. Featuring my homemade seasoning blend for an unforgettable one-pan meal in less than thirty minutes!
Looking for a delicious supper that’s ready in a dash? Give chicken a night off with plump, juicy shrimp coated in Cajun-inspired perfection.
My homemade blackening seasoning is what really sets this dish apart. A medley of common pantry spices blends together for a taste of the Big Easy in your very own kitchen. Sear the spiced shrimp in sizzling butter for a beautifully blackened crust.
Why You’ll Love This Recipe
- Under 30 Minutes. Dinner is served in less than thirty minutes without a sink full of dishes!
- Simple Savory flavors. Blackened Cajun spices, butter, and juicy shrimp make it hard to turn down second helpings!
- Custom Spice Blend. Some like it hot but some not so much. Go bold (or mild) by adjusting the cayenne pepper in my original Blackening Spice blend.
- Versatile. Use shrimp as a main course. Add a Cajun-inspired twist to your favorite pastas, salads, and sandwiches. Or pair with fiesta -inspired favorites like tacos, nachos, and burrito bowls.
Ingredients and Notes
The full recipe is in the recipe card at the bottom of this post, including ingredient quantities. Use this section to find answers about substitutions and sizes.
Blackening Seasoning: I’ve included my personal blend in the recipe so you can make your own. My spice mix is comparable in heat/spice index to most national brands. Store-bought seasoning is always an option but the salt content is generally MUCH higher.
Unsalted Butter: I use unsalted butter for all of my recipes to control salt levels, however this a matter of preference. While oil is ok to substitute, butter caramelizes better at high heat to aid with forming a nice spiced crust on the shrimp.
Do I have to use a cast iron pan? I highly recommend one for tradition’s sake. It is, however, possible to blacken shrimp in a metal or non-stick skillet since shrimp doesn’t cook nearly as long as chicken or pork.
Blackened vs Cajun Seasoning: True blackening seasoning varies slightly from Cajun seasoning as it relies more on black pepper flavors. I add oregano and thyme to boost the seasoning without overdoing the cayenne. Despite the variation, Blackening seasoning and Cajun spice may be used interchangeably.
Expert Recipe Tips for the Best Blackened Shrimp
- Wait for the pan to get VERY hot before adding the butter or the shrimp. If the pan isn’t the proper temperature, the crust won’t form correctly and the shrimp are more likely to stick. Go for medium-high heat or above.
- Use the plumpest, juiciest shrimp you can find. I use either Jumbo or Colossal size. Colossal take about 30 seconds more per side. Thaw frozen shrimp in the refrigerator but leave cold until ready to use.
- Peel and devein but leave the tails on. The tail end is the thinnest. Leaving the tail on protects that meat from getting burned and rubbery. It also serves as an excellent way to dip the shrimp in the spice mixture.
- Do NOT overcrowd the pan. Shrimp need space between them while cooking so they cook evenly without turning rubbery.
- Let them rest. Shrimp can be quite easy to overcook. I’ve found it best practice to pull the shrimp from the pan onto a side plate and let them finish, (they’ll still be hot), if you’re on the fence about whether they are done or not.
Serving Suggestions
Stay tuned for my delicious Shrimp and Cheese Grits recipe that showcases these daring little nuggets. Here are some of the other ways I serve them:
- Southern Side Dishes: Pair them up with Cajun Rice Dressing, Crispy Onion Strings, Squash Casserole, Fried Apples, or Cajun Roasted Potatoes.
- Veggies: I’m a big fan of steamed broccoli and Garlic Parmesan Green Beans. serve atop a bed of greens with a dollop of a creamy dressing like Ranch or Caesar.
- Pasta: Nothing is more deliciously indulgent than shrimp alfredo. I have a Blackened Chicken Alfredo Recipe that is all ready to go!
- Po’ Boy Twist: Serve on a crusty hoagie bun with some remoulade sauce, lettuce, and tomato. Traditional Po’ boy sandwiches feature fried shrimp or seafood, but this version packs its own punch. Use lettuce wraps for a healthier option.
- Tacos and Burritos: Love Blackened fish tacos? Blackened Shrimp tacos are a fantastic fast fix dinner option!
Garnish with parsley or green onions. Store leftovers in the refrigerator
FAQs
Blackening is both a cooking method and a spice mixture synonymous with the deep south area of Louisiana. Blackening requires very high heat and short cooking times to seal juices in while creating a black or very dark seasoning crust on the outside of the chicken, pork, fish, or shellfish.
The blackening technique occurs in both Cajun and Creole cuisine. The seasoning blend and how its applied differs slightly between the two styles. Creole tends to use more black or white pepper, and less cayenne, although this varies widely between cooks.
Blackening is a cooking technique most commonly used with firm-fleshed fish, chicken, and other meats often associated with Cajun cuisine. Outside of the south, it was popularized by Chef Paul Prudhomme in the 1970’s and 80’s.
Don’t rinse or dry your shrimp. Rub some butter on them if the seasoning isn’t sticking, but only enough to absorb into the seasoning crust.
Properly store leftovers in an airtight container. Cooked shrimp can last for 3-4 days in the refrigerator. Or freeze in heavy-duty freezer bags or airtight containers.
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Cajun Blackened Shrimp
Equipment
- Cast Iron Pan preferably
Ingredients
Blackening Seasoning
- 1 teaspoon Paprika
- ¼ teaspoon Cayenne Pepper This is 3 pepper spicy rating so you can adjust or add hot sauce.
- ¼ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Dried Thyme
- ⅛ teaspoon Dried Oregano
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Shrimp
- 1 lb Jumbo Shrimp Deveined and Tails Removed. Thawed overnight in refrigerator.
- 3-4 tablespoon Butter divided, unsalted preferably
Instructions
- In a small bowl, combine the blackening seasonings well. Press and roll the shrimp into the seasoning blend. Lift out but don't shake. I prefer to keep the tails on because it helps protect the thinner tail meat from overcooking and it's easier to season without a mess.
- Let the shrimp sit for a min or so on a plate to let the seasoning absorb moisture, thickening the crust.
- Heat a pan (preferably cast iron) over high heat. Wait until the pan is VERY hot. It's better to cook in 2 batches than overcrowd the pan. You will have to add more butter for a second batch.
- Melt 2 tablespoons of butter and place shrimp in pan, making sure to space them out evenly without crowding. Don't stir or mess with the shrimp. Cook for 1-1.5 minutes and flip only once with tongs. Cook for another minute or until cooked through.
Trish says
Absolutely delicious! Do you have a sauce/dip recommendation?
Rachel says
A basic remoulade sauce would be my recommendation.
Danica says
My family is obsessed! Huge hit. Thanks for the share.
Zara says
So fast and so versatile. I’ve served with steamed veggies, with pasta, and with grits.
Shelli says
Made the best Po Boy sandwiches we’ve ever tasted right in our own kitchen with Cajun Blackened Shrimp. Can’t wait for football season!
Samantha says
Delish and so simple!
Hana says
I love all of the Cajun recipes on your site but this one may be my favorite.
Lara says
So fast and easy!