Super Easy Blackened Shrimp
I love having a big bag of frozen shrimp on hand for those busy weeknights when we need a fast, delicious meal! They thaw out so quickly in a bowl of warm water, and they only take 5 minutes to cook all the way through. The incredible spice mix I paired the shrimp with double as a marinade, and the perfect coating to give these babies a beautiful blackened crust.
What Are Blackened Shrimp?
Blackening is a style of cooking that is most often associated with Cajun cuisine. Using a gorgeous mix of bold spices and a touch of herbs, the shrimp are completely coated in the spice mix before letting them sizzle on a hot skillet. This mixture includes brown sugar which begins to caramelize the second it hits the pan, which helps the spice mixture cling to the shrimp and get crispy. So good!
Chili Powder: Brings a mild heat and depth of flavor. For a different kick, try chipotle powder. Paprika: Adds sweetness and color. Smoked paprika works too for a smokier note. Cumin: Offers an earthy, warm spice. Coriander is a good alternative if you’re out of cumin. Dried Oregano: This herb contributes a slightly bitter, aromatic touch. Marjoram can step in if you need a substitute. Garlic Powder: Delivers a concentrated garlic flavor. Fresh minced garlic or garlic salt (adjust the added salt accordingly) are options. Brown Sugar: Balances the spices with its molasses sweetness. Honey or maple syrup can do the trick too. Salt: To taste. Pepper: Adds a bit of heat and sharpness. White pepper can be used for a milder heat. Shrimp: I like using large or jumbo shrimp here. Olive Oil: For cooking and flavor. Any neutral oil like canola or avocado oil will work. Fresh Garlic: Brings a pungent, aromatic flavor. Again, garlic powder or granulated garlic can be used in a pinch. Cilantro: Offers a fresh, citrusy note. If cilantro’s not your thing, parsley is a good fallback. Lime Wedges: Add a zesty, fresh finish. Lemon wedges can be equally refreshing.
First, mix your blackening seasoning well in a small bowl. Dump the mixture over your shrimp and stir until each one is coated generously. Set the shrimp aside for 30 minutes to marinate and soak up all those amazing flavors. Next, heat a skillet up to medium-high heat. You can even go all the way to high heat if you want a nice dark crust. Coat the pan in 1 tablespoon of olive oil and arrange the shrimp in the pan in one layer. Let them cook for 2 minutes and then flip. Cook for another 2 minutes, add your garlic, and let it toast up in the pan for 30 seconds. That’s it, you’re done! It doesn’t get any easier. Top these shrimp with some chopped up cilantro and serve with lime wedges. YUM!
Storage
Once cooked, let the blackened shrimp cool to room temperature. Then, transfer them to an airtight container and pop them in the refrigerator. They’ll stay good for up to 3 days.
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