If you’ve been craving a dish that’s bursting with bold flavors yet comes together in a flash, this Quick & Easy Blackened Shrimp Recipe is exactly what you need. Perfectly seasoned and seared shrimp deliver a delightful smoky char with just the right amount of heat, making it an irresistible weeknight favorite or a star for casual gatherings. What’s truly wonderful about this recipe is how effortlessly it brings restaurant-quality zest right into your kitchen without any fuss or complicated steps. If you love shrimp and crave a punchy, savory dish, this recipe is bound to become a go-to in your culinary lineup.
Ingredients You’ll Need
Gathering simple, vibrant ingredients that pack a flavorful punch is the key to making this Quick & Easy Blackened Shrimp Recipe shine. Each component plays a role in creating that signature deep color and perfectly balanced seasoning that defines the dish.
- Raw shrimp (peeled and deveined, 1 pound): Fresh, quality shrimp are essential for tender, juicy bites that soak up the spices beautifully.
- Garlic (1 clove, minced): Brings a warm aromatic foundation that complements the smoky spices perfectly.
- Paprika (2 teaspoons): Adds a mild, sweet pepper flavor and vibrant red color that is classic in blackened seasoning.
- Cajun seasoning (1 teaspoon): Infuses the dish with a robust blend of spices for that unmistakable Louisiana flair.
- Olive oil (1–2 tablespoons): Helps create a crisp char on the shrimp while keeping them moist inside.
- Optional Remoulade sauce: A tangy, creamy dip made from mayonnaise, whole grain mustard, capers, and horseradish that elevates the dish beautifully.
How to Make Quick & Easy Blackened Shrimp Recipe
Step 1: Season the Shrimp
Start by mixing together garlic, paprika, Cajun seasoning, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder in a bowl. Toss the peeled and deveined shrimp in this flavorful blend until each piece is evenly coated with the spices. This crucial step ensures every bite bursts with that legendary blackened seasoning taste.
Step 2: Heat the Pan
Warm up 1 to 2 tablespoons of olive oil in a skillet over medium-high heat. The oil needs to be hot enough to sizzle immediately when the shrimp hits the pan — this heat level is key to creating that perfect char and locking in juiciness.
Step 3: Cook the Shrimp
Place the shrimp in a single layer in the hot skillet. Allow them to cook undisturbed for about 2 to 3 minutes on each side until they turn pink with a nice blackened crust. Don’t overcrowd the pan; working in batches if necessary helps achieve even cooking and that irresistible texture.
Step 4: Serve Fresh and Hot
Once cooked, serve your blackened shrimp straight away, ideally paired with a generous drizzle or side of remoulade sauce for a creamy, tangy contrast. The freshness right off the skillet is where this Quick & Easy Blackened Shrimp Recipe really shines.
How to Serve Quick & Easy Blackened Shrimp Recipe
Garnishes
Brighten your shrimp with fresh garnishes like a sprinkle of chopped parsley or sliced green onions. A wedge of lemon or lime on the side adds a zesty finish that cuts through the smoky richness and wakes up the palate beautifully.
Side Dishes
This blackened shrimp pairs wonderfully with a variety of sides. Think fluffy white rice, buttery grits, or even a crisp green salad for a lighter option. Roasted vegetables or grilled corn on the cob also complement the bold spices nicely, rounding out a hearty meal.
Creative Ways to Present
For a fun twist, pile the shrimp on toasted baguette slices for a tapas-style appetizer, or toss them into tacos with crunchy slaw and avocado slices. Serving the shrimp over creamy pasta or quinoa bowls adds a nourishing, filling element that makes this dish perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
Leftover blackened shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Make sure to cool them completely before refrigerating to maintain their flavor and texture.
Freezing
If you want to extend the shelf life, freeze cooked shrimp in a sealed freezer bag for up to 1 month. Label the bag with the date so you can enjoy your Quick & Easy Blackened Shrimp Recipe later without any guesswork.
Reheating
To reheat, gently warm the shrimp in a skillet over medium heat for a few minutes, stirring frequently to prevent drying out. Avoid the microwave if possible, as it can make shrimp rubbery and tough.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning and cooking so they blacken nicely without steaming.
Is this recipe very spicy?
The spice level is moderate and mainly comes from the Cajun seasoning and cayenne. You can adjust the cayenne pepper amount to suit your heat preference.
What if I don’t have Cajun seasoning?
No problem! You can substitute with a mix of paprika, garlic powder, onion powder, thyme, and a pinch of cayenne to create a homemade Cajun-style blend.
Can I grill the shrimp instead of pan-frying?
Yes, grilling is a great option! Just brush the shrimp with oil, season them well, and grill over medium-high heat for 2-3 minutes per side until blackened and cooked through.
What can I use instead of remoulade sauce?
If you don’t have remoulade on hand, a simple cocktail sauce, garlic aioli, or even a squeeze of fresh lemon juice works wonderfully as a dipping sauce.
Final Thoughts
This Quick & Easy Blackened Shrimp Recipe is one of those dishes you’ll find yourself coming back to again and again — it’s that good and that simple. With its vibrant spices, quick cooking time, and endless serving possibilities, it’s a fantastic way to add excitement to your dinner routine. Don’t hesitate to give it a try and watch how easily it becomes a firm favorite in your mealtime rotation.
Print
Quick & Easy Blackened Shrimp Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Cajun
Description
This Quick & Easy Blackened Shrimp recipe delivers spicy, flavorful shrimp with a perfect char, ready in just 15 minutes. Coated in a vibrant blend of Cajun spices and cooked in a hot skillet, these shrimp are ideal for a fast weeknight dinner or a tasty appetizer. Serve with a tangy remoulade sauce to enhance the bold flavors.
Ingredients
Shrimp and Seasoning
- 1 pound raw shrimp (peeled and deveined)
- 1 clove garlic (minced)
- 2 teaspoons paprika
- 1 teaspoon Cajun seasoning
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
Cooking
- 1–2 tablespoons olive oil
Optional Remoulade Sauce
- ¼ cup mayonnaise
- 1 teaspoon whole grain mustard
- 1 tablespoon capers (chopped)
- ½ teaspoon horseradish
Instructions
- Prepare the Spice Mixture: In a mixing bowl, combine minced garlic, paprika, Cajun seasoning, salt, cayenne pepper, ground cumin, dried thyme, black pepper, and onion powder. Stir well to create an even spice blend.
- Coat the Shrimp: Add the peeled and deveined shrimp to the bowl and toss thoroughly until all shrimp are evenly coated with the spice mixture, ensuring maximum flavor absorption.
- Heat the Skillet: Place a skillet over medium-high heat and add 1 to 2 tablespoons of olive oil. Heat until the oil is hot and shimmering, which will help achieve the signature blackened crust on the shrimp.
- Cook the Shrimp: Arrange the shrimp in a single layer in the hot skillet. Cook for 2 to 3 minutes on one side without moving them to allow a charred crust to form, then flip and cook for another 2 to 3 minutes until the shrimp are pink, opaque, and cooked through.
- Serve: Remove the shrimp from the skillet and serve immediately. Optionally, accompany with remoulade sauce made from mayonnaise, whole grain mustard, capers, and horseradish for dipping or drizzling over the shrimp.
Notes
- Ensure the skillet is hot before adding shrimp to achieve proper blackening.
- Do not overcrowd the pan; cook shrimp in batches if necessary to maintain even cooking and char.
- Use fresh shrimp for the best texture and flavor.
- Adjust cayenne pepper amount to control the spice level.
- Remoulade sauce can be made ahead and refrigerated for up to 3 days.
