If you are craving something bold, flavorful, and totally satisfying, this Quick & Easy Blackened Shrimp Recipe is going to become your new go-to. With a vibrant blend of spices that pack a punch and shrimp cooked to juicy perfection, this dish is ready in minutes and brings big personality to the table. Whether you’re cooking for a weeknight dinner or hosting friends, these blackened shrimp offer a perfect balance of smoky, spicy, and fresh—all without complicated steps or hard-to-find ingredients.
Ingredients You’ll Need
Simple and straightforward, the ingredients for this recipe come together effortlessly but each one plays a crucial role. From the smoky paprika to the zesty Cajun seasoning, each component builds layers of flavor and ensures the shrimp gets that irresistible blackened crust. Plus, the olive oil helps give you that perfect sear.
- 1 pound raw shrimp (peeled and deveined): Fresh or thawed shrimp work best, and peeling and deveining ensure clean, tender bites.
- 1 clove garlic (minced): Adds a subtle savory depth that complements the spices beautifully.
- 2 teaspoons paprika: Brings smoky warmth and a beautiful red hue to the shrimp.
- 1 teaspoon Cajun seasoning: The heart of the recipe, it infuses a lively blend of spicy herbs and spices.
- 1-2 tablespoons olive oil: Essential for that hot skillet sear which locks in juices and builds a crispy crust.
- Optional remoulade sauce: A zesty mayo-based dip with mustard, capers, and horseradish that balances the heat perfectly.
How to Make Quick & Easy Blackened Shrimp Recipe
Step 1: Prepare the Spice Mix and Coat the Shrimp
First things first, combine your minced garlic, paprika, Cajun seasoning, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder in a large bowl. Toss your shrimp in this aromatic mix until each piece is coated evenly. This step is where the magic begins — you want every shrimp bursting with those bold, vibrant flavors before hitting the pan.
Step 2: Sear the Shrimp to Perfection
Next, heat your olive oil in a skillet over medium-high heat. Once the oil shimmers, lay the shrimp down in a single layer. Resist the urge to overcrowd the pan; space helps you get that perfect char. Cook each side for about 2 to 3 minutes until your shrimp turns pink, curls up beautifully, and develops that signature blackened crust. The sizzling sound here is pure satisfaction.
Step 3: Serve Immediately with Delicious Dipping Sauces
As soon as your shrimp are cooked, serve them up while they are hot and tender. Pair with the optional remoulade sauce for that creamy contrast, or simply enjoy them as they are. The taste of the blackened spices shines brightest when the shrimp are fresh off the heat.
How to Serve Quick & Easy Blackened Shrimp Recipe
Garnishes
To elevate the presentation and add freshness, sprinkle chopped fresh parsley or cilantro on top. A wedge of lemon or lime is an excellent finishing touch too—it helps brighten the bold flavors with a splash of citrus. These small details turn simple shrimp into something truly special.
Side Dishes
This Quick & Easy Blackened Shrimp Recipe pairs wonderfully with fluffy white rice, creamy grits, or a crunchy green salad. For a taste journey, serve alongside roasted vegetables or garlic bread to soak up any leftover spices and juices.
Creative Ways to Present
Get playful and serve these blackened shrimp in tacos with cabbage slaw and avocado, or pile them on top of a vibrant grain bowl with fresh veggies and a drizzle of lime crema. They’re even fantastic tossed into pasta or alongside a chilled glass of white wine for a casual yet elegant meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they rarely last long!), let the shrimp cool completely before placing them in an airtight container. They keep nicely in the refrigerator for up to 2 days without losing their bold flavor.
Freezing
You can freeze cooked shrimp by spreading them out on a baking sheet to freeze individually before transferring to a freezer bag. This helps prevent clumping. Frozen blackened shrimp stay good for up to 2 months and save you time on busy days.
Reheating
To reheat, gently warm the shrimp in a skillet over low heat or use the microwave in short bursts. Avoid overheating as shrimp can become rubbery quickly. Just a few moments and they’re ready to eat again.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp fully and pat them dry before seasoning so they crisp up nicely in the pan.
What if I don’t have Cajun seasoning?
No worries! You can easily replace it by mixing equal parts paprika, garlic powder, onion powder, cayenne pepper, thyme, and black pepper to mimic the flavors.
Is this recipe spicy?
It has a nice kick thanks to the Cajun seasoning and cayenne, but you can adjust the heat by reducing the cayenne pepper to suit your taste.
Can I grill the shrimp instead of pan-searing?
Definitely! Just brush the shrimp with olive oil and the spice mix, then grill for 2-3 minutes per side over medium-high heat for that lovely smoky char.
What’s the best way to peel and devein shrimp quickly?
A sharp paring knife helps to gently cut down the back of the shrimp to remove the vein; peeling before cooking saves time and ensures your shrimp are ready to absorb all those blackened flavors.
Final Thoughts
You really can’t go wrong with this Quick & Easy Blackened Shrimp Recipe—it’s fast, flavorful, and flexible enough for any occasion. Whether it’s a busy weeknight or a weekend treat, these shrimp bring that perfect combination of spice and char that makes every bite memorable. Give it a try, share it with your loved ones, and enjoy the simple pleasure of bold flavors made easy.
Print
Quick & Easy Blackened Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Cajun
Description
This Quick & Easy Blackened Shrimp recipe delivers a flavorful and spicy seafood dish that’s ready in just 15 minutes. Coated in a bold blend of Cajun spices and seared to perfection in a hot skillet, the shrimp develop a delicious charred crust while staying juicy inside. Served with a tangy remoulade sauce, this dish works wonderfully as a weeknight dinner or a tasty appetizer for gatherings.
Ingredients
Shrimp and Spice Mix
- 1 pound raw shrimp, peeled and deveined
- 1 clove garlic, minced
- 2 teaspoons paprika
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
Cooking
- 1–2 tablespoons olive oil
Optional Sauce
- Remoulade sauce – mayonnaise, whole grain mustard, capers, horseradish (quantities to preference)
Instructions
- Prepare the seasoning and coat the shrimp: In a mixing bowl, combine minced garlic, paprika, Cajun seasoning, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder. Add the raw peeled and deveined shrimp to the bowl and toss everything together until the shrimp are evenly coated with the spice blend.
- Cook the shrimp: Heat olive oil in a skillet over medium-high heat until hot. Place the shrimp in a single layer in the skillet, making sure not to overcrowd them. Cook for about 2-3 minutes on one side until the shrimp turn pink and start to char, then flip and cook the other side for another 2-3 minutes until fully cooked and blackened.
- Serve: Remove the shrimp from the skillet and serve immediately. Optionally, provide remoulade sauce made from mayonnaise, whole grain mustard, capers, and horseradish for dipping to complement the spicy flavors.
Notes
- For best results, use fresh or thawed shrimp that are thoroughly dried before seasoning to ensure even blackening.
- You can adjust the amount of cayenne pepper to control the heat level according to your preference.
- If you prefer a milder taste, reduce or omit cayenne pepper and Cajun seasoning.
- Serve with crusty bread, rice, or over a salad for a complete meal.
- The remoulade sauce adds a creamy, tangy contrast but the shrimp can also be enjoyed alone or with other dipping sauces.
