This juicy New Orleans-style Blackened Shrimp has the perfect amount of kick to spice up your healthy dinner rotation.
I always thought “blackened” meant charred on the grill. It wasn’t until I ordered blackened shrimp on a Caesar salad years ago that I found out blackened meant the shrimp was rich in flavor with a nice kick. And it wasn’t charred. I don’t feel too silly, though, because apparently this is a common misconception.
Blackened fish seasoning was created in New Orleans by famous chef Paul Prudhomme, who perfected a mix of Cajun spices to season redfish. First, the fish is dredged in the spice mixture, then pan-fried. This seasoning gained popularity and was expanded beyond fish like Blackened Cod to include shrimp, chicken, and steak.
Blackened shrimp is made with an array of spices, including garlic, chili, onion powder, cayenne, cumin, black pepper, and paprika, with a bit of brown sugar for sweetness. There is a lot going on here! It is a perfect dance of flavors for plump, tasty shrimp, which is usually quite mild without seasoning.
Making shrimp is so simple. My usual go-to recipes are Garlic Shrimp and Shrimp Tempura, but lately, I LOVE the punch of flavor from the blackened shrimp. The best thing about cooking shrimp is that there is no guessing if it is cooked through, and it cooks quickly. This blackened shrimp is ready to eat in just 15 minutes.
Is Blackened Shrimp Healthy?
Blackened shrimp is high in protein and contains vitamins B12 and iron. The best part is the enormous amount of flavor comes from antioxidant-rich spices, not saturated fats or unknown additives. This dish is also gluten-free and pescatarian.
How To Manage The Spice Level in Blackened Shrimp
The first time I made blackened shrimp, I did not know what I was in for. The spice mixture I made was so intense it was burning my eyes as I cooked, and I had to leave the kitchen! For this reason, you’ll notice this recipe has TWO PINCHES of cayenne, not two teaspoons, which I may have originally used. If you want your blackened shrimp more mild, add just one pinch or dash of cayenne and sub out the black pepper for white pepper. If you want something spicier take some hints from our Spicy Shrimp or Cajun Fries.
How to make ahead and store
To make blackened shrimp ahead, cover the shrimp in the spice mixture and refrigerate for up to 12 hours, then cook as directed. Store leftover cooked shrimp in an airtight container in the fridge for up to 3 days.
Serving Suggestions
Blackened shrimp is a great way to spruce up your Taco Tuesdays. Make Shrimp Tacos with the blackened seasoning, and add flavorful Guacamole on top. Blackened shrimp is also delightful on top of a basic green or Greek Cucumber Salad. Finally, this flavorful seafood is great on its own, with a side of simple Steamed Rice.
Ingredients
- 1 pound large shrimp peeled, deveined, and patted dry with paper towels
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried oregano
- 2 teaspoons chili powder
- 1/2 teaspoon onion powder
- 2 pinches cayenne pepper
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 3/4 teaspoon cumin
- 1 1/2 teaspoons brown sugar
- Freshly chopped cilantro for garnish
Instructions
- In a small bowl, combine paprika, garlic powder, dried oregano, onion powder, cayenne pepper, chili powder, black pepper, brown sugar, cumin, and salt.
- Place shrimp in a bowl and drizzle with olive oil. Add the mixed spices and toss to coat evenly.
- Heat a skillet over medium-high heat. Add seasoned shrimp and cook for about 2-3 minutes on the first side, adding more oil to the pan if needed.
- Mix in minced garlic and flip the shrimp, cooking them another 2-3 minutes or until cooked through and opaque.
- Remove the shrimp from the skillet and sprinkle with freshly chopped cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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