Blackened Shrimp with Butter Sauce is a classic Cajun dish bursting with flavor. This one-pan meal is so easy to make, I promise you'll be eating the shrimp right out of the pan. I use fresh Key West shrimp, blackened seasoning, olive oil, garlic, butter, and lemon.
This blackened shrimp dish is gluten-free.
Jump to:
- What is Blackened Seasoning?
- What Kind of Shrimp Should I Use?
- What You Need To Make Blackened Shrimp
- How to Peel Shrimp with the Tail On
- How Do You Make Blackened Shrimp?
- For The Brown Butter Sauce
- How To Store and Reheat Blackened Shrimp
- What To Serve with Blackened Shrimp?
- Easy Blackened Shrimp Summary
- Recommended
- FAQ
- "📖 Recipe"
What is Blackened Seasoning?
Blackened seasoning is a flavorful spice blend that originates from Cajun and Creole cuisine, gaining popularity through New Orleans Chef Paul Prudhomme in the 1980s.
This Cajun seasoning typically consists of a mix of herbs, spices, salt, and sometimes white or brown sugar. Common ingredients include paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and black pepper.
When mixed, these spices create a bold flavor profile with a spicy kick that adds depth and complexity to dishes, especially when seared or grilled.
Known for its rich color and intense flavor, blackening seasoning is a favorite choice for enhancing the taste of seafood and various meats.
Read our full post about Homemade Blackened Seasoning.
What Kind of Shrimp Should I Use?
Blackened shrimp is traditionally made using fresh Louisiana shrimp, sourced from the Gulf of Mexico, renowned for their exceptional flavor and crispness.
Here in Florida, we're fortunate to have Key West pink shrimp, also known as Key West Pinks, and they're every bit as good as the Gulf shrimp.
When purchasing frozen shrimp look for wild-caught varieties from the USA for superior taste, as they benefit from a diet rich in sea plants and algae.
Look for individually quick frozen (IQF) shrimp packaging, ensuring they remain separate and free-moving in the bag. This guarantees freshness and prevents clumping, making it convenient to thaw and use only the desired amount.
What You Need To Make Blackened Shrimp
Chances are, you already have most of these spices in your pantry.
Pour the spices and herbs into a small screw-top jar and shake well. Or, whisk them in a small bowl until combined.
Feel free to double, triple, or quadruple the spice blend for future use. Store the mixture in an airtight container at room temperature.
The cayenne pepper gives the seasoning a spicy kick. I put in ⅛ teaspoon of cayenne, which is mild. Use more for more heat.
- XL or Jumbo Shrimp
- Olive oil
- Garlic
- Lemons
- Sweet paprika
- Garlic powder
- Onion powder
- Cayenne pepper
- Thyme
- Oregano
- Salt
- Black pepper
(see recipe card for quantities)
How to Peel Shrimp with the Tail On
For blackened shrimp, try leaving the tails on when you peel the shrimp. However, if you're making shrimp tacos, remove them so you can bite into the taco. If you have kids, pay close attention to getting all the shells off, including the tail, to avoid choking hazards.
Shrimp are easy to peel. You can do this with a paring knife or scissors.
Pull the shell away from the shrimp, starting at the top (where the head would be) and working your way down to the tail, while holding onto the top of the tail to keep it intact.
Pull off the legs.
Use a small paring knife to make a shallow slit along the back of the shrimp to remove the vein (the digestive tract).
Rinse the shrimp under cold water to remove any remaining shell fragments or debris.
Pat the shrimp dry with paper towels before cooking.
How Do You Make Blackened Shrimp?
- Peel and devein the shrimp. Rinse under cold water; pat dry.
- Add shrimp to a mixing bowl. Add a tablespoon of oil and mix to coat all the shrimp.
- Add the blackening spices; toss.
- Heat a heavy-bottomed skillet over medium-high heat. Add a tablespoon of oil and two or three crushed garlic cloves to the oil for additional flavor.
- Add shrimp in a single layer. If they don't all fit, you can do two batches.
- Cook the shrimp on the first side until they are no longer opaque, about 2 minutes, depending on their size.
- Flip and cook another minute or two. Squeeze half a lemon over the shrimp; toss. Remove to a plate.
For The Brown Butter Sauce
- Add half a stick of unsalted butter to the hot pan after you remove the shrimp. Whisk it with the brown bits left on the pan from the shrimp.
- Season with a little salt and pepper. Add the shrimp and garlic back to the pan; toss it all together.
- Serve hot.
- Garnish with lemon wedges and chopped parsley.
How To Store and Reheat Blackened Shrimp
I don't think you'll have any leftovers, but if you do store the shrimp with the sauce in an airtight container for no more than 2 days.
To reheat, microwave on medium heat for a minute or two.
What To Serve with Blackened Shrimp?
- Rice pairs wonderfully with Blackened Shrimp, especially when topped with the flavorful butter sauce.
- You can pour the shrimp over a plate of linguini or spaghetti.
- Another of our Cajun favorites is Dirty Rice.
- Cauliflower Rice is a low-carb side dish.
- Jasmine Rice with Lemon Zest and Asparagus
- Roasted Little Red Potatoes
- Roasted Russet Potatoes with Garlic and Paprika
Try the following quick weeknight dinner ideas:
- Wrap the blackened shrimp in warm tortillas (I like Siete grain-free tortillas), with diced tomatoes, and shredded lettuce or cabbage for blackened shrimp tacos! Just remember to take off the tails if you're stuffing tacos.
- You can make a Blackened Shrimp Caesar Salad—my favorite!
- Lettuce Wraps: Trim large green lettuce leaves. Add the blackened shrimp with a drizzle of butter sauce, shredded red onions, jalapeños, shredded carrots, and a dash of lemon juice.
- Visit The Best Blackened Seafood Recipes for a full list of our Blackened fish recipes.
Easy Blackened Shrimp Summary
This recipe features Blackened Shrimp with Brown Butter Sauce, a flavorful one-pan Cajun dish, ready in 15 minutes.
I used wild-caught pink shrimp from Key West for this recipe. Of course, you can use any variety of shrimp that you have. For best results, look for individually quick frozen (IQF) shrimp sourced from the USA.
The spice blend can be customized for extra heat by adding more cayenne pepper.
Cooking the shrimp in a heavy-bottomed skillet and finishing with a simple brown butter sauce makes one delicious plate of shrimp.
Serve the shrimp over rice, pasta, or salad, garnished with lemon wedges and chopped parsley.
Recommended
Try these blackened fish recipes:
- Broiled Blackened Yellowtail Snapper
- Blackened Swordfish
- Grilled Grouper Collars
- Baked Mahi Mahi
- Fish Tacos
- Blackened Mango Snapper
- Seared and Blackened Yellowfin Tuna Steaks
FAQ
I buy size large shrimp, which have 16-20 shrimp per pound. Shrimp are graded by their size. For blackened shrimp, a pound of shrimp would be two or three dinner servings.
Absolutely! Defrost the shrimp in a bowl of cold water for 15 to 30 minutes and then proceed. Make sure you are buying raw shrimp.
You'll know the shrimp are done when they turn pink and opaque.
Medium Shrimp, 30-40 per pound, take about 1 minute per side to cook thoroughly.
Large Shrimp, 20-30 per pound, Larger shrimp may take slightly longer, around 2-3 minutes per side, to cook through.
Jumbo Shrimp, 10-15 per pound, can take a bit longer, usually around 3-4 minutes per side.
Yes, blackened seasoning is usually spicy. It often includes ingredients like cayenne pepper, contributing to its bold flavor. If you enjoy a bit of heat in your dishes, blackened seasoning can add a flavorful and spicy kick to your food.
"📖 Recipe"
Blackened Shrimp with Brown Butter Sauce
Ingredients
FOR THE BLACKENING SEASONING
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper, use more if you want it spicy
- ⅛ teaspoon ground thyme
- ⅛ teaspoon dried oregano
- ½ teaspoon salt
- ⅛ teaspoon black pepper
FOR THE SHRIMP
- 1 pound XL or Jumbo shrimp, thawed and deveined
- 4 tablespoons unsalted butter
- 3 garlic cloves, crushed with the side of a large knife
- 3 tablespoons olive oil, divided
- 3 lemons or limes
Instructions
FOR THE BLACKENING SEASONING
- In a screw-top jar or mixing bowl, combine the paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper. Shake well until combined.
FOR THE SHRIMP
- Peel and devein the shrimp. Rinse under cold water; pat dry.
- Add shrimp to a mixing bowl. Add a tablespoon of olive oil and mix to coat all the shrimp.
- Add the blackening spices; toss.
- Heat a heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of oil and two or three crushed garlic cloves to the oil.
- Add shrimp in a single layer.
- Cook the shrimp on the first side until they are no longer opaque, about 2 minutes, depending on their size.
- Flip and cook another minute or two. Squeeze half a lemon over the shrimp; toss. Remove to a plate.
FOR THE BUTTER SAUCE
- Add half a stick of unsalted butter to the hot pan after you remove the shrimp. Whisk it together with the brown bits left on the pan from the shrimp, for 2-3 minutes, and season with a little salt and pepper.
- Return the shrimp to the pan to heat, tossing everything together until combined. Pour the sauce over the shrimp.
- Serve hot with lemon wedges.
Notes
-
- Pull the shell away from the shrimp, starting from the top (where the head would be) and working your way down to the tail, holding on to the top of the tail to keep it intact.
- Pull off the legs
- Use a small paring knife to make a shallow slit along the back of the shrimp to remove the vein (the digestive tract).
- Rinse the shrimp under cold water to remove any remaining shell fragments or debris.
- Pat the shrimp dry with paper towels before cooking.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.