This Cajun Blackened Shrimp is a quick one-pan dinner with smoky seasoning, garlic, lemon, and butter. It's a delicious, high-protein dinner that comes together in just 15 minutes and makes the ultimate flavorful filling for shrimp tacos, wraps, or summer salads!
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Cajun Blackened Shrimp is a quick one-pan dinner made with smoky seasoning, garlic, lemon, and butter. The shrimp cook in minutes and are great over rice, pasta, or with a salad.
Blackened Shrimp
Blackened shrimp is one of the most popular seafood dishes in Key West. From shrimp shacks to upscale restaurants, it's on almost every menu.
When made with Key West Pink Shrimp, it's even better. These local shrimp are sweet, tender, and pulled from the warm waters around the Florida Keys. They have that firm snap when you bite into them.
When you start with good seafood, whether it's shrimp, fish, or shellfish, you don't need heavy sauces or flavor enhancers. This dish is no different. Key West Pinks are some of the best-tasting shrimp in the world.
Cajun Seasoning
Blackened seasoning comes from Cajun cooking in Louisiana and became famous in the 1980s thanks to New Orleans Chef Paul Prudhomme. The spice mix usually includes paprika, cayenne, garlic powder, onion powder, thyme, oregano, black pepper, and salt.
Read our full post about Cajun Blackened Seasoning.
With its deep color and smoky flavor, blackened seasoning is a natural fit for Florida Keys seafood, especially shrimp and fish.
Ingredients
This recipe makes 2 generous dinner portions when served with a simple salad or vegetables. If you use the shrimp for tacos, pasta, rice bowls, or another larger meal, it can easily serve 3.
For the Blackened Seasoning
You can use homemade blackened seasoning or a tablespoon of a store-bought blend, such as Old Bay Blackened Seasoning or Chef Paul Prudhomme's Blackened Redfish Magic.
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper or more to taste
- ⅛ teaspoon dried thyme
- ⅛ teaspoon dried oregano
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the Shrimp
- 1 pound XL or jumbo shrimp thawed, peeled, and deveined
- 3 tablespoons olive oil, divided
- 3 garlic cloves crushed with the side of a knife
- 2 to 3 tablespoons unsalted butter
- 1 to 2 lemons or limes
Blackened Shrimp Recipe
- In a small bowl or screw-top jar, combine the paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper. Mix or shake until combined.
- Pat the peeled and deveined shrimp dry with paper towels.
- Place the shrimp in a bowl. Drizzle with olive oil and toss until lightly coated. Sprinkle the blackened seasoning over the shrimp and toss again until evenly coated.
- Heat a cast iron skillet over medium-high heat until hot, but not smoking. Add 1 tablespoon olive oil and swirl to coat the bottom of the pan.
- Add the shrimp and crushed garlic to the pan. Cook for 2 to 3 minutes, until the bottom darkens and the edges turn pink.
- Flip the shrimp and cook for another 1 to 2 minutes, just until cooked through. Transfer the shrimp and garlic to a clean plate.
- Lower the heat to medium-low. Add the butter to the skillet and scrape up the browned bits from the bottom of the pan. Add a squeeze of fresh lime or lemon juice.
- Return the shrimp and garlic to the skillet and toss in the butter for a few seconds. Remove from the heat and serve hot.
How to Use Blackened Shrimp for Tacos
To make blackened shrimp tacos, fold the hot shrimp into warm corn or flour tortillas with shredded cabbage, avocado, cilantro, and a squeeze of lime.
Add a spoonful of spicy mayo or cilantro lime crema for a little extra flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the shrimp gently in a skillet over low heat with a little butter or olive oil. Heat just until warmed through. Do not overcook, or the shrimp can turn rubbery.
Leftover shrimp are great over rice, in tacos, or served cold over a salad.
What To Serve with Blackened Shrimp
Blackened shrimp pairs with simple sides that balance the smoky seasoning.
For an easy dinner, serve it over steamed white rice, coconut rice, pasta, or a bowl of creamy grits.
For a lighter meal, add a Mixed Garden Salad, Sweet Coleslaw, roasted veggies, or fresh avocado.
For an island-style plate, lean into local flavors and serve your blackened shrimp alongside yellow rice, black beans, crispy tostones, or a refreshing corn mango salsa.
You can also fold the shrimp into warm tortillas with a squeeze of lime to make incredible blackened shrimp tacos or toss them into fresh lettuce wraps for a quick lunch.
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.
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.
Yes. A heavy stainless steel skillet works well. Use medium-high heat and give the pan time to get hot before adding the shrimp.
Do not overcook them. Shrimp cook fast. Remove them from the pan as soon as they turn pink and opaque.
Yes. Use your favorite blackened or Cajun seasoning. Taste it first because some blends are very salty.
Cajun Blackened Shrimp Recipe
Ingredients
For the Blackened Seasoning
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper or more to taste
- ⅛ teaspoon dried thyme
- ⅛ teaspoon dried oregano
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the Shrimp
- 1 pound extra-large or jumbo shrimp, thawed, peeled, and deveined
- 3 tablespoons olive oil, divided
- 3 garlic cloves, crushed with the side of a knife
- 2 tablespoons unsalted butter
- 1 lemon or lime
Instructions
- In a small bowl or screw-top jar, combine the paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper. Mix or shake until combined.
- Pat the peeled and deveined shrimp dry with paper towels.
- Place the shrimp in a bowl. Drizzle with olive oil and toss until lightly coated. Sprinkle the blackened seasoning over the shrimp and toss again until evenly coated.
- Heat a cast iron skillet over medium-high heat until hot but not smoking.
- Add 1 tablespoon olive oil and swirl to coat the bottom of the pan.
- Add the shrimp and crushed garlic to the pan. Cook for 2 to 3 minutes, until the bottom darkens and the edges turn pink.
- Flip the shrimp and cook for another 1 to 2 minutes, just until cooked through. Transfer the shrimp and garlic to a clean plate.
- Lower the heat to medium-low. Add the butter to the skillet and scrape up the browned bits from the bottom of the pan. Add a squeeze of fresh lime or lemon juice.
- Return the shrimp and garlic to the skillet and toss in the butter for a few seconds.
- Remove from the heat and serve hot.
