Blackened Shrimp with Butter Sauce is a quick and flavorful Cajun classic! Made with Key West shrimp, bold blackened spices, and rich butter, this dish comes together in just 15 minutes. Perfectly seared shrimp bursting with flavor—easy and delicious!
Blackened shrimp gets its rich color from a blend of cumin, peppers, and dried thyme. This spice mix delivers a smoky, savory taste that's hard to resist.
Jump to:
- Blackened Seasoning for Shrimp
- What Kind of Shrimp Should I Use?
- Ingredients
- Homemade Cajun Seasonining
- How to Peel Shrimp with the Tail On
- How To Make Blackened Shrimp
- Buttery Shrimp Sauce Recipe
- Storage Reheating
- What To Serve with Blackened Shrimp?
- Blackened Shrimp Dinner Ideas
- Easy Blackened Shrimp Recipe
- FAQ
- Blackened Fish Recipes
- Cajun Blackened Shrimp Recipe
Blackened Seasoning for Shrimp
Blackened seasoning is a delicious spice mix that hails from Cajun country in Louisiana. It gained worldwide fame in the 1980s thanks to New Orleans Chef Paul Prudhomme.
Cajun seasoning consists of a mixture of herbs, spices, salt, and sometimes white or brown sugar. The seasoning includes paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and black pepper.
Known for its rich color and intense flavor, blackening seasoning is a Key West favorite for seasoning fish and shrimp.
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 LA shrimp.
- When purchasing frozen shrimp look for the words wild-caught from the USA on the package for best results.
- Look for individually quick frozen (IQF) shrimp, meaning they are separate and don't clump together in the bag. This keeps them fresh and makes it easy to thaw and use only what you need.
- If the shrimp are frozen into a solid block of ice, choose a different bag. This could mean the shrimp thawed at some point, or the store's refrigeration isn't keeping the right temperature.
Ingredients
- Large, XL, or Jumbo shrimp, thawed and deveined
- Blackened seasoning (homemade or store-bought)
- Unsalted butter
- Garlic
- Olive oil
- Lemon
Homemade Cajun Seasonining
Start by combining the herbs and spices for blackened seasoning. Pour the spices and herbs into a small screw-top jar and shake well or whisk them in a small bowl until combined.
You can double or triple the spice blend recipe for future use. Store the mixture in an airtight container at room temperature.
(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. Shrimp are easy to peel. You can do this with a paring knife or scissors.
- Remove the Head: If the shrimp still have their heads, twist and pull them off gently.
- Peel the Shell: Starting from the head end, peel the shell away from the body, leaving the last segment and tail intact.
- Devein the Shrimp: Make a shallow cut along the back of the shrimp to expose the dark vein and remove it using the tip of your knife.
- Rinse and Pat Dry: Rinse the shrimp under cold water and then pat them dry with a paper towel.
How To 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.
- Scatter the spices over the shrimp and toss.
- Heat a heavy-bottomed stainless steel or cast-iron skillet over medium-high heat; add a tablespoon of oil and swirl to coat the pan.
- Add shrimp in a single layer.
- Cook the shrimp on the first side until they are no longer opaque, about 2 minutes.
- Flip and cook another minute or two. Squeeze half a lemon over the shrimp; toss.
- Remove to a plate.
Buttery Shrimp Sauce Recipe
Take the shrimp to the next level with butter!
- Add 2-3 tablespoons 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.
- Add the shrimp and garlic back to the pan; toss it all together.
- Season to taste with salt and pepper.
- Serve hot.
- Garnish the plate with lemon wedges and chopped parsley.
Storage Reheating
- Storage: Store the shrimp with the sauce in an airtight container in the refrigerator for up to 2 days.
- Reheating in the Microwave: Microwave on medium heat for 1-2 minutes until heated through.
- Reheating on the Stove: Heat a little butter in a skillet and toss the shrimp with it for about a minute until warmed thoroughly.
What To Serve with Blackened Shrimp?
- Steamed rice, linguini, or spaghetti all pair wonderfully with Blackened Shrimp, especially when topped with the buttery sauce.
- Cajun Dirty Rice
- Cauliflower Rice (low-carb sub for rice and pasta)
- Roasted Little Red Potatoes
- Caesar Salad
- Roast Russet Potatoes with Garlic and Paprika
- Garlicky Mashed Potatoes
Blackened Shrimp Dinner Ideas
- Appetizer: Serve it as an appetizer with a squeeze of lemon and your favorite dipping sauce like cocktail sauce or remoulade.
- Shrimp Tacos: Wrap the blackened shrimp in warm tortillas. Top with diced tomatoes, and shredded lettuce or cabbage for blackened shrimp tacos. Just remember to take off the shrimp tails if you're stuffing tacos.
- 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.
- Pasta: Toss blackened shrimp with cooked pasta, a creamy sauce, and vegetables for a quick meal.
Easy Blackened Shrimp Recipe
This recipe features Blackened Shrimp with 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. Just defrost and cook!
Make our homemade Cajun spice blend or pick up a bottle of Blackened seasoning where you buy your shrimp.
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.
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.
Blackened Fish Recipes
- Broiled Blackened Yellowtail Snapper
- Blackened Swordfish
- Blackened Mango Snapper
- Seared and Blackened Yellowfin Tuna Steaks
Cajun Blackened Shrimp Recipe
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
- 2-3 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 2-3 tablespoons 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 1 or 2 minutes.
- Return the shrimp to the pan to heat, tossing everything together until combined. Season with salt and pepper. Pour the sauce over the shrimp.
- Serve hot with lemon wedges.
Notes
- Storage: Store the shrimp with the sauce in an airtight container in the refrigerator for up to 2 days.
- Reheating in the Microwave: Microwave on medium heat for 1-2 minutes until heated through.
- Reheating on the Stove: Heat a little butter in a skillet and toss the shrimp with it for about a minute until warmed thoroughly.
