These Blackened Shrimp make the perfect quick and easy keto dinner, just like our Cajun dirty rice! You can cook them in 4 minutes with butter, olive oil, and a blend of spices…and enjoy them either as an appetizer or main dish. Watch our video below to see how easy it is to make them!
What Are Blackened Shrimp?
Blackening is a style of cooking used in Cajun cuisine, popularized by Chef Paul Prudhomme. It uses high heat combined with the browned milk solids from the butter and charred spices to obtain a brown-black crust.
It coats shrimp with melted butter and bold spices and herbs which are then cooked in a cast-iron skillet over high heat.
While the original recipe calls for redfish, other fish such as tilapia or salmon, shrimp, prawns, chicken, steak, and even tofu can be used as the main source of protein.
Ingredients and Substitutions
- Fresh shrimp – you may use fresh prawns if you prefer to. Avoid using cooked shrimp because they will turn chewy after getting “blackened” in the hot skillet.
- Olive oil – you can replace this with a mild vegetable oil
- Butter – for a dairy-free recipe, use either a dairy-free butter or coconut butter
- Spices and herbs – I used a mixture of paprika, garlic powder, onion powder, Italian seasonings (but you can use a blend of oregano and thyme), salt, pepper, and cayenne. Some also include chili pepper and brown sugar in their blackened shrimp recipe, but I find the addition of sugar unnecessary. The blackening cooking method does not require sugar – only high heat applied to the butter and spices, resulting in a brown-black color shrimp. No marinade is needed for this recipe!
How do you make blackening seasoning?
Although you can buy the pre-packed blackening spice in your local grocery store, I prefer to make my own at home with the spices that I already have in my pantry and adjust the amount of each spice according to my own tastes. Many people use cayenne pepper in place of the chili powder, including me, and some also vary the types of herbs used. A few also add brown sugar, but as I said earlier this serves no real purpose.
Can these be grilled or baked?
This blackened Cajun shrimp recipe works well on the grill or in the oven. But instead, melt all the butter and toss it with the shrimp and spices/herbs instead of leaving some for the skillet.
On the grill, the shrimp will take about 1-2 minutes per side, depending on the size. It will be easier to flip them if you put them on a skewer– that helps prevent overcooking while trying to flip each shrimp individually.
As for the oven, spread the shrimp out on a baking sheet covered in foil. Preheat the oven to 400° F (205° C) and cook for 8-10 minutes until shrimp are opaque.
Is there a way to make these for zero points?
For those on Weight Watchers diet, you can make blackened shrimp for zero points by replacing the butter with cooking spray.
Can I meal prep blackened shrimp?
Yes! You can make blackened shrimp up to 3 days ahead and keep it refrigerated.
How to Make Blackened Shrimp
- Before cooking blackened shrimp, remove the shell and devein the shrimp. If you are serving them as an appetizer, leave the tail on. But if you will enjoy them as a main dish, remove the tail as well. Then, pat the shrimp dry with a paper towel and put them into a mixing bowl.
- In another small bowl, mix together the spices and herbs for the blackening seasoning.
- Toss the shrimp with 4 tbsp of melted butter and then with the seasoning blend.
- Preheat a large cast-iron skillet over medium-high heat. Add the oil (make sure it sizzles) and 2 tbsp of butter. Let the butter melt and make sure the grease sizzles. Then add the shrimp in one even layer. If needed, cook them in batches!
- Cook shrimp until pink and opaque on one side, about 1-2 minutes. Then, flip to the other side and cook for an additional 1-2 minutes. The time will depend on the size of the shrimp!
- Take them out of the pan as soon as they’re fully cooked. Serve with lime wedges and chopped parsley as either an appetizer or over grits, creamy polenta, zoodles, or pasta.
Watch our BLACKENED SHRIMP VIDEO to see step-by-step how to prepare this recipe.
Variations- Blackened shrimp pasta or Alfredo – make this shrimp recipe and toss with pasta or with Alfredo pasta.
- Blackened shrimp tacos – use the shrimp as filling for tacos
- Also blackened shrimp and grits – shrimp is served over grits. My favorite way to enjoy the dish!
What to serve with this blackened shrimp recipe
It depends whether you are serving it as an appetizer or main dish. As an appetizer, garnish the dish with lemon/lime wedges and a sprinkle of chopped parsley. But if you are enjoying it as a main dish, pasta, noodles, grits, microwave mac and cheese, cauliflower mac and cheese, zoodles, rice, and creamy polenta make great sides. Of course, you can use the dish as a filling for tacos or to serve it in a Budda bowl.
Storage
Store in an airtight container in the fridge for up to 3 days. Do not freeze; otherwise, shrimp can become chewy after thawing and reheating.
More shrimp recipes
- Shrimp in coconut sauce
- Honey garlic butter shrimp
- Shrimp a la diabla
- Garlic shrimp spaghetti
- Shrimp cheese ball
- Creamy shrimp scampi
- Shrimp scampi pasta
- Texas caviar with shrimp
PIN & ENJOY!
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Blackened Shrimp
Equipment
- cast iron skillet
Ingredients
- 2 lbs uncooked large shrimp peeled and deveined
- 6 tbsp butter melt only 4 of them
- 2 tbsp olive oil
- 2 tbsp paprika
- 4 tsp garlic powder
- 4 tsp onion powder
- 4 tsp dried Italian herbs or a mixture of oregano and thyme, plus basil if you have
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
Instructions
- Before cooking blackened shrimp, remove the shell and devein the shrimp. If you are serving them as an appetizer, leave the tail on. But if you will enjoy them as a main dish, remove the tail as well. Then, pat the shrimp dry with a paper towel and put them into a mixing bowl.
- In another small bowl, mix together the spices and herbs for the blackening seasoning.
- Toss the shrimp with 4 tbsp of melted butter and then with the seasoning blend.
- Preheat a large cast-iron skillet over medium-high heat. Add the oil (make sure it sizzles) and 2 tbsp of butter. Let the butter melt and make sure the grease sizzles. Then add the shrimp in one even layer. If needed, cook them in batches!
- Cook shrimp until pink and opaque on one side, about 1-2 minutes. Then, flip to the other side and cook for an additional 1-2 minutes. The time will depend on the size of the shrimp!
- Take them out of the pan as soon as they're fully cooked. Serve with lime wedges and chopped parsley as an appetizer or over grits, creamy polenta, zoodles, or pasta.
Recipe Video
Recipe Notes
Nutrition
Raymund says
Ohh my! I so love this! So when are you inviting me for a dinner at your place.