Blackened Shrimp Recipe

Shrimp: peeled and deveined shrimp are ready to cook and absorb flavors well

Olive oil: used to cook the shrimp and keep them juicy

Paprika: adds a smoky, slightly sweet flavor and vibrant color

Garlic powder: gives a mild garlic taste without the texture of fresh garlic

Onion powder: adds a subtle onion flavor that blends well with other spices

Dried thyme: a herb that brings a fresh, earthy note to the dish

Dried oregano: adds a warm, slightly bitter flavor that complements the shrimp

Cayenne pepper: gives the dish its spicy heat

Salt: enhances all the flavors

Black pepper: adds a sharp, peppery kick

One of the most important steps in this Blackened Shrimp Recipe is getting the shrimp nicely coated with the spice mix before cooking. Here’s a simple way to do it without making a mess or missing spots:

1. Put your peeled and deveined shrimp in a big enough mixing bowl so they have room to move around.
2. Sprinkle the combined spices evenly over the shrimp. Don’t dump it all in one spot—try to spread it out.
3. Use your hands or a big spoon to gently toss the shrimp. Lift and turn them over a few times so every piece gets covered with the spice mix.
4. If you want, you can even let the shrimp sit for 5-10 minutes to soak up the flavors before cooking.

Doing this step carefully makes a big difference because every bite of shrimp will have that bold, spicy flavor that makes blackened shrimp so tasty. If you just dump the spices on top and don’t mix well, some shrimp might taste bland while others are too spicy.

When I first tried this recipe, I didn’t toss the shrimp enough and ended up with some pieces barely seasoned. It was a little disappointing! Now, I always take a moment to mix well, and it’s worth it. Also, using your hands is a quick way to feel if the shrimp are evenly coated, but just remember to wash up right after.

This simple move helps the shrimp cook evenly too, since the spices form a nice crust when they hit the hot skillet. That crust is what gives blackened shrimp its signature look and flavor, so don’t rush this step!

• shrimp - Substitute with scallops: Scallops have a similar texture and can absorb the blackened seasoning well.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point, making it suitable for high-heat cooking like blackening.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that complements the blackening spices.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor profile and texture, making it a good substitute.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar onion flavor and can be used in the same quantity.

• dried thyme - Substitute with dried basil: Dried basil offers a different but complementary herbal note that works well with the other spices.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor to oregano and can be used as a direct substitute.

• cayenne pepper - Substitute with chili powder: Chili powder provides a milder heat and a slightly different flavor profile but still adds the necessary spice.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a similar flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used to provide a similar level of heat.

• Allow the shrimp to cool completely before storing. This helps prevent condensation, which can make the shrimp soggy.
• Transfer the cooled blackened shrimp to an airtight container. For best results, use a container that fits the shrimp snugly to minimize air exposure.
• If you plan to consume the shrimp within a few days, store the container in the refrigerator. The shrimp will stay fresh for up to 3 days.
• For longer storage, consider freezing the shrimp. Place the shrimp in a single layer on a baking sheet and freeze until solid. This prevents the shrimp from sticking together.
• Once frozen, transfer the shrimp to a freezer-safe bag or container. Label the bag with the date to keep track of freshness.
• When ready to use, thaw the shrimp in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the shrimp gently in a skillet over medium heat. Add a splash of olive oil to keep them moist and enhance the flavor.
• Alternatively, you can reheat the shrimp in the microwave. Place them in a microwave-safe dish, cover with a damp paper towel, and heat in short intervals until warmed through.
• For a quick meal, toss the reheated shrimp into a salad, pasta, or taco. The bold flavors of the blackened seasoning will elevate any dish.
• Enjoy the convenience of having flavorful, ready-to-eat shrimp on hand for busy weeknights or impromptu gatherings.

• Stovetop Method

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil or a small pat of butter to the skillet.
  3. Once the oil is hot, add the leftover blackened shrimp.
  4. Cook for 2-3 minutes, stirring occasionally, until the shrimp are heated through.
  5. Serve immediately to enjoy the same fresh taste and texture.

• Oven Method

  1. Preheat your oven to 300°F (150°C).
  2. Place the blackened shrimp on a baking sheet in a single layer.
  3. Cover the shrimp with aluminum foil to prevent them from drying out.
  4. Bake for about 10 minutes or until the shrimp are heated through.
  5. Remove from the oven and serve hot.

• Microwave Method

  1. Place the blackened shrimp in a microwave-safe dish.
  2. Add a few drops of water or a light drizzle of olive oil to keep the shrimp moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Steaming Method

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the pot, ensuring it doesn't touch the water.
  3. Add the blackened shrimp to the steamer basket.
  4. Cover the pot and steam for about 3-4 minutes or until the shrimp are heated through.
  5. Carefully remove the shrimp and serve immediately.

• Air Fryer Method

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the blackened shrimp in the air fryer basket in a single layer.
  3. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.
  4. Remove from the air fryer and serve hot.

• Mixing bowl: A large bowl used to combine the shrimp with the spice mix, ensuring even coating.

• Skillet: A flat-bottomed pan used to cook the shrimp over medium-high heat, achieving the blackened effect.

• Tongs: A utensil used to flip the shrimp in the skillet, ensuring they cook evenly on both sides.

• Measuring spoons: Tools used to measure out the spices accurately for the spice mix.

• Spatula: A tool used to scrape any remaining spice mix from the mixing bowl and to help transfer the shrimp to the skillet.

• Paper towels: Used to pat the shrimp dry before tossing them in the spice mix, ensuring they blacken properly.

• Plate: A dish used to serve the blackened shrimp immediately after cooking.

Prepare the spice mix ahead: Mix all the spices in advance and store them in an airtight container. This way, you can quickly coat the shrimp when you're ready to cook.

Use pre-peeled shrimp: Buy peeled and deveined shrimp to save time on preparation. This will allow you to focus on cooking rather than cleaning.

Heat the skillet first: Preheat your skillet while you coat the shrimp with the spice mix. This ensures the olive oil is hot and ready, reducing overall cooking time.

Batch cooking: If you're making a large quantity, cook the shrimp in batches to ensure even cooking and prevent overcrowding in the skillet.