Blackened Shrimp Recipe

I’m sharing my Blackened Shrimp Skewers trick that hinges on one unexpected pantry staple and a simple timing tweak.

I love Blackened Shrimp because it wakes up your plate with smoky heat and a little mischief. I usually start with large shrimp and a big pinch of smoked paprika, it gives the crust its brash color and flavor.

What I like is how the same simple mix becomes completely different depending on the setting, one night as Blackened Shrimp Skewers for the backyard, another as Cast Iron Shrimp on a quick weeknight. It looks simple, but there are sneaky little tricks in the seasoning that make you pause and want another bite.

Trust me, this one surprises people, youll see.

Ingredients

• Lean protein, low in carbs, offers B12 and selenium, cooks fast, mild briny flavor
• Adds smoky sweet warmth, low calories, mostly flavor not nutrition, i love it
• Brings heat and metabolism boost, tiny amount gives spice without extra calories
• Fat for searing, rich mouthfeel, butter adds flavor, oil tolerates higher heat, i use both
• Bright acid cuts richness, adds freshness and slight tang, also a little vitamin C
• Savory backbone, concentrated aroma, adds depth without moisture, low calories
• Fresh herb, bright green color, small vitamin boost and fresh finish, not bitter

Ingredient Quantities

• 1 lb large shrimp, peeled and deveined, tails on or off
• 2 tbsp unsalted butter, melted or 1 tbsp neutral oil such as canola or grapeseed
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 to 1/2 tsp cayenne pepper, adjust to taste
• 1 tsp kosher salt or sea salt
• 1/2 tsp ground black pepper
• 1 tsp brown sugar, optional
• 1 tbsp lemon juice, plus wedges for serving
• 2 tbsp chopped fresh parsley, for garnish

How to Make this

1. Pat 1 lb large shrimp dry with paper towels, leave tails on or off like you prefer, and set aside.

2. In a small bowl whisk together 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 to 1/2 tsp cayenne (adjust to taste), 1 tsp kosher or sea salt, 1/2 tsp ground black pepper and 1 tsp brown sugar if using.

3. Melt 2 tbsp unsalted butter or measure 1 tbsp neutral oil. For best results use 1 tbsp oil in the pan for searing and hold the butter to finish, or toss the shrimp quickly in the melted butter so the rub will stick.

4. Toss the shrimp with the melted butter or oil so each piece is lightly coated, then press the spice mix onto the shrimp so it clings evenly.

5. Heat a heavy skillet, ideally cast iron, over medium high to high heat until very hot and shimmering. Add the oil if using, and wipe off any excess butter from shrimp if you used it earlier so it won’t burn.

6. Arrange shrimp in a single layer without crowding, cook 1 to 2 minutes per side until deeply browned and blackened in spots and the shrimp turn opaque. Flip only once, don’t fuss with them.

7. Remove cooked shrimp to a warm plate, immediately spoon the reserved melted butter over them and pour 1 tbsp lemon juice on top for brightness, toss lightly. Let rest 1 minute so juices settle.

8. Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges for squeezing. Taste and add extra salt or cayenne if needed.

9. Tips and hacks: dry the shrimp well so they sear instead of steam, work in batches if needed, and if the pan starts to smoke too much lower the heat a hair. The brown sugar is optional but gives a nice caramel kiss, and using a bit of oil in the pan prevents butter from burning while still letting you finish with buttery flavor.

Equipment Needed

1. Heavy skillet, cast iron preferred, for a good sear
2. Tongs or a thin spatula for flipping the shrimp, don’t fuss with them
3. Small bowl and a whisk for mixing the spice rub
4. Measuring spoons and a tablespoon measure for butter, oil and lemon juice
5. Paper towels for patting the shrimp dry
6. Mixing bowl or shallow dish to toss shrimp with butter and press on the rub
7. Heatproof spoon or silicone spatula to spoon melted butter over the cooked shrimp
8. Cutting board and chef’s knife for chopping parsley and slicing lemons

FAQ

Blackened Shrimp Recipe Substitutions and Variations

• Unsalted butter: swap with ghee or avocado oil. Ghee keeps the buttery flavor and wont burn at high heat, avocado oil is neutral and holds up great.
• Smoked paprika: no smoked paprika? use regular paprika plus a pinch of ground cumin or 1/4 tsp chipotle powder for smokiness, or finish with a little smoked sea salt.
• Cayenne pepper: replace with crushed red pepper flakes, a pinch of chipotle powder, or a few drops of your favorite hot sauce. Add slowly since heat levels vary.
• Fresh parsley: substitute with chopped cilantro, chives or thinly sliced green onion. Cilantro brings brightness, chives add a mild oniony kick.

Pro Tips

1) Get the shrimp as dry as possible and chill them for 10 minutes after patting dry. That little chill firms them up so they sear cleanly instead of steaming.

2) Use a tablespoon of a high smoke point oil in the pan for the sear, and reserve the butter to spoon on at the end. The oil prevents burning while the finishing butter adds the flavor without turning bitter.

3) Cook in true single layers and do it in batches if needed. Keep finished shrimp warm on a low oven rack (about 250 F) so they stay juicy without overcooking.

4) Brighten and balance the spice blend at the end: squeeze fresh lemon and scatter a few flakes of coarse salt right before serving. If you want a hint of sweetness and deeper color, a tiny pinch of brown sugar in the rub helps caramelize without tasting sweet.