Blackened Shrimp with Spice

This blackened shrimp recipe is perfect for home cooks looking to add bold flavors to a quick and simple dinner. It brings a smoky, spicy kick to tender shrimp using a blend of pantry spices. This dish comes together fast and makes weeknight cooking exciting without complicated ingredients.

I put this together after craving something with heat and crispness but no fuss. It quickly became a favorite for busy evenings when I want something a bit special without spending hours cooking.

Ingredients

• 1 pound large shrimp: peeled and deveined for tender juicy bites shrimp quality matters choose fresh or properly thawed frozen for best texture
• 1 tablespoon olive oil: to help seasonings stick and promote even cooking choose extra virgin for richer flavor
• 1 teaspoon smoked paprika: adds depth and smoky flavor select fresh vibrant tins for the best taste
• 1/2 teaspoon garlic powder: brings subtle savory warmth look for finely ground for easy coating
• 1/2 teaspoon onion powder: adds sweet and pungent dimension ensures balanced seasoning
• 1/2 teaspoon dried thyme: introduces a mild herbaceous note fresh dried is best to avoid overpowering
• 1/2 teaspoon dried oregano: gives an earthy punch choose bright green leaves over brown
• 1/4 teaspoon cayenne pepper: adds a touch of heat adjust to your spice preference
• 1/4 teaspoon salt: enhances all the flavors use fine salt for even seasoning
• 1/4 teaspoon black pepper: for a balanced mild heat freshly ground is best for aroma
• Fresh lemon wedges for serving: brightens and cuts through the spices use ripe lemons for juicy wedges

Instructions

Toss Shrimp:

In a medium bowl, toss the shrimp with olive oil until they are evenly coated. This step ensures that the seasoning blend will stick properly to each piece and helps in even browning during cooking.

Mix Seasoning:

In a small bowl, combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. Mixing the spices thoroughly gives you an even blackening seasoning that will flavor every bite.

Coat Shrimp:

Sprinkle the seasoning mix over the shrimp then toss well to fully coat each shrimp. This even coverage creates the signature blackened crust as the shrimp cooks.

Cook Shrimp:

Heat a skillet over medium-high heat until hot but not smoking. Place shrimp in a single layer and cook for 2 to 3 minutes on one side until opaque with a slightly charred appearance. Flip and cook the other side for another 2 to 3 minutes. This fast cooking keeps shrimp juicy while building that smoky crust.

Serve:

Remove shrimp from the heat and serve immediately with fresh lemon wedges. The lemon adds a fresh brightness that balances the smoky spices perfectly.

The smoked paprika is my favorite ingredient here because it brings real depth without overpowering the shrimp. I remember making this for a small dinner party and everyone was asking for the recipe. It’s a crowd-pleaser that feels fancy but is actually very simple to prepare.

Storage Tips

Cooked blackened shrimp keeps well in an airtight container in the fridge for up to two days. Reheat gently in a skillet over medium heat just until warm to avoid drying out. You can also add chilled shrimp to salads or wraps for a quick lunch the next day.

Ingredient Swaps

If you don’t have smoked paprika use regular paprika and add a small pinch of ground cumin for some smoky notes. You can swap cayenne pepper for chili powder for a milder heat or omit entirely for a gentler spice level. Fresh herbs like thyme or oregano can be replaced with dried Italian seasoning if that is more convenient.

Serving Ideas

Serve blackened shrimp over fluffy rice with grilled vegetables for a satisfying meal. They are also fantastic in a warm tortilla with crunchy slaw and a drizzle of crema for shrimp tacos. Another delicious option is layering them on a fresh green salad with avocado and a citrus vinaigrette.

This recipe delivers a flavorful meal that’s quick and satisfying even on busy nights. Enjoy adding your own twists to keep it fresh every time.

Frequently Asked Recipe Questions

→ What type of shrimp works best?

Large peeled and deveined shrimp with tails on or off hold up well to the searing process and absorb the spices evenly.

→ How can I control the spice level?

Adjust the cayenne pepper amount to suit your heat preference, starting with less and adding more as desired.

→ What’s the ideal cooking time for the shrimp?

Cook shrimp 2-3 minutes per side over medium-high heat until they turn opaque and develop a slight char.

→ Can this method be used with other seafood?

Yes, the blackening spice blend and quick pan-sear technique work well with fish fillets or scallops as well.

→ Why serve with lemon wedges?

Lemon juice adds a bright, acidic contrast that complements the smoky spices and balances the richness of the shrimp.