Blackened Shrimp are smoky, flavorful, and so fast- ready in under 15 minutes. Theyre perfect for tacos, salads, rice bowls, or for dinners.A Super Fast Dinner RecipeThese Blackened Shrimp are smoky and packed with flavor, with a perfectly seasoned crust and juicy, tender centers. Ready in under 15 minutes, this easy stovetop recipe is perfect for quick weeknight dinners, tacos, salads, or rice bowls. Serve with a squeeze of fresh lemon for a simple yet stunning dish.Frequently Asked Questions:What does blackened mean? Blackened refers to a cooking method where food is coated in a bold seasoning blend and cooked in a very hot skillet until a dark crust forms on the outside. Are Blackened Shrimp spicy? It can be, depending on how much cayenne pepper is used. For a milder version, reduce the cayenne or leave it out completely. What size shrimp do I need? Large shrimp work great for this recipe, but any size can be used. Shrimp packaging may list sizes like 31/40 or 16/20, which refers to approximately how many shrimp are in one pound. Smaller shrimp will cook faster, while larger shrimp may need an extra minute or two. Do I need to peel the shrimp first? Yes, peeled and deveined shrimp are recommended for the best texture and easiest eating. You can leave the tails on or remove them based on preference. What pan works best? A cast iron skillet works especially well because it holds heat evenly and helps create a flavorful sear. Its very important to remember to use a hot skillet; this is key for getting a flavorful sear without overcooking the shrimp. How do I know when the shrimp are done cooking? Shrimp are fully cooked when they turn opaque and curl into a loose C shape. Overcooked shrimp become rubbery, so keep a close eye on them since they cook quickly. How do I store leftover Blackened Shrimp? Store leftover shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or enjoy cold on salads or wraps. Shrimp can become rubbery if overheated, so avoid microwaving too long. Freezing is not recommended after cooking since the texture may change. Ingredients Needed: (See Recipe Card Below For The Full Recipe)large shrimp peeled and deveined. You can leave the tails on or take them off. Dont skip patting the shrimp dry. Dry shrimp help the seasoning stick better and allow the outside to sear instead of steam. Additionally, you can use frozen shrimp. Just thaw them completely and pat them dry before seasoning and cooking.olive oil you can use any kind of oil that you prefer like vegetable, canola or avocado oil.smoked paprika if you dont have smoked paprika, you can use regular but the smoked paprika really takes this to another level. It is a key part of that traditional blackened flavor. garlic powderonion powderdried thymedried oreganocayenne pepper you can adjust how much you use to your taste or leave it out altogether. butter you can use unsalted or salted based on your preference.How To Make Blackened ShrimpCoat the shrimp in oilPat shrimp dry with paper towels and place in a large bowl. Drizzle with olive oil and toss to coat evenly.Season the shrimpIn a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne. Sprinkle the seasoning over the shrimp and toss until fully coated.Cook the shrimp in a skilletHeat a large skillet (preferably cast iron) over medium-high heat until hot. Add shrimp in a single layer and cook for 23 minutes per side, until opaque and slightly charred.Add butterAdd butter to the skillet during the last minute of cooking and toss the shrimp to coat.Remove from heat and serve immediately with lemon wedges and fresh parsley.Craving More Recipes?Sheet Pan Shrimp and VegetablesAir Fryer Garlic Butter ShrimpSouthern Fried ShrimpCrock Pot Shrimp BoilButtery Creole Shrimp PrintBlackened ShrimpThese Blackened Shrimp are coated in a bold seasoning blend, quickly seared until tender, and finished with butter for an easy meal ready in minutesCourse Appetizer, Dinner, Main CourseCuisine AmericanPrep Time 5 minutes minutesCook Time 8 minutes minutesTotal Time 13 minutes minutesServings 4Calories 176kcalAuthor Brandie SkibinskiIngredients1 pound large shrimp, peeled and deveined (tails on or off to your preference)1 Tablespoon olive oil1 teaspoon smoked paprika1 teaspoon garlic powder1 teaspoon onion powder teaspoon dried thyme teaspoon dried oregano teaspoon salt teaspoon black pepper teaspoon cayenne pepper (adjust to taste)1 Tablespoon butter (salted or unsalted)InstructionsPat 1 pound large shrimp, peeled and deveined dry with paper towels and place in a large bowl.Drizzle with 1 Tablespoon olive oil and toss to coat evenly. In a small bowl, mix 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, teaspoon dried thyme, teaspoon dried oregano, teaspoon salt, teaspoon black pepper, and teaspoon cayenne pepper.Sprinkle the seasoning over the shrimp and toss until fully coated. Heat a large skillet (preferably cast iron) over medium-high heat until hot.Add shrimp in a single layer and cook for 23 minutes per side, until opaque and slightly charred. Add 1 Tablespoon butter to the skillet during the last minute of cooking and toss the shrimp to coat. Remove from heat and serve immediately with lemon wedges and fresh parsley. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 176kcal | Carbohydrates: 2g | Protein: 23g | Fat: 9g | Sodium: 427mg | Fiber: 1g | Sugar: 0.1g