Easy Blackened Shrimp
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This easy blackened shrimp recipe goes with everything! It’s juicy, flavorful and ready in less than 10 minutes. The homemade blackened seasoning doesn’t have the preservatives and sugars the store-bought versions do. Make extra to keep in your spice cabinet for blackened salmon, air fryer chicken, and chicken alfredo.
There are so many different ways to enjoy this tender shrimp 🦐. Add to fajita shrimp burritos, shrimp alfredo or Cajun shrimp pasta. My favorite way is to enjoy this is as is, (hello, low-carb lunch) with a side of sriracha mayo, like the one in these shrimp wraps.
Why you’ll love this recipe
- 30 grams of protein.
- Simple ingredients.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this easy blackened shrimp recipe. See the recipe card below for the full ingredient list and instructions.
- Extra-Large Shrimp: Fresh or frozen as long as it’s jumbo shrimp. Larger shrimp stay tender and juicy while smaller shrimp tend to get overcooked and rubbery. I like to buy peeled and deveined shrimp to save on time.
- Homemade Blackening Seasoning: this spice mix is made with smoked paprika, garlic powder, salt, black pepper and cayenne pepper.
- Olive Oil: or avocado oil.
Variations
- Add to shrimp tacos, in lettuce wraps, in cajun shrimp pasta, shrimp bowls, etc.
- Drizzle with garlic aioli, low calorie peanut sauce or chipotle ranch dressing.
Dietary Modifications
- This recipe is both dairy and gluten-free.
How to make this easy shrimp recipe (a step-by-step visual guide):
Step 1: prep shrimp
Remove the shells and tails from the shrimp (image 1) and pat shrimp dry with paper towels before placing in a large bowl. In a small bowl, combine the smoked paprika, garlic powder, salt, pepper and cayenne pepper (image 2). Pour over the shrimp (image 3) and mix to evenly coat (image 4).
Step 2: cook shrimp
Heat a large skillet over medium heat and add the olive oil to the pan. When hot, add the seasoned shrimp in a single layer (image 5) and let the shrimp cook for 2-3 minutes on both sides until the shrimp is cooked through and no longer opaque (image 6). Serve in wraps, on salads, in rice bowls or simply just for a high protein snack.
Expert Tip!
Shrimp cooks fast! Keep a close eye on it to avoid overcooking. Cooking time will depend of the size your shrimp.
Recipe FAQs
You can store leftovers in an airtight container in the fridge and reheat when ready to enjoy by placing in the microwave for 20-30 seconds until warm.
The bigger the better. Larger shrimp stay nice and juicy while smaller ones tend to get overcooked and tough. Prawns are generally larger and will also work for this recipe.
You can absolutely use frozen, I use it all the time! Be sure to defrost your shrimp before cooking. The best way to do this is in a bowl of lukewarm water.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Blackened Shrimp
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Ingredients
- 2 lbs. jumbo shrimp, with tails and shells
- 1 Tbsp. smoked paprika
- 1 Tbsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- ¼ – ½ tsp. cayenne pepper
- 1 Tbsp. olive oil
Instructions
- Remove the shells and tails from the shrimp and pat dry before placing in a mixing bowl.
- In a small bowl combine the smoked paprika, garlic powder, salt, pepper and cayenne pepper. Pour over the shrimp and mix to evenly coat.
- Heat a grill pan over medium heat and add the olive oil to the pan. When hot add the shrimp in a single layer and cook for 2-3 minutes on both sides until the shrimp is cooked through and no longer opaque.
- Serve in wraps, on salads, in rice bowls or simply just for a high protein snack.
Notes
- Buy peeled and deveined shrimp to save on time.
- Nutritional information is an estimate and will vary with substitutions.
- For a delicious dip to pair with your shrimp, combine 1/4 cup avocado mayo, 1 tsp. sriracha and 1/2 Tbsp. honey. It’s absolutely delicious for dipping!
