Blackened Shrimp

by Sabrina Snyder

Published on Last updated

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4 Sevings
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
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Blackened Shrimp is an ultra-easy stovetop meal made with homemade blackened seasoning and cooked to crisp, buttery perfection.

This easy shrimp recipe is the perfect weeknight meal that you can make in a flash. For more delicious ways to cook shrimp, check out my Pesto and Grilled Shrimp recipes.

Sabrina’s Blackened Shrimp Recipe

This delicious dish is packed with amazing flavor thanks to the robust spices. The homemade Cajun seasoning gives the shrimp a deep, earthy spiced flavor. The great thing about making this blackened spice blend yourself, is that you can adjust the heat level based on your spice tolerance. In just a few minutes, you’ll have the perfect tender-crisp, buttery, spicy shrimp ready to serve. 

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Dinner, then Dessert

Blackened Shrimp

Blackened Shrimp is an ultra-easy stovetop meal made with homemade blackened seasoning and cooked to crisp, buttery perfection.
Yield 4 Sevings
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Seafood
Cuisine American
Author Sabrina Snyder
Cooked blackened seasoned shrimp in sauté pan with butter.
PrintRate

Ingredients
 

Blackened Seasoning:

  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoons dried oregano
  • 1/2 teaspoons dried thyme

Shrimp:

  • 2 pounds shrimp , peeled and deveined (13-15 count)
  • 6 tablespoons unsalted butter melted , divided

Instructions

Blackened Seasoning:

  • In a small bowl add salt, onion powder, paprika, cayenne pepper, black pepper, basil, oregano and thyme and mix well with a fork.

Shrimp:

  • Season the shrimp with the blackened seasoning in a large bowl, toss to coat.
  • Heat a large skillet to high heat.
  • Add 4 tablespoons butter, add half the shrimp and cook for 2 minutes on each side.
  • Remove the shrimp add in the second pound and cook for 2 minutes on each side.
  • Add in the remaining butter, add all the shrimp back to the pan and toss to coat.
  • Serve with sliced French Bread.

Nutrition

Calories: 354kcal | Carbohydrates: 2g | Protein: 46g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 410mg | Sodium: 856mg | Potassium: 673mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1607IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 2mg

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Collage of cooked shrimp with butter in a pan and prepping shrimp

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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