If you want bold flavor in a flash, this Crispy Blackened Shrimp is the answer. This recipe uses a simple technique to transform a spicy and savory seasoning into a flaky, crunchy crust around your shrimp for a total flavor explosion in your mouth.
As a mom who has little time in the kitchen yet refuses to settle for boring meals, a main like this that requires just 3 ingredients and ten minutes is a necessity.
And just like my Crispy Blackened Cod, this Blackened Shrimp is the life of my dinner plate party. Versatile enough to be served up with whatever sides are on the go and bold enough to uplevel any meal.
Serve it up with some veggies, throw them in some tacos, use them to complete a rice bowl– the world is your oyster (or at least your kitchen is when these are frying up).
Blackened Shrimp Ingredient Highlights
I’m lucky enough to live on the coast where I have access to fresh shrimp, but you can absolutely use frozen shrimp. Just make sure it’s thawed before you get started.
My preference is large white deveined shrimp. I usually just peel it myself to save a buck, but you can buy them peeled!
As for the seasoning, you can buy it at the store or make your own homemade blackened seasoning.
Pan-Fried Shrimp with Blackened Seasoning Tips and Tricks
How I Get the Perfect Blackened Crust on My Shrimp Every Time
Start by patting your shrimp dry to reduce excess moisture. This will both help the seasoning adhere to the shrimp and will help you get the crispiest outer crust.
You want the shrimp generously coated with the seasoning on both sides. I like to add the seasoning to a shallow bowl, then toss the shrimp in it. Alternatively, you can sprinkle the seasoning over the shrimp on both sides.
Once coated, get your oil hot in the pan. A cast iron skillet it preferred, but truly you can accomplish blackening in any pan.
Heat the oil over medium-high for at least 2 minutes before lowering the shrimp in. Shrimp cooks really quickly. If your oil and pan are hot enough, it really only needs about 2 minutes on both sides.
The internal temperature of the shrimp will ideally reach 145°F and the seasoning will form a crispy, black crust on the outside.
My Favorite Recipes to Serve with Spicy Crispy Shrimp
I find blackened shrimp to be super versatile and serve it up with whatever I have on hand. Sometimes it’s mashed potatoes and a vegetable, sometimes I throw them in tacos or on a sandwich, and sometimes it’s in a salad or bowl. Get creative with it!
Here’s a few ideas to get your started:
How I Store and Reheat Leftover Shrimp
Leftover blackened shrimp will last in the refrigerator for 3-4 days. Cooked shrimp can also be frozen for up to 3 months, but it’s not quite ideal as the texture may change upon reheating.
My favorite way to reheat this shrimp is by throwing it back on a frying pan over medium heat for about 2-4 minutes. As before, get the pan hot first before adding the shrimp.
You can also microwave them in 30-second intervals in a pinch,or bake them in the oven at 400°F for 6-8 minutes.
Regardless of how you reheat them, make sure the internal temperature of the shrimp reaches 145°F.
10-Minute Crispy Blackened Shrimp
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Cast Iron Skillet (preferred), * or *
Ingredients
- 1 pound large white shrimp (peeled and deveined)
- 2 tablespoons blackened seasoning (storebought or homemade)
- 2 tablespoons olive oil
Instructions
- Pat both sides of the shrimp with a paper towel to absorb excess moisture. Generously season both sides of the shrimp with the blackened seasoning, so that each shrimp is completely coated.1 pound large white shrimp, 2 tablespoons blackened seasoning
- Get the oil hot in a cast iron pan (cast iron is preferable for blackening, but you can absolutely still have success with any other frying pan) over medium-high heat for about 2 minutes.2 tablespoons olive oil
- Once the oil is hot, carefully lower the shrimp into the hot oil. Fry until the seasoning forms a crispy crust around the shrimp and starts to turn black (usually about 2 minutes). Flip and fry on the second side until internal temperature of the shrimp reaches 145°F or the inside changes from translucent to an opaque pink. Enjoy hot!
Pro Tips
- Shrimp cooks very quickly and can turn from tender to rubbery when it’s overcooked. For blackening, it’s best to work quickly and with high heat.
Video
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