Blackened Shrimp Recipe

Pat the shrimp dry with paper towels. Dry shrimp ensure the spice blend adheres and promote better searing.

Lightly season the shrimp with 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss to coat evenly.

In a small bowl combine 2 tbs paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp cayenne pepper, 1 tsp ground cumin and 1 tsp light brown sugar. Mix thoroughly to create a uniform spice blend.

Taste a small pinch (optional) to adjust heat — add more cayenne if you want spicier or reduce for milder flavor.

Brush or toss the shrimp with 2 tablespoons melted butter so they are lightly coated. The butter helps the spice adhere and adds flavor.

Sprinkle the blackening spice mix over the shrimp. Use your hands or a spoon to press the spices onto both sides of each shrimp so they form an even coating. Use all the spice mixture, ensuring each shrimp is well-coated.

Stovetop cast-iron or heavy skillet

Heat a large cast-iron or heavy-bottomed skillet over medium-high to high heat until very hot (about 3–5 minutes). Add 1 tablespoon neutral oil and swirl to coat the pan; the oil prevents the butter from burning and promotes a deep sear.

Working in a single layer (cook in two batches if necessary), place shrimp in the hot skillet without crowding. Cook shrimp 1.5–2 minutes on the first side until a dark crust forms and the edges begin to turn opaque.

Flip each shrimp and cook another 1–1.5 minutes on the second side until the shrimp are opaque, firm, and register 120–135°F (49–57°C) internally. Avoid overcooking; shrimp cook quickly and will remain juicy.

If desired, spoon a little of the remaining melted butter over the shrimp during the last 30 seconds to build flavor.

Transfer cooked shrimp to a warm plate to rest for 1 minute. Sprinkle with chopped fresh parsley (2 tbs) if using.

Serve immediately with lemon wedges. Squeeze lemon over the shrimp just before eating to brighten the flavors.

Leftover shrimp can be chilled and used cold in salads or reheated gently for 1–2 minutes in a hot skillet.