Blackened Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Removing surface moisture helps the spice adhere and promotes better sear.

Marinate briefly

In a medium bowl, toss the dried shrimp with 1 tablespoon olive oil, 1 tablespoon fresh lemon juice and 1 teaspoon kosher salt until evenly coated. Let sit 5–10 minutes at room temperature while you mix the spices. Do not marinate longer than 30 minutes or the acid can begin to firm the shrimp too much.

Mix spices

Combine 2 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp cayenne pepper and 1 tsp freshly ground black pepper in a small bowl. Stir to make a homogeneous rub. Taste a tiny pinch to check heat level and adjust cayenne if you prefer milder spice.

Coat shrimp

Sprinkle the spice mix over the oiled shrimp in the bowl and toss gently until each shrimp is evenly coated with the rub. Use your hands or tongs to press the rub lightly so it adheres; shake off any excess. If you prefer a stronger crust, press a little extra rub onto each shrimp.

Preheat pan

Heat a large cast-iron skillet or heavy stainless-steel pan over medium-high to high heat until very hot, about 3–5 minutes. The pan should be smoking lightly for ideal blackening. Turn on your range ventilation.

Cook shrimp

Add 1 tablespoon vegetable oil and 1 tablespoon butter to the hot pan and swirl to coat. Arrange shrimp in a single layer without crowding (cook in batches if necessary). Sear 1.5–2 minutes per side — shrimp should develop a dark, charred crust and be opaque through the center. Flip only once. Total cook time per batch ~3–4 minutes depending on shrimp size.

Finish with butter

When the shrimp are nearly done, add the remaining 1 tablespoon butter to the pan and tilt the skillet, spooning melted butter over the shrimp for 15–30 seconds to glaze and enrich flavor. This also helps develop a glossy finish.

Rest and garnish

Transfer shrimp to a warmed plate and let rest 1–2 minutes. Squeeze lemon wedges over the shrimp to taste and sprinkle with chopped fresh parsley if using. Serve immediately.