Cajun Blackened Shrimp Recipe

Combine paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt in a small bowl. Stir until evenly mixed. Use 2 tablespoons of this blend for the shrimp and reserve any extra in an airtight container for later.

Prep

Pat the shrimp dry with paper towels to remove excess moisture. This helps the seasoning stick and promotes a good sear.

In a medium bowl, whisk together olive oil, lemon juice, Worcestershire sauce, minced garlic, salt, and black pepper. Add 2 tablespoons Cajun seasoning and stir to form a paste-like marinade.

Add the shrimp to the bowl and toss until each shrimp is evenly coated. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Do not marinate longer than 30 minutes to avoid texture changes from the acid.

Heat a large heavy skillet (cast iron recommended) over medium-high to high heat until very hot, about 3–5 minutes. The pan should be almost smoking for proper blackening.

Add a small amount of neutral oil (or 1 tablespoon butter) to the pan and swirl to coat. Shake off excess marinade from the shrimp so it sears rather than steams. Place shrimp in a single layer without overcrowding — cook in two batches if necessary.

Cook shrimp 1.5–2 minutes on the first side without moving, until the edges start to turn pink and spices form a dark crust. Flip and cook 1–2 minutes on the second side until opaque and just cooked through (internal temperature about 120–125°F / 49–52°C for medium, or 135°F if you prefer firmer). Total cook time per batch ~3–4 minutes.

If using butter for finishing, add 1 tablespoon butter to the pan in the last 30 seconds and spoon the melted butter over the shrimp once removed from heat to gloss and add richness.

Transfer cooked shrimp to a warm plate. Repeat with remaining shrimp, reheating the pan between batches so it stays very hot.

Sprinkle chopped fresh parsley over the cooked shrimp and squeeze lemon wedges over the top to taste.

Serve immediately over rice, grits, or with crusty bread to soak up juices. Offer extra lemon wedges and hot sauce on the side.