Pat the shrimp very dry with paper towels. This ensures the spice mix adheres and promotes proper blackening. If shrimp are frozen, thaw completely and drain any excess liquid.

Place the dried shrimp in a medium bowl. Add 2 tablespoons olive oil, 1 tablespoon fresh lemon juice and 1 teaspoon salt. Toss until shrimp are evenly coated. Let sit while you mix the spices (5–10 minutes).

Blackening Spice Mix

In a small bowl, combine 2 tsp paprika, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp cayenne pepper and 1 tsp ground cumin. Mix thoroughly so there are no lumps.

Taste a pinch on the back of your hand (optional) to check heat — cayenne can be adjusted to your preference. If you prefer milder shrimp, reduce cayenne to 1/4–1/2 tsp.

Sprinkle the spice mix evenly over the oiled shrimp and toss to coat thoroughly. Use your hands or a spoon to ensure every shrimp has an even, light coating of spices. If you have time, let the coated shrimp rest 5–10 minutes to absorb flavors.

For Cooking

Heat a heavy cast-iron skillet or stainless-steel pan over medium-high to high heat until very hot (2–3 minutes). You want the pan hot enough to blacken but not so hot that the spices burn instantly.

Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter to the hot pan. Swirl to coat and let the butter foam but not burn. If the butter browns too quickly lower heat slightly.

Arrange the shrimp in a single layer in the pan, working in one or two batches depending on pan size. Do not crowd — overcrowding steams shrimp instead of blackening.

Cook the shrimp undisturbed for 1.5–2 minutes until the undersides are a deep brown/blackened crust. Flip and cook 1–1.5 minutes more until shrimp are opaque and just cooked through (internal temperature ~120–125°F for juicy shrimp). Total cooking time per batch ~3 minutes.

If using multiple batches, add a small pat of butter between batches for flavor. Transfer cooked shrimp to a warm plate and tent with foil briefly while finishing remaining shrimp.

Once all shrimp are cooked, return all shrimp to the pan for 30 seconds to rewarm and coat with any pan juices, tossing gently.

To Serve (optional)

Transfer shrimp to a serving platter. Sprinkle with chopped fresh parsley and serve with lemon wedges and remoulade or mayo on the side.

Blackened Gulf Shrimp can be served over rice, grits, in tacos, on salads, or alongside crusty bread. Leftovers keep 1–2 days refrigerated in an airtight container.