Easy, fast blackened shrimp with tangy mexican spices and flavors. This recipe is great for tacos, lettuce wraps and more. You will want to save this recipe and whip up shrimp for guests and family.
Why Make This Blackened Shrimp?
Well, for one it is delicious. Beyond that, it takes minutes to whip up with fresh or frozen shrimp. It has a lot of flavor packed in with healthy ingredients and it is versatile.
This blackened shrimp is dairy and gluten free. It can be made mild or extra spicy depending on your flavor palette.
This recipe requires minimal ingredients and you can make tacos or salad with it. The options are endless. You can always ask me for advice, I can think of several plates to top with this spicy shrimp.
Ingredients For This Recipe.
Spices. You will need the usual suspects for any mexican dish.
Shrimp. Fresh always tastes best but it can be pricy. You can also use frozen. Just give it a quick rinse with cold water in a mesh strainer to thaw. You will want to leave the tails on for this recipe.
Oil. You can use butter if you'd like, I prefer oil.
How To Make Blackened Shrimp.
This recipe for blackened shrimp is beyond easy. You just need to mix up all the spices in a small bowl. Prepare your shrimp (cleaning fresh shrimp) or defrosting the frozen shrimp by running it under water with a mesh strainer.
You will turn the oven on and heat the oil in a skillet or pan. Place the shrimp in while it's hot and season it with the spices. Cook the shrimp for about 2-3 minutes each side.
If you have some lemon or lime, I recommend giving it a light squeeze over the pan once you are done with the cook and take the shrimp off the heat.
FAQs And Expert Serving Tips.
Serve the shrimp over pasta, any sauce will pair well with this.
Tortillas for tacos. Add fresh toppings or make fajitas.
Serve with a side of rice and veggies. It makes the perfect protein.
Lettuce. Make lettuce cups or a salad and top it with this spicy blackened shrimp.
I would say this recipe is a medium spice. You can make it more spicy by adding cayenne pepper. Make it LESS spicy by adding less chipotle powder.
Yes. But you will need to cook the chicken for longer than the shrimp. Usually about 7 minutes each side depending on the size of the chicken.
Yes for 24 hours, however I suggest you eat it fresh. This would not make a good meal prep meal. This is a dish you want to eat right away.
If you make these, be sure to post about it and tag me on Instagram @sailor_bailey and use #SailorBailey so I can see your creations! I always appreciate your feedback. You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
- 1½ lb shrimp uncooked or cooked fresh or frozen
- ½ tbsp chili powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tbsp garlic powder
- ½ tsp cumin
- 1 tsp chipotle powder
- ½ tbsp olive oil
- Mix up all the spices in a small bowl** add cayenne pepper for more heat. Prepare your shrimp (cleaning fresh shrimp) or defrosting the frozen shrimp by running it under water with a mesh strainer. You can use any shrimp you prefer (cooked/raw/frozen/fresh!)
- You will turn the oven on and heat the oil in a skillet or pan. Place the shrimp in while it's hot and season it with the spices. Cook for about 3 minutes each side. Once the shrimp is a light pink color it is finished.