Blackened Shrimp

5 from 3 votes
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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.

Serve the shrimp over pasta, any sauce will pair well with this. Especially my Spinach Walnut Pesto!

blackened shrimp on a white plate with avocado, rice and cheese.
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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 avocado oil.

How To Make Blackened Shrimp.

Step one. This recipe for blackened shrimp is beyond easy. You just need to mix up all the spices in a small bowl. Prepare the shrimp (cleaning fresh shrimp) or defrosting the frozen shrimp by running it under water with a mesh strainer.

Step Two. 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.

Step Three. 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. Especially my Spinach Walnut Pesto! AS SEEN ON INSTAGRAM

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.

Is this spicy? Can I make it less spicy?

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.

Can I do this with chicken?

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.

Will this shrimp keep in the fridge?

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 loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Blackened Shrimp on a white plate.
5 from 3 votes

Blackened Shrimp

Easy, fast blackened shrimp with tangy mexican spices and flavors. This recipe is great for tacos, lettuce wraps and more.
Prep: 5 minutes
Cook: 7 minutes
Servings: 4

Ingredients 

  • lb shrimp , uncooked or cooked fresh or frozen (cooking times will vary)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp chipotle powder
  • ¼ tbsp chili powder
  • ½ tsp salt
  • ½ tbsp garlic powder
  • ¼ tsp cumin

Instructions 

  • Mix up all the spices in a small bowl** add cayenne pepper for more heat. Prepare 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!). I generally take the shell off before cooking but leaving it on is always great too. Pat the shrimp dry with a paper towel before cooking.
  • Turn the stove on high heat. In a medium sized bowl, add the shrimp, oil, and seasoning. Toss and coat shrimp well. Place the shrimp in the hot pan. Cook for about 4 minutes each side. Once the shrimp is a light pink color it is finished. Serve over pasta, salad, with pesto or on tacos.

Notes

Serve with tacos, as fajitas, over lettuce, pasta or with rice and veggies. I served mine with rice, avocado and halloumi cheese.
Will not keep in the fridge. Make sure to eat fresh off the stovetop. 

Nutrition

Calories: 39kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 308mg | Potassium: 45mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 544IU | Vitamin C: 0.03mg | Calcium: 7mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 7 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 4
Calories: 39
Keyword: 15 minute
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3 Comments

  1. 5 stars
    Found this on pinterest. Love that it’s not overly spicy like the others out there. Very easy to put together.

  2. 5 stars
    I tried this recipe and it turned out really good. Thanks for the recipe.