Tiffany Haney
Blackened shrimp is a Cajun-style dish that involves coating shrimp with a blackening spice blend and searing them in a hot skillet on the stove or grilling them until a dark, flavorful crust forms on the outside. The pan should be heated to medium-high heat and coated in oil before adding the shrimp. The shrimp should be cooked for 1-2 minutes on each side, or until they turn from translucent to opaque and the blackening seasoning is caramelized. A cast-iron skillet is recommended for blackening shrimp as it heats up quickly and is perfect for searing.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick skillet, preferably cast iron |
| Pan heat | Medium-high to high |
| Cooking time | 1-2 minutes per side, 4-5 minutes in total |
| Shrimp size | Medium to jumbo |
| Shrimp type | Raw, thawed |
| Shrimp preparation | Coated in blackening seasoning |
| Oil type | Olive oil, avocado oil, vegetable oil, or butter |
| Oil quantity | 1 tablespoon |
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What You'll Learn
Use a non-stick skillet
To cook blackened shrimp, it is recommended that you use a non-stick skillet. This is because non-stick skillets are excellent conductors of heat, helping you achieve a lovely crust on your shrimp without overcooking the inside.
To start, make sure your shrimp are thawed and coated in your chosen seasoning. You can use a store-bought blackening seasoning or make your own by combining spices such as cumin, chili powder, paprika, coriander, garlic powder, and dried oregano. You can also add brown sugar to help the spices caramelize and form a crispy crust.
Once your shrimp are seasoned, heat your non-stick skillet to medium-high heat. You can go up to high heat if you want a darker crust, but be careful not to overcook the shrimp. Add a tablespoon of oil to the pan and swirl to coat. You can use olive oil, avocado oil, or any other neutral-flavored oil.
When the oil is hot and shimmering, add the shrimp to the pan in a single layer. Cook the shrimp for 1-2 minutes on each side, or up to 4 minutes if you prefer them more well-done. You'll know they're done when they turn from translucent to opaque and pink throughout.
Remove the shrimp from the heat and serve immediately. Blackened shrimp go well with a variety of sides, such as cauliflower fried rice, curry fried rice, or a pasta salad. You can also use them as a protein source in tacos, salads, or rice bowls.
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Heat pan to medium-high
To make blackened shrimp, you'll want to heat your pan to medium-high. This will give your shrimp a nice crust without overcooking them. Using a non-stick skillet is best, as it conducts heat well and helps you achieve that perfect crust.
Before you heat your pan, you'll want to prepare your shrimp. Start by rinsing your shrimp and patting them dry with a paper towel. Next, prepare your blackening seasoning by mixing your chosen spices and herbs in a small bowl. You can use a pre-made blackening seasoning or make your own mix. A basic blackening seasoning includes brown sugar, chili powder or chipotle powder, paprika, cumin or corriander, dried oregano or marjoram, and garlic powder. Toss the shrimp in the bowl with the seasoning and ensure each one is well coated. Set the shrimp aside for 30 minutes to marinate.
Once your shrimp are ready to go, heat your pan to medium-high. Add a tablespoon of oil to the pan and swirl to coat the surface. You can use olive oil, avocado oil, or another neutral-flavored oil. You can also use melted butter for a beautiful richness and subtle garlic flavor.
When your oil is hot and shimmering, it's time to add your shrimp. Cook your shrimp for 1-2 minutes per side, or until they turn from translucent to opaque. Shrimp cook quickly, so keep an eye on them and remove them from the heat as soon as they're done. They're ready when they have a pinkish color throughout.
Once your shrimp are cooked, remove them from the pan immediately and let them cool to room temperature. You can serve your blackened shrimp as-is, or with a garnish of chopped parsley and a splash of lime juice. They also go well with sides that have a milder flavor profile, like cheese grits, squash casserole, or scalloped potatoes.
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Add oil and shrimp
Once your pan is hot, add a tablespoon of oil and swirl to coat the pan. You can use olive oil, avocado oil, or vegetable oil. If you want to add a subtle garlic flavor, you can use garlic butter instead of oil.
Next, add the shrimp to the pan in a single layer. Make sure to leave some space between each shrimp so that they are not overcrowded in the pan. Depending on the size of your pan, you may need to cook the shrimp in batches.
Cook the shrimp for about 1-2 minutes on each side, or until they turn from translucent to opaque and the blackening seasoning is caramelized and crusty. The shrimp are done when they are pink and opaque throughout.
If you are cooking in batches, remove the cooked shrimp to a plate and add more oil to the pan before adding the next batch.
Once all the shrimp are cooked, you can add them all back to the skillet and remove from the heat, or simply remove the pan from the heat and serve the shrimp directly from the pan.
Blackened shrimp is a quick and easy dish that is perfect for a weeknight dinner. With a smoky, spicy flavor and a crispy crust, it's a delicious option for seafood lovers.
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Sear for 1-2 minutes on each side
To achieve a nice dark crust on your shrimp, you'll want to heat your pan to a medium-high heat. You can even go as far as to turn the heat up to its maximum setting if you're aiming for a well-blackened exterior. This will take a few minutes, and you'll know your pan is ready when you see small wisps of smoke.
Before you add your shrimp, coat the base of the pan with a layer of oil. Avocado oil is a great choice, but you can also use olive oil or a neutral-flavored oil. You could even use melted butter for a subtle garlic flavor and a glossy appearance.
Now it's time to add your shrimp. Make sure they're in a single layer so that they cook evenly. Depending on your shrimp size, you may need to cook them in batches so as not to overcrowd the pan. If you're using extra-large shrimp, you'll want to cook them for 2 minutes on each side. For smaller shrimp, 90 seconds on each side should be enough. If you're aiming for a good char, you could even leave them for as little as 45 seconds on each side.
After your shrimp have been cooking for the desired time, flip them over and cook for the same amount of time on the other side. You'll know your shrimp are done when they've turned from translucent to opaque and have a pinkish color throughout.
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Remove from heat and serve
Once the shrimp are cooked, remove them from the heat and serve immediately. The shrimp will continue to cook even after being removed from the heat, so it is important to take them out of the pan promptly to avoid overcooking.
Blackened shrimp can be served as an appetizer or as part of a larger meal. They can be paired with any vegetables, greens, or rice for a bowl meal. They can also be added to salads, soups, tacos, nachos, or lettuce wraps. For a heartier option, try serving the shrimp with cauliflower fried rice or curry fried rice.
If you're looking for a more substantial dish, blackened shrimp can be used as the main protein in dishes such as mulitas, tacos dorados, or pupusas. They can also be a tasty addition to grits or substituted for chicken in a dish like Blackened Chicken Alfredo.
When serving blackened shrimp, consider pairing it with a milder side dish to balance the bold flavours. Some options include cheese grits, squash casserole, or scalloped potatoes.
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Frequently asked questions
The pan should be heated to medium-high heat. If you want a nice dark crust, you can go up to high heat.
Shrimp cook quickly, so it's important not to overcook them, or they will become rubbery. Depending on the size of your shrimp, cook each side for 1-2 minutes, or until they have turned from translucent to opaque.
A cast iron skillet is recommended. It's also important to use a non-stick pan.
