Cajun Blackened Shrimp

Blackened Shrimp Cajun Style

Shrimp is a lean protein that cooks quickly.

It's one of my favorite protein options, especially if you feel all chickened out. Cajun cuisine has no shortage of bold flavors.

Blackened shrimp is a versatile protein you can turn into shrimp tacos or serve alongside dirty rice and sauteed green beans.

Ingredient Notes

The best blackened shrimp method starts with the best cajun seasoning blend.

Homemade cajun seasoning is easy to make using spices you probably already have in your spice cabinet. My favorite homemade cajun seasoning has ground cumin, dried oregano, garlic powder, paprika, smoked paprika, chili powder, brown sugar, salt, and black pepper.

Use raw shrimp, either before that frozen or fresh, preferably already deveined (saving yourself some time and energy). I prefer larger shrimp as as the shrimp cook, they shrink. As well, easy-peel frozen jumbo shrimp (already deveined) quickly thaws in water for about 30 minutes.

I prefer olive oil for this delicious blackened shrimp, but other frying oils are also suitable.

How To Make Blackened Shrimp

Make your own cajun seasoning by mixing paprika, smoked paprika, garlic powder, cumin powder, dried oregano, brown sugar, chili powder, salt, and pepper together.

If you want to use store-bought cajun seasoning, that works too. The ratio is 2.5 tablespoons for every pound of raw protein.

If the shrimp is frozen, add the shrimp to a bowl of water for about 30 minutes until thawed. Peel fresh shrimp, including the tail. Devein shrimp (if not deveined already).

Pat shrimp dry with a paper towel to absorb some of the moisture. Add homemade blackening seasoning (or store-bought seasoning). Measure out 2.5 tablespoons for every pound of meat.

Coat the outside of the shrimp with the seasoning blend. Add a layer of olive oil to a cast iron pan on medium-high heat.

Cook the seasoned shrimp in a single layer on the hot skillet for about 2 to 4 minutes per side until the shrimp turns pink. Preparation times depend on several factors, such as shrimp size, crowding of the pan, and skillet heat. Add cooked shrimp to a plate.

Add more olive oil to the pan, adjust the heat so it's not smoking, and continue cooking in single-layer batches until all the seasoned shrimp are cooked.

Tips and Tricks

Pick up deveined shrimp to save yourself some time.

Easy-peel shrimp is exactly what it sounds like- easy to peel. I acquire the biggest size shrimp available in my seafood freezer section.

Variations and Substitutions

Add cayenne pepper for spicy shrimp. Chili powder is not spicy, so bring the heat with some cayenne powder.

American chili powder (like McCormick chili powder) differs from chili powder in other parts of the world. American chili powder is mild and used in taco seasoning and chili recipes, like this turkey chili. Change up the blackening spice blend.

Tweak the spice profile to suit your taste buds. Substitute onion powder for garlic powder.

Add fresh crushed garlic instead of garlic powder.

Ways to Serve Cajun Shrimp

Serve this cajun shrimp method with vermicelli rice or dirty rice.

Fried cauliflower florets or poached asparagus with garlic aioli are optional veggies. Or try a chopped salad like shredded cabbage salad with mint lemon vinaigrette. My favorite way to serve this cajun shrimp is with creamy pasta like this cajun shrimp alfredo or with a side of stovetop truffle mac and cheese.

Cajun Blackened Shrimp

- 2 lbs raw jumbo shrimp uncooked shrimp, see note 1 - 2 tablespoon olive oil or other frying oil, see note 2

Homemade Cajun Spice Blend

- 1 tablespoon McCormick's chili powder or equivalent - 1 tablespoon brown sugar

- 2 teaspoon smoked paprika - 2 teaspoon ground paprika

- 2 teaspoon ground cumin - 2 teaspoon garlic powder

- 1½ teaspoon dried oregano - ½ teaspoon black pepper

- Cajun seasoning: Mix the dry cajun spices. Smoked paprika and paprika can be swapped if you only have one kind on hand.

If using store-bought cajun seasoning, use 2½ tablespoons of dry spice for every pound of meat. - Shrimp: Thaw shrimp if frozen by placing the frozen shrimp in water for about 30 minutes. Pat the shrimp dry with a paper towel.

Mix the shrimp with the cajun seasoning in a bowl. - Add enough olive oil to coat the pan (about two tablespoons) on medium-high heat. Cook the shrimp in a single layer for 2 to 4 minutes per side (or until the shrimp is cooked).

Place the cooked shrimp aside on a plate. Repeat until all shrimp is cooked. - Pick the largest shrimp or prawn possible.

If possible, pick up already peeled and deveined shrimp to save time and energy. Frozen raw shrimp is suitable.

Fresh shrimp is great, too. I do not recommend buying already-cooked shrimp or small shrimp. Shrimp turns pink if cooked, so that's an easy tell if you're wondering if your shrimp is uncooked or cooked in the freezer package.

- Use olive oil or frying oil-another great fat is ghee or butter. - Store shrimp in an airtight container in the fridge for about 3 to 4 days.