Blackened Shrimp Recipe

If you’ve only ever had blackened shrimp in a restaurant, get ready to level up your weeknight dinner game. This quick-cooking, flavor-packed dish delivers bold Cajun-inspired spice and a satisfying char — all in 20 minutes. The real magic, though, comes from the homemade blackening seasoning. Mixing your own blend lets you control the heat, dial in the depth of flavor, and skip the extra salt or additives often found in store-bought versions. Whether you pile the shrimp onto tacos, toss them in a salad, or serve them over grits or rice, this recipe is an easy win for any night of the week.

Can you grill the blackened shrimp?

Yes! If you’d like to make blackened shrimp on the grill, preheat gas grill to high (450°F to 500°F). Thread seasoned shrimp onto 9 to 10 (10-inch) metal or soaked wooden skewers, and place on oiled grates. Grill, uncovered and undisturbed, until charred and opaque, about 2 minutes per side. 

Notes from the Food & Wine Test Kitchen

Cook the shrimp in batches to avoid overcrowding the pan. Shrimp that cook too closely together will release moisture and steam instead of getting crispy, browned edges. Also, try not to move the shrimp during cooking. The more you move it, the more liquid it will release.

Make ahead

The spice mix can hold for up to one month so go ahead and make a double, or triple, batch for future cooking. 

This recipe was developed by Renu Dhar; the text was written by Breana Killeen.