18 Spicy Blackened Shrimp Recipes Perfect for Seafood Lovers

Spice up your seafood game with these 18 fiery blackened shrimp recipes—perfect for busy weeknights or weekend feasts! Whether you’re craving Cajun flair, zesty garlic butter, or a touch of smoky heat, these dishes deliver bold flavor in every bite. Ready to turn up the heat? Dive in and discover your new favorite way to enjoy shrimp—fast, flavorful, and totally irresistible!

Blackened Shrimp Tacos with Avocado Lime Crema

These zesty shrimp tacos pack a smoky punch, balanced by a creamy avocado lime crema—perfect for a quick weeknight dinner that feels like a fiesta.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 8 small corn or flour tortillas, warmed
• 1 ripe avocado
• 1/4 cup sour cream
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 1 cup shredded purple cabbage
• Lime wedges, for serving

Instructions:

1. Season the shrimp: In a bowl, toss shrimp with 1 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, and 1 tsp salt until evenly coated.
2. Cook the shrimp: Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side until blackened and opaque. Remove from heat.
3. Make the crema: In a blender, combine avocado, sour cream, 2 tbsp lime juice, and a pinch of salt. Blend until smooth.
4. Assemble: Spread crema onto warm tortillas, top with shrimp, shredded cabbage, and cilantro. Serve with lime wedges.

The contrast of crispy, smoky shrimp against the cool, tangy crema is downright addictive—plus, it all comes together in under 20 minutes!

Tip: For extra char, let the shrimp sit undisturbed for a full minute before flipping.

Cajun Blackened Shrimp and Grits

This Southern classic gets a spicy kick with Cajun-seasoned shrimp piled over creamy, buttery grits—comfort food with a bold twist!

Ingredients:

• 1 cup stone-ground grits
• 4 cups water
• 1/2 cup heavy cream
• 4 tbsp unsalted butter, divided
• 1 tsp salt, divided
• 1 lb large shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped green onions
• 1/2 tsp smoked paprika

Instructions:

1. Cook the grits: Bring water and 1/2 tsp salt to a boil in a saucepan. Whisk in grits, reduce heat to low, and simmer for 20–25 minutes, stirring occasionally, until thickened. Stir in cream, 2 tbsp butter, and remaining 1/2 tsp salt. Cover and keep warm.
2. Season the shrimp: Pat shrimp dry, then toss with Cajun seasoning and smoked paprika until evenly coated.
3. Cook the shrimp: Heat olive oil and remaining 2 tbsp butter in a skillet over medium-high. Add shrimp in a single layer and cook for 2 minutes per side until blackened and opaque. Stir in garlic during the last 30 seconds.
4. Serve: Spoon grits into bowls, top with shrimp, and garnish with green onions.

The magic here? The smoky, spicy shrimp contrast perfectly with the rich, velvety grits—no extra gravy needed!

Tip: For extra depth, use chicken broth instead of water for the grits.

Blackened Shrimp Po’ Boy Sandwich

This New Orleans classic gets a fiery kick with blackened shrimp piled high on a crusty baguette—ready in under 30 minutes for a weeknight win!

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 2 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 (12-inch) French baguette, split and lightly toasted
• 1/2 cup shredded iceberg lettuce
• 1/4 cup sliced pickles
• 2 tbsp remoulade sauce

Instructions

1. In a bowl, toss shrimp with 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp thyme, 1/2 tsp cayenne, and 1/2 tsp salt until evenly coated.
2. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high. Add shrimp in a single layer and cook 2 minutes per side until blackened and opaque. Drizzle with 2 tbsp melted butter during the last 30 seconds.
3. Spread 2 tbsp remoulade on the toasted baguette. Layer with shrimp, 1/2 cup lettuce, and 1/4 cup pickles. Cut into 4 portions.

The magic here? The smoky, buttery shrimp against the cool crunch of lettuce and tangy pickles—it's a flavor explosion in every bite!

Tip: For extra heat, add a dash of hot sauce to the remoulade.

Spicy Blackened Shrimp Pasta

This bold and creamy pasta dish packs a punch with Cajun-spiced shrimp and a velvety garlic Parmesan sauce—ready in under 30 minutes!

Ingredients

• 8 oz linguine or fettuccine
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tbsp Cajun seasoning
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional for extra heat)
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Cook the pasta: Boil pasta in salted water according to package directions. Drain, reserving 1/2 cup pasta water.
2. Season the shrimp: Toss shrimp with 1 tbsp olive oil and 1 tbsp Cajun seasoning until evenly coated.
3. Blacken the shrimp: Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Cook shrimp for 2 minutes per side until blackened and opaque. Transfer to a plate.
4. Make the sauce: In the same skillet, sauté garlic for 30 seconds until fragrant. Reduce heat to medium, pour in heavy cream, and simmer for 2 minutes. Stir in Parmesan, red pepper flakes, salt, and black pepper until smooth. Add pasta and toss, thinning with reserved pasta water as needed.
5. Combine: Return shrimp to the skillet, tossing gently to coat. Garnish with parsley.

The magic here? The Cajun crust on the shrimp stays crispy even when folded into the luxuriously creamy sauce—a textural dream!

Tip: For extra depth, deglaze the skillet with a splash of white wine after cooking the shrimp, then proceed with the sauce.

Blackened Shrimp Caesar Salad

This zesty twist on a classic Caesar salad features juicy blackened shrimp for a smoky, bold bite that’ll make it your new weeknight favorite.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups chopped romaine lettuce
• 1/2 cup grated Parmesan cheese
• 1/2 cup Caesar dressing
• 1 cup garlic croutons

Instructions:

1. In a bowl, toss shrimp with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp oregano, 1/4 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 2–3 minutes per side until blackened and opaque.
3. In a large bowl, combine romaine, Parmesan, and Caesar dressing, tossing gently to coat. Top with warm shrimp and croutons.

The smoky, spicy shrimp contrast perfectly with the cool, creamy dressing—plus, it comes together in just 15 minutes!

Tip: For extra char, press shrimp lightly with a spatula while cooking to maximize that blackened crust.

Blackened Shrimp Skewers with Mango Salsa

These zesty skewers pack a punch with smoky Cajun seasoning and a bright, juicy mango salsa—perfect for summer grilling or a quick weeknight dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1 ripe mango, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp honey

Instructions:

1. Prep the salsa: In a bowl, combine the diced mango, red onion, cilantro, lime juice, and honey. Toss gently and refrigerate until ready to serve.
2. Season the shrimp: Thread the shrimp onto skewers (if using wooden ones, soak them in water for 10 minutes first). Brush with 1 tbsp olive oil. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, and 1/2 tsp salt. Sprinkle evenly over the shrimp.
3. Cook the shrimp: Heat a grill or grill pan over medium-high. Cook the skewers for 2–3 minutes per side until the shrimp are opaque and lightly charred.
4. Serve: Plate the skewers with a generous spoonful of mango salsa on top.

The contrast of fiery blackened shrimp and sweet, tangy salsa is downright addictive—plus, it’s ready in under 20 minutes!

Tip: For extra kick, add a pinch of chili flakes to the salsa or serve with lime wedges on the side.

Blackened Shrimp and Corn Chowder

This smoky, creamy chowder is a hug in a bowl—packed with juicy shrimp, sweet corn, and just the right kick of spice.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tbsp blackening seasoning
• 4 ears fresh corn, kernels cut off (or 3 cups frozen)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Toss shrimp with 1 tbsp olive oil and 1 tbsp blackening seasoning until coated. Heat a large pot over medium-high, add shrimp, and cook 2 minutes per side until blackened. Transfer to a plate.
2. In the same pot, heat remaining 1 tbsp olive oil. Add onion, garlic, and bell pepper; sauté 4 minutes until softened. Stir in corn and cook 2 more minutes.
3. Pour in chicken broth, scraping up any browned bits. Bring to a simmer, then stir in heavy cream, smoked paprika, salt, and black pepper. Simmer 10 minutes to thicken slightly.
4. Return shrimp to the pot and heat through, about 2 minutes. Garnish with parsley.

The magic here? The shrimp’s bold crust melts into the chowder, adding depth to every spoonful. Tip: For extra smokiness, char the corn kernels in a dry skillet before adding.

Blackened Shrimp Stir-Fry with Vegetables

This bold and zesty stir-fry comes together in under 20 minutes, packing smoky spice and crisp-tender veggies into every bite.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tbsp blackened seasoning (store-bought or homemade blend)
• 1 red bell pepper, thinly sliced
• 1 cup sugar snap peas, trimmed
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 2 green onions, sliced

Instructions:

1. Toss shrimp with 1 tbsp olive oil and blackened seasoning until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add shrimp and cook for 2 minutes per side until opaque with a charred crust. Transfer to a plate.
3. In the same skillet, add bell pepper and snap peas. Stir-fry for 3 minutes until bright but crisp. Add garlic and cook 30 seconds until fragrant.
4. Whisk together honey, soy sauce, and lime juice. Pour over veggies, then return shrimp to the skillet. Toss everything together for 1 minute to glaze.
5. Garnish with green onions and serve immediately.

The magic here? The blackened seasoning forms a smoky crust on the shrimp while the honey-lime sauce keeps the dish light and balanced.

Tip: For extra heat, add a pinch of cayenne to the blackened seasoning.

Blackened Shrimp Stuffed Bell Peppers

These bold and spicy stuffed peppers pack a punch with juicy blackened shrimp and a cheesy, Cajun-spiced filling—perfect for a weeknight dinner with flair.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb large shrimp, peeled, deveined, and chopped
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup cooked long-grain white rice
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped green onions
• 1/4 cup chicken broth

Instructions:

1. Preheat oven to 375°F. Place bell peppers cut-side-up in a baking dish and lightly drizzle with 1/2 tbsp olive oil.
2. In a bowl, toss shrimp with remaining 1/2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp thyme, 1/2 tsp cayenne, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Heat a skillet over medium-high. Cook shrimp for 2–3 minutes per side until blackened and opaque. Remove and roughly chop.
4. In the same skillet, combine shrimp, rice, 1/4 cup cheese, green onions, and chicken broth. Stir until warmed through.
5. Divide filling among peppers, top with remaining 1/4 cup cheese, and bake for 20–25 minutes until peppers are tender and cheese is bubbly.

The smoky, spicy shrimp pairs perfectly with the sweet bell peppers, while the melty cheese ties it all together—no boring stuffed peppers here!

Tip: For extra heat, add a pinch of extra cayenne or a dash of hot sauce to the filling.

Blackened Shrimp and Quinoa Bowl

This vibrant bowl packs smoky, spicy shrimp with fluffy quinoa and crisp veggies—a satisfying meal that comes together in under 30 minutes.

Ingredients

• 1 cup uncooked quinoa, rinsed
• 1 1/2 cups water
• 1 lb large shrimp, peeled and deveined
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 2 tbsp olive oil, divided
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
2. While quinoa cooks, pat shrimp dry. In a bowl, toss shrimp with 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, and 1/2 tsp salt.
3. Heat 1 tbsp olive oil in a skillet over medium-high. Add shrimp in a single layer and cook 2–3 minutes per side until blackened and opaque.
4. Divide quinoa among bowls. Top with shrimp, avocado, cherry tomatoes, and cilantro. Drizzle with remaining 1 tbsp olive oil and serve with lime wedges.

The contrast of the smoky shrimp against the bright lime and creamy avocado makes every bite pop—no boring bowls here!

Tip: For extra crunch, sprinkle with toasted pepitas or crushed tortilla chips.

Blackened Shrimp Alfredo

This creamy, spicy shrimp Alfredo is a restaurant-worthy dish that comes together in under 30 minutes—perfect for weeknights when you want big flavor with little fuss.

Ingredients:

• 8 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tbsp blackened seasoning
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook fettuccine according to package directions. Drain and set aside.
2. Toss shrimp with 1 tbsp olive oil and blackened seasoning until evenly coated.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until blackened and opaque. Remove and set aside.
4. In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Pour in heavy cream, salt, and black pepper, stirring constantly for 2 minutes.
5. Reduce heat to low and stir in Parmesan until melted and smooth. Add cooked pasta and shrimp, tossing to coat evenly. Garnish with parsley.

The smoky blackened shrimp pairs perfectly with the rich Alfredo sauce—it’s a bold twist on a classic that’ll have everyone reaching for seconds.

Tip: For extra heat, add a pinch of cayenne to the blackened seasoning!

Blackened Shrimp and Avocado Salad

This zesty salad combines smoky, spicy shrimp with creamy avocado for a light yet satisfying meal that’s ready in under 20 minutes.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 ripe avocados, diced
• 4 cups mixed greens
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice

Instructions:

1. In a bowl, toss the shrimp with 1 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until blackened and opaque.
3. In a large bowl, gently toss the mixed greens, diced avocados, and chopped cilantro. Drizzle with 2 tbsp lime juice.
4. Top the salad with the blackened shrimp and serve immediately.

The contrast of crispy, spice-rubbed shrimp against the cool, buttery avocado makes every bite exciting. Plus, it’s fancy enough for guests but easy enough for weeknights!

Tip: For extra crunch, sprinkle with toasted pepitas or crushed tortilla chips.

Blackened Shrimp Fried Rice

This bold and smoky fried rice comes together in under 30 minutes, packing a punch of Cajun-inspired flavor with juicy shrimp and fluffy rice.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp blackening seasoning
• 3 tbsp vegetable oil, divided
• 3 cups cooked and cooled white rice (day-old works best!)
• 1 cup frozen peas and carrots, thawed
• 3 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp butter
• 2 eggs, beaten
• 1 tsp sesame oil

Instructions:

1. Toss shrimp with 2 tbsp blackening seasoning until evenly coated. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high. Cook shrimp for 2 minutes per side until blackened and opaque. Remove and set aside.
2. Add remaining 2 tbsp vegetable oil to the skillet. Sauté peas and carrots for 2 minutes. Push to one side, pour in beaten eggs, and scramble until just set.
3. Add rice, breaking up clumps with a spatula. Stir-fry for 3 minutes until lightly crispy. Drizzle with 2 tbsp soy sauce and 1 tsp sesame oil, tossing to coat.
4. Return shrimp to the skillet along with green onions and 1 tbsp butter. Toss everything together for 1 minute until butter melts and shrimp is reheated.

The magic here? The blackened shrimp adds a fiery crust that contrasts perfectly with the buttery rice—no bland bites!

Tip: For extra depth, use chilled leftover takeout rice—it fries up crispier than freshly made.

Blackened Shrimp and Sausage Jambalaya

Blackened Shrimp and Sausage Jambalaya

This one-pot wonder brings bold Cajun flavors to your table with smoky sausage, plump shrimp, and a kick of spice—perfect for a hearty weeknight dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 12 oz andouille sausage, sliced into 1/2-inch rounds
• 1 tbsp olive oil
• 1 green bell pepper, diced
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 2 green onions, sliced (for garnish)

Instructions

1. In a large Dutch oven or heavy pot, heat 1 tbsp olive oil over medium-high heat. Add andouille sausage and cook for 3–4 minutes until lightly browned. Remove and set aside.
2. In the same pot, add bell pepper, onion, and celery. Sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Add 1 cup rice, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp thyme, and 1/4 tsp cayenne (if using). Stir to coat the rice, then pour in 2 cups chicken broth and the can of diced tomatoes. Season with salt and black pepper to taste.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
5. Stir in the cooked sausage and shrimp. Cover and cook for 3–4 minutes until shrimp turn pink and opaque.
6. Garnish with sliced green onions and serve hot.

The magic here? The rice soaks up all the smoky, spicy goodness from the sausage and spices, while the shrimp stay juicy and tender.

Tip: For extra depth, deglaze the pot with a splash of beer or broth after browning the sausage.

Blackened Shrimp Bruschetta

This spicy-sweet twist on bruschetta piles juicy blackened shrimp onto crispy garlic toast for a crowd-pleasing appetizer that’s ready in minutes.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 2 tbsp olive oil, divided
• 1 baguette, sliced into 1/2-inch pieces
• 2 cloves garlic, halved
• 1 cup cherry tomatoes, diced
• 1/4 cup fresh basil, thinly sliced
• 1 tbsp balsamic glaze

Instructions:

1. Season the shrimp: In a bowl, toss shrimp with 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, and 1/2 tsp salt until evenly coated.
2. Cook the shrimp: Heat 1 tbsp olive oil in a skillet over medium-high. Add shrimp in a single layer and cook 2 minutes per side until blackened and opaque. Remove from heat.
3. Toast the bread: Brush baguette slices with remaining 1 tbsp olive oil. Broil on a baking sheet for 1–2 minutes until golden, then rub cut sides with garlic cloves.
4. Assemble: Top each toast with diced tomatoes, blackened shrimp, and basil. Drizzle with balsamic glaze.

The smoky shrimp and fresh tomatoes create a bold contrast, while the garlic-rubbed toast ties it all together. Tip: For extra heat, add a pinch of red pepper flakes to the shrimp seasoning!

Blackened Shrimp and Cheddar Grits

This Southern-inspired dish packs smoky, spicy shrimp over creamy, cheesy grits—comfort food with a kick!

Ingredients:

• For the grits: 1 cup stone-ground grits, 4 cups water, 1 tsp salt, 1 cup shredded sharp cheddar cheese, 2 tbsp unsalted butter
• For the shrimp: 1 lb large shrimp (peeled and deveined), 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp dried thyme, 1/2 tsp salt, 2 tbsp unsalted butter, 1 tbsp olive oil
• For garnish: 2 sliced green onions, hot sauce (optional)

Instructions:

1. Make the grits: Bring water and 1 tsp salt to a boil in a saucepan. Whisk in grits, reduce heat to low, and simmer for 20–25 minutes, stirring occasionally, until thick. Stir in cheddar cheese and 2 tbsp butter until melted. Cover and keep warm.
2. Season the shrimp: In a bowl, toss shrimp with smoked paprika, garlic powder, onion powder, cayenne, thyme, and 1/2 tsp salt until evenly coated.
3. Cook the shrimp: Heat 2 tbsp butter and olive oil in a cast-iron skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side until blackened and opaque.
4. Serve: Spoon grits into bowls, top with shrimp, and garnish with green onions. Add hot sauce if desired.

The magic here? The crispy, spice-crusted shrimp against the ultra-creamy grits—it’s a texture dream. Tip: For extra richness, stir a splash of heavy cream into the grits just before serving.

Blackened Shrimp with Garlic Butter Sauce

Succulent shrimp coated in smoky spices and drizzled with a rich garlic butter sauce—this dish is weeknight magic in under 20 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 2 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley

Instructions

1. Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme, 1/4 tsp cayenne, and 1/2 tsp salt until evenly coated.
2. Heat a large skillet over medium-high heat. Add 1 tbsp butter and swirl to melt. Add shrimp in a single layer and cook for 2 minutes per side until blackened and opaque. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant, then stir in 1 tbsp lemon juice.
4. Return shrimp to the skillet, tossing to coat in the garlic butter sauce. Sprinkle with 1 tbsp fresh parsley and serve immediately.

The contrast of crispy, spice-crusted shrimp against the velvety garlic butter sauce is downright addictive—especially when sopped up with crusty bread.

Tip: For extra depth, add a splash of white wine to the garlic butter sauce after sautéing.

Blackened Shrimp and Pineapple Kabobs

These smoky-sweet kabobs are a breeze to throw together and pack a punch of flavor—perfect for summer grilling or a quick weeknight meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups fresh pineapple chunks (1-inch pieces)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden or metal skewers

Instructions:

1. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
2. In a bowl, toss the shrimp with 1 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Thread the shrimp and pineapple chunks alternately onto skewers, leaving a little space between each piece.
4. Heat a grill or grill pan to medium-high (about 400°F). Brush the grates with the remaining 1 tbsp olive oil.
5. Grill the kabobs for 2–3 minutes per side, until the shrimp are opaque and slightly charred, and the pineapple is caramelized.

The contrast of juicy pineapple with bold, blackened shrimp is downright addictive—serve these with a squeeze of lime for an extra zing.

Tip: For extra char, let the kabobs sit undisturbed for the first minute of grilling to develop a crust.

Conclusion

With 18 bold and flavorful blackened shrimp recipes, there’s something here for every seafood lover! Whether you’re craving a quick weeknight meal or a show-stopping dish, these recipes deliver. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the spice love by pinning this roundup for later. Happy cooking!