Blackened Shrimp

Ingredients

• 454 g (1 pound)shrimp (16/20 count, peeled and deveined)
• 1 teaspoonsmoked paprika (or sweet paprika)
• 1 teaspooncumin
• 1 teaspoondark brown sugar
• 1/2 teaspoongarlic powder
• 1/2 teaspoononion powder
• 1/2 teaspoonkosher salt
• 1/4 teaspoonchilli powder
• 1/4 teaspoonblack pepper
• 30 ml (2 tablespoons), dividedolive oil
• 1 tablespoonchopped parsley (optional)
• to tastelemon wedges (optional)

Instructions

1. 1

   Defrost the shrimp

   If using frozen shrimp, place them in a colander and run cold water over them until they are no longer icy, about 3 minutes. Alternatively, submerge them in a bowl of cool water for about 10 minutes. Drain well and pat dry with paper towels.

2. 2

   Mix the seasoning

   In a small bowl, combine the paprika, cumin, brown sugar, garlic powder, onion powder, salt, chilli powder and black pepper.

3. 3

   Season the shrimp

   In a medium bowl, toss the shrimp with 15 ml (1 tablespoon) of olive oil and 1 tablespoon of the seasoning mix. Add more seasoning if desired.

4. 4

   Cook the shrimp

   Heat a 25 cm (10-inch) skillet or cast-iron pan over medium-high heat, then add the remaining 15 ml (1 tablespoon) of olive oil. Arrange the shrimp in a single layer and cook without moving them until the undersides turn pink and they begin to curl, about 2 minutes. Flip and cook for about 1 minute, until curled into a loose C shape. Reduce the heat to medium if they are cooking too quickly.

5. 5

   Serve the shrimp

   Transfer the shrimp to a serving platter, or serve them straight from the skillet. Garnish with parsley and serve with lemon wedges.

What is blackened shrimp?

Blackened shrimp is a US-style dish in which seafood is coated with a boldly spiced mixture and cooked quickly in a hot pan. Its name refers to the dark, seasoned exterior, not to burning the shrimp.

Here, paprika, cumin, chilli and a little brown sugar create a smoky, savoury coating with a touch of sweetness. The brief sear keeps the shrimp tender while giving the spices time to toast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 168 calories, 23g protein, 2g carbs, 8g fat.

The shrimp provide most of the protein, while the olive oil contributes most of the fat; the small amount of brown sugar and the spices make up the carbohydrates. Balance the plate with vegetables and a moderate serving of rice or potatoes if you want a more filling meal.

Choosing the seasoning

Paprika: smoked paprika brings a deeper, smoky note, while sweet paprika gives a milder flavour. Both work with the cumin and the smaller amounts of garlic, onion and chilli.

Brown sugar: a teaspoon rounds out the spices and helps the outside colour as the shrimp sear. Keep the pan hot but be ready to lower the heat, since the sugar can darken quickly.

Dry the shrimp well

Dry shrimp: after defrosting, drain them thoroughly and pat them dry with paper towels. Excess water can make the shrimp steam in the pan instead of developing a browned coating.

Even coating: toss the shrimp with the measured oil and seasoning just before cooking. The recipe makes a larger batch of seasoning, so add more to the bowl only if you want a more intense coating.

Sear in a single layer

Hot pan: preheat the skillet over medium-high heat before adding the second tablespoon of oil and the shrimp. A properly heated pan helps the coating start to sear on contact.

Room to cook: arrange the shrimp in one layer and leave them undisturbed for about 2 minutes. If they do not fit without crowding, cook them in batches so they brown rather than steam.

Watch for doneness

First side: look for pink colour underneath and the beginnings of a curl before turning the shrimp, usually after about 2 minutes. Timing can vary with shrimp size and the heat of the pan.

Second side: cook for about 1 minute more, stopping when the shrimp are opaque and curled into a loose C shape. A tight curl can be a sign they have cooked for too long.

Serve with something fresh

Lemon and parsley: the optional lemon wedges add a bright finish, while parsley brings a fresh herbal note. Add the parsley just before serving.

On the plate: serve the shrimp with rice, potatoes or bread to make the meal more substantial, or pair them with a green salad or cooked vegetables. These sides complement the spiced shrimp without competing with their crust.

Recipe notes & tips

• Pat the shrimp completely dry after defrosting for better browning.
• Mix the seasoning ahead of time so it is ready when the pan is hot.
• Keep the shrimp in one layer, working in batches if needed.
• Watch the pan closely because the brown sugar can darken quickly.
• Serve as soon as the shrimp are cooked for the best texture.

Variations

• Use sweet paprika: swap it for smoked paprika for a less smoky seasoning.
• Adjust the heat: add a little more chilli powder for a spicier coating.
• Add extra lemon: squeeze fresh lemon over the shrimp just before serving.
• Try another herb: use chopped coriander in place of parsley.
• Make a bowl: serve the shrimp over rice with vegetables and lemon.

Common mistakes to avoid

• Wet shrimp: pat them dry after defrosting so they sear instead of steaming.
• Crowded pan: cook in batches to leave space around each shrimp.
• Moving them too soon: let the first side cook undisturbed for about 2 minutes.
• Overcooking: take the shrimp off the heat when they are opaque and loosely curled.
• Spices darkening too fast: lower the heat to medium if the shrimp are cooking too quickly.

How to store

Refrigerate leftover shrimp in a covered container within 2 hours and use within 3–4 days. Reheat gently in a skillet over medium-low heat until warmed through, taking care not to cook them for much longer.

Frequently asked questions