Blackened Shrimp delivers the ultimate flavor explosion with a flavorful seasoning blend and crunchy breadcrumbs, all served over tender yellow rice.
Author Note
The Blackened Shrimp Combo I Can’t Stop Making!
My blackened chicken recipe is one of the most cooked meals in my house—I make a big batch of blackened seasoning every month and fly through it. It’s a total staple, so of course I had to channel those same bold flavors into a blackened shrimp recipe.
When I was thinking about what to serve with the shrimp, yellow rice immediately came to mind. The first time I made it for my family, I threw together a fresh salad with a tangy vinaigrette too—and it was pure perfection.
Quick Tip
What Is Blackening? It’s a cooking method where foods are seasoned and then cooked over high heat. This process creates a dark, crispy crust on the food–hence the name! Blackening seasoning blend is similar to Cajun and Creole seasonings, but each has a slightly different combination of herbs and spices. In a pinch, you could use either of those blends in place of blackening seasoning.
Ingredients
- Shrimp: Use raw, peeled, and deveined shrimp, preferably large (26–30 per pound). Frozen (and thawed) shrimp works great too.
- Blackening Seasoning: You can buy it in the seasoning section or make your own!
- Corn: Fresh, frozen, or canned corn all work. Cut kernels off fresh corn.
- Tomatoes: Cherry tomatoes are great, but any type works.
- Yellow Rice: I use a store-bought mix to keep it easy but you can make your own.
How To Make Blackened Shrimp
Even though there are several components in this recipe, it comes together in just over a half hour. And if you make the salad in advance, it’ll save a few minutes of prep time.
Blackened Shrimp Recipe Tips
- Shrimp Size: Use large or jumbo shrimp so they stay juicy while crisping up.
- Thaw Completely: Fully thaw shrimp to avoid uneven cooking.
- Pat Dry: Dry shrimp well so the butter and coating stick.
- Coating: Press breadcrumbs firmly onto shrimp for even texture and flavor.
- Don’t Crowd the Pan: Cook shrimp in batches to keep the pan hot and get a proper sear.
- Check Doneness: Shrimp is done when pink and opaque. Overcooking makes it tough.
Variations
Switch Things Up!
- Different protein: Use chicken, steak, or tofu—just adjust the cook time.
- Other grains: Try bulgur, farro, or brown rice. Add turmeric to keep the yellow color.
- Extra veggies: Add cucumber, cabbage, pepitas, or almonds into the rice or salad.
- Swap dressing: Use a vinaigrette or ranch—whatever you like best on the salad.
More Shrimp Recipes:
Blackened Shrimp
This Blackened Shrimp recipe is a flavor explosion! Smoky, spicy shrimp meet crunchy breadcrumbs, paired with aromatic yellow rice, a cool veggie salad, and creamy avocado.
Equipment
- Pie plate or bowl
- Large nonstick pan
Ingredients
- 1 pound (26-30) raw jumbo/large shrimp defrosted, peeled and deveined; see note 1
- 3 tablespoons unsalted butter melted
- 4 tablespoons seafood blackening seasoning blend see note 2
- 1/2 cup panko breadcrumbs
- 4 tablespoons olive oil divided
- 3 tablespoons grated Parmesan cheese see note 3
- 2 (5 to 7-ounce) packages yellow rice mix with the additional ingredients listed on the package
- veggie salad optional, for serving; see note 4
- 1 large ripe avocado optional, diced
- 1 large lemon optional
Instructions
- Thaw the shrimp (see note 1). Prepare the yellow rice as per the instructions on the package. When the rice is halfway done, start preparing the shrimp.
- Melt butter and let cool to room temperature to prevent clumping when mixed with the shrimp. In a pie plate, combine blackening seasoning blend, breadcrumbs, and grated Parmesan. Add shrimp to a large bowl and pour melted butter on top. Toss gently to coat shrimp in butter. Hold each shrimp by the tail and press into the crumb mixture, ensuring all sides are coated. Place coated shrimp on a plate. Repeat process until all shrimp are coated.
- Heat a nonstick pan over medium-high heat with 2 tablespoons olive oil. When oil is hot, add half the shrimp in a single layer. Cook shrimp 1–2 minutes or until browned on the bottom. Turn shrimp with tongs and cook an additional 1–2 minutes, or until fully cooked. Remove shrimp and place on a clean plate. Wipe out the pan and repeat cooking process with remaining 2 tablespoons of olive oil and the rest of the shrimp.
- To serve, spread the yellow rice onto a platter. Add the optional salad (see note 4) over the rice, then top with the shrimp. If desired, garnish with diced avocado. Slice the lemon into wedges and serve on the side for guests to drizzle over their individual portions.
Video
Recipe Notes
Note 1: Follow package directions to defrost shrimp, if frozen. Be sure shrimp is 100% defrosted and not cold before starting (should be at the same temperature as the butter, or the butter will clump). Once shrimp is defrosted, thoroughly pat dry with a paper towel.
Note 2: Here’s my favorite blackening seasoning blend. Whisk the following together then measure out 4 tablespoons for this recipe:
- 1 teaspoon each: fine sea salt, black pepper, dried thyme, dried oregano, garlic powder
- 1 tablespoon onion powder
- 3 tablespoons paprika (I use 1½ tbsp regular and 1½ tbsp smoked paprika)
- ½ up to 1 teaspoon ground cayenne (or less, if preferred; I use ½ tsp in the blend for this shrimp)
- 1 teaspoon Old Bay® seasoning, optional, but delicious!
- 2 cups corn, thawed if frozen, drained if canned
- ¾ cup cherry tomatoes, quartered
- 1 red bell pepper, diced
- ¼ cup diced yellow, sweet, or red onion
- ⅓ cup ribboned basil, optional
- Lime vinaigrette: 1 large lime, juiced and zested (2 tbsp juice), 2 tsp Dijon-style mustard, 1 tsp maple syrup, ¼ tsp salt, 2 tbsp olive oil
- Combine corn, tomatoes, bell pepper, and onion in a medium-sized bowl. Whisk together the dressing ingredients (or add to a jar and shake until emulsified). Pour dressing over the corn mixture and stir well. Cover bowl with plastic wrap and refrigerate until needed.
Nutrition
Serving: 1serving | Calories: 327kcal | Carbohydrates: 7g | Protein: 18g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 169mg | Sodium: 1829mg | Potassium: 153mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 499IU | Calcium: 111mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey there!!
Can I use pre-cooked frozen shrimp for this recipe?? Size small?? Thanks 🙂
I wouldn’t recommend it; I think they’d end up pretty rubbery by the time the coating was nice and crispy unfortunately 🙁
AWW POO!!! HAHA 🙂
Haha I’m so sorry Terry!!