These blackened shrimp are a perfect blend of sweet and heat. This quick and easy recipe is not only flavorful but comes together in less than 30 minutes. You’ll want to double the recipe so you don’t have to share.
This shrimp recipe is one of those that quickly becomes a favorite. It takes less than 30 minutes to prepare and is jam packed full of flavor. They also make a versatile protein for your meals or meal prep. You can put them in a salad, over a bowl of rice, or tossed with some pasta with a little cream and parmesan cheese.
In this recipe
This recipe is all about the shrimp. It is an all-around versatile protein that is just as tasty for breakfast, like shrimp and grits, as it is for dinner. You can use fresh or frozen for this recipe. However if you do go the frozen route I suggest getting shrimp that are already deveined as it will save you tons of time later.
Choosing the right blackening seasoning
Be mindful of the blackening seasoning used for this recipe. There is a blackening seasoning recipe available to use for this shrimp. That is also the recipe that is used in for this recipe. There is very little salt in my blackening seasoning and therefore not very much in the shrimp. Other seasonings may be higher in salt content and therefore you will want to reduce the amount. Otherwise the shrimp may be too salty to eat.
Making blackened shrimp
The largest amount of time spent on this recipe is removing the shells and deveining the shrimp. I personally buy the shrimp deveined because I had enough of doing that when I was younger. Once all of the shrimp have been cleaned it is easier to toss them in a bowl with all of the spices oil and honey already mixed together. The parsley and thyme are added at the as they would scorch in the oven.
Never overcook a shrimp again
One of my favorite little hacks to make sure I never overcook a shrimp is by looking at their shape. When looking at the shrimp the head and the tail should make a C shape. If they have curled all the way around and the tail and head of the shrimp and overlapped each other to make an O shape they are overcooked. This is easier to tell if the tails are still on the shrimp. If the tails are removed the shrimp will make a very tight circle.
Looking for more seafood recipes?
Blackened Shrimp with Garlic
- Foil lined sheet pan
- Mixing Bowl
- 2 lbs shrimp jumbo, peeled and deveined
- 3 tbsp blackening seasoning
- 1½ tbsp honey
- 2 tbsp olive oil
- 3 garlic cloves thinly sliced
- 2 tbsp parsley chopped
- 1 tbsp thyme fresh, chopped
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- Preheat the oven to 425°F or gas mark 7.
- In a mixing bowl combine the lemon juice, lemon zest, blackening seasoning, oil, honey, and sliced garlic. Mix until combined and then add the shrimp and mix until they are all evenly coated. Pour onto the foil lined sheep pan.
- Bake for 6-8 minutes or until the shrimp are opaque and cooked.
- Top with chopped parsley and thyme.