Blackened Shrimp

Here’s an easy shrimp dish for anyone who likes spicy food. This is a go to in my house since it’s so quick and easy to make. The only tricky thing is that shrimp tends to dry out quickly, so it’s important not to overcook it. But as long as you get that little detail right, this is a great entree that pairs very well with Gouda Grits or a variety of pastas (angel hair and anything with Alfredo sauce).

Time: 15 Minutes


  • Medium/Large Shrimp (21-30/lb sized). Frozen or Fresh both work…just make sure they’re thawed by the time you start. I prefer the ones with tails on for plating, but that’s your call. If you’re using non-pre-peeled shrimp, give yourself a little extra time. I’m starting the recipe assuming that the shrimp is already peeled.
  • Blackening Spices (pre-blended, or make your own by mixing together the following):
    • Smoked Paprika (regular paprika will do in a pinch)
    • Black Pepper
    • Cayenne
    • Onion Powder
    • Garlic Powder
    • Salt
    • Dried Oregano


  • Turn your broiler on high, and put your oven rack at the level closest to the broiler
  • Line a baking sheet with foil, and give the foil a quick oil spray
  • Put your shrimp in a big bowl, and toss it with the blackening spices to coat
  • Place the shrimp on the baking sheet, and spray them on top with a little oil
  • Put under the broiler for about 2 minutes, flip your shrimp, and broil for another 1-2 minutes until they are cooked through.
  • Plate, devour, and enjoy!

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