12 Spicy Blackened Shrimp Delights

Are you ready to turn up the heat in your kitchen with some mouthwatering seafood? Our ’12 Spicy Blackened Shrimp Delights’ roundup is here to spice up your dinner routine with quick, flavorful dishes that promise to delight. Perfect for home cooks looking for a little adventure, these recipes are your ticket to a deliciously bold meal. Keep reading to discover your next favorite shrimp dish!

Blackened Shrimp Tacos with Avocado Crema

Yield to the allure of summer with these Blackened Shrimp Tacos, where succulent shrimp meet a smoky spice blend, all nestled in warm tortillas and crowned with a velvety avocado crema. This dish is a vibrant dance of flavors and textures, perfect for those balmy evenings when only something fresh yet indulgent will do.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp blackening spice
• a couple of tbsp olive oil
• 8 small flour tortillas
• 1 ripe avocado
• a splash of lime juice
• 1/4 cup sour cream
• a handful of cilantro, chopped
• salt to season

Instructions

1. In a bowl, toss the shrimp with the blackening spice until evenly coated.
2. Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the shrimp in a single layer. Cook for 2 minutes per side, until the shrimp are opaque and the spices form a crust. Tip: Don’t overcrowd the skillet to ensure each shrimp gets perfectly blackened.
3. While the shrimp cook, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable. Keep them wrapped in a clean towel to stay warm.
4. For the avocado crema, blend the avocado, lime juice, sour cream, and cilantro until smooth. Season with a pinch of salt. Tip: If the crema is too thick, a little water can thin it to the perfect drizzling consistency.
5. Assemble the tacos by placing a few shrimp on each tortilla and topping with a generous dollop of avocado crema. Tip: For an extra crunch, add some thinly sliced cabbage or radish.

Mouthwatering doesn’t begin to cover it—the shrimp’s spicy crust contrasts beautifully with the cool, creamy avocado, while the soft tortillas tie every bite together. Serve these tacos with an extra lime wedge on the side for a bright, citrusy finish that elevates the dish to new heights.

Cajun Blackened Shrimp and Grits

On a balmy evening, nothing satisfies quite like the bold flavors of Cajun cuisine paired with the comforting creaminess of grits. This dish, a harmonious blend of spicy, smoky shrimp and velvety grits, is a testament to the rich culinary traditions of the South.

Ingredients

• 1 lb of large shrimp, peeled and deveined
• 2 tbsp of Cajun seasoning
• 1 cup of stone-ground grits
• 4 cups of chicken broth
• 1 cup of heavy cream
• 2 tbsp of unsalted butter
• 1 clove of garlic, minced
• A splash of lemon juice
• A couple of green onions, sliced

Instructions

1. In a bowl, toss the shrimp with Cajun seasoning until evenly coated. Let it sit for 10 minutes to marinate.
2. Bring the chicken broth to a boil in a medium saucepan. Gradually whisk in the grits, reduce the heat to low, and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
3. While the grits cook, heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, until blackened and cooked through. Remove from heat and set aside.
4. Stir the heavy cream, butter, and minced garlic into the grits. Continue to cook for another 5 minutes, until the grits are creamy and smooth.
5. Finish the grits with a splash of lemon juice and adjust the seasoning if necessary.
6. Divide the grits among bowls, top with the blackened shrimp, and garnish with sliced green onions.

Best enjoyed immediately, the dish offers a delightful contrast between the creamy grits and the spicy, crispy shrimp. For an extra touch of elegance, serve with a side of sautéed greens or a crisp white wine.

Blackened Shrimp Po’ Boy Sandwich

Venture into the heart of Southern cuisine with this Blackened Shrimp Po’ Boy Sandwich, a dish that marries the fiery kick of perfectly seasoned shrimp with the comforting embrace of a crispy, soft baguette. It’s a symphony of textures and flavors that promises to transport your taste buds straight to the bustling streets of New Orleans.

Ingredients

• 1 pound of large shrimp, peeled and deveined
• 2 tablespoons of blackening seasoning
• 1/4 cup of mayonnaise
• 1 tablespoon of hot sauce
• 1 teaspoon of lemon juice
• 1 baguette, sliced lengthwise
• 1 cup of shredded lettuce
• 1 large tomato, sliced
• A splash of olive oil
• A couple of pickles, sliced

Instructions

1. In a bowl, toss the shrimp with the blackening seasoning until evenly coated.
2. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
3. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until the shrimp are opaque and the seasoning forms a crust.
4. While the shrimp cook, mix the mayonnaise, hot sauce, and lemon juice in a small bowl to create a spicy mayo spread.
5. Toast the baguette lightly in the oven or on a grill for about 2 minutes, just until it’s crispy on the outside but still soft inside.
6. Spread the spicy mayo on both halves of the baguette.
7. Layer the bottom half of the baguette with shredded lettuce, tomato slices, and pickles.
8. Arrange the blackened shrimp on top of the vegetables.
9. Close the sandwich with the top half of the baguette and press down gently.

Outstanding in its simplicity yet bold in flavor, this Blackened Shrimp Po’ Boy Sandwich offers a delightful crunch from the shrimp’s crust, contrasted by the creamy, spicy mayo and the freshness of the vegetables. Serve it with a side of sweet potato fries for an unbeatable combination.

Blackened Shrimp Alfredo Pasta

Amidst the bustling culinary scene, few dishes marry the boldness of Creole seasoning with the creamy indulgence of Alfredo quite like this Blackened Shrimp Alfredo Pasta. It’s a symphony of flavors that promises to transport your taste buds to the heart of New Orleans with every forkful.

Ingredients

• 8 oz of fettuccine pasta
• 1 lb of large shrimp, peeled and deveined
• 2 tbsp of blackening seasoning
• 2 tbsp of olive oil
• 3 cloves of garlic, minced
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• A splash of lemon juice
• A couple of fresh basil leaves, chopped
• Salt, just a pinch

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, toss the shrimp with the blackening seasoning until evenly coated.
3. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until blackened and cooked through. Remove shrimp and set aside.
4. In the same skillet, reduce heat to medium and sauté the minced garlic for about 30 seconds, until fragrant.
5. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
6. Stir in the Parmesan cheese until melted and smooth. Add a splash of lemon juice and a pinch of salt to balance the flavors.
7. Return the cooked pasta and shrimp to the skillet, tossing everything together until well coated in the sauce.
8. Garnish with chopped fresh basil before serving.

Kick back and savor the creamy, spicy, and utterly comforting dish that’s perfect for a weeknight dinner or a special occasion. The al dente pasta and succulent shrimp, enveloped in a velvety Alfredo sauce with a kick, make for an unforgettable meal. Serve it with a crisp white wine and a side of garlic bread to round out the experience.

Blackened Shrimp and Mango Salad

Kickstarting your summer dining with a burst of tropical flavors, this Blackened Shrimp and Mango Salad combines the smoky heat of perfectly seasoned shrimp with the sweet, juicy freshness of ripe mango. It’s a vibrant, healthful dish that’s as pleasing to the eye as it is to the palate, offering a delightful contrast of textures and temperatures.

Ingredients

• 1 lb of large shrimp, peeled and deveined
• 2 tbsp of blackening seasoning
• 2 tbsp of olive oil
• 2 ripe mangoes, diced
• 1 avocado, sliced
• A couple of cups of mixed greens
• A splash of lime juice
• A handful of cilantro, chopped
• Salt, just a pinch

Instructions

1. In a bowl, toss the shrimp with the blackening seasoning until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer.
3. Cook the shrimp for 2 minutes on one side, then flip and cook for another 1-2 minutes until they’re opaque and slightly charred. Tip: Don’t overcrowd the skillet to ensure each shrimp gets a nice sear.
4. While the shrimp cooks, arrange the mixed greens on a large platter.
5. Top the greens with diced mango and avocado slices.
6. Once cooked, place the shrimp on top of the salad.
7. Drizzle with lime juice and sprinkle with chopped cilantro and a pinch of salt. Tip: The lime juice not only adds flavor but also prevents the avocado from browning.
8. Gently toss the salad right before serving to distribute the flavors evenly. Tip: For an extra crunch, add some toasted almonds or pepitas.

Lusciously layered with smoky, sweet, and tangy elements, this salad is a textural dream with the tender shrimp, creamy avocado, and crisp greens. Serve it as a standalone meal for a light lunch or pair it with a chilled glass of white wine for an elegant dinner option.

Blackened Shrimp Skewers with Garlic Butter

Marvel at the symphony of flavors in these Blackened Shrimp Skewers with Garlic Butter, where succulent shrimp meet a bold spice rub and melt-in-your-mouth garlic butter. Perfect for a summer evening, this dish promises a delightful contrast of smoky, spicy, and buttery notes that dance on the palate.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp blackened seasoning
• 1/4 cup unsalted butter, melted
• 3 garlic cloves, minced
• A splash of lemon juice
• A couple of wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Thread the shrimp onto the soaked skewers, about 4-5 shrimp per skewer, leaving a little space between each for even cooking.
3. Generously coat both sides of the shrimp skewers with the blackened seasoning, pressing gently to adhere.
4. Place the skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are opaque and have nice grill marks.
5. While the shrimp cook, mix the melted butter, minced garlic, and lemon juice in a small bowl for the garlic butter sauce.
6. Once the shrimp are done, brush them liberally with the garlic butter sauce right before serving to let the flavors meld beautifully.

Present these skewers with a side of grilled vegetables or over a bed of fluffy rice to soak up the extra garlic butter. The shrimp should be juicy with a slightly charred exterior, offering a perfect bite every time.

Blackened Shrimp Quesadillas

Bursting with bold flavors and a tantalizing texture, these Blackened Shrimp Quesadillas are a perfect blend of spicy and savory, wrapped in a crispy tortilla. Ideal for a quick dinner or a sophisticated appetizer, they’re sure to impress with their vibrant colors and irresistible aroma.

Ingredients

• 1 lb of large shrimp, peeled and deveined
• 2 tbsp of blackening seasoning
• a splash of olive oil
• 4 large flour tortillas
• 2 cups of shredded Monterey Jack cheese
• a couple of tbsp of butter
• 1/2 cup of sour cream
• 1/4 cup of chopped fresh cilantro
• a lime, cut into wedges

Instructions

1. In a bowl, toss the shrimp with the blackening seasoning until evenly coated.
2. Heat a splash of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side, until they’re pink and slightly charred. Tip: Don’t overcrowd the skillet to ensure each shrimp gets a nice sear.
3. Remove the shrimp from the skillet and set aside. Wipe the skillet clean with a paper towel.
4. Place a tortilla in the skillet over medium heat. Sprinkle half of it with a cup of Monterey Jack cheese, then arrange half of the shrimp on top of the cheese. Fold the tortilla over and press down gently. Tip: Use a spatula to press the quesadilla as it cooks to help the cheese melt evenly.
5. Cook for about 2 minutes per side, until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas, cheese, and shrimp.
6. Melt a couple of tbsp of butter in the skillet and cook each quesadilla for an additional minute per side for extra crispiness. Tip: Brushing the tortillas with butter before cooking adds a rich flavor and golden color.
7. Cut each quesadilla into wedges and serve with sour cream, chopped cilantro, and lime wedges on the side.

Crispy on the outside with a gooey, cheesy center, these quesadillas offer a delightful contrast of textures. The spicy shrimp paired with the cool sour cream and fresh cilantro creates a harmonious balance of flavors. Serve them with a side of avocado salad for a complete meal that’s as beautiful as it is delicious.

Blackened Shrimp and Corn Chowder

Venturing into the heart of comfort food with a twist, this Blackened Shrimp and Corn Chowder marries the smoky depth of perfectly seasoned shrimp with the sweet, creamy embrace of summer corn. It’s a dish that promises to transport your senses to a cozy, yet sophisticated culinary realm.

Ingredients

• 1 lb of large shrimp, peeled and deveined
• 2 tbsp of blackening seasoning
• 2 tbsp of olive oil
• 1 large onion, diced
• 2 cloves of garlic, minced
• 3 cups of fresh corn kernels (about 4 ears)
• 1 large potato, diced into small cubes
• 4 cups of chicken stock
• 1 cup of heavy cream
• A splash of lemon juice
• A couple of fresh thyme sprigs
• Salt and freshly ground black pepper, to your liking

Instructions

1. In a bowl, toss the shrimp with the blackening seasoning until evenly coated. Set aside.
2. Heat olive oil in a large pot over medium-high heat. Add the shrimp and cook for 2 minutes per side, until blackened. Remove and set aside.
3. In the same pot, add the onion and garlic, sautéing until soft, about 3 minutes. Tip: Don’t rush this step; the sweetness of the onion is key.
4. Stir in the corn and potato, cooking for another 2 minutes to lightly char the corn.
5. Pour in the chicken stock and add the thyme sprigs. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
6. Remove the thyme sprigs. Use an immersion blender to partially puree the soup, leaving some chunks for texture. Tip: For a smoother soup, blend more; for chunkier, blend less.
7. Stir in the heavy cream and lemon juice. Return the shrimp to the pot and heat through for about 2 minutes. Tip: Adding the shrimp last ensures they remain tender and not overcooked.
8. Season with salt and pepper to taste.

Zesty and vibrant, this chowder boasts a luxurious texture with the perfect balance of smoky and sweet flavors. Serve it with a crusty baguette to soak up every last drop, or top with extra fresh thyme for a pop of color.

Blackened Shrimp Stuffed Bell Peppers

Unveiling a dish that marries the bold flavors of the Gulf with the comforting embrace of home cooking, these Blackened Shrimp Stuffed Bell Peppers are a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 4 large bell peppers, any color
• 1 pound of large shrimp, peeled and deveined
• 2 tablespoons of blackening seasoning
• 1 cup of cooked quinoa
• 1/2 cup of diced onion
• 2 cloves of garlic, minced
• a splash of olive oil
• 1/2 cup of shredded Monterey Jack cheese
• a couple of fresh basil leaves, chopped
• salt, just a pinch

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in the prepared dish.
3. In a bowl, toss the shrimp with the blackening seasoning until evenly coated.
4. Heat a splash of olive oil in a skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side, just until they start to turn pink. Remove and set aside.
5. In the same skillet, add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
6. Stir in the cooked quinoa, chopped basil, and a pinch of salt, mixing well to combine.
7. Gently fold in the blackened shrimp, being careful not to break them apart.
8. Spoon the shrimp and quinoa mixture into the bell peppers, packing lightly.
9. Sprinkle the tops with shredded Monterey Jack cheese.
10. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

Bursting with the smoky heat of blackened shrimp and the sweet, crisp texture of roasted bell peppers, this dish is a vibrant centerpiece for any table. Serve it alongside a crisp green salad or over a bed of creamy polenta for a meal that’s as visually stunning as it is delicious.

Blackened Shrimp and Spinach Stuffed Mushrooms

Delightfully savory and packed with flavor, these Blackened Shrimp and Spinach Stuffed Mushrooms are a gourmet appetizer that promises to impress. Combining the smoky heat of blackened shrimp with the earthy freshness of spinach, all nestled within tender mushroom caps, this dish is a celebration of textures and tastes.

Ingredients

• 12 large mushroom caps, stems removed
• a couple of tablespoons of olive oil
• a pound of shrimp, peeled and deveined
• a tablespoon of blackening seasoning
• a couple of cups of fresh spinach, roughly chopped
• a splash of white wine
• half a cup of breadcrumbs
• a quarter cup of grated Parmesan cheese
• a clove of garlic, minced

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a skillet over medium heat, add a tablespoon of olive oil and the shrimp, sprinkling them with the blackening seasoning. Cook for about 2 minutes per side until they’re nicely blackened, then set aside.
3. In the same skillet, add a bit more olive oil if needed, and sauté the garlic until fragrant, about 30 seconds. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add the spinach and a splash of white wine to the skillet, cooking until the spinach wilts, about 2 minutes. Tip: The wine adds a nice acidity that balances the dish.
5. Chop the cooked shrimp into small pieces and mix them into the spinach along with the breadcrumbs and Parmesan cheese.
6. Spoon the mixture into the mushroom caps, pressing gently to fill them completely. Tip: Overfilling can cause the stuffing to spill out during baking.
7. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

These stuffed mushrooms emerge from the oven with a delightful contrast of textures: the juicy shrimp and spinach filling against the firm yet tender mushroom caps. Serve them atop a drizzle of aioli for an extra layer of flavor, or alongside a crisp white wine to complement their richness.

Blackened Shrimp with Cilantro Lime Rice

Radiant flavors come alive in this dish, where succulent shrimp meet the zesty charm of cilantro lime rice, creating a symphony of taste that’s both bold and refreshing.

Ingredients

• 1 lb of large shrimp, peeled and deveined
• 2 tbsp of blackening seasoning
• 1 cup of long-grain white rice
• 2 cups of water
• A splash of olive oil
• The juice of 2 limes
• A handful of fresh cilantro, chopped
• A couple of garlic cloves, minced
• 1 tbsp of butter

Instructions

1. Start by rinsing the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, bring 2 cups of water to a boil, then add the rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly fluffy rice.
3. While the rice cooks, heat a splash of olive oil in a large skillet over medium-high heat.
4. Toss the shrimp with the blackening seasoning until evenly coated.
5. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they’re pink and slightly charred. Tip: Avoid overcrowding the skillet to get a good sear on each shrimp.
6. Remove the shrimp from the skillet and set aside.
7. In the same skillet, melt the butter and sauté the minced garlic for about 30 seconds, until fragrant.
8. Fluff the cooked rice with a fork, then stir in the lime juice, sautéed garlic, and chopped cilantro. Tip: For an extra burst of flavor, add a pinch of salt to the rice mixture.
9. Serve the blackened shrimp over the cilantro lime rice.

Gloriously vibrant, this dish offers a delightful contrast between the spicy, crispy shrimp and the light, aromatic rice. For a festive twist, serve it in halved lime shells or alongside a crisp, green salad.

Blackened Shrimp and Andouille Sausage Jambalaya

Flavorful and robust, this Blackened Shrimp and Andouille Sausage Jambalaya is a celebration of Southern cuisine, blending spicy, smoky, and savory notes in every bite. Perfect for a cozy dinner or entertaining guests, it’s a dish that promises to transport your senses straight to the heart of Louisiana.

Ingredients

• 1 lb of large shrimp, peeled and deveined
• 12 oz of Andouille sausage, sliced into rounds
• 1 cup of long-grain white rice
• 2 cups of chicken broth
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) of diced tomatoes
• 2 tbsp of Cajun seasoning
• 1 tbsp of olive oil
• A splash of Worcestershire sauce
• A couple of dashes of hot sauce
• Fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the Andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion, bell pepper, and celery. Cook until softened, about 5 minutes, stirring occasionally.
3. Stir in the garlic and Cajun seasoning, cooking for 1 minute until fragrant.
4. Add the rice, diced tomatoes, chicken broth, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. While the rice cooks, season the shrimp with remaining Cajun seasoning. In a separate pan, cook the shrimp over high heat for 2 minutes per side until blackened.
6. Once the rice is tender and the liquid is absorbed, stir in the cooked sausage and shrimp. Cover and let sit for 5 minutes off the heat.
7. Garnish with fresh parsley before serving.

Brimming with bold flavors, this jambalaya boasts a perfect balance of spicy and smoky, with the shrimp adding a succulent texture. Serve it with a side of crusty bread to soak up every last bit of the rich, flavorful sauce.

Conclusion

Concluding our spicy journey, these 12 Blackened Shrimp Delights offer a treasure trove of flavors to spice up your meals. Whether you’re craving something bold or subtly seasoned, there’s a recipe here for every palate. We’d love to hear which one tickled your taste buds the most—drop a comment below! Don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!