Grilled Blackened Shrimp
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Posted: 05/11/26
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I make these Grilled Blackened Shrimp all summer long, and they come off the grill in 5 minutes flat with the most incredible smoky, spicy crust. No skewers, no marinade, just jumbo shrimp tossed in a homemade blackened rub and laid right on the grates.
The Grilled Blackened Shrimp Recipe I Make All Summer
Grilled Blackened Shrimp is my go-to grill move when I need something fast. This dinner is ready from grill to plate in five minutes! Bold smoky-spicy char on the outside, juicy shrimp underneath, a squeeze of fresh lemon, and we’re done. Between you and me, I make these about every other week all summer long.
The whole thing is jumbo shrimp, olive oil, and an 8-ingredient pantry staple blackened rub. No skewers, and no time marinating. Get the grill HOT, oil the grates, lay the shrimp right on, and flip them once.
I’ve served these on top of salads, stuffed in tacos, piled over rice, and standing at the counter straight off the grill. Pick up a pound or two of jumbo shrimp and get to it!
What Is Blackened Shrimp?
Blackened shrimp is a savory, smoky Cajun-style dish known for it’s charred look and bold, flavorful blend of spices. The shrimp is well-coated in paprika, cayenne, garlic, onion and herbs before cooking until a dark crust forms. Grilling blackened shrimp adds even more smoky char to the dish. If you love this easy blackened shrimp, you need to give Blackened Chicken a try next.
Key Ingredients
- Shrimp – Jumbo shrimp are the best for grilling because I don’t need to worry about them falling through the grill grates without a skewer. I always buy peeled and deveined to keep the workload to a minimum. When using frozen shrimp, I always thaw completely in the fridge before preparing.
- Seasonings – I know you’ve got everything you need in your pantry to make blackened seasoning for shrimp. Mix smoked paprika, onion powder, garlic powder, thyme, oregano, ground black pepper, salt and cayenne pepper. Dial down the cayenne pepper if anyone who will be enjoying this shrimp is sensitive to spice!
Find the full ingredient list with exact measurements in the recipe card below.
How To Cook Blackened Shrimp
- Mix seasoning. In a small mixing bowl, mix together all the blackened seasoning ingredients.
- Prepare shrimp. Lay the shrimp on a cutting board and pat dry with a paper towel, add to a medium mixing bowl. Gently mix shrimp with olive oil until well coated. Add seasoning mixture to the shrimp and gently mix until the shrimp is all coated.
- Grill. Place shrimp on the hot grill grates and cook for 3 minutes, or until they have some char. Flip and cook for another 2 minutes, or just until shrimp are no longer translucent. Take care to not overcook. Smaller shrimp will take less time.
- Enjoy. Serve immediately with fresh lemon wedges for squeezing over the top.
For the complete directions and ingredient amounts, scroll down to the recipe card below.
Serving Suggestions
This is a great protein to pair with a tasty Grilled Caesar Salad, and it’s especially handy that everything can be prepared out on the grill. My kids always love this shrimp with a side of Garlic Bread, too. Another classic side dish to enjoy with succulent shrimp is rice or even Grilled Sweet Potato Wedges. Of course, since the grill is going, I love to add Corn on the Cob and Green Beans to so many meals during the summer months. Oh! And how could I forget Blackened shrimp is a great addition to a steak dinner for a little surf and turf!
I often double up this recipe and keep half for my lunches throughout the week, or even a really quick protein pick me up in the middle of the day. Leftover shrimp is also great warmed and tossed into a Stir Fry!
Storage And Reheating
Fridge: Store leftover grilled shrimp in an airtight container for up to 3 days.
Freezer: The texture of the shrimp will not be as good once thawed and reheated, but if you have way too many leftovers and want to freeze them, go for it! Lay out in a single layer on a baking sheet to flash freeze before storing in a freezer bag or airtight container. Thaw in the fridge overnight before reheating.
Reheat leftover shrimp covered on the stovetop in a little bit of oil or in the oven until hot through. The air fryer is also a great way to quickly heat up this delicious protein.
Pro Tips
- Patting the shrimp dry is a super important step. If you skip this, the shrimp won’t develop the crust.
- Stick close to your grill! Shrimp can overcook quickly.
- Oil the grates of the grill before you start so the shrimp don’t stick!
- Make sure to start with a HOT grill so the shrimp gets that delicious blackened crust.
- Leave room between each shrimp on the grill so they sear well.
Frequently Asked Questions
How can I tell when shrimp are cooked?
There are a few indicators, like color and shape that I keep an eye on when cooking shrimp. First, the shrimp will turn from translucent gray to opaque pink. Once shrimp has curled to the letter C, it’s ready to go. Curl all the way to an O and the shrimp are overdone.
Shrimp really only need a total of about 5 minutes on the grill, so keep that in mind when you’re grilling. Lastly, you can use a meat thermometer to ensure the shrimp have reached an internal temperature of 120 degrees Fahrenheit.
Should I be using skewers?
There is no need to use skewers for blackened shrimp. Jumbo shrimp are the perfect size to lay right onto the grill grates.
What is the difference between blackened and Cajun?
Blackened is more about the method of cooking. The food ends up with a charred crust, while Cajun refers to the combination of spices that season the food.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Grilled Blackened Shrimp Recipe
This Grilled Blackened Shrimp comes off the grill in 5 minutes with smoky, spicy, Cajun-style flavor. A homemade blackened rub and a hot grill is all you need!
Ingredients
- 1 pound jumbo shrimp peeled and deveined
- 3 Tablespoons olive oil
- extra oil for greasing grill grates
Blackened Rub Ingredients
- ½ Tablespoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon Kosher salt
- ½ teaspoon cayenne pepper can add more or less depending on how hot you want it
Instructions
- Heat grill to medium-high/high. Clean grates and then rub oil on grates.
- In a small mixing bowl, mix together all the blackened seasoning ingredients.
- Lay the shrimp on a cutting board and pat the shrimp dry with a paper towel and add them to a medium mixing bowl. Add the olive oil to the shrimp and gently mix until the shrimp is coated with the olive oil. Then add the seasoning mixture to the shrimp and gently mix until the shrimp is all coated.
- Place shrimp on the hot grill grates and cook for 3 minutes, or until they have some char. Flip shrimp and cook for another 2 minutes, or just until shrimp are no longer translucent. Take care to not overcook. Smaller shrimp will take less time.
- Serve immediately with fresh lemon wedges for squeezing over the top.
Tips
Fridge: Store leftover grilled shrimp in an airtight container for up to 3 days.
Freezer: The texture of the shrimp will not be as good once thawed and reheated, but if you have way too many leftovers and want to freeze them, go for it! Lay out in a single layer on a baking sheet to flash freeze before storing in a freezer bag or airtight container. Thaw in the fridge overnight before reheating.
Reheat leftover shrimp covered on the stovetop in a little bit of oil or in the oven until hot through. The air fryer is also a great way to quickly heat up this delicious protein.
Nutrition Information
Calories: 180kcal (9%), Carbohydrates: 2g (1%), Protein: 16g (32%), Fat: 12g (18%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 143mg (48%), Sodium: 789mg (34%), Potassium: 164mg (5%), Fiber: 1g (4%), Sugar: 0.1g, Vitamin A: 744IU (15%), Vitamin C: 0.3mg, Calcium: 69mg (7%), Iron: 1mg (6%)
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