Blackened Shrimp Skewers
These Blackened Shrimp Skewers are smoky, spicy, and packed with bold flavors! Grilled or pan-seared, they’re perfect for a light and delicious meal, served with rice, salad, or as a party appetizer.
Servings 8 skewers
Calories 90kcal
Cost $14
Equipment
- Skewers (wooden or metal)
- Grill or cast-iron skillet
- Mixing bowls
Ingredients
For the Shrimp Skewers:
- 1 lb large shrimp peeled & deveined, tails on or off
- 1 tbsp olive oil
- 8 wooden or metal skewers if using wooden, soak in water for 30 minutes
For the Blackened Seasoning:
- 1 tsp smoked paprika
- ½ tsp cayenne pepper adjust for spice level
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
For Garnish & Serving:
- 1 tbsp fresh parsley or cilantro chopped
- Lemon wedges
Instructions
Prepare the Shrimp:
- Pat the shrimp dry with a paper towel and place them in a bowl.
- Drizzle with olive oil and toss to coat.
Make the Blackened Seasoning:
- In a small bowl, mix paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper.
- Sprinkle the seasoning over the shrimp and toss until evenly coated.
Assemble the Skewers:
- Thread 4-5 shrimp onto each skewer, making sure they lie flat for even cooking.
Cook the Skewers (Grill or Stovetop):
- Grill: Preheat a grill to medium-high heat (375-400°F / 190-200°C). Cook the skewers for 2-3 minutes per side, until shrimp are opaque and slightly charred.
- Stovetop: Heat a cast-iron skillet over medium-high heat. Cook the skewers for 2-3 minutes per side.
Serve & Garnish:
- Transfer to a plate, sprinkle with chopped parsley or cilantro, and serve with lemon wedges.
Notes
Storage: Store leftover shrimp in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat for 2 minutes.
Substitutions:
- Swap shrimp for scallops or chicken chunks for a different protein.
- Use melted butter instead of olive oil for extra richness.
- Add a drizzle of honey for a sweet-spicy twist.