I make these Grilled Blackened Shrimp all summer long. They cook on the grill in about five minutes and develop an amazing smoky, spicy crust. There’s no need for skewers or a long marinade—just jumbo shrimp tossed with a simple homemade blackened rub and placed directly on hot grates for a quick, flavorful finish.
The Grilled Blackened Shrimp Recipe I Make All Summer
This Grilled Blackened Shrimp recipe is my reliable go-to when I want dinner fast. From the hot grill to the plate in five minutes, it delivers bold Cajun-style flavor: a smoky, slightly charred exterior and tender shrimp inside. Finish with a squeeze of fresh lemon and serve with your favorite sides.
The method is intentionally simple: jumbo shrimp, a little olive oil, and a pantry-friendly blackened rub made from smoked paprika, garlic and onion powders, herbs, salt, pepper and a touch of cayenne. There’s no skewer needed—just oil the grates, lay the shrimp directly on the grill, and flip once for even sear and color.
I serve these shrimp many ways—over a salad, in tacos, piled on rice, or straight off the grill as a quick snack. Buy a pound or two of jumbo shrimp, thaw fully if frozen, and you’re ready to grill.
What Is Blackened Shrimp?
Blackened shrimp is a Cajun-inspired preparation where seafood is coated in a bold spice blend and cooked at high heat until a flavorful, dark crust forms. The mix typically includes smoked paprika, cayenne, garlic and onion powders, dried herbs, salt and pepper. Grilling intensifies the smoky notes and gives the seasoning a caramelized finish. This approach produces shrimp with deep flavor in very little time—perfect for busy weeknights or casual summer grilling.
Key Ingredients
- Shrimp – Use jumbo shrimp for grilling so they hold up on the grates without skewers. Purchase peeled and deveined shrimp for the quickest prep. If using frozen shrimp, thaw completely in the refrigerator before cooking.
- Seasonings – The blackened rub is a pantry-friendly blend: smoked paprika, onion powder, garlic powder, dried thyme and oregano, ground black pepper, kosher salt, and cayenne pepper. Adjust the cayenne to control heat—start low if you prefer mild spice.
See the full ingredient list and exact amounts in the recipe section below.
How To Cook Blackened Shrimp
- Heat the grill. Preheat to medium-high or high and clean the grates. Lightly oil the grates to prevent sticking.
- Make the rub. Combine smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, ground black pepper, kosher salt and cayenne in a small bowl.
- Prep the shrimp. Pat shrimp dry, toss with olive oil to coat, then add the blackened seasoning and mix gently so each shrimp is evenly seasoned.
- Grill. Arrange shrimp in a single layer on the hot grates. Cook about 3 minutes until they develop char, flip once and cook another 1–2 minutes until opaque and curled into a loose C. Avoid overcooking.
- Finish and serve. Remove shrimp from the grill and serve immediately with lemon wedges for squeezing.
Full measurements and recipe details are listed in the recipe card below.
Serving Suggestions
Grilled blackened shrimp pairs beautifully with grilled vegetables, rice, or a crisp salad. Try them in tacos with slaw and lime, over cheesy garlic bread, or alongside grilled sweet potato wedges. For a surf-and-turf twist, add blackened shrimp to a steak dinner. Leftovers work well tossed into fried rice or a quick stir-fry, and make a handy protein to pack for lunches.
Storage And Reheating
Fridge: Store leftover shrimp in an airtight container for up to 3 days.
Freezer: Shrimp lose some texture after freezing, but you can freeze leftovers if needed. Flash-freeze in a single layer on a baking sheet, then transfer to a freezer bag. Thaw overnight in the refrigerator before reheating.
To reheat, warm covered on the stovetop with a little oil, bake briefly in a hot oven, or use an air fryer for a quick restore of crispness. Avoid long reheating times to prevent tough shrimp.
Pro Tips
- Pat the shrimp dry thoroughly—moisture prevents a proper crust from forming.
- Stay nearby while grilling. Shrimp cook and can overcook in minutes.
- Oil the grill grates before cooking to reduce sticking.
- Start with a very hot grill to achieve a good blackened crust quickly.
- Give each shrimp space on the grates so they sear instead of steam.
Frequently Asked Questions
Cooked shrimp change from translucent gray to opaque pink and curl into a loose C shape. When they form a tight O, they’re overcooked. On the grill, shrimp typically take about five minutes total. If you use a thermometer, aim for an internal temperature near 120°F for best texture.
Skewers aren’t necessary with jumbo shrimp; they’re large enough to grill directly on the grates without falling through.
Blackened refers to the cooking method that results in a charred, crusty exterior from high heat. Cajun describes a regional spice profile—often similar ingredients used in the blackened rub—but the two terms focus on technique versus seasoning.
Grilled Blackened Shrimp Recipe
This Grilled Blackened Shrimp cooks in 5 minutes and delivers smoky, spicy Cajun-style flavor. A simple homemade blackened rub and a hot grill are all you need.
Prep: 5 mins Cook: 5 mins Total: 10 mins Serves: 4
Equipment
- Grill
- Measuring spoons
- Mixing bowls
- Basting brush
- Grill tongs
- Cutting board
- Meat thermometer (optional)
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- 3 tablespoons olive oil
- Extra oil for greasing grill grates
Blackened Rub Ingredients
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper (adjust to taste)
Instructions
- Heat the grill to medium-high or high. Clean and oil the grates.
- Mix all blackened rub ingredients in a small bowl until combined.
- Pat the shrimp dry and place them in a medium bowl. Add the olive oil and toss to coat. Sprinkle the seasoning over the shrimp and gently mix until evenly coated.
- Place shrimp on the hot grill grates in a single layer. Cook about 3 minutes until they show char marks, then flip and cook another 1–2 minutes until opaque. Avoid overcooking.
- 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: For longer storage, flash-freeze shrimp in a single layer, then transfer to a freezer bag. Thaw overnight in the fridge before reheating.
Reheat gently on the stovetop with a little oil, in a hot oven, or use an air fryer for a quick crisp-up. Avoid prolonged reheating to retain tenderness.
Nutrition Information (per serving, approximate)
Calories: 180 kcal • Carbohydrates: 2 g • Protein: 16 g • Fat: 12 g • Sodium: 789 mg
Nutrition estimates are approximate and provided as a guideline. For precise nutrition tracking, input ingredients into your preferred nutrition calculator.