Blackened Shrimp

"I guarantee that this will wake up every single one of your heat-loving taste buds!"
photo by gailanng photo by gailanng
photo by gailanng
Ready In:




  • Mix spice ingredients thoroughly in a small bowl (make a double or triple batch and store the remainder for later use!) Dredge shrimp through the mixture.
  • Place a large skillet over a very high heat, and melt the butter.
  • Place the shrimp in the skillet and turn heat down to medium.
  • Cook on both sides for approximately 7 minutes (maybe less) each- pay attention to the shrimp as they cook quickly; when the shrimp curl, they are done.
  • Optional – sprinkle the vegetables with the spice mix and sauté in the butter in the same skillet.
  • Serve with lots of garlic bread and ice-cold beer or chilled white wine.

Questions & Replies

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  1. Super delicious! We were all licking our fingers. I used much less cayenne, and they were still pretty spicy. Everyone started coughing while this was frying...guess the spices were overwhelming us...ha! ha!
  2. WOW, if you like spicy you will love this, we did!!!!!! We used the entire 2 tsp of cayenne and loved it, we did drink several beers to cool our mouths!!!!! We also added the veggies, 8oz of sliced mushrooms, 1 can of diced tomato's, 1 onion sliced into rings and 2 green peppers cut into rings. Excelent!!!!!! Thanks for posting!!!!!
  3. This was fabulous. I served it with Lemon Garlic Pasta. My family loved it. Thank you so much.
  4. This is one of those recipes I wish I could give more than 5 stars. I prepared it as directed, and took a chance by adding all the cayenne, it was spicy, but it was so very good. I added sliced, fresh mushrooms, red pepper, green pepper, and some onion. It all came together perfectly. Definately a recipe I will make again and again!
  5. Just a thought - most people buy shrimp by the pound. They come in all sizes so specifying a number of shrimp, even if you say large, makes the exercize more complicated. For four people I would say around a pound and a half - maybe 2 pounds if they are hungry


  1. I was looking for a recipe that resembles a dish at our local cajun restaurant and this is it! Since I used garlic pepper instead of the garlic, I didn't add any salt and only used 1/2 tsp of black pepper instead of a full tsp. I omitted the cayenne since I have small children, which love this recipe btw. The seasoning is also great on fish and chicken as well.
  2. Cajun cooking is about melding many flavors ... it is not about hot. This recipe is almost perfect ... I substituted garlic powder for the raw garlic, and reduced by half the basil and thyme, and added 1 teaspoon of marjoram. Marjoram is the herb of choice, when you will subject the recipe to grilling or high-heat. We used the recipe as a topping for fettucini alfredo ... to die for!!!!!
  3. Mille, you most certainly can claim bragging rights. I made two slight changes to the blackening spice mix. I increased the sea salt to 1 1/2 tsp and used garlic powder instead of fresh garlic. The end result was a mixture of delectable buttery and spicey shrimp that will prove you can talk the talk AND walk the walk. Oh, a good accompaniment is with Denise in NH's Recipe #26440


Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
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