I make these grilled blackened shrimp all summer long. They cook on the grill in about five minutes and develop an incredible smoky, spicy crust. No skewers or long marinades — just jumbo shrimp tossed in a simple homemade blackened rub and placed directly on hot grates.
The Grilled Blackened Shrimp Recipe I Make All Summer
Grilled blackened shrimp is my go-to when I want a fast, flavorful dinner. From the grill to the plate in five minutes: a bold, smoky-spicy char on the outside and tender, juicy shrimp inside. Finish with a squeeze of fresh lemon and it’s ready. I honestly make these every other week in summer.
The recipe uses jumbo shrimp, a bit of olive oil, and an eight-ingredient blackened rub made from pantry spices. There’s no need for skewers or a long soak — get the grill very hot, oil the grates, lay the shrimp directly on the grill, and flip once.
These shrimp work everywhere: on salads, in tacos, over rice, or straight from the grill standing at the counter. Pick up a pound or two of peeled, deveined jumbo shrimp and get grilling.
What Is Blackened Shrimp?
Blackened shrimp is a savory, smoky Cajun-style preparation known for its dark, flavorful crust. The shrimp are coated in a blend of paprika, cayenne, garlic, onion, and herbs, then cooked until a rich crust forms. Grilling adds an extra layer of smoke and char that complements the spice blend.
Key Ingredients
- Shrimp – Jumbo shrimp are ideal for grilling: they won’t fall through the grates and they hold up to high heat. I prefer peeled and deveined shrimp to keep prep simple. If you use frozen shrimp, thaw completely in the refrigerator first.
- Seasonings – You likely have everything needed for the blackened rub. Combine smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, ground black pepper, kosher salt, and cayenne. Reduce the cayenne if anyone prefers milder heat.
See the recipe card below for exact ingredient amounts.
How To Cook Blackened Shrimp
- Mix the seasoning. Combine all blackened rub ingredients in a small bowl.
- Prepare the shrimp. Pat shrimp dry on a cutting board. Toss them in a medium bowl with olive oil until evenly coated, then add the spice mix and gently toss again so each shrimp is covered.
- Grill. Place shrimp directly on hot, oiled grill grates. Cook about 3 minutes until they develop char, then flip and cook 1–2 more minutes until opaque and curled into a loose C. Avoid overcooking; smaller shrimp will cook faster.
- Serve. Transfer to a platter and serve immediately with lemon wedges to squeeze over the top.
Full directions and measurements are in the recipe card below.
Serving Suggestions
These blackened shrimp pair wonderfully with grilled vegetables and simple sides you can finish on the grill. Try them with a grilled Caesar salad, garlic bread, rice, or sweet potato wedges. Grilled corn on the cob and foil-packed green beans are easy additions when the grill is hot. They also make a tasty surf-and-turf topper for steaks.
Leftovers are great for lunch: toss into salads, wraps, or a quick stir-fry. I often double the batch so I have shrimp ready for meals throughout the week.
Storage And Reheating
Fridge: Store leftover shrimp in an airtight container for up to 3 days.
Freezer: Texture declines after freezing, but you can freeze leftovers. Flash-freeze in a single layer on a baking sheet, then transfer to a freezer bag or container. Thaw in the fridge overnight before reheating.
To reheat, warm shrimp covered in a little oil on the stovetop, heat briefly in the oven, or use an air fryer for a fast, even result.
Pro Tips
- Pat shrimp thoroughly dry — moisture prevents a good crust from forming.
- Stay close to the grill; shrimp can overcook in seconds.
- Oil the grates well so the shrimp don’t stick.
- Start with a HOT grill to get a great blackened crust.
- Give each shrimp space on the grates so they sear, not steam.
Frequently Asked Questions
Shrimp change color from translucent gray to opaque pink and curl into a loose C when done. If they curl into a tight O, they’re overcooked. On the grill they typically need about five minutes total. An internal temperature of 120°F is another guide if you use a thermometer.
Skewers aren’t necessary. Jumbo shrimp are large enough to place directly on the grates without falling through.
Blackened refers to the cooking method that creates a charred crust, while Cajun describes a regional spice profile. The terms overlap because Cajun-style spices are often used when blackening.
Grilled Blackened Shrimp Recipe
Equipment
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Grill
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Measuring spoons
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Mixing bowls
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Basting brush
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Grill tongs
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Cutting board
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Meat thermometer
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 adjust to your preferred heat
Instructions
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Heat grill to medium-high or high. Clean grates, then rub oil on them.
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In a small bowl, mix together all blackened seasoning ingredients.
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Pat shrimp dry and add to a medium bowl. Toss with olive oil until coated, then add the seasoning and gently toss until evenly coated.
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Place shrimp on hot, oiled grates and cook for about 3 minutes until charred. Flip and grill 1–2 more minutes until no longer translucent. Watch carefully to avoid overcooking.
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Serve immediately with fresh lemon wedges.
Tips
Freezer: The texture may change after freezing, but you can freeze extras. Flash-freeze in a single layer on a baking sheet before storing in a freezer bag or airtight container. Thaw in the fridge overnight before reheating.
Reheat shrimp covered on the stovetop in a little oil, in the oven until heated through, or in the air fryer for a quick reheat.
Nutrition Information
We are not dietitians. Nutrition info is calculated by software and may contain errors. For exact nutrition counts, run the ingredients through your preferred nutrition calculator.