These easy grilled blackened shrimp are fast to prepare and make a versatile weeknight meal. They’re perfect in tacos, on a salad, served with rice, alongside grilled vegetables, or simply on their own.
The most delicious grilled blackened shrimp
These blackened shrimp are an ideal main dish to enjoy all summer. The exterior develops a fragrant spice crust while the inside stays tender and juicy.
I love serving them with a spicy aioli — take a jar of homemade mayonnaise and stir in a little sweet chili oil or hot sauce for a bright, creamy dip that complements the shrimp.
They combine sweet and smoky notes with a gentle heat that’s very flavorful but not overpowering. Even young kids are often happy to eat them, so they’re a family-friendly option.
How do you blacken shrimp and fish?
Blackening usually means coating seafood or meat with melted butter or oil, rubbing on a bold spice blend, and searing it at high heat in a skillet or on a hot grill. The high temperature chars the spices and creates a deeply flavored crust.
For these shrimp I prefer to combine the oil and spices in a quick marinade. That keeps the fat and seasoning evenly distributed, saves a step, and helps the spices adhere to the shrimp when they hit the grill or pan.
How long do you leave shrimp on the grill?
Shrimp cook very quickly. In a preheated pan or on the grill, plan on about 2–3 minutes per side. They’re done as soon as they turn pink and opaque.
If cooking on the stovetop, leave the minced garlic out of the marinade and add it near the end of cooking to avoid burning.
Arrange shrimp in a single layer in the hot pan and cook 2–2.5 minutes, flip, then cook another 2 minutes until opaque. Stir in the garlic for the final 30 seconds, then remove from heat.
What goes with grilled blackened shrimp?
These shrimp are especially delicious in tacos, but they pair well with many sides. Try them with creamy mashed cauliflower, potato salad, or a crunchy broccoli slaw for an easy, balanced meal.
How to make grilled blackened shrimp
Combine all marinade ingredients in a medium bowl and mix until evenly combined. Add the shrimp and toss to coat thoroughly. Let the shrimp marinate for 30 minutes to absorb the flavors.
Thread the shrimp onto skewers and heat a grill or grill pan over medium-high heat. Place the skewers on the grill and cook 2–3 minutes per side, until the shrimp are pink and opaque.
Finish with a sprinkle of fresh parsley and serve with lemon wedges. Offer the shrimp plain or with your favorite dipping sauce.
Looking for more healthy shrimp recipes? Try these:
One-Pan Creamy Garlic Shrimp
Cauliflower Shrimp Fried Rice
Gluten-Free Blackened Shrimp Tacos
One-Pan Shrimp Fajitas
Easy Mexican Shrimp Ceviche
Easy Grilled Blackened Shrimp
The Movement Menu
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Ingredients
- 1 pound raw large shrimp peeled & deveined, tail on
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 2 teaspoons coconut sugar
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 2 teaspoons paprika
- ½ teaspoon cumin
- 2 teaspoons chili powder
- 2 ½ tablespoons avocado oil
- 5 garlic cloves minced
Instructions
On the Grill
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Combine all marinade ingredients in a medium bowl and mix until smooth. Add shrimp and toss to coat.
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Let the shrimp marinate for 30 minutes.
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Thread shrimp onto skewers. Heat a grill or grill pan over medium-high heat.
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Grill the skewers 2–3 minutes per side, until shrimp are pink and opaque.
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Garnish with parsley and serve with lemon wedges and your preferred dipping sauce.
On the Stovetop
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Combine all marinade ingredients except the minced garlic in a medium bowl and mix thoroughly. Add shrimp and toss to coat.
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Marinate the shrimp for 30 minutes.
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Heat a large skillet over medium-high heat. Add avocado oil and heat 1 minute.
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Arrange shrimp in a single layer and cook 2–2.5 minutes. Flip and cook another 2 minutes until opaque.
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Add the minced garlic, stir for 30 seconds, then remove from heat.
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Sprinkle with parsley and serve with lemon wedges and your favorite dipping sauce.
Nutrition