Blackened Shrimp

Bold, smoky, and full of flavor—blackened shrimp is one of my favorite quick-cooking proteins to add to a meal. With just a simple spice blend and a few minutes in a hot pan, you get shrimp that’s perfectly seasoned with a little kick. It’s versatile enough to pair with rice, tuck into tacos, or serve over a fresh salad, making it a go-to option when you want something fast, delicious, and satisfying.

Can you find a pre-made blackening seasoning in the stores? Yes, yes, you can. Can you also make it at home and save a ton of money (and sodium) while you’re at it! Truth be told, my taco seasoning mix is my go-to for all things. While it’s not a traditional blackening seasoning, it does contain all the necessary components. One more reason to make extra and have it ready to go! I use it to season a ton of my taco combinations, and wait till you see how we’re going to use this blackened shrimp!

If you’ve been around the blog for a while now, you know I’m always talking about sodium. Rather than hyperfocus on any one food, the goal is to look at the big picture, which is the whole meal and what you’re eating. Sodium can start to add up depending on what ‘whole meal’ it is that you’re eating. Tacos are definitely one of those meals. From the seasoning to all the toppings and taco shells, it really can add up quickly!

Sodium

Honestly, Americans consumer far too much sodium, averaging 3,300 milligrams daily. The recommendation from the American Heart Association is just 2,300 mg a day and optimally no more than 1,500 mg a day. Any where you’re able to cut back helps. Keeping in mind that AHA references that ‘70% of the sodium Americans eat comes from packaged, prepared, and restaurant foods, not the salt shaker.’ Regardless, even if you’re cooking at home, cut back when and where you can!

I use the 5-20% rule as a quick guide in looking at nutrition labels. 5% is on the low side, 20% is on the high side. With sodium, we want it to be on the lower end and keep in mind we want to consider portions when looking at these percentages. If you’re consuming something that only has 5% per serving, but you end up eating 4 servings, you’re now up to the 20% range and that’s on the upper range. These taco seasoning mixes from the store ranged from 1,500 mg to 2,800 mg and that’s just your taco seasoning. Granted that packet seasons a pound of ground meat, however, you need to consider your taco shell and all your toppings as well.

All that to say, if you’re able to make your own taco seasoning mix aka my recipe/version of a blackened seasoning, make it. Don’t add the salt for no sodium or use the 1/4 teaspoon that I did for only 600 mg of sodium. WAY less than even the 1,500 mg. It’s still super flavorful and tasty when you add it to the mix of your whole meal and over time your palate will adjust and you might start thinking things taste salty when you do eat out! On to our blackened shrimp recipe for today!

Ingredients: Blackened Shrimp

• 1 tablespoon chili powder – Brings bold flavor with a mild kick of heat and smokiness.
• 1/4 teaspoon garlic powder – Adds savory depth and aroma.
• 1/4 teaspoon onion powder – Provides subtle sweetness and balance.
• 1/2 teaspoon paprika – Gives vibrant color and a gentle smokiness. You could also used a smoked paprika if you want even more depth!
• 1/2 teaspoon ground cumin – Adds warmth and earthy flavor.
• 1/4 teaspoon salt – Enhances and balances the spice mix. Omit if you’re watching your sodium.
• 1/4 teaspoon black pepper – Offers a touch of sharp heat.
• 1 pound raw shrimp, peeled and deveined – The star of the dish, tender and quick-cooking. Use your preference for the size of the shrimp.
• 1 tablespoon olive oil – Helps the spices coat the shrimp evenly and promotes that beautiful blackened sear.

How To Make Blackened Shrimp

1. Mix the spices. In a small bowl, combine chili powder, garlic powder, onion powder, paprika, cumin, salt (if using), and black pepper. Stir until well blended.
2. Season the shrimp. Pat the shrimp dry with a paper towel, then toss them with olive oil. Sprinkle the spice mixture over the shrimp and mix until each piece is evenly coated.
3. Cook the shrimp. Heat a large skillet (and/or grill pan) over medium-high heat. Once hot, add the shrimp in a single layer (work in batches if needed). Cook for about 2 minutes per side, or until the shrimp are pink, opaque, and lightly charred. (this depends on the size of your shrimp).
4. Serve and enjoy! Remove from the heat and serve immediately. Blackened shrimp are delicious on their own, in tacos, over rice bowls, or on top of salads. Stay tuned for my ‘Chipotle’ Bowl! Coming soon!

Tips & Variations

• Adjust the spice level: If you prefer less heat, reduce the chili powder or swap in smoked paprika for a milder smoky flavor. For extra spice, add a pinch of cayenne pepper.
• Make it ahead: Mix up a double batch of the spice blend and keep it in a jar—it’s great for shrimp, chicken, or even roasted veggies.
• Cooking method: Don’t have a skillet handy? Blackened shrimp also works beautifully on the grill or in the oven under the broiler.
• Serving ideas: Toss them into tacos with cabbage slaw and avocado, serve over rice or quinoa with sautéed vegetables for a balanced bowl. Add them on top of a salad for a quick, protein-packed meal.
• Protein swap: This spice blend isn’t just for shrimp—try it on salmon, chicken, or tofu for a flavorful twist.

Other Recipes with Taco Seasoning

• Easy Tacos
• Roasted Veggie & Pinto Bean Tacos
• Blackened Fish with Pineapple Salsa
• Roasted Butternut Squash & Black Bean Tacos

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