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Ready in just 30 minutes, Blackened Shrimp with Summer Vegetables is the ultimate summer dish. This mouthwatering recipe is easy to make and beyond satisfying, making it perfect for any occasion from family dinners to backyard barbecues.
During the summer months, I am all about bright, bold flavors. True feel-good food that nourishes not only the body, but the soul. Maybe I’m biased, but in my opinion nothing says summertime quite like blackened shrimp and fresh seasonal produce. Bursting with a symphony of fresh flavors and bold spices, this dish is out-of-this-world good.
I’ve cooked shrimp in a million different dishes, but this Cajun blackened shrimp recipe is easily one of my all-time favorite ways to serve shrimp. The Creole seasoning forms a beautiful crust on the outside of the shrimp and produces a flavor explosion in every bite. Not only is it crazy good, but the shrimp only takes a few minutes to cook up.
You can use the stovetop, oven, or grill to blacken shrimp, but I personally prefer the stovetop method. There are no extended wait times or fuss and it leaves you with just one pan to clean afterwards. A summer dish that is easy to make, easy to clean up, and tastes amazing? Now that’s a triple threat.
Whether you’re hosting a barbecue or cooking up a family dinner, Blackened Shrimp with Summer Vegetables guarantees to be a surefire hit. Keep an eye out for the July 7th edition of The Washington Post to see this awesome recipe in print!
To bring this mouthwatering blackened shrimp dish to life, you will need the following key ingredients:
The star of the show, these shrimp are going to be seared to perfection. Feel free to swap out the shrimp for chicken or fish, if needed.
Summer vegetables. To get the freshest flavors, seasonal produce is a must. In this dish, we incorporate fresh summer produce like corn, tomatoes, and bell peppers.
This adds a ton of rich flavor to our blackened shrimp and also helps the seasonings stick to them, ensuring maximum flavor.
Creole seasoning. You can use any store-bought Creole seasoning or make your own with salt, pepper, garlic powder, onion powder, cayenne pepper, basil, oregano, thyme, and paprika. I recommend my Savory Seasoning blend.
I like to garnish this dish with a few dashes of Louisiana hot sauce and some fresh parsley. Feel free to leave out the hot sauce if you aren’t a big fan of heat.
How to Make Blackened Shrimp with Summer Vegetables
This recipe may seem complex, but it’s actually incredibly easy to make. You will just need to follow these 5 simple steps:
- Heat a nonstick skillet over medium heat, then add oil. Once the oil is hot, add tomatoes and cook for 2 minutes so they can begin to char, then add onion, bell pepper, shallots, and jalapeno to the skillet and cook for 1 minute.
- Add corn to the skillet and let sit for 1-2 minutes, then stir and cook for 5 minutes before stirring in garlic, lemon zest, lemon juice, and chicken stock. Cook for 10 minutes, then remove from heat and stir in spinach until wilted.
- Melt the butter in a small bowl, then dip each shrimp into it before seasoning the shrimp liberally and evenly on both sides with creole seasoning over a plate.
- Heat another nonstick skillet over high heat, then add butter once hot. Add the seasoned shrimp and cook for 2 minutes before flipping them over and cooking for an additional 2 minutes. Remove and set to the side.
- Transfer the cooked vegetables onto a plate and place the blackened shrimp on top, then sprinkle Louisiana hot sauce to finish and garnish with fresh parsley.
Recipe Tips and Tricks
Here are some of my top tips and tricks to help you make this recipe:
- To properly build the flavors of the vegetables, season them with Creole seasoning a little bit at a time at each stage of the cooking process.
- Don’t underestimate the importance of dredging the shrimp in melted butter before seasoning them! This really helps the spices to stick to the shrimp, ensuring the proper color and the most flavorful results possible.
- To store leftovers, always let your food cool to room temperature before putting it away. The blackened shrimp and vegetables should be stored separately in airtight containers in the fridge for up to 7 days.
Frequently Asked Questions
Below you will find the answers to some of the internet’s most burning questions about this dish:
If you have a shellfish allergy or simply prefer a different type of protein, you can swap out the shrimp for chicken, salmon, or any firm white fish.
The process of blackening shrimp consists of dipping the shrimp in melted butter, coating it in Creole seasoning, then searing it at a high temperature until it’s fully cooked. The high temperature causes the seasoning to blacken and imparts an amazing flavor.
What do you eat with blackened shrimp?
Blackened shrimp is incredibly versatile. You can use it as a protein source for salads, use it to fill your tacos, serve it over pasta, or serve it over cooked summer vegetables like we do in this recipe.
Can you freeze cooked shrimp?
Yes. To freeze leftover cooked shrimp, you will need to first allow it to cool down to room temperature, then transfer it to an airtight storage bag. Once stored like this, you can keep the cooked shrimp in the freezer for up to 3-4 months.
Can you make it ahead?
Fridge: Blackened Shrimp: After shrimp cools off, place in an airtight container in the fridge for 7 days max.
Summer Vegetables: After vegetables cool off, place in an airtight container in the fridge for 7 days max.
Reheating: Blackened Shrimp: Pop in a 350-degree oven for 10 minutes.
Summer Vegetables: Turn on heat to medium, add all ingredients in a small or medium saucepan, and cook until mixture is hot. About 10 minutes or less.
latest Recipe Video:
Common One to One Substitutions:
Fish, Chicken = Shrimp
Any Seasonal Vegetables = Summer Vegetables
what to serve with Blackened Shrimp with Summer Vegetables?
Blackened Shrimp with Summer Vegetables can be served as a complete meal, but if you’re hosting a party or just feeling extra hungry—I’ve got you covered. Here are some of my favorite dishes to serve with blackened shrimp:
More Crave-Worthy Shrimp Recipes
- Grilled Citrus Agave Shrimp
- Barbecue Shrimp and Grits
- Grilled Shrimp Chile Rellenos
- Lobster and Shrimp Etouffee
- Grilled Shrimp Chimichurri
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Blackened Shrimp with Summer Vegetables
- 1 stick unsalted butter plus 4 tablespoons
- 28 large shrimp peeled, tail on and deveined
- 3 tablespoons Savory seasoning or Creole seasoning
- 4 tablespoon canola oil
- 1 lb. cherry tomatoes halved
- 1 large onion chopped
- 1 red bell pepper chopped
- 1 shallot diced
- 2 jalapenos chopped
- 2 garlic cloves minced
- 24 oz. frozen corn
- 1 zest of lemon
- 1 juice of lemon
- 1/4 cup unsalted chicken stock
- 5 oz. baby spinach
- to taste Louisiana hot sauce
- ½ cup parsley chopped
- Heat a non-stick skillet over medium heat and heat 2 tablespoons of oil, add tomatoes and cook for 2 minutes to allow a char to begin, add onion, bell pepper, shallots and jalapeno to skillet and cook for 1 minute, add corn and allow corn to sit for 1-2 minutes, the pressure of the corn helps caramelize the vegetables stir and cook for 5 minutes. Next stir in garlic, lemon zest, lemon juice, chicken stock and cook for 10 minutes. Cut off heat, stir in spinach until wilted.
- Melt 8 tablespoons of butter and dip shrimp in melted butter. Season shrimp liberally and evenly on both sides with creole seasoning.
- Heat a non-stick skillet over high heat, once skillet is hot place 2 tablespoons of butter in skillet add shrimp cook for 2 minutes, flip and cook for 2 minutes (depending on the size). Remove and sit to the side. (If you have a small skillet repeat this step and sit shrimp in warm oven.)
- Pour vegetables on a plate then place shrimp on top, sprinkle Louisiana hot sauce and garnish with parsley.
1 thought on “Blackened Shrimp with Summer Vegetables”
This recipe was in our local paper (an affiliate of the Washington Post.) I made it for dinner tonight and it was delicious. The spicy shrimp with the sweet corn was a great balance. It will be a go to for us for the rest of the summer.