Blackened shrimp is a signature steakhouse-style dish that delivers bold flavor in a short amount of time. Inspired by the rich, indulgent preparations served at Ruth’s Chris, this version highlights smoky spices, high-heat searing, and a luxurious Cajun butter finish that coats every bite.
The blackening spice blend creates a deeply flavorful crust as the shrimp hit a blazing-hot skillet. Smoked paprika, herbs, and cayenne work together to bring warmth and complexity without overpowering the natural sweetness of the shrimp. Cooking them quickly ensures they stay tender and juicy inside.
What truly elevates this dish is the Cajun butter sauce. Melted butter infused with garlic, seasoning, and a splash of lemon juice creates a silky, savory finish that balances the spice and adds unmistakable steakhouse richness. Tossing the shrimp back into the pan allows them to soak up every drop of flavor.
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This dish is elegant yet effortless, making it perfect as an appetizer, main course, or luxurious topping for steak or potatoes. Served hot and fresh from the skillet, it delivers bold flavor and restaurant-quality results at home.
Servings and Timing
- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
Ingredients
For the Blackened Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
For the Cajun Butter Sauce
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
Instructions:
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