Unleash Flavor: The Ultimate Blackened Shrimp with Yellow Rice Recipe

Get ready for an explosion of flavor with this incredible Blackened Shrimp Recipe. Featuring a robust seasoning blend and delightful crunchy breadcrumbs, all perfectly complemented by tender, aromatic yellow rice, this dish is a guaranteed crowd-pleaser. It’s designed to bring bold, restaurant-quality taste right to your kitchen table with minimal fuss.

Author’s Note

From My Kitchen to Yours: My Love Affair with Blackened Shrimp

My blackened chicken recipe holds a special place in my home; it’s one of those meals that gets cooked again and again. I often prepare a large batch of my homemade blackening seasoning at the start of each month, and it disappears quickly! This versatile seasoning has become a true staple in my pantry, so it was only natural to infuse those same bold, smoky, and slightly spicy flavors into a spectacular blackened shrimp dish.

When I envisioned the perfect accompaniment for these incredibly flavorful shrimp, yellow rice instantly sprang to mind. Its vibrant color and delicate aroma provide a comforting counterpoint to the intense flavors of the shrimp, creating a harmonious and satisfying meal. The first time I served this combination to my family, I decided to elevate it further by adding a fresh, crisp salad drizzled with a tangy vinaigrette. The medley of textures and temperatures – warm, spicy shrimp, fluffy rice, and a cool, zesty salad – was nothing short of perfection. This dish quickly became a new family favorite, a testament to the power of well-balanced flavors and thoughtfully chosen sides. It’s a meal that feels both comforting and exciting, perfect for any night of the week.

Essential Ingredients for Blackened Shrimp

Crafting this flavorful Blackened Shrimp with Yellow Rice involves a few key components, each playing a vital role in the final symphony of taste and texture. Here’s what you’ll need:

• Shrimp: For the best results, opt for raw, peeled, and deveined shrimp. Large (26–30 per pound) or jumbo shrimp are ideal as they remain juicy and tender while developing that signature crispy, blackened crust. Frozen shrimp works beautifully too; just ensure they are thoroughly thawed before cooking.
• Blackening Seasoning: This is the heart of the dish. You can easily find a high-quality blend in the spice aisle of your grocery store, or for a truly customized flavor, make your own blackening seasoning blend from scratch using common pantry spices.
• Corn: Adds a touch of sweetness and vibrant color. Whether you prefer fresh kernels cut from the cob, convenient frozen corn, or canned corn (drained well), any variety will enhance the dish.
• Tomatoes: Cherry tomatoes are fantastic for their burst of juiciness and bright acidity, but feel free to use any type of tomato you have on hand, diced into bite-sized pieces.
• Yellow Rice: To keep this recipe quick and convenient, I often use a store-bought yellow rice mix. However, if you have extra time and prefer a homemade approach, you can certainly prepare your own yellow rice from scratch.
• Unsalted Butter & Olive Oil: Essential for achieving that perfect crisp and rich flavor in the shrimp coating.
• Panko Breadcrumbs: These provide an unbeatable crispiness that elevates the texture of the blackened shrimp.
• Grated Parmesan Cheese: Adds a savory depth and helps create an even more irresistible crust on the shrimp.
• Optional Veggie Salad Ingredients: Such as red bell pepper, onion, basil, and a simple lime vinaigrette, for a refreshing side.
• Ripe Avocado: For a creamy, cooling contrast to the spicy shrimp.
• Lemon: Fresh lemon wedges are perfect for a final squeeze of bright acidity, enhancing all the flavors.

Crafting Your Delicious Blackened Shrimp Dinner

Despite the seemingly various components, this incredible Blackened Shrimp meal comes together remarkably fast, typically in just over a half hour. It’s perfect for busy weeknights! To shave off a few extra minutes from your prep time, consider making the optional veggie salad in advance. The key to efficiency here is multitasking and proper timing.

Here’s a simplified overview of how to bring this flavorful dish to life:

1. **Prepare Your Base:** Start by getting your yellow rice cooking according to the package directions. This is your foundation and can often cook unattended while you focus on the shrimp.
2. **Shrimp Coating Prep:** While the rice is simmering, melt your butter and allow it to cool slightly to room temperature. This prevents it from clumping when mixed with cold shrimp. In a shallow dish (like a pie plate), combine your blackening seasoning, panko breadcrumbs, and grated Parmesan cheese.
3. **Coat the Shrimp:** Place the defrosted, peeled, and deveined shrimp into a large bowl. Pour the melted butter over the shrimp and toss gently to ensure each piece is evenly coated. Then, one by one, hold each shrimp by the tail and press it firmly into the breadcrumb mixture, ensuring all sides are generously covered. Arrange the coated shrimp on a clean plate.
4. **Cook the Shrimp:** Heat a large nonstick pan over medium-high heat with a portion of the olive oil. Once the oil is shimmering hot, add half of the coated shrimp in a single layer, making sure not to overcrowd the pan. Cook for 1-2 minutes until beautifully browned and crispy on the bottom. Flip the shrimp with tongs and cook for another 1-2 minutes until fully cooked through and opaque. Remove the cooked shrimp to a clean plate. Wipe out the pan and repeat the process with the remaining olive oil and shrimp.
5. **Assemble and Serve:** Once the yellow rice is ready, spread it onto a serving platter. If you’re including the optional veggie salad, layer it over the rice, creating a vibrant base. Finally, arrange the freshly cooked, blackened shrimp on top. Garnish with diced avocado for a creamy counterpoint. Slice a large lemon into wedges and serve on the side, allowing everyone to drizzle fresh lemon juice over their individual portions for a bright, zesty finish.

This streamlined process ensures that you’ll have a restaurant-quality meal on the table efficiently, packed with contrasting textures and bold flavors.

Mastering Blackened Shrimp: Expert Tips for Perfection

Achieving perfectly blackened shrimp isn’t just about the seasoning; a few simple techniques can make all the difference, ensuring juicy interiors and a beautifully crispy, flavorful crust every time.

• Shrimp Size Matters: Always opt for large or jumbo shrimp (26-30 count per pound). Smaller shrimp tend to cook too quickly and can become tough before the coating has a chance to crisp up properly. Larger shrimp provide a better balance, allowing them to remain succulent and juicy on the inside while the exterior develops that desirable sear and crunch.
• Pat Them Dry, Thoroughly: This step is crucial! Before adding any butter or coating, lay your defrosted shrimp on paper towels and pat them until they are completely dry. Moisture is the enemy of crispiness. Dry shrimp ensures that the melted butter and the blackening-breadcrumb coating adhere properly, leading to a much better texture and flavor development. If the shrimp are wet, the coating will slide off, and you’ll steam them instead of searing.
• Firmly Apply the Coating: Don’t be shy when coating the shrimp. Press the breadcrumb mixture firmly onto all sides of each shrimp. This creates a thick, even layer that will crisp up beautifully and lock in the flavors, giving you that satisfying crunch with every bite. The better the adhesion, the more intense the flavor and texture.
• Don’t Crowd the Pan: Cooking shrimp in batches is non-negotiable for true blackening. If you overcrowd the pan, the temperature will drop significantly, causing the shrimp to steam rather than sear. This results in soggy, lackluster shrimp instead of that crispy, caramelized exterior we’re aiming for. Give each batch enough space to cook evenly and get that fantastic crust.
• Monitor Doneness Carefully: Shrimp cooks very quickly, and overcooking is a common mistake that leads to tough, rubbery seafood. Shrimp is perfectly done when it turns pink and opaque throughout. As soon as you see them curl into a ‘C’ shape and lose their translucency, they are ready. Remove them from the heat immediately to preserve their tender texture.

Pin Recipe
Print Recipe

Irresistible Blackened Shrimp & Yellow Rice Bowl

By
Chelsea Lords

This Blackened Shrimp recipe is a flavor explosion you won’t want to miss! Smoky, spicy shrimp meet crunchy breadcrumbs, perfectly paired with aromatic yellow rice, a cool and refreshing veggie salad, and creamy avocado. It’s a symphony of flavors and textures that will make your taste buds sing.

Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Servings:
4 servings

Video (Not available without JavaScript)

Equipment

• Pie plate or shallow bowl for coating
• Large nonstick pan
• Large mixing bowl
• Tongs

Ingredients

• 1 pound (26-30) large shrimp or jumbo shrimp; defrosted, peeled, and deveined; see note 1
• 3 tablespoons unsalted butter melted
• 4 tablespoons seafood blackening seasoning blend see note 2
• 1/2 cup panko breadcrumbs
• 4 tablespoons olive oil divided
• 3 tablespoons grated Parmesan cheese see note 3
• 2 (5 to 7-ounce) packages yellow rice mix with the additional ingredients listed on the package
• veggie salad optional, for serving; see note 4
• 1 large ripe avocado optional, diced
• 1 large lemon optional, for serving wedges

Instructions

1. Thaw the shrimp completely (see note 1). Begin preparing the yellow rice according to the package instructions. Once the rice is about halfway through its cooking time, you can start preparing the shrimp to ensure everything finishes around the same time.
2. Melt the unsalted butter and allow it to cool to room temperature. This step is important to prevent the butter from solidifying or clumping when it comes into contact with the shrimp. In a pie plate or a shallow bowl, combine the seafood blackening seasoning blend, panko breadcrumbs, and grated Parmesan cheese, mixing them well. Add the defrosted and pat-dried shrimp to a large bowl and pour the melted butter over them. Toss gently to ensure all shrimp are lightly coated in butter. Take each shrimp by the tail and firmly press it into the prepared crumb mixture, ensuring that all sides are thoroughly coated. Place the coated shrimp on a clean plate as you go. Repeat this process until all shrimp are coated.
3. Heat a large nonstick pan over medium-high heat with 2 tablespoons of olive oil. Ensure the oil is hot and shimmering before proceeding. Add half of the coated shrimp to the pan in a single layer, being careful not to overcrowd it. Cook the shrimp for 1–2 minutes, or until the bottom side is beautifully browned and crispy. Using tongs, turn each shrimp and cook for an additional 1–2 minutes, or until they are fully cooked through, pink, and opaque. Remove the cooked shrimp and place them on a clean serving plate. Wipe out any residue from the pan with a paper towel and repeat the cooking process with the remaining 2 tablespoons of olive oil and the rest of the shrimp.
4. To serve this delightful meal, spread the cooked yellow rice evenly onto a large platter or into individual serving bowls. If you’re including the optional veggie salad (see note 4), layer it generously over the rice. Finally, arrange the hot, blackened shrimp on top of the salad and rice. If desired, garnish with freshly diced avocado for a creamy and cooling contrast. Slice the large lemon into wedges and serve them on the side, allowing guests to squeeze fresh lemon juice over their individual portions to brighten the flavors. Enjoy your perfectly crafted Blackened Shrimp and Yellow Rice!

Recipe Notes

Note 1: Preparing Your Shrimp
If using frozen shrimp, follow the package directions for defrosting. It is absolutely crucial that the shrimp are 100% defrosted and not cold to the touch before you begin coating them (they should be roughly the same temperature as your cooled melted butter to prevent clumping of the butter). Once defrosted, use paper towels to thoroughly pat the shrimp dry. Removing excess moisture is key for the butter and coating to adhere properly and for achieving a crispy crust.

Note 2: Homemade Blackening Seasoning Blend
While store-bought blackening seasoning works well, making your own allows for customization and often results in a fresher, more vibrant flavor. Whisk the following ingredients together until well combined. You’ll need 4 tablespoons of this blend for the recipe:

• 1 teaspoon each: fine sea salt, freshly ground black pepper, dried thyme, dried oregano, garlic powder
• 1 tablespoon onion powder
• 3 tablespoons paprika (for depth, I recommend using 1½ tbsp regular paprika and 1½ tbsp smoked paprika)
• ½ up to 1 teaspoon ground cayenne pepper (adjust to your preferred level of heat; I typically use ½ tsp for a pleasant warmth in this shrimp blend)
• 1 teaspoon Old Bay® seasoning, optional, but highly recommended for an extra layer of classic seafood flavor!

Note 3: Choosing the Right Parmesan Cheese
For the best possible flavor and ideal crumb texture on your blackened shrimp, always use freshly grated Parmesan cheese. You can usually find this in the refrigerated specialty cheese section of your local grocery store. It provides a sharper, nuttier flavor and melts beautifully into the crust. It is strongly recommended to steer clear of shelf-stable, pre-shredded Parmesan cheese as it often contains anti-caking agents that can hinder the texture and deliver a less robust flavor.

Note 4: Optional Vibrant Veggie Salad (Highly Recommended!)
This refreshing salad adds a crucial element of freshness and tang that beautifully balances the richness of the shrimp and rice. It’s incredibly easy to make!

• 2 cups corn, thawed if frozen, drained if canned
• ¾ cup cherry tomatoes, quartered
• 1 red bell pepper, diced
• ¼ cup diced yellow, sweet, or red onion
• ⅓ cup ribboned fresh basil, optional but adds a lovely aromatic touch
• For the Lime Vinaigrette: 1 large lime, juiced and zested (yields about 2 tbsp juice), 2 tsp Dijon-style mustard, 1 tsp maple syrup (or honey), ¼ tsp salt, 2 tbsp olive oil
• Instructions for Salad: In a medium-sized bowl, combine the corn, tomatoes, bell pepper, and onion. For the dressing, whisk together the lime juice, lime zest, Dijon mustard, maple syrup, and salt. Gradually whisk in the olive oil until emulsified (or combine all dressing ingredients in a small jar and shake vigorously). Pour the dressing over the corn mixture and stir well to coat all the vegetables. Cover the bowl with plastic wrap and refrigerate until ready to serve. This salad can be made several hours in advance!

Storage & Reheating Tips:
Allow both the blackened shrimp and yellow rice to cool completely before storing. Store them in separate airtight containers in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months. To reheat, gently warm the shrimp in a skillet over medium heat until crispy again, and reheat the yellow rice in the microwave with a splash of water or broth to keep it moist.

Nutrition Information

Serving: 1serving |
Calories: 327kcal |
Carbohydrates: 7g |
Protein: 18g |
Fat: 25g |
Saturated Fat: 8g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 13g |
Trans Fat: 0.4g |
Cholesterol: 169mg |
Sodium: 1829mg |
Potassium: 153mg |
Fiber: 0.3g |
Sugar: 0.5g |
Vitamin A: 499IU |
Calcium: 111mg |
Iron: 1mg

Nutrition information is automatically calculated and should only be used as an approximation.

Love This Recipe? Share Your Thoughts Below!