If you’re looking for an incredible shrimp recipe that mixes flavors between sweet and savory, this is it. This blackened shrimp with pineapple rum glaze makes the best finger food and it’s a party favorite. Every time I make this appetizer, it is gone within the hour, it is just that good. Blackened shrimp alone is one of my favorite ways to eat shrimp, but when it’s combined with a pineapple rum glaze it is over the top good. The glaze is rich but not too rich and spiked with rum which is cooked off but leaves the best flavor.
What makes blackened shrimp, blackened?
One of the most common questions about making blackened shrimp is what ingredients are used. Blackened seasoning is commonly made up of the following:
- chili powder
- garlic powder
- salt and pepper
It’s important to note that there are many variations to blackened seasonings but they typically use the same ingredients. Many recipes often include cayenne pepper and thyme. The mix between these spices are very similar to a cajun and creole seasoning but blackened seasoning is typically not as spicy.
When combined and applied to shrimp this will create that blackened look to the shrimp once it’s cooked. It should create a brown to blackened crust on the outside leaving a juicy middle.
How the blackened shrimp is made
Making the blackened shrimp is pretty simple. I typically opt for fresh shrimp with the peel on and I rinse it to get rid of any additional fishy residue. I find that this tastes the best. Afterwards, I coat it with the blackened seasoning mix and set aside.
I like to cook the shrimp in a cast iron skillet because it’s a great heat conductor and previously seasoned. To start, I place oil in the pan enough to barely coat the bottom to keep the shrimp from sticking and heat over medium heat.
When the oil is hot, that’s when you want to add your shrimp. Adding your shrimp too soon could cause them to be overcooked, greasy, and not get that blackened crust it’s supposed to have. I like to put all the shrimp in at once but make sure they’re not overlapping.
When the bottom is crusted up, it’s time to flip. This is going to be a quick process since shrimp doesn’t take much time to cook. Cooking the next side will not take as long. When you feel like they’re almost done, squeeze a lemon over the top. This will deglaze the pan and create an incredible flavor. This isn’t something that’s typically done with blackened shrimp, but if you want that extra flavor, I highly recommend it.
When the shrimp are done cooking I recommend setting them out on a rack. This will help the blackened crust harden and not get soggy by sitting in the excess oil from the pan.
Making the pineapple rum glaze
This pineapple rum glaze is so good I’m tempted to put it on almost everything. Making this is super easy and can be done while the shrimp are cooking to save time. All you need to do is add all of the ingredients to the saucepan and bring to a simmer to reduce and thicken.
The sugar content and butter will naturally thicken as the sauce reduces and it’ll be ready to add to the shrimp. Be careful not to add the sauce to the shrimp before its thickened because it’ll run right off and you want this stuff to stick. The longer it cools the more it’ll thicken so I recommend waiting around 10 minutes before pouring over the shrimp.
Ways you can serve it
This blackened shrimp with pineapple rum glaze can be served on its own as finger food or alongside your favorite vegetable. It’s great when served alongside broccoli or asparagus. Alternatively, you can add it to tacos, flat bread, or salad. Whether you’re making this for an appetizer for a party or dinner for your family, this recipe is perfect for any occasion and I can’t wait for you to try it.
Blackened Shrimp with Pineapple Rum Glaze
- 2 tablespoon oil
- 1 lb shrimp peeled and deveined
For the blackened seasoning:
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoning salt
- 1/2 teaspoon black pepper
For the glaze:
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons rum
- 2 tablespoons pineapple juice
- Green onions
- In a small bowl combine the chili powder, ground cumin, dried oregano, garlic powder, onion powder, seasoning salt, and pepper. Mix until well combined. Add the shrimp to the bowl and coat each shrimp with the seasoning mix.
- In a small sauce pan combine all of the ingredients for the glaze and heat over medium low heat until the butter is melt. Stir well to melt the brown sugar. Increase the heat slightly until the mixture reaches a simmer. Cook for 5-7 minutes until the mixture is reduced and begins to thicken.
- In a skillet add the two tablespoons of oil and heat over medium. Let the oil heat up for a minute or two before placing the shrimp in. Add a couple of drops of water, if it sizzles it’s ready. Add the shrimp and cook for 2-3 minutes on each side. The seasoning coating the shrimp should begin to “blacken” and the shrimp will be pink.
- When the shrimp is done cooking place them on a cooling rack. Turn off the heat for the skillet and the glaze. Add the glaze to the hot skillet to deglaze the pan and add the shrimp back and mix to coat the shrimp with the glaze. Garnish with green onions and serve