sheet-pan ChartsDATASHEET // CT-SP-083
sheet-panSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Blackened Shrimp (Peeled, 21/25 count) in the sheet pan
Specification: Raw peeled shrimp coated in melted butter and heavy Cajun blackened rub on preheated dark baking sheet
Target Temp
450°F (232°C)
Radiant Heat
Total Time
6–8 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
140°F (60°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat oven to 450°F (232°C). Arrange blackened shrimp (peeled, 21/25 count) (Raw peeled shrimp coated in melted butter and heavy Cajun blackened rub on preheated dark baking sheet) on a parchment-lined sheet pan in a single layer.
2
Cook
Cook for 6–8 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Spice coating is browned and sizzling; shrimp are plump, firm, and opaque pink Confirm internal temperature reaches 140°F (60°C). Rest for 2 minutes before serving.
Verification Basis & Testing Rig
Louisiana Seafood Promotion Board & Chef Paul Prudhomme Blackening Protocols
Pro Tip: Below the USDA 145°F seafood recommendation; standard culinary target for shrimp. Use a dark heavy baking sheet; dark metal absorbs more radiant heat to toast the spices faster.
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