Quick and Easy Blackened Shrimp Recipe (10 Minutes)
Servings: 4 servings
Calories: 309kcal
In this flavor-packed seafood recipe, fresh shrimp are coated with a spicy blackening seasoning and pan-seared in butter in a cast-iron skillet until they are tender, juicy, and simply amazing. It's the perfect main course or appetizer and takes just minutes to make.
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Equipment
- cast-iron skillet or heavy duty non-stick skillet
Ingredients
- 1.5 pounds extra-large shrimp, peeled, deveined, with the tails removed
- 5 tablespoons unsalted butter, divided
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground dried thyme
- ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 2 teaspoons kosher salt
- Optional garnishes one tablespoon chopped parsley, the juice of one-half of a lime.
Instructions
- Combine all seasonings and spices in a small bowl and stir well to make the blackening seasoning. Set aside.
- Place the shrimp in a large shallow dish, such as a pie plate. Use a paper towel to blot them dry.
- Melt two tablespoons of butter and use a pastry brush to coat the seafood generously. Sprinkle one-half of the seasoning mix evenly over the crustaceans. Turn over and repeat with the butter and seasoning.
- Preheat a large cast-iron skillet or non-stick skillet over medium-high heat. Add the remaining three tablespoons of butter.
- When the skillet is hot and the butter has melted, add the shrimp in one layer and cook undisturbed for one minute. Turn them over and cook for another minute or until the thickest end has turned translucent to opaque and the seasoning mix is blackened and crusty.
- Remove the skillet from the heat immediately and then quickly remove the shellfish from the pan. If not, they will continue to cook and could become tough and stringy.
- Optional, garnish with chopped parsley and a splash of lime juice. Serve immediately, plain or with a remoulade sauce, lemon butter sauce, or garlic aio
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Notes
Shrimp has a delicate flavor, and too much spice can overpower it. If you want more heat, you can increase the amount of cayenne pepper. If you prefer a milder taste, reduce the amount of cayenne pepper.
This recipe calls for extra-large shrimp, which generally means 21-24 per pound. You will need to adjust the cooking times if yours are larger or smaller. I don't recommend small or medium; they will overcook before the blackening seasoning caramelizes.
When cooking shellfish in a skillet, make sure to only put them in one layer and don't crowd them. You want them to get a nice sear and not steam.
This recipe produces smoke. Be sure to turn your kitchen exhaust fan on high before making this dish, and open a window if necessary.
Try cooking the shrimp on the grill to avoid smoking up your kitchen. You can put the cast iron skillet directly on the grill grates or use a grill basket or skewers to corral them and keep them from falling through the grill grates. You can also use a grill pan on the stove if you prefer.
You can substitute olive oil for the butter called for in this recipe.
Shrimp cook quickly, and overcooking them is easy, so watch them carefully. When perfectly cooked, they will form a loose "c." If they are in a tight "c," they are overcooked.
Nutrition
Calories: 309kcal | Carbohydrates: 3g | Protein: 35g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 466mg | Sodium: 2489mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1034IU | Vitamin C: 7mg | Calcium: 251mg | Iron: 4mg
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