Description
This Blackened Shrimp recipe delivers a bold and spicy Cajun-inspired flavor using a blend of smoked paprika, garlic, cayenne, and herbs. Perfectly seared in a skillet with butter and olive oil, the shrimp are cooked quickly for a tender, juicy finish. Serve hot over pasta, rice, or salad with a sprinkle of fresh herbs and a squeeze of lime for a flavorful, easy weeknight meal.
Ingredients
Scale
Spice Mix
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
Main Ingredients
- 2 pounds shrimp, shelled and deveined
- 2 tablespoons melted butter
- 2 tablespoons olive oil
Optional Garnish
- Chopped fresh herbs (such as parsley or cilantro)
- Lime wedges
Instructions
- Make the Spice Mix: In a bowl, combine smoked paprika, kosher salt, onion powder, garlic powder, black pepper, dried thyme, dried oregano, and cayenne pepper. Stir until evenly mixed.
- Prepare the Shrimp: Pat the shrimp dry thoroughly with paper towels to ensure a good sear. Place the shrimp in a large bowl and toss with the melted butter until coated. Then toss with the spice mix to evenly cover each shrimp.
- Heat the Pan: Warm a large frying pan or cast iron skillet over medium-high heat until hot.
- Cook First Batch: Add 1 tablespoon of olive oil to the pan. Once the oil is hot and shimmering, add half of the shrimp in a single layer, avoiding crowding. Cook for 1 ½ minutes, then flip each shrimp and cook for an additional 30 seconds to 1 minute, until shrimp are opaque and cooked through.
- Cook Second Batch: Add the remaining tablespoon of olive oil to the pan. Add the remaining shrimp in a single layer and cook as before—1 ½ minutes on one side, flip, then 30 seconds to 1 minute on the other side until fully cooked.
- Finish and Serve: Remove the shrimp from the pan immediately to prevent overcooking. Serve hot, optionally garnished with a sprinkle of fresh chopped herbs and lime wedges. Great over pasta, rice, or as an appetizer.
Notes
- Make sure the shrimp are thoroughly dried before coating with butter and spices to achieve a good blackened crust.
- If you prefer less heat, reduce or omit the cayenne pepper.
- This dish cooks quickly so watch closely to avoid overcooking the shrimp which can make them tough.
- You can double the spice mix and store extra for another use.
- Serve immediately for best texture and flavor.
