Description
This Easy Cajun Blackened Shrimp recipe delivers flavorful, spicy shrimp cooked quickly on the stovetop with a vibrant blend of Cajun spices. Perfect for a fast and delicious meal, these shrimp are crispy on the outside, tender and juicy inside, and can be served on their own, in tacos, over salads, or alongside rice or grits.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined with tails on
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper to taste
To Serve
- Lemon wedges
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Shrimp: Pat the shrimp dry thoroughly with paper towels to ensure a good sear. Place them in a bowl and drizzle with olive oil, tossing to coat evenly.
- Mix the Cajun Spice Blend: In a small bowl, combine Cajun seasoning, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper (if using), salt, and black pepper. Sprinkle this spice mixture over the shrimp and toss until the shrimp are fully coated in the seasoning.
- Heat the Pan: Preheat a large cast iron skillet or a heavy-bottomed pan over medium-high heat until it is very hot. This high heat is essential for creating the classic blackened crust on the shrimp.
- Cook the Shrimp: Add the shrimp in a single layer, making sure not to overcrowd the pan. Cook for about 2 minutes on each side, or until the shrimp are blackened and opaque. If necessary, cook in batches to avoid steaming the shrimp.
- Serve: Remove the shrimp from the heat and serve immediately. Garnish with lemon wedges and sprinkle with chopped fresh parsley if desired for a fresh pop of flavor.
Notes
- Use fresh or thawed shrimp and pat them very dry before cooking to achieve the best sear.
- Adjust cayenne pepper quantity based on your preferred heat level.
- This blackened shrimp is versatile – great for tacos, salads, or served alongside rice or grits.
- Cook shrimp in batches if your pan isn’t large enough to avoid overcrowding and steaming.
