Description
This Easy Blackened Shrimp recipe features succulent large shrimp coated in a bold, smoky blend of Cajun spices and cooked to perfection in a hot cast iron skillet. Ready in just 16 minutes, it’s a quick and flavorful main course ideal for tacos, salads, pasta, or rice bowls, complemented perfectly by fresh lemon wedges.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined
Seasoning Mix
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- Lemon wedges for serving (optional)
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels to remove excess moisture. Place the shrimp in a large bowl to prepare for seasoning.
- Mix Seasoning: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper to create the blackening spice mix.
- Coat the Shrimp: Drizzle olive oil and melted butter over the shrimp. Toss thoroughly with the seasoning mixture until each shrimp is evenly coated with the spices and oils.
- Heat the Skillet: Place a large cast iron skillet on the stovetop over medium-high heat. Heat until the skillet is very hot to ensure proper searing and blackening of the shrimp.
- Cook the Shrimp: Add the seasoned shrimp to the skillet in a single layer without overcrowding. Cook for 2 to 3 minutes on each side until the shrimp turn opaque and have a slightly charred, blackened appearance on the edges.
- Serve: Remove the cooked shrimp from heat immediately and serve hot with lemon wedges on the side for an optional zesty finish.
Notes
- Adjust the cayenne pepper according to your preferred heat level for milder or spicier shrimp.
- Do not overcrowd the pan to allow the shrimp to blacken properly and avoid steaming.
- This versatile recipe is great for making tacos, salads, pasta dishes, or rice bowls.
