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Blackened Shrimp
Easy to make spicy shrimp with blackening seasonings.
Course
Main Dish
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
people
Calories
220
kcal
Author
Kathy Berget
Equipment
Measuring Spoons
Cast Iron Skillet
Ingredients
Blackened Seasoning
2
teaspoons
smoked paprika
1
teaspoon
cayenne pepper
1
teaspoon
onion powder
½
teaspoon
garlic powder
½
teaspoon
pepper
¼
teaspoon
salt
¼
teaspoon
dried basil
¼
teaspoon
dried oregano
⅛
teapoon
dried thyme
Shrimp
1 ½
pounds
shrimp
uncooked, peeled and deveined
2
tablespoons
blackened seasoning
premixed or use amounts listed above
1
tablespoon
olive oil
US Customary
-
Metric
Instructions
Blackening Seasoning
You can use a premixed blackening seasoning or quickly mix up one to use. Combine all seasonings is a bowl.
2 teaspoons smoked paprika,
1 teaspoon cayenne pepper,
1 teaspoon onion powder,
½ teaspoon garlic powder,
½ teaspoon pepper,
¼ teaspoon salt,
¼ teaspoon dried basil,
¼ teaspoon dried oregano,
⅛ teapoon dried thyme
Shrimp
Pat the shrimp dry with a paper towel
1 ½ pounds shrimp
Sprinkle the blackening seasoning over the shrimp. Toss to coat so the shrimp is well covered.
Heat a cast iron skillet until hot, but not smoking
Add oil and wait until it begins shimmering then add shrimp
1 tablespoon olive oil
Cook in a single layer for 1-2 minutes and flip
Cook for an additional 1-2 minutes and remove from heat
Top with fresh chopped parsley or cilantro for garnish
Serve hot
Notes
This recipe can be made with a premixed blackening seasoning or mix some directly for this recipe. Both options are listed in the ingredients.
The shrimp cooks very quickly. Have everything else for your meal ready to go.
Make certain to pat your fish dry. This helps ensure that slightly charred surface.
Use a hot cast iron skillet or a hot heavy-duty stainless steel skillet
As soon as you add the shrimp, distribute it so the shrimp is in a single layer
The shrimp only takes 1-2 minutes per side. Time will vary depending on your shrimp and your pan.
To flip the shrimp, I use a pair of tongs and turn each one individually
If making a larger batch of shrimp, you will want to cook it in two pans or in two separate batches. You don't want an overcrowded pan.
Nutrition
Calories:
220
kcal
|
Carbohydrates:
3
g
|
Protein:
0.4
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
259
mg
|
Sodium:
147
mg
|
Potassium:
49
mg
|
Fiber:
1
g
|
Sugar:
0.2
g
|
Vitamin A:
706
IU
|
Vitamin C:
1
mg
|
Calcium:
10
mg
|
Iron:
0.5
mg