Description
This Quick and Zesty Blackened Shrimp recipe delivers perfectly spiced, charred shrimp in just 20 minutes. Using a bold blend of paprika, cayenne, and herbs, these shrimp are cooked to juicy perfection in a hot cast iron skillet, then finished with butter and fresh lemon for a vibrant, flavorful dish perfect for weeknight dinners or quick gatherings.
Ingredients
Scale
Shrimp and Spices
- 1 lb Extra Large Shrimp (peeled and deveined)
- 2 tbsp Paprika (essential for flavor)
- 1 tbsp Granulated Sugar (balances the heat)
- 1 tbsp Ground Black Pepper (adjust to taste)
- 1 tsp Cayenne Pepper (adjust for heat preference)
- 1 tbsp Garlic Powder (enhances flavor)
- 1 tsp Dried Thyme (for aroma)
- 1 tsp Dried Oregano (for aroma)
- 1 tsp Onion Powder (for mild onion flavor)
- 1 tbsp Salt (to enhance flavors)
Cooking and Finishing
- 2 tbsp Light Olive Oil (or Vegetable Oil)
- 2 tbsp Butter (for richness)
- 1 whole Lemon Wedges (for serving)
- 1 tbsp Chopped Fresh Parsley (optional garnish)
Instructions
- Pat Dry: Gently pat the extra-large shrimp dry with paper towels to remove excess moisture, ensuring a better sear during cooking.
- Blend Spices: In a mixing bowl, combine paprika, granulated sugar, ground black pepper, cayenne pepper, garlic powder, dried thyme, dried oregano, onion powder, and salt. Stir thoroughly to create the blackening spice mix.
- Heat Skillet: Place a cast iron skillet over medium-high heat and allow it to heat for about 5 minutes until very hot, which is key for achieving the characteristic blackened crust.
- Coat Shrimp: Arrange the shrimp in a single layer on a plate or bowl, then sprinkle about half of the spice mix evenly over them, ensuring each piece is well coated but not overloaded.
- Add Oil: Pour the light olive oil into the hot skillet and swirl it around to coat the bottom evenly, preventing sticking and promoting even cooking.
- Cook Shrimp: Place the shrimp in the skillet and cook for 1 to 1.5 minutes on each side. Cook until the shrimp are lightly charred, opaque, and cooked through, forming a flavorful blackened crust.
- Serve Hot: Transfer the cooked shrimp to a serving platter, drizzle melted butter over them to add richness, and sprinkle with chopped fresh parsley if using, to add a touch of color and freshness.
- Final Touch: Serve immediately with lemon wedges on the side for squeezing, which adds bright acidity and complements the spicy blackened flavor.
Notes
- Patting shrimp dry is crucial for a good sear and to avoid steaming.
- You can adjust the cayenne pepper quantity based on your preferred spice level.
- Use a cast iron skillet for best results to achieve even heating and proper blackening.
- Butter adds a rich finish, but can be omitted for a lighter version.
- Serve with rice, salad, or crusty bread to make a complete meal.
