Hey there! I’m Kelly, and today I’m gonna share my absolute favorite blackened shrimp recipe that’s gonna knock your socks off! After trying countless variations and cooking methods I’ve perfected this quick and easy recipe that never fails to impress my family and friends.
Why You’ll Love This Recipe
- Ready in just 15 minutes
- Uses simple pantry spices
- Perfect blend of flavors without being too spicy
- Versatile – can be served in multiple ways
- Restaurant-quality results at home
What is Blackened Shrimp Actually?
Let’s clear up a common misconception – blackened shrimp isn’t burnt shrimp! It’s actually a super flavorful Cajun dish where shrimp are coated in a special spice blend and pan-seared to perfection The “blackened” part comes from the spices creating a dark crust when they hit the hot pan.
Ingredients You’ll Need
For the Blackened Seasoning:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- A pinch of cayenne pepper (adjust to taste)
For the Shrimp:
- 1 pound jumbo shrimp (16-25 count)
- 2 tablespoons canola or avocado oil
- 2 tablespoons unsalted butter
Step-by-Step Instructions
1. Prep the Shrimp
First things first we gotta get those shrimp ready
- Peel and devein the shrimp
- Pat them dry with paper towels (super important!)
- Leave the tails on if you want (I usually do for presentation)
2. Make the Seasoning
In a small bowl, mix together all your spices. I usually make extra and store it for later use – it’s that good!
3. Season Those Bad Boys
- Place shrimp in a large bowl
- Drizzle with 1 tablespoon oil
- Add your seasoning mix
- Toss until every shrimp is well-coated
4. Time to Cook!
Here’s where the magic happens:
- Heat remaining oil in a large skillet over medium-high heat
- Add butter and let it melt
- Place shrimp in a single layer (don’t crowd them!)
- Cook for 2-2½ minutes per side
- They’re done when pink and semi-firm to touch
Pro Tips from My Kitchen
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Size Matters: Use jumbo shrimp (16-25 count per pound). They’re easier to cook without overcooking.
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Temperature is Key: Make sure your pan is HOT before adding the shrimp. You want that nice sear!
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Don’t Overcrowd: Cook in batches if needed. Crowded shrimp will steam instead of blacken.
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Spice Control: New to Cajun food? Start with less cayenne and adjust to your taste.
Ways to Serve Blackened Shrimp
Y’all, these shrimp are so versatile! Here are my favorite ways to serve them:
- Over creamy grits (my personal fave!)
- Tossed with fettuccine alfredo
- In tacos with slaw and lime
- On a fresh salad
- With dirty rice
- Alongside roasted vegetables
Common Questions I Get
Q: Can I use frozen shrimp?
A: Yep! Just thaw them completely and pat dry before seasoning.
Q: How do I know when they’re done?
A: Look for pink color, opaque meat, and a slight C-shape curl. Should take about 3-5 minutes total.
Q: Can I grill them instead?
A: Absolutely! Thread them on skewers and grill for 3-5 minutes, flipping halfway.
Storage Tips
- Keep leftovers in an airtight container
- Store in fridge for up to 2 days
- Reheat gently in a pan with a touch of butter
My Final Thoughts
This blackened shrimp recipe is seriously one of my go-to dishes when I need something quick but impressive. It’s perfect for busy weeknights but fancy enough for company. Trust me, once you try this recipe, it’ll become a regular in your rotation too!
Remember, cooking should be fun and not too rigid. Feel free to adjust the seasonings to your taste – that’s what cooking is all about! And if you mess up the first time, no worries – we’ve all been there! Just keep at it, and you’ll be a blackened shrimp pro in no time.
Happy cooking!
