Hey there fellow food lovers! I’ve been cooking blackened shrimp for years and let me tell you – there’s nothing quite like that spicy, crusty exterior and juicy interior you get from properly blackened shrimp. Today, I’m sharing my tried-and-true method for making restaurant-quality blackened shrimp right in your kitchen using a cast iron skillet.
What You’ll Need
Essential Equipment:
- A well-seasoned cast iron skillet (this is non-negotiable, folks!)
- Paper towels
- Tongs
- Pastry brush (optional but helpful)
Key Ingredients:
- 1.5 pounds large or extra-large shrimp (21-24 count per pound)
- 5 tablespoons butter, divided
- Homemade blackening seasoning (recipe below)
My Go-To Blackening Seasoning Mix
Pro tip Make extra and store it in an airtight container – you’ll want to use this on everything!
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1 teaspoon brown sugar (my secret ingredient!)
- 2 teaspoons kosher salt
Step-by-Step Instructions
1. Prep Your Shrimp
Listen up – this step is crucial! Pat those shrimp completely dry with paper towels Trust me, wet shrimp = steamed shrimp, and that’s not what we’re going for here
2. Season Like You Mean It
- Melt 2 tablespoons of butter
- Brush the shrimp with melted butter
- Sprinkle that blackening seasoning generously on both sides
- Let them hang out for about 5 minutes to absorb the flavors
3. Get That Skillet Smoking Hot
I mean it – your skillet needs to be HOT! Heat it over medium-high heat for at least 5 minutes. Add the remaining 3 tablespoons of butter and let it melt.
4. The Main Event: Blackening
- Place shrimp in a single layer (don’t crowd the pan!)
- Cook for 1 minute on each side
- Watch for that beautiful dark crust to form
- They’re done when they form a loose “C” shape
Pro Tips from My Kitchen to Yours
-
Ventilation is Your Friend: Open those windows and crank up that exhaust fan! This process creates smoke, and your smoke detector ain’t gonna like it.
-
Size Matters: Bigger shrimp work better for blackening. They won’t overcook before getting that perfect crust.
-
The “C” Test: When shrimp form a loose “C”, they’re perfect. If they curl into a tight “O”, they’re overcooked.
Serving Suggestions
I love serving these bad boys with:
- Creamy cheese grits (my personal fave!)
- Rice pilaf
- In tacos with slaw
- Over pasta with garlic butter
- In a po’boy sandwich
Common Mistakes to Avoid
- Not getting the pan hot enough – You need that intense heat for proper blackening
- Overcrowding the pan – Work in batches if needed
- Moving the shrimp too much – Let them do their thing!
- Skipping the paper towel pat-down – Moisture is the enemy of blackening
Troubleshooting Tips
If Your Shrimp Are:
- Too Burnt: Your heat’s too high or you’re cooking too long
- Not Blackened Enough: Pan wasn’t hot enough
- Rubbery: Overcooked! Remember the “C” shape rule
- Steamed Instead of Blackened: Either pan wasn’t hot enough or shrimp were too wet
Storage and Reheating
Look, these are best fresh off the skillet, but if you’ve got leftovers:
- Store in an airtight container for up to 2 days
- Reheat quickly in a hot skillet with a touch of butter
- Use in cold dishes like salads
Final Thoughts
Y’all, blackening shrimp isn’t rocket science, but it does take a bit of practice to get it just right. Don’t get discouraged if your first batch isn’t perfect – mine sure wasn’t! The key is getting that pan screaming hot and not being afraid of a little smoke.
Remember, cooking should be fun! Play around with the seasoning levels, try different serving suggestions, and make this recipe your own. And hey, if you’ve got any questions or want to share your blackened shrimp success stories, drop me a comment below!
Now go forth and blacken those shrimp like a pro!
Cooking Tips and Storage
- Storage – Store cooked shrimp in an airtight container in the refrigerator for 3-4 days.
- Make it spicier – If you want to make this a spicy shrimp recipe, add more cayenne pepper to your liking.
- Using pre-cooked shrimp – Raw shrimp is best in this recipe to absorb the spice mix flavors, but if you prefer pre-cooked shrimp, youll reduce the cooking time by about half.
How to Use Blackened Shrimp
Here are a few delicious ways to serve this flavorful, juicy shrimp:
Blackened Gulf Shrimp In a Cast Iron Skillet
FAQ
Can you blacken shrimp?
Yes, shrimp can be blackened. Blackening is a cooking technique where food, like shrimp, is coated in a blend of spices and then seared in a hot pan, creating a dark, flavorful crust.
Can you cook shrimp in cast iron?
What does blackened mean on shrimp?
Blackened shrimp is a popular Cajun-style dish that involves coating fresh shrimp with a blackening spice blend and then searing them in a hot skillet on the stove or grilling them until the spices form a dark, flavorful crust on the outside.
Should you cook shrimp in oil or butter?
Can You blacken shrimp in a cast iron skillet?
Because it retains heat for a long time and evenly, the best pan to blacken shrimp in is a cast iron skillet. Aside from the seasoning blend, you only need two ingredients to make this recipe: good quality unsalted butter and fresh shrimp. I use shrimp with the tails on because it makes them easier to hold, but you can remove them if you want to.
How to cook shrimp in a cast iron skillet?
Preheat your cast iron skillet over medium heat. Add the olive oil and swirl it around to cover the bottom of the pan evenly once it’s hot. Put the minced garlic in the pan and cook it for about one minute, until it smells good and turns a little golden. Put the shrimp in the pan in a single layer, being careful not to crowd them.
How do you cook blackened shrimp?
In this flavor-packed, quick, and easy Blackened Shrimp recipe, fresh shrimp are coated with a spicy, homemade Cajun blackened shrimp seasoning. Then, they are pan-seared in butter in a cast-iron skillet on the stove or on the grill until tender, juicy, and simply amazing.
How do you cook dry dripping shrimp in a cast iron skillet?
If cooking shrimp straight from the fridge, be sure to give your cast iron skillet time to preheat gradually so it’s piping hot. Over high heat, preheat for 4-5 minutes. Add a tablespoon of fat like oil or butter. It should shimmer when hot enough. 3. Pat Shrimp Dry Damp shrimp will steam instead of sear.
What can I do with blackened shrimp?
Enjoy the blackened shrimp alone as an appetizer, or serve it with cauliflower fried rice or curry fried rice. You can also use it in a pasta salad or in a hearty grain salad, like my rice salad. Make blackened shrimp tacos or use them as the main protein in mulitas, tacos dorados, or stuff them in a pupusa.
What seasoning is used in blackened shrimp?
Blackened Seasoning: This blackened shrimp uses a homemade blackened seasoning blend of smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, salt, black pepper, and cayenne. You can make the spice blend with smoked or regular paprika. Sugar (optional): Just a small amount of sugar helps balance the heat and enhance browning.