Hey there seafood lovers! I’ve been cooking blackened shrimp for years, and lemme tell you – it’s one of those dishes that looks fancy but is actually super easy to make Today, I’m gonna share my tried-and-true method for making restaurant-quality blackened shrimp right on your stovetop
What You’ll Need
Essential Equipment:
- A heavy cast-iron skillet (trust me, this is non-negotiable!)
- Tongs for flipping
- Paper towels
- Ventilation (things gonna get smoky!)
Ingredients:
- 1 pound large shrimp (16-20 count), peeled and deveined
- 2-3 tablespoons vegetable oil
- 4 tablespoons melted butter
- Lemon wedges for serving
For the Blackening Seasoning:
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Step-by-Step Instructions
1. Prep Work (15 minutes)
- Pat your shrimp dry with paper towels
- Mix all your seasonings in a bowl
- Coat shrimp thoroughly with the spice mixture
- Let ’em rest for about 10 minutes to absorb flavors
2. Getting Ready to Cook
- Turn on your exhaust fan (I’m serious about this!)
- Heat your cast iron skillet over medium-high heat until it’s SMOKING hot
- Pour in just enough oil to coat the bottom
3. The Cooking Process (5-6 minutes total)
- Place shrimp in the hot skillet (don’t overcrowd!)
- Cook 2-3 minutes per side
- Shrimp should be pink with a dark, spicy crust
- Drizzle with melted butter during the last minute
Pro Tips from My Kitchen
- Don’t skip drying the shrimp – wet shrimp won’t blacken properly
- Work in batches if needed (overcrowding = steaming instead of blackening)
- Keep that skillet HOT but not so hot that the spices burn
- Got a sensitive fire alarm? Open them windows!
Common Mistakes to Avoid
- Using a non-stick pan (won’t get hot enough)
- Overcooking (nobody likes rubber shrimp!)
- Moving the shrimp too much (let that crust form!)
- Not having proper ventilation (your smoke alarm will hate you)
Serving Suggestions
Serve your blackened shrimp hot with:
- Rice pilaf
- Creamy grits
- Fresh lemon wedges
- Steamed veggies
- Crusty bread for soaking up that buttery goodness
Storage Tips
Look, these are best fresh off the stove, but if you gotta store ’em:
- Keep in airtight container
- Refrigerate up to 2 days
- Reheat gently in microwave or quickly in hot skillet
Health Benefits
Ya know what’s cool? This ain’t just tasty – it’s pretty healthy too:
- High in protein
- Low in calories
- Rich in omega-3s
- Packed with minerals
Variations to Try
Once you’ve mastered the basic recipe, try these twists:
- Add some Cajun seasoning for extra kick
- Throw in some dried basil and parsley
- Make it extra spicy with more cayenne
- Add a touch of brown sugar for sweetness
Troubleshooting Common Issues
Problem: Spices burning too quickly
Solution: Lower your heat slightly or add a bit more oil
Problem: Shrimp not blackening
Solution Make sure your skillet is screaming hot before starting
Problem: Too spicy
Solution Reduce cayenne in your next batch serve with cooling sides
Why This Method Works
The magic happens because:
- Cast iron holds heat perfectly
- High heat creates that signature crust
- Butter adds richness
- Spice blend creates complex flavors
Perfect Pairings
Drink suggestions:
- Cold beer (my personal fave)
- Crisp white wine
- Lemonade
- Sweet tea (if you’re feeling Southern)
Y’all, blackening shrimp ain’t rocket science – it’s just about having the right tools and technique. Once you get the hang of it, you’ll be whipping up restaurant-quality blackened shrimp in no time. Just remember: hot pan, dry shrimp, good seasoning, and proper ventilation are your best friends here.
Now go forth and get blackening! And hey, if your first batch isn’t perfect, no worries – practice makes perfect, and even the “mistakes” are usually pretty darn tasty.
P.S. Don’t forget to snap a pic of your creation – these babies look as good as they taste!
What to serve with Blackened shrimp.
- Serve as a quick shrimp side dish.
- Toss and layer the shrimp to make a one-pot meal of blackened shrimp pasta.
- Make some blackened shrimp tacos for dinner.
- A steaming bowl of rice, rice pilau, and Indian garlic fried rice topped with blackened shrimp make a quick meal.
Side dishes to serve with Blackened shrimp recipe.
- Potatoe dishes.
- baked potatoes.
- potato au gratin.
- Vegetables.
- Steamed, broccoli.
- Beans sauteed in garlic.
- Sauteed green peas.
- Roasted asparagus.
- Serve on top of some grilled or broiled vegetables(bell peppers, cauliflower, asparagus, green beans, baby carrots and potatoes, and garlic are some great options).
- Mixed greens
- Serve over a parsley and carrot salad.
- Serve over a cabbage slaw or a delicious yet easy mixed green salad..
Tips to make the best Blackened shrimp.
- Use medium or large shrimp to make this blackened shrimp recipe.
- Make sure to remove any excess water from the shrimp, you want the oil to sear the shrimp as quickly as possible, wet shrimp will change the cooking process completely.
- Regulate the heat between medium to high to blacken the seasoning.
- Avoid overcooking the shrimp, 3 minutes on each side is adequate to cook the shrimp through.
- Use a large frying pan or skillet to avoid crowding the pan.
- Make sure the shrimp are spread in a single layer.
- Taste the seasoning and make any necessary adjustments you need.
- Can I make the recipe ahead of time?
- Yes, this shrimp recipe takes just 20-30 minutes to make.
- So you can either make it 1 hour ahead of serving time or make it a couple of hours ahead of time and heat it at serving time.
- Can I freeze the shrimp dish?
- Once cooked, please avoid freezing, instead refrigerate and consume within 24 hours.
- Can I use frozen shrimp for this shrimp curry recipe?
- Yes, here’s my guide on how to defrost shrimp the correct way. you can also use fresh shrimp.
- How do I clean and devein shrimp to make this recipe?
- Here’s my guide on how to devein and clean shrimp.
RECIPE OVERVIEW FOR BLACKENED SHRIMP RECIPE
To make the blackened shrimp you will need 15(2 optional)ingredients. Two main ingredients(prawns, oil) and the rest of the ingredients are to make the shrimp seasoning. As you will notice, most of the ingredients used here are to make the blackened shrimp seasoning in which the shrimp will be marinated before cooking them over a stovetop.
- Prawns cleaned and deveined and tail on
- red chilli powder
- Onions Powder
- Paprika
- Garlic powder
- Salt to season
- Sugar
- Black pepper
- Dried thyme
- Dried Oregano
- A little oil
- Some hot sauce(optional only to add more heat to the shrimp)
- lime juice
- Chopped Parsley(optional)
- Lime wedges(optional)
How to make Blackened shrimp.
Combine the seasonings Have all the spices ready to be mixed in a bowl. Take care in adding salt, you want the seasoning to balance with heat, tang, and a tinge of sourness.
Have the shrimp cleaned and deveined with the tail on. The shrimp should be dry. Combine the seasoning with the shrimp and let them marinate for at least 15-20 minutes.
Heat the frying pan or skillet over medium heat. Regulate the heat to avoid oil splatter. Spread them over a frying pan in a single layer.
And cook them on both sides, make sure to cook both sides for less than 3-4 minutes as shrimp takes less time to cook through.
Serve with any of the side dishes mentioned above.
Blackened Shrimp under 10 minutes. Quick recipe!
FAQ
How long does it take to blacken shrimp?
What is the blackened seasoning for shrimp?
Blackened seasoning is blend made up of smoked paprika, onion powder, garlic powder, cayenne pepper, black pepper, salt, dried oregano, dried basil, and dried thyme. When shrimp (or any protein) is coated in it, it takes on a very dark brown, almost black color when cooked.
Can you use Old Bay to blacken shrimp?
Absolutely! I like and have used both Paul Prudhomme’s and Old Bay Blackening Seasoning blend, and both will work fine in this recipe. If you do use purchased, I recommend you add a tablespoon of brown sugar to the mix.
How do you prevent blackened shrimp from being rubbery?
Just ¼ teaspoon baking soda for each pound of shrimp will help keep them crisp and juicy.Oct 9, 2024