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Blackened shrimp in a pile.
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5

Blackened Shrimp

Blackened Shrimp cooks in one hot skillet in about 15 minutes, with a smoky Cajun spice crust on the outside and tender shrimp inside. Serve it over rice, pile it into tacos, or set it out with a dipping sauce.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer, Dinner
Cuisine: Cajun
Servings: 4 servings
Author: Kristin Maxwell

Ingredients

  • 1 pound raw shrimp thawed, peeled and deveined, tails on or off
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons avocado oil or another high smoke point oil
  • Optional: fresh lemon and parsley

Instructions

  • Pat the shrimp completely dry with paper towels and set aside. Dry shrimp are essential for a good crust.
  • In a small bowl, stir together the paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper.
  • Toss the shrimp in the seasoning until every piece is fully coated, pressing the spices on with your hands.
  • Heat a cast iron skillet over medium-high to 375°F to 400°F. You will know it is ready when a few drops of water sizzle and evaporate on contact. Add the oil and heat until it shimmers.
  • Add the shrimp in a single layer with space between each one. Cook undisturbed for 2 minutes. Work in batches if needed so the pan is not crowded.
  • Flip once and cook 2 more minutes, until the shrimp are opaque throughout and curled into a loose C shape. If using a thermometer, they are done at 120°F to 125°F.
  • Remove from the pan immediately and serve with fresh lemon and chopped parsley if desired.
    Blackened shrimp, rice, lemon slices and parsley on a black plate.

Notes

  • Dry shrimp are non-negotiable. Any surface moisture steams the shrimp instead of searing them and you will not get a crust. Frozen shrimp need an extra pass with paper towels after thawing.
  • Oil choice matters at this heat: Extra virgin olive oil starts smoking around 375°F, so avocado, canola, or grapeseed oil is the better pick. Finish with butter off the heat if you want the flavor.
  • Doneness cue: Shrimp are ready when they turn opaque and curl into a loose C. A tight O shape means they are overcooked. Carryover heat will finish them after they leave the pan.
  • Do not crowd the pan. Cook in two batches if you need to. A crowded skillet drops in temperature and the shrimp steam.
  • Adjust the heat level: Cayenne is the only spicy ingredient. Use 1/4 teaspoon for a milder version or 1 teaspoon for real heat.
  • Pan options: Cast iron gives the deepest crust, but a heavy nonstick skillet works as long as it is fully preheated.
  • Storage: Refrigerate leftovers in an airtight container up to 3 days or freeze up to 3 months. Reheat gently in a buttered skillet for about 30 seconds per side. Do not microwave.

Nutrition

Calories: 200kcal | Carbohydrates: 2g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 283mg | Potassium: 364mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 976IU | Vitamin C: 0.4mg | Calcium: 87mg | Iron: 1mg

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