Blackened Shrimp
This Blackened Shrimp recipe is easy to make, ready in minutes, and the perfect balance of spices and bold flavors.
Servings: 4 servings
Ingredients
- 1 pound raw shrimp thawed, peeled, deveined and tail on
- 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 extra virgin olive oil
- Optional: fresh lemon and parsley
Instructions
- Prepare your shrimp for cooking by patting completely dry. Set aside.
- In a small bowl, stir together the paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt and black pepper.
- Toss the shrimp in the blended seasonings until fully coated.
- Heat a skillet to medium high heat (375-400℉). You will know the skillet is ready when water sizzles and evaporates when dripped on the pan. When the pan is heated, drizzle olive oil over the surface.
- Add shrimp in a single layer and cook for two minutes. Use a spatula and press down on the shrimp. Peek under one shrimp and check for a blackened finish.
- When desired doneness is reached, flip the shrimp and cook for an additional 2 minutes or until the internal temperature reaches 120℉.
- Remove from the pan and serve with fresh lemon and parsley if desired.
Notes
A cast iron skillet is recommended, but I have had success with a nonstick pan. The key is to make sure the pan is hot enough and that you aren’t lifting and peeking too soon.
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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