Quick Blackened Shrimp

Quick Blackened Shrimp

This recipe is perfect for a weeknight meal and comes together in under 15 minutes.

Ingredients:

• 1 pound raw shrimp, peeled and deveined (21-25 count)
• 1 tablespoon olive oil
• 2 tablespoons blackened seasoning (store-bought or homemade – see recipe below)
• 1 tablespoon butter (optional)
• Salt and freshly ground black pepper, to taste (optional, depending on your blackened seasoning)
• Chopped fresh parsley, for garnish (optional)

Blackened Seasoning (optional):

• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to your spice preference)
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Cooking Guide:

1. Make the Blackened Seasoning (if not using store-bought): Combine all the seasoning ingredients in a small bowl.
2. Season the Shrimp: Pat the shrimp dry with paper towels. In a large bowl, toss the shrimp with olive oil. Then, add the blackened seasoning and toss again to coat evenly. If using store-bought seasoning, you may want to taste the shrimp after coating and add additional salt and pepper to your preference.
3. Heat the Skillet: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat for 2-3 minutes. The pan should be very hot.
4. Cook the Shrimp: Add the shrimp to the hot pan in a single layer. Don’t overcrowd the pan, or the shrimp will steam instead of sear. Cook the shrimp for 2-3 minutes per side, or until opaque and cooked through. The shrimp will develop a nice black crust.
5. Optional Step: If desired, add the butter to the pan and swirl it to coat the shrimp. Let it cook for another 30 seconds, basting the shrimp with the melted butter.
6. Serve: Remove the shrimp from the pan and garnish with chopped parsley, if using. Serve immediately with your favorite dipping sauce, such as lemon butter sauce, remoulade, or cocktail sauce.

Tips:

• Make sure your pan is hot enough before adding the shrimp. This will help create a nice sear on the outside and prevent the shrimp from overcooking.
• Don’t overcrowd the pan. Cook the shrimp in batches if necessary.
• Be careful not to overcook the shrimp. They will cook quickly. Shrimp are done when they are opaque throughout and pink at the thickest part.
• You can adjust the amount of cayenne pepper in the blackened seasoning to your desired level of spiciness.
• For a richer flavor, use ghee instead of olive oil.
• This recipe can be easily doubled or tripled to feed a crowd.
• Leftover blackened shrimp can be stored in an airtight container in the refrigerator for up to 2 days. However, they are best enjoyed fresh.