Delicious and Easy Blackened Shrimp
Make the perfect weeknight dinner with this Delicious Blackened Shrimp Recipe. With my Homemade Blackening Seasoning, you'll have dinner on the table in 10 minutes.
Servings: 2 people
Calories: 201kcal
Ingredients
Blackening Seasoning
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper reduce the quantity of cayenne if you don't like heat - use ¾ - 1 teaspoon if you want HEAT
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- 1 pound shrimp
- 3 tablespoons avocado oil
Instructions
- In a small bowl or jar, prepare the blackening seasoning.1 ½ teaspoons smoked paprika, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon cayenne pepper, ½ teaspoon dried thyme, ½ teaspoon onion powder, ½ teaspoon black pepper, ¼ teaspoon dried oregano
- Once peeled, deveined, and cleaned, pat the shrimp dry so the oil and seasoning sticks.1 pound shrimp
- In a medium-sized bowl, toss the shrimp with a little bit of the oil, then toss the shrimp with enough blackening seasoning to fully coat it.
- Heat 1-2 tablespoons of avocado oil in a large skillet over medium-high heat.3 tablespoons avocado oil
- Add the shrimp to the hot pan in a single layer, making sure that you do not overcrowd the pan. The shrimp should sizzle the second they hit the pan, otherwise, the pan isn't hot enough.
- Cook the shrimp for 2-3 minutes on each side, until they are pink and cooked through. (They should be opaque and form a c.) Make sure the pan stays hot so the shrimp sear and get a nice crust on them. Add more oil in between batches if needed.
- Set the cokoed shrimp to the side until they are all cooked, then serve the shrimp hot. Squeeze some fresh lemon juice over the top if desired.
- Serve the blackened shrimp over a bed of rice, pasta, or a salad for a complete meal.
Notes
You can really use any quantity of shrimp - just be sure to fully coat the shrimp in the blackening seasoning.
If desired, you can follow these instructions to do a baking soda soak before you cook your shrimp - how to prepare shrimp - to make the shrimp light and snappy like the shrimp you get when you order takeout. I like to do this when time allows.
Storage
Store leftovers in the fridge in an airtight container. I don't love the texture of reheated shrimp, so I like to use leftovers in salads or in lettuce wraps where I can eat the shrimp cold.Nutrition
Serving: 0.5lb | Calories: 201kcal | Carbohydrates: 3g | Protein: 1g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 584mg | Potassium: 79mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 963IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
