Blackened Shrimp
Blackened Shrimp is an easy weeknight main dish with just a few ingredients. Perfect for tacos, salads, shrimp bowls.
Servings: 4
Calories: 50kcal
Equipment
Ingredients
- 1 lb Shrimp raw, uncooked, peeled and deveined, I use 13-15 or 16-20 size
- 2 tbsp Blackened seasoning click for recipe
- 2 tbsp butter unsalted
Instructions
- Add the shrimp and blackened seasoning to a large bowl.
- Toss the shrimp to coat it evenly. Set aside.
- Preheat a cast iron skillet for 2-3 minutes. That will allow it to get to medium heat.
- Add butter and allow it to coat the bottom of the pan. You know your pan is hot when the butter sizzles.
- Add the shrimp to the skillet and cook for 1-2 minutes per side. I used jumbo shrimp so they took 2 minutes per side. However, if you are using smaller shrimp then they will cook faster.
Notes
- Start with raw, uncooked shrimp. Check the label. The only ingredient should be “shrimp.” Added solutions can affect flavor and how the shrimp sears.
- Adjust for store-bought seasoning: I use my blackened seasoning recipe, but packaged blends often contain more salt. Follow the label directions for how much to use per pound.
- Turn on the exhaust fan: Blackened spices get smoky in a hot skillet. A little ventilation keeps things comfortable.
- Don’t move the shrimp too soon: Once they hit the pan, let them cook undisturbed so the crust forms properly. I like to set a quick timer so I’m not tempted to flip early.
- Finish with something bright or creamy: A squeeze of lime adds freshness, or drizzle with a creamy sauce like my bang bang sauce for contrast.
Nutrition
Calories: 50kcal | Carbohydrates: 0.01g | Protein: 0.1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 578mg | Potassium: 2mg | Sugar: 0.01g | Vitamin A: 175IU | Calcium: 2mg | Iron: 0.003mg
