For an extra layer of flavor, try adding a pinch of smoked paprika to the blackened seasoning. If you don't have Cajun blackened seasoning, you can make your own by combining paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper. Serve with a squeeze of fresh lemon juice for a bright and zesty finish. These shrimp are also delicious in tacos, salads, or pasta dishes.
Blackened Shrimp
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PREP TIME5 mins
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COOK TIME5 mins
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TOTAL TIME10 mins
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SERVING2 People
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VIEWS28
Succulent shrimp, kissed with fiery Cajun spices and seared to perfection. These blackened delights are equally divine devoured straight from the pan or plunged into a pool of garlicky brown butter. A true taste of the South in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol271 mg
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Fiber0 g
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Protein28 g
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Saturated Fat5 g
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Sodium531 mg
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a medium bowl, gently toss the shrimp with the blackened seasoning, ensuring each piece is evenly coated. (Prep time: 5 minutes)
02 Step
Recipe View 2 mins Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and the mixture is shimmering. (2 minutes)
03 Step
Recipe View 4 mins Add the shrimp to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for about 1 minute per side, until the shrimp are opaque and slightly charred. (2-4 minutes)
04 Step
Recipe View Remove the shrimp from the skillet and serve immediately.
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Faustino Bednar
Jun 27, 2025Great recipe! I added a little brown sugar to my blackening spice to give it a touch of sweetness and it was phenomenal!
Giovanny Volkman
Jun 8, 2025So quick and easy! I made a big batch for a party and they were gone in minutes.
Antonio Lynch
Jun 1, 2025I used a homemade blackened seasoning and they turned out amazing. Will definitely make again!
Oscar Willms
May 10, 2025The perfect amount of spice. My family loved them!
Kristian Johns
Apr 11, 2025Absolutely delicious and so easy to make! I served them with grits and it was a huge hit.