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–+ servings
Close up angle shot of Blackened Shrimp in a large skillet.
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5 from 2 votes

Blackened Shrimp

Bold Southern flavors shine in this quick, seared shrimp dish brightened by citrus and fresh herbs.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: comfort food, date night, dinner party, easy, quick
Servings: 4 people
Author: Marissa Stevens

Ingredients

Blackened Seasoning

  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper or more
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the Shrimp

  • 1 1/2 pounds medium shrimp peeled and deveined
  • 3 tablespoons olive oil divided
  • 1 tablespoon butter
  • fresh lime wedges for serving
  • chopped fresh parsley or cilantro, for garnish

Instructions

For the Blackened Seasoning

  • In a small bowl, stir together smoked paprika, onion powder, garlic powder, kosher salt, black pepper, dried thyme, dried oregano, and cayenne pepper (adjust the cayenne to your heat preference). (recipe note #1)

Cook the Shrimp

  • Add shrimp to a large bowl; drizzle over 1 tablespoon of the olive oil and sprinkle with blackened seasoning. Toss well to coat.
  • Heat remaining olive oil and butter in a large skillet over medium-high heat until sizzling. Add shrimp in a single layer (medium shrimp need about 2 minutes per side; larger ones a bit longer) and cook, undisturbed, for 2 minutes; flip with a thin spatula and cook about 2 minutes more, until shrimp is just cooked through.
  • Transfer to serving bowl or platter and garnish with fresh parsley (or cilantro) if desired and lime wedges; serve hot.

Video

Notes

  1. This is a small-batch version of my Homemade Blackened Seasoning - you can use 2 tablespoons of a store-bought variety if you prefer. If using salted butter, you may want to cut the kosher salt slightly.
  2. If starting with frozen shrimp, thaw overnight in the fridge, then pat very dry with paper towels. Excess surface moisture keeps the spices from charring and makes the shrimp steam instead of blacken.

Nutrition

Calories: 270kcal | Carbohydrates: 2g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 281mg | Sodium: 663mg | Potassium: 490mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 611IU | Vitamin C: 0.2mg | Calcium: 119mg | Iron: 1mg

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