Blackened Shrimp with Butter Sauce Recipe

Blackened Shrimp with Butter Sauce is a one-pan dish, so easy to make, and I promise you'll be eating these right out of the pan. I use fresh wild-caught Key West shrimp, a homemade blackening seasoning blend, unsalted butter, and lemon, and saute in a cast-iron frying pan.

We eat a lot of shrimp in Florida. The shrimp are harvested right off the coast of Key West. They're wild-caught, sweet, and plump, and with very little effort, I make delicious meals like this in minutes.

Jump to:

• A Great Shrimp Dish Starts with Wild Shrimp
• What is Blackening Seasoning?
• Ingredients
• How To Peel and Devein The Shrimp
• How to Make Blackening Seasoning
• How to Blacken Shrimp
• How To Make The Butter Sauce
• WHAT GOES WITH BLACKENED SHRIMP?
• What to Do with Blackened Shrimp
• How to Store and Reheat Blackened Shrimp
• Summary
• FAQ
• "📖 Recipe"

A Great Shrimp Dish Starts with Wild Shrimp

Most shrimp sold commercially are from farms where an artificial environment is created. Key West shrimp are harvested right off the coast of the Florida Keys. The shrimp live at the bottom of the sea and dine on sea animals, algae, and other marine food. They're really fresh!

What is Blackening Seasoning?

Blackening is a cooking style that has its roots in Cajun cuisine. The spices used to coat the shrimp are bold and include cayenne pepper, chili powder, and sweet paprika. I use a small amount of onion powder for sweetness. Blackened shrimp is a popular dish at many southern restaurants.

Ingredients

(see recipe card for quantities)

• Shrimp, Large or XL
• Fresh Lemons
• Paprika (sweet or smoked)
• Garlic Powder
• Onion Powder
• Cayenne Pepper
• Thyme
• Oregano
• Salt
• Black Pepper

How To Peel and Devein The Shrimp

Before making blackened shrimp, decide whether you want to keep the tails on, or not. The shrimp look better on a dinner plate with their tails. However, if you're making shrimp tacos, remove them. If you have kids, pay close attention to getting all the shells off, including the tail, to avoid choking hazards.

Shrimp are easy to peel. You can do this with a paring knife or a pair of scissors.

• Rinse shrimp and pat dry
• Pull off the legs
• Peel back the shell
• If you want to keep the tail on, when you peel back the shell, hold on to the top of the tail to keep it intact.
• Cut a shallow incision in the back of each shrimp and lift out the dark vein with the tip of the knife. It is really easy once you get the hang of it.

The vein of the shrimp is the shrimp's digestive tract. Some shrimp have a dark vein and in others, it's hardly noticeable.

How to Make Blackening Seasoning

Blackened or blackening, is a cooking style that has its roots in Cajun cuisine. The spices used to coat the shrimp are bold and include cayenne pepper, chili powder, and sweet paprika. I use a small amount of onion powder for sweetness. Blackened shrimp is a popular dish at many southern restaurants.

• Paprika (sweet or smoked)
• Garlic Powder
• Onion Powder
• Cayenne Pepper, I put in ⅛ teaspoon of cayenne, which is very mild. Use a ¼ teaspoon and pass a bottle of hot sauce around the table for more heat.
• Thyme
• Oregano
• Salt and Black Pepper

This is a quick recipe for homemade blackening seasoning. Of course, you can buy it in a jar, but isn't it always better to make everything yourself?

As you measure the spices, break them up a little with your fingers and then pour them into a small screw-top jar or whisk in a small bowl and mix very well.

How to Blacken Shrimp

• Peel and devein the shrimp. Rinse under cold water; pat dry.
• Add shrimp to a mixing bowl. Add a tablespoon of olive oil and mix to coat all the shrimp.
• Add the blackening spices; toss.
• Heat a heavy-bottomed skillet over medium-high heat. Add a tablespoon of oil and two or three crushed garlic cloves to the oil for additional flavor.
• Add shrimp in a single layer. If they don't all fit, you can do two batches.
• Cook the shrimp on the first side until they are no longer opaque, about 2 minutes, depending on their size.
• Flip and cook another minute or two. Squeeze half a lemon over the shrimp; toss. Remove to a plate.

How To Make The Butter Sauce

• Add half a stick of unsalted butter to the hot pan after you remove the shrimp. Whisk it with the brown bits left on the pan from the shrimp.
• Season with a little salt and pepper. Add the shrimp back to the pan; toss it all together and serve.
• Pour the sauce over the shrimp. Serve hot.

WHAT GOES WITH BLACKENED SHRIMP?

Rice goes great with Blackened Shrimp, especially with all that butter sauce that you can pour right over the top.

• Try my Authentic Spanish Rice Recipe. It's a great side dish.
• Learn How to Make Cauliflower Rice! It has virtually no carbs and tastes like rice.
• You can also try my Jasmine Rice with Lemon Zest and Asparagus.

What to Do with Blackened Shrimp

Blackened shrimp is very versatile. Try the following lunch or dinner ideas:

• The shrimp can be wrapped in warm tortillas (I like Siete grain-free tortillas), with diced tomatoes, and shredded lettuce or cabbage for blackened shrimp tacos! Just remember to take off the tails if you're stuffing tacos.
• You can make a Blackened Shrimp Caesar Salad—my favorite! The salad has almost no carbs!
• The shrimp can be wrapped in warm tortillas (I like Siete grain-free tortillas), with diced tomatoes, and shredded lettuce or cabbage for blackened shrimp tacos! Just remember to take off the tails if you're stuffing tacos.
• Lettuce wraps. Trim large green lettuce leaves and add the shrimp with a little butter sauce, shredded red onions or scallions, jalapenos, shredded carrots, and a little lemon juice or serve with lemon wedges.

How to Store and Reheat Blackened Shrimp

Blackened Shrimp with the butter sauce can be stored in an airtight container for up to 3 days. 

You can reheat the shrimp in a small cast-iron skillet or microwave on medium for a minute or so. 

Summary

Indulge in the flavors of Blackened Shrimp with Butter Sauce—a delectable, low-carb, one-pan dish bursting with taste.

I used wild-caught shrimp from Key West for this Blackened Shrimp Recipe. Of course, you can use any variety of shrimp that you have. If the shrimp are frozen, defrost them under cold running water or in the refrigerator for a few hours.

Mix the blackening spices together. The heat of the spices is controlled by the amount of cayenne pepper that's in it.

Toss the shrimp in a bowl with a little oil, then add the spice blend and mix again. In a large cast iron skillet, add a little oil and a few crushed garlic cloves. Add shrimp. Cook for 2-3 minutes in total. Whisk a half stick of butter in the pan, season, and throw the shrimp back in. That's it! Serve hot over rice or potatoes and you have the best blackened shrimp in America!

This is a great low-carb meal for busy weeknights. It's so easy to make. You can make the spice blend ahead and keep it in your pantry for whenever you need it. It can be used on any kind of fish or chicken.

FAQ

"📖 Recipe"