Cajun Blackened Shrimp Recipe
This Cajun blackened shrimp is cooked with Cajun seasoning, garlic, lemon, and butter for a quick seafood dinner with big flavor. Serve it over rice, pasta, tacos, or salad for an easy meal ready in 15 minutes.
Ingredients
For the Blackened Seasoning
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper or more to taste
- ⅛ teaspoon dried thyme
- ⅛ teaspoon dried oregano
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the Shrimp
- 1 pound extra-large or jumbo shrimp, thawed, peeled, and deveined
- 3 tablespoons olive oil, divided
- 3 garlic cloves, crushed with the side of a knife
- 2 tablespoons unsalted butter
- 1 lemon or lime
Instructions
- In a small bowl or screw-top jar, combine the paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper. Mix or shake until combined.
- Pat the peeled and deveined shrimp dry with paper towels.
- Place the shrimp in a bowl. Drizzle with olive oil and toss until lightly coated. Sprinkle the blackened seasoning over the shrimp and toss again until evenly coated.
- Heat a cast iron skillet over medium-high heat until hot but not smoking.
- Add 1 tablespoon olive oil and swirl to coat the bottom of the pan.
- Add the shrimp and crushed garlic to the pan. Cook for 2 to 3 minutes, until the bottom darkens and the edges turn pink.
- Flip the shrimp and cook for another 1 to 2 minutes, just until cooked through. Transfer the shrimp and garlic to a clean plate.
- Lower the heat to medium-low. Add the butter to the skillet and scrape up the browned bits from the bottom of the pan. Add a squeeze of fresh lime or lemon juice.
- Return the shrimp and garlic to the skillet and toss in the butter for a few seconds.
- Remove from the heat and serve hot.
Notes
Seasoning: Use homemade blackened seasoning or 1 tablespoon of a store-bought blend, such as Old Bay Blackened Seasoning or Chef Paul Prudhomme’s Blackened Redfish Magic.
Cooking Tip: Cook the shrimp in a single layer so they sear instead of steam. To cook more than 1 pound of shrimp, use 2 large skillets or cook the shrimp in batches.
Servings: This recipe makes 2 generous dinner portions when served with a simple salad or vegetables. If you use the shrimp for tacos, pasta, rice bowls, or another larger meal, it can easily serve 3.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the shrimp gently in a skillet over low heat with a little butter or olive oil. Heat just until warmed through. Do not overcook, or the shrimp can turn rubbery. Leftover shrimp are great over rice, in tacos, or served cold over a salad.
Nutrition
Calories: 506.8kcalCarbohydrates: 7.8gProtein: 46.8gTotal Fat: 33.7gSaturated Fat: 10.3gCholesterol: 395.2mgSodium: 856.1mgPotassium: 717.8mgFiber: 1.9gSugar: 1.6g
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