This blackened shrimp recipe is a one-pan dish and incredibly simple to prepare. Using Key West pink shrimp, a blackened seasoning blend, a couple of lemons, and a few tablespoons of unsalted butter, it takes just 15 minutes from start to finish.
Course Appetizer, Dinner, Entrees, Lunch, Main Course
Cuisine American
Servings 3servings
Calories 394.6kcal
Ingredients
FOR THE BLACKENING SEASONING
1teaspoonpaprika
½teaspoongarlic powder
½teaspoononion powder
⅛teaspooncayenne pepper,use more if you want it spicy
⅛teaspoonground thyme
⅛teaspoondried oregano
½teaspoonsalt
⅛teaspoonblack pepper
FOR THE SHRIMP
1poundXL or Jumbo shrimp,thawed and deveined
4tablespoonsunsalted butter
3garlic cloves,crushed with the side of a large knife
3tablespoonsolive oil,divided
3lemons or limes
Instructions
FOR THE BLACKENING SEASONING
In a screw-top jar or mixing bowl, combine the paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper. Shake well until combined.
FOR THE 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 2 tablespoons of oil and two or three crushed garlic cloves to the oil.
Add shrimp in a single layer.
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.
FOR THE BUTTER SAUCE
Add half a stick of unsalted butter to the hot pan after you remove the shrimp. Whisk it together with the brown bits left on the pan from the shrimp, for 2-3 minutes, and season with a little salt and pepper.
Return the shrimp to the pan to heat, tossing everything together until combined. Pour the sauce over the shrimp.
Serve hot with lemon wedges.
Notes
How to Peel and Devein ShrimpShrimp are easy to peel. You can do this with a paring knife or a big pair of scissors.
Pull the shell away from the shrimp, starting from the top (where the head would be) and working your way down to the tail, holding on to the top of the tail to keep it intact.
Pull off the legs
Use a small paring knife to make a shallow slit along the back of the shrimp to remove the vein (the digestive tract).
Rinse the shrimp under cold water to remove any remaining shell fragments or debris.
Pat the shrimp dry with paper towels before cooking.
To Make It SpicyIncrease the cayenne pepper to make the dish spicy. I put in ⅛ teaspoon of cayenne which is very mild. Use a ¼ teaspoon and pass a bottle of hot sauce at the table for more heat.How to Store and Reheat Blackened ShrimpBlackened 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. Check out this post for the full recipe and history of blackened seasoning from New Orleans.For more blackening seasoned recipes and cooking tips, visit Blackened Seafood Recipes.
Nutrition Facts
Blackened Shrimp with Brown Butter Sauce
Amount per Serving
Calories
394.6
% Daily Value*
Total Fat
30
g
46
%
Saturated Fat
11.7
g
73
%
Trans Fat
0.6
g
Cholesterol
283.6
mg
95
%
Sodium
571
mg
25
%
Potassium
432.8
mg
12
%
Carbohydrates
1.9
g
1
%
Fiber
0.3
g
1
%
Sugar
0.2
g
0
%
Protein
30.9
g
62
%
Net Carbohydrates
1.6
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
394.6
Net Carbohydrates
1.6
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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