Cajun Blackened Shrimp
This flavorful Cajun dish features succulent shrimp coated with a spicy blackened seasoning, pan-fried in a hot skillet until perfectly charred, and finished with a drizzle of melted butter.
Servings: 4
Calories: 662kcal
Ingredients
- 18 oz. extra-large shrimp about 24, peeled and deveined
- 1 1/2 tsp paprika
- 1 1/2 tsp granulated sugar
- 1/2 tsp ground black pepper or to taste
- 1/2 tsp cayenne pepper or to taste (this is spicy)
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp onion powder
- Salt to taste
- 1 1/2 Tbsp light olive oil or vegetable oil
- 2 Tbsp butter melted
- 1/2 lemon cut into wedges, for serving
- 1 Tbsp chopped fresh parsley optional, for garnish
Instructions
- Prepare the Shrimp: Place the shrimp on a cutting board or large plate. Pat them dry with paper towels if they are very wet.
- Mix the Seasoning: In a bowl, whisk together the paprika, sugar, black pepper, cayenne pepper, garlic powder, thyme, oregano, onion powder, and salt.
- Heat the Skillet: Heat a cast iron skillet over medium-high heat for about 5 minutes.
- Season the Shrimp: Arrange the shrimp closely together on a plate without overlapping. Sprinkle half of the seasoning mix evenly over the shrimp, then turn them over and sprinkle the remaining seasoning on the other side.
- Cook the Shrimp: Pour the light olive oil into the heated skillet, tilting the pan to coat it evenly. Add the shrimp in a single layer. Cook for about 1 to 1 1/2 minutes until lightly charred, then turn the shrimp and cook the other side for about 1 minute until they are just opaque throughout.
- Finish and Serve: Transfer the shrimp immediately to a serving platter to prevent overcooking. Drizzle with melted butter. Garnish with parsley if desired, and serve with lemon wedges for spritzing.
Notes
- Shrimp Tails: The tails can be left on or removed according to your preference.
- Oil Choice: Avoid using extra virgin or regular olive oil; light olive oil has a higher smoke point suitable for this cooking temperature.
- Substitutions: Lime can be used instead of lemon, and cilantro can replace parsley for garnish.