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Meal Instructions
Specimen #0114·CAST IRON·Dead Simple

Cast Iron Blackened Shrimp

Large shrimp coated in bold Cajun blackening spice and seared in smoking hot butter for a two-minute-per-side masterpiece.

Cook temp
HIGH HEAT
Total time
9m
FLIP AT
2m
Serves
4
PULL AT
145°F
Ingredients
1.5 lbs Large Shrimp — peeled and deveined, 21-25 count
2 tbsp Butter — unsalted
1 tsp Smoked Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Cayenne Pepper
1/4 tsp Dried Oregano
1/4 tsp Dried Thyme
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
1 piece Lemon — halved
Equipment
12-Inch Cast Iron Skillet
Tongs
Small Bowl
DirectionsGet to the point
1Pat 1.5 lbs large shrimp dry. Mix smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper.
2Toss shrimp in the spice mixture until evenly coated on all sides.
3Melt 2 tbsp butter in a smoking hot cast iron skillet. Add shrimp in a single layer.
4Sear 2 minutes per side until charred and opaque. Squeeze fresh lemon over top and serve immediately.
Dad pro tip

Four minutes total cook time for restaurant-quality blackened shrimp. The cast iron does all the work. Just make sure you open a window because that Cajun smoke will set off every alarm in the house.

Kid adjustment

Cut the cayenne pepper in half or skip it entirely for sensitive palates. The smoky paprika flavor is still delicious without the heat.

Reheat

Blackened shrimp are best fresh. If you must reheat, warm in a skillet over medium heat for 1 minute per side. Do not microwave.

BASIS: Tested in 12-inch cast iron skillet over high heat with 21-25 count peeled deveined shrimp. USDA FSIS 145°F target for shrimp.220 kcal · 36g protein · 2g carbs · 8g fat
USDA FoodData Central #175180
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