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
- 500°F
- 260°C · preheat
- Total time
- 9 min
- 5 prep · 4 cook
- Flip at
- 2 min
- of 4 min cook
- Pull at
- 145°F
- USDA safe minimum
Blackened Gulf Shrimp In a Cast Iron Skillet · TheChowHall
TheChowHall shows how to coat peeled shrimp in blackened seasoning and sear in a smoking hot cast iron skillet with butter.
- Target //Cook at High Heat for 9 mins (flip at 2 mins).
- Doneness //Pull when internal temperature reaches 145°F (USDA safe minimum).
- Golden Rule //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.
- Family Tweak //Cut the cayenne pepper in half or skip it entirely for sensitive palates. The smoky paprika flavor is still delicious without the heat.
Ingredients
- 1 1/2 lbsLarge Shrimp, peeled and deveined, 21-25 count
- 2 tbspButter, unsalted
- 1 tspSmoked Paprika
- 1/2 tspGarlic Powder
- 1/2 tspOnion Powder
- 1/4 tspCayenne Pepper
- 1/4 tspDried Oregano
- 1/4 tspDried Thyme
- 1/2 tspKosher Salt
- 1/4 tspBlack Pepper
- 1 pieceLemon, halved
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Get to the point
- 1
Pat 1.5 lbs large shrimp dry. Mix smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper.
- 2
Toss shrimp in the spice mixture until evenly coated on all sides.
- 3
Melt 2 tbsp butter in a smoking hot cast iron skillet. Add shrimp in a single layer.
- 4
Sear 2 minutes per side until charred and opaque. Squeeze fresh lemon over top and serve immediately.
Step by step
Tap a step to cross it offSeason the Shrimp
Pat 1.5 lbs large shrimp (peeled and deveined) completely dry with paper towels. In a small bowl, mix 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 salt, and 1/4 tsp black pepper. Toss the shrimp in the spice mixture until evenly coated.
WhyDry shrimp is critical. Any moisture on the surface will steam instead of sear, and you will not get that blackened crust.
Heat the Skillet
Place a 12-inch cast iron skillet over high heat for 3 minutes until it is smoking hot. Add 2 tbsp butter and let it foam and just start to brown.
WhyCast iron holds heat better than any other pan, which is why it is perfect for blackening. The spices char on contact with the superheated surface.
Sear the Shrimp
Add the seasoned shrimp in a single layer, working in batches if necessary. Sear for 2 minutes without moving until the bottom is deeply charred. Flip and cook 2 more minutes until the shrimp are opaque and curled into a C-shape. Squeeze half a lemon over the shrimp in the pan.
WhyShrimp that curl into a tight O are overcooked. Pull them when they form a loose C-shape for perfect texture.
- 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 & toddler adjustment
- Cut the cayenne pepper in half or skip it entirely for sensitive palates. The smoky paprika flavor is still delicious without the heat.
- Serve with
- Creamy grits · Rice pilaf · Caesar salad
- Reheating
- Blackened shrimp are best fresh. If you must reheat, warm in a skillet over medium heat for 1 minute per side. Do not microwave.
- Calories
- 220
- Protein
- 36 g
- Carbs
- 2 g
- Fat
- 8 g
Nutrition source: USDA FoodData Central #175180. Cook-time 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.
Frequently Asked Questions
How do you reheat leftover cast iron blackened shrimp without ruining the texture?
Blackened shrimp are best fresh. If you must reheat, warm in a skillet over medium heat for 1 minute per side. Do not microwave.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 145°F using an instant-read digital probe thermometer inserted into the thickest part.
How do I adapt this meal for picky kids or toddlers?
Cut the cayenne pepper in half or skip it entirely for sensitive palates. The smoky paprika flavor is still delicious without the heat.
What are the best side dishes to serve with this?
Recommended sides include Creamy grits, Rice pilaf, Caesar salad.