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.
Blackened Shrimp (Peeled, 21/25 count)
1 lb peeled, deveined 21/25-count shrimp, tossed in melted butter and heavy Cajun spice rub
cast-iron Timer
Set for 4 mins @ High Heat (Flip at 2m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Pat 1.5 lbs large shrimp dry. Mix smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper.
Toss shrimp in the spice mixture until evenly coated on all sides.
Melt 2 tbsp butter in a smoking hot cast iron skillet. Add shrimp in a single layer.
Sear 2 minutes per side until charred and opaque. Squeeze fresh lemon over top and serve immediately.
Step-by-Step Guided Instructions
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.
Dry shrimp is critical. Any moisture on the surface will steam instead of sear, and you will not get that blackened crust.
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.
Cast 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.
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.
Shrimp that curl into a tight O are overcooked. Pull them when they form a loose C-shape for perfect texture.
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.
Cut the cayenne pepper in half or skip it entirely for sensitive palates. The smoky paprika flavor is still delicious without the heat.
- Creamy grits
- Rice pilaf
- Caesar salad
Blackened shrimp are best fresh. If you must reheat, warm in a skillet over medium heat for 1 minute per side. Do not microwave.