Blackened Shrimp
This is how to make the best Blackened Shrimp! It's a quick-fix recipe with an easy, homemade blackened spice mix that's perfect for a healthy dinner, as a filler for tacos, a topper for alfredo pasta, grits, and more!
Servings: 4
Calories: 288kcal
Ingredients
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- Generous ¼ teaspoon dried thyme
- Generous ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- Generous pinch cayenne pepper
- 1 pound jumbo shrimp, peeled and deveined (16-25 count)
- 2 tablespoon canola or avocado oil, separated
- 2 tablespoons unsalted butter
Instructions
- Combine all of the dry spices and herbs in a small bowl and stir to combine.
- Pat each shrimp dry with a paper towel and add them to a large mixing bowl, along with 1 tablespoon of oil. Toss until evenly coated. Then, add the seasoning mix and stir until evenly coated once more. Set aside.
- Add the remaining 1 tablespoon of oil to a large sauté pan over medium-high heat and allow it to come to temperature. Add the butter, and as soon as it has melted, add one single layer of shrimp, leaving a bit of space in between each one.
- Cook for about 2 to 2 ½ minutes, then flip and cook for 1 ½ to 2 minutes more on the other side. The shrimp is ready when it is pink and semi-firm to the touch.
Nutrition
Calories: 288kcal | Carbohydrates: 1g | Protein: 35g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 444mg | Sodium: 1614mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 7mg | Calcium: 247mg | Iron: 4mg