Blackened Shrimp
This Blackened shrimp is smoky and flavorful, with a perfectly charred exterior. The blackened crust is made using a homemade spice blend rub. This Louisiana and Southern favorite is tender and juicy and pairs wonderfully with rice, vegetables, and classic sides.
Ingredients
- 1 pound raw shrimp Peeled and deveined.
- 1 tablespoon unsalted butter or olive oil Melted and measured solid.
Homemade Spice Blend (Feel free to use a store-bought blend if you want).
- 1/2 tablespoon smoked paprika Regular paprika is fine.
- 1 teaspoon cayenne pepper See notes.
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
Instructions
- Combine the spices in a bowl and sprinkle the spices over the shrimp and rub them in. Ensure the shrimp is fully coated, but don't over-season it. The amount of spices you use will vary based on the size of the shrimp you are using.(This is why I recommend combining the spices first and then use your judgment of how much you will need for your shrimp.)
Pan Seared Shrimp Instructions
- Heat a cast iron or stainless-steel skillet on medium-high heat. Add 1 tablespoon of butter.
- When the butter has melted, add the shrimp to the pan. Do not overcrowd the pan. Cook in batches if needed.
- Cook, flipping to cook each side, for 3-5 minutes or until it is pink and opaque.
- Remove the shrimp and set aside to cool.
Air Fryer Instructions
- Air fry the shrimp at 400 degrees for 6-8 minutes or until it is pink and opaque.
Notes
- If you aren’t into spicy food, omit the cayenne pepper. If you prefer something with less spice, only add 1/4-1/2 teaspoon.
- For best results, I recommend using butter. The brown-black color of the crust results from the combination of browned milk solids from the butter and charred spices.
- When pan searing, the pan will need to get really hot. Cast iron usually smokes. This is normal. You can use a fan over the stove or open up a window as well.
- Blackening is meant to be cooked quickly and at a high heat. This means that the shrimp will cook quickly and the internal temperature will rise quickly. It is important to not overcook the shrimp, because this will make it dry and tough.
- Raw and frozen shrimp are translucent gray. When it’s cooked, it should be an opaque white with some pink and bright red accents. This is the best indicator of whether or not shrimp is fully cooked.
- When shrimp cooks, the muscle contracts, so the shrimp shrinks and curls. I find that it’s perfectly cooked when it has a C shape. I remove the shrimp from heat immediately when it reaches this shape. Often, if it reaches an O shape, and completely curls in, it will taste overcooked.
Nutrition
Serving: 4ozCalories: 112kcalCarbohydrates: 2gProtein: 15gFat: 4g
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