Cajun Blackened Shrimp

5 from 7 votes

Spice up your night with spicy Cajun Blackened shrimp drenched in sizzling Louisiana homemade seasoning for an unforgettable one-pan meal in less than thirty minutes!

Prep Time5

Cook Time3

Total Time8

Course: dinner, lunch

Cuisine: Cajun

Servings: people

Calories: 160kcal

Author: Rachel

Cost: $10

Equipment

Cast Iron Pan preferably

Ingredients

Blackening Seasoning

1 teaspoon Paprika
¼ teaspoon Cayenne Pepper This is 3 pepper spicy rating so you can adjust or add hot sauce.
¼ teaspoon Onion Powder
¼ teaspoon Garlic Powder
⅛ teaspoon Dried Thyme
⅛ teaspoon Dried Oregano
¼ teaspoon Salt
¼ teaspoon Black pepper

Shrimp

1 lb Jumbo Shrimp Deveined and Tails Removed. Thawed overnight in refrigerator.
3-4 tablespoon Butter divided, unsalted preferably

Instructions

In a small bowl, combine the blackening seasonings well. Press and roll the shrimp into the seasoning blend. Lift out but don't shake. I prefer to keep the tails on because it helps protect the thinner tail meat from overcooking and it's easier to season without a mess.
Let the shrimp sit for a min or so on a plate to let the seasoning absorb moisture, thickening the crust.
Heat a pan (preferably cast iron) over high heat. Wait until the pan is VERY hot. It's better to cook in 2 batches than overcrowd the pan. You will have to add more butter for a second batch.
Melt 2 tablespoons of butter and place shrimp in pan, making sure to space them out evenly without crowding. Don't stir or mess with the shrimp. Cook for 1-1.5 minutes and flip only once with tongs. Cook for another minute or until cooked through.

Notes

Cooked shrimp last for 3 to 4 days in the refrigerator.

When reheating leftover shrimp, it's best to use a low temperature to avoid overcooking or a rubbery texture. I microwave mine with a lid to keep steam in and only pulse for about 20-30 seconds at a time to heat. Alternatively, you can heat them in the oven covered in tin foil for about 10-15 minutes.

Nutrition