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Blackened Shrimp
This Blackened Shrimp recipe is ready in 10 minutes, so easy! It features boldly-flavored, succulent shrimp, plus charred fresh lemon for a hit of bright acidity. Enjoy this versatile lean protein as an appetizer or main entree - or toss the shrimp into salads, tacos, or rice bowls!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2 servings
Calories: 302 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 pound very large (21-25 count) raw shrimp, peeled and deveined, with the tail on
- 3 tablespoons blackened seasoning
- 2 tablespoons avocado oil, divided (see Notes)
- 1 lemon, halved
- 2 tablespoons minced fresh parsley
- 1 recipe shrimp dipping sauce (Optional, but highly recommended!)
Instructions
- Pat shrimp very dry with a paper towel, then place it in a bowl. Drizzle shrimp with 1 teaspoon of the avocado oil, then fold to evenly coat the shrimp. Sprinkle blackened seasoning over both sides of the shrimp.
- Heat a large cast iron skillet over medium-high heat, until it is very hot but not yet smoking. Then add the remaining avocado oil.
- Once oil starts to shimmer, add shrimp in a single layer. Place 1 to 2 lemon halves cut-side down in the skillet as well.
- Sear shrimp for 1½-2 minutes, then flip and cook for an additional 1 minute or so, or until they are just firm, nicely charred, and no longer translucent. Total cook time will vary with different sizes of shrimp. Don’t flip the lemon – allow it to cook on the cut side the entire time you cook the shrimp.
- Remove shrimp from the skillet and squeeze the charred lemon over the top. Garnish with minced parsley and enjoy hot - with shrimp dipping sauce!
Cup of Yum
Notes
- These shrimp are delicious as an appetizer with shrimp dipping sauce – or add them to salads, lettuce wraps, pasta, tacos, or rice bowls.
- These shrimp are delicious as an appetizer with shrimp dipping sauce – or add them to salads, lettuce wraps, pasta, tacos, or rice bowls.
- Avocado oil has a very high smoke point (about 520℉), which allows you to sear the shrimp at very high heat without causing the oil to smoke and burn. Other oils such as canola oil and vegetable oil, with smoke points of 400-450°F, can also be used - although you'll want to decrease the heat a bit. This might not give you quite the same blackened effect.
Nutrition Information
Calories
302kcal
(15%)
Carbohydrates
7g
(2%)
Protein
32g
(64%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.02g
Cholesterol
286mg
(95%)
Sodium
2885mg
(120%)
Potassium
353mg
(10%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
757IU
(15%)
Vitamin C
34mg
(38%)
Calcium
142mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 302
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 32g | 64% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 286mg | 95% |
| Sodium | 2885mg | 120% |
| Potassium | 353mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 34mg | 38% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.