Blackened Shrimp
User Reviews
5
Blackened Shrimp
Description
This recipe prepares large peeled and deveined shrimp seasoned with a custom Cajun blackening spice blend. After rinsing and drying the shrimp, they are tossed in melted butter before being dredged in the seasoning mixture, which features paprika, cayenne pepper, ground ginger, black pepper, oregano, fennel seeds, and a hint of ground clove. The shrimp are then seared in a smoking-hot pan or cast iron skillet to quickly develop a blackened crust.
The high heat cooking and spiced coating result in shrimp with a richly flavored exterior and a tender, moist interior. Because the cooking time is brief—just 30 to 60 seconds per side—the shrimp retain their juiciness without drying out. Serving the shrimp immediately with lemon wedges adds brightness that complements the smoky seasoning.
These blackened shrimp can be enjoyed on their own or incorporated into other dishes like shrimp and grits for a spicy seafood option. The mustering of various warm spices in the seasoning mix delivers a complex flavor profile characteristic of Cajun cuisine.
Properly deveining the shrimp, as detailed in the notes, ensures a cleaner texture and appearance. Removing shells and veins prepares the shrimp for even seasoning and cooking.
Ingredients
- 1 lb Shrimp peeled and deveined (see notes, large
- 1/4 cup butter melted
Cajun Blackening Seasoning
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 tsp ground ginger
- 1/4 tsp black pepper
- 1/4 tsp oregano
- 1/4 tsp fennel seeds
- 1/8 tsp ground clove
Instructions
- Rinse the deveined shrimp and pat dry with paper towels.
- Add shrimp blackening spices to a small bowl and stir to combine; set aside.
- Place a clean, dry frying pan or cast iron skillet over high heat until it starts to smoke. Keep kitchen area well ventilated.
- Toss the shrimp in melted butter and then dredge both sides in blackening spices. Press spices to adhere if necessary.
- Immediately sear shrimp in preheated pan over high heat for 30-60 seconds on each side depending on size. Don't overcook, as they will dry out.
- Serve immediately with slices of lemon. Or, use them as part of another recipe, like shrimp and grits.
Notes
- Peeling and deveining shrimp is straightforward: remove the shells, then use a paring knife to gently remove the vein along the shrimp's back before rinsing and drying.
- Freshly deveined shrimp provide a cleaner texture and enhance the overall dish taste.
- Cook shrimp just long enough to develop a blackened exterior without drying out—about 30 to 60 seconds per side based on size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 231mg | 77% |
| Sodium | 1379mg | 57% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1216IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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