Blackened Shrimp

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This Blackened Shrimp is coated in a bold homemade spice blend and seared in a hot cast iron skillet until perfectly charred and juicy — ready in under 10 minutes for just $3.86 a serving. My kids' favorite shrimp recipe and my sister's most requested dish every time she visits.

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $15.42, $3.86 per Serving

Ingredients

2 pounds raw shrimp peeled and deveined
1 tablespoon avocado oil
1 lemon cut into wedges (optional, for serving)
Seasoning
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper

Instructions

In a small bowl, combine 2 teaspoons paprika, ½ teaspoon cayenne pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
Place 2 pounds raw shrimp, peeled and deveined, in a large bowl. Sprinkle the seasoning mixture over the shrimp and toss until evenly coated.
Heat a large cast-iron skillet over high heat. Add 1 tablespoon avocado oil and spread evenly across the pan.
Arrange the seasoned shrimp in a single layer in the skillet. Cook undisturbed for 1–2 minutes per side, or until the shrimp are pink, opaque, and cooked through.
Remove the shrimp from the skillet and serve with 1 lemon, cut into wedges, if desired.

Notes

Cook in batches if needed so the shrimp sear properly instead of steaming.

For a milder version, reduce or omit the cayenne pepper. You can also substitute smoked paprika for part of the paprika to keep the smoky flavor without adding extra heat.

Cooking time may vary depending on shrimp size. Shrimp are done when they turn pink and opaque with a slight curl.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition