These delicious Blackened Shrimp are the perfect versatile and fast weeknight meal. Try them in tacos, lettuce wraps, on pasta, rice, or simply on their own!.
Blackened shrimp is a quick and easy dinner that will have everyone asking for seconds. The secret to perfectly blackened shrimp is using a piping hot cast iron skillet to create that crispy, charred exterior while keeping the shrimp moist and tender on the inside.
With just a few simple ingredients like shrimp, butter, and a homemade blackening seasoning blend, you can have a restaurant-quality meal on the table in less than 30 minutes. Keep reading for everything you need to know to master this Cajun cooking technique right in your own kitchen
What is Blackened Shrimp?
Blackened shrimp refers to shrimp that have been coated in a spice blend and then seared in a very hot pan to create a dark crispy crust on the outside of the shrimp. The term “blackened” comes from the charring effect that happens when spices are cooked at a high temperature in a dry skillet.
While the original blackened shrimp hails from Cajun and Creole cuisines in Louisiana, the cooking technique has become popular nationwide. The hallmark of true blackened shrimp is the homemade blackening seasoning that packs the shrimp with robust, smoky flavor.
Why Cook Blackened Shrimp in Cast Iron?
Cast iron is the ideal pan for achieving perfectly blackened shrimp. Here are three reasons why:
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High heat – Cast iron can withstand very high temperatures that would warp or damage regular pans. This high dry heat is essential for blackening.
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Even heating – Cast iron distributes heat evenly and efficiently across the cooking surface, ensuring the shrimp blackens properly on all sides.
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Flavor – Cast iron imparts a subtle but delicious slightly charred flavor that complements the spices in the shrimp.
So if you want authentic blackened flavor, pull out that trusty cast iron skillet. Let’s get cooking!
Ingredients Needed
Blackened shrimp requires just a few easy ingredients:
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Shrimp – Fresh or thawed frozen shrimp work well. Go for large or jumbo shrimp if possible.
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Butter – Adds richness and enhances browning. Can use olive oil instead.
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Blackening seasoning – Commercial mixes or homemade seasoning.
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Cast iron skillet – Well-seasoned for best results.
How to Make Blackening Seasoning
While store-bought blackening seasoning blends exist, homemade has far superior flavor.
The classic seasoning mix contains:
- Smoked paprika
- Garlic powder
- Onion powder
- Oregano
- Thyme
- Cayenne pepper
- Salt
- Pepper
Make it as mild or spicy as you want by adjusting the cayenne. Mix the ingredients together until well combined. You’ll have enough seasoning to coat 1-1.5 pounds of shrimp.
Step-by-Step Guide
Follow these simple steps for perfect blackened shrimp every time:
1. Pat the shrimp dry
Use paper towels to remove excess moisture from thawed shrimp. Drying prevents steaming so shrimp can properly blacken.
2. Season the shrimp
Place shrimp in a bowl and generously coat with blackening seasoning on all sides, pressing to adhere.
3. Preheat cast iron skillet
Heat the skillet over medium-high heat until very hot, at least 5 minutes. You want the pan rip-roaring hot.
4. Melt the butter
Add 1-2 tbsp butter to the hot skillet and let it melt. Swirl to coat the pan.
5. Cook the shrimp
Carefully add shrimp in a single layer. Listen for an immediate sizzle. Cook 2 minutes per side until blackened.
6. Finish with a spritz of lemon
Squeeze fresh lemon over shrimp before serving. Enjoy your blackened bounty!
Serving Suggestions
Blackened shrimp is extremely versatile. Here are some delicious ways to serve it:
- In tacos, sandwiches or wraps
- Over rice, pasta or grits
- In salads or lettuce wraps
- On its own with lemon and cocktail sauce
- In seafood platters or appetizer trays
Get creative with your sides! Almost anything goes well with blackened shrimp.
Key Tips for Success
- Dry shrimp thoroughly so the seasoning sticks.
- Make sure your cast iron is very hot before adding shrimp.
- Don’t crowd the pan. Cook shrimp in batches if needed.
- Flip shrimp after 2 minutes for even blackening on both sides.
- Pull shrimp off heat as soon as they are blackened to prevent overcooking.
Common Blackened Shrimp Mistakes
Avoid these pitfalls when making blackened shrimp:
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Not preheating pan – This leads to steamed, not blackened, shrimp.
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Overcrowding pan – Shrimp will steam instead of searing.
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Too much butter – Can make pan temperature drop too low.
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Overcooking – Leads to rubbery, dry shrimp.
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Forgetting to pat shrimp dry – Creates boiling and steaming effect.
With a little practice, you’ll be churning out restaurant-worthy blackened shrimp in your trusty cast iron skillet. Just be prepared for the rave reviews!
Frequently Asked Questions
What size shrimp is best for blackening?
Large (16-20 per pound) or jumbo (10-15 per pound) shrimp work best since they can develop a nice blackened crust without overcooking. But any size shrimp will work!
Does the seasoning need cayenne pepper?
No, cayenne adds heat but isn’t essential. Omit it for mild shrimp or reduce the amount. Paprika provides flavor.
Can I use frozen shrimp?
Yes, as long as shrimp are thawed completely. Pat dry before seasoning to remove ice crystals.
What if I don’t have cast iron?
Use a heavy stainless steel skillet. Get it very hot and use a bit more butter. You may not get quite as much char, but it will still taste great.
Do I need to clean the cast iron pan after?
Nope! The mess helps further season the pan. Simply wipe it clean after the shrimp cooks.
With this easy technique, you can enjoy restaurant-quality blackened shrimp without the hefty price tag. Impress your family and friends with your culinary skills using ingredients likely already in your pantry and fridge.
So grab those shrimp, fire up that cast iron, and get ready for your best blackened shrimp yet! Let us know how your shrimp turn out.
How To Make Blackened Shrimp
First, mix your blackening seasoning well in a small bowl. Dump the mixture over your shrimp and stir until each one is coated generously. Set the shrimp aside for 30 minutes to marinate and soak up all those amazing flavors.
Next, heat a skillet up to medium-high heat. You can even go all the way to high heat if you want a nice dark crust. Put 1 tablespoon of olive oil in the pan and arrange the shrimp in a single layer. Let them cook for 2 minutes and then flip. Once you’ve done that, add the garlic and let it toast up in the pan for 30 seconds.
That’s it, you’re done! It doesn’t get any easier. Top these shrimp with some chopped up cilantro and serve with lime wedges. YUM!.
There are a lot of different ways to enjoy these shrimp tacos. For a low-carb lunch or dinner, use them in lettuce wraps. You can also put them on top of rice or pasta, or just eat them with a fork! Here are some ideas:
Super Easy Blackened Shrimp
I love having a big bag of frozen shrimp on hand for quick, tasty meals during the busy week. They thaw so quickly in warm water, and it only takes 5 minutes to cook them all the way through.
The wonderful spice mix I used to cook the shrimp also works great as a marinade and a coating for a beautiful blackened crust.