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This blackened shrimp dish comes together in just 13 minutes and delivers bold buttery flavor with a quick sear It’s perfect for busy weeknights or whenever you want a simple yet impressive seafood meal
I first made this on a whim for a casual dinner and was surprised by how much everyone loved the smoky spicy flavor combined with the buttery finish It quickly became a favorite for its simplicity and punch
Ingredients
- Kosher salt: helps balance and enhance all the spices and seafood flavor
- Onion powder: brings subtle sweetness and depth without adding texture
- Paprika: provides a smoky warmth best if you choose a quality smoked version
- Cayenne pepper: adds heat so adjust based on your preference for spice
- Ground black pepper: offers sharp pungency that complements the shrimp
- Dried basil oregano and thyme: add an herbal complexity that lifts the dish
- Shrimp: should be peeled and deveined for even cooking and a tender bite
- Unsalted butter: melts perfectly to coat the shrimp and create a crispy sear
Step-by-Step Instructions
- Spoon Mix the Seasoning:
- Combine kosher salt onion powder paprika cayenne pepper black pepper dried basil oregano and thyme in a small bowl and stir thoroughly to blend all flavors evenly
- Spoon Coat the Shrimp:
- Place shrimp in a large bowl sprinkle the seasoning over and toss gently to cover every piece with the spice blend without bruising the shrimp
- Spoon Heat the Skillet and Cook First Half:
- Preheat a large skillet on high heat melt 4 tablespoons of butter then add half the shrimp arranging them in a single layer cook for 2 minutes on one side until edges are crisp and shrimp turn opaque then flip and cook 2 more minutes
- Spoon Cook the Remaining Shrimp:
- Remove the cooked shrimp and repeat the process with the remaining shrimp adding them to the skillet and cooking for 2 minutes per side until crisp and opaque
- Spoon Finish with Butter and Serve:
- Add the last 2 tablespoons of butter to the skillet return all the shrimp and toss quickly to coat in the melted butter just before serving for extra richness and gloss
I love the way the smoky paprika and cayenne wake up the shrimp it reminds me of summer cookouts with friends when the grill was fired up late into the evening The combination of herbs adds a subtle depth that feels both comforting and fresh
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days Reheat gently in a skillet to keep the butter sauce intact and avoid drying out the shrimp This dish is best enjoyed fresh but reheats well with minimal loss of flavor
Ingredient Substitutions
If you do not have fresh spices use ground dried herbs but reduce quantities slightly to avoid overpowering For a dairy-free version swap butter with olive oil or avocado oil Adjust cayenne pepper if you prefer less heat or substitute smoked paprika with sweet paprika for a milder smoky taste
Serving Suggestions
Serve over a bed of steamed rice or cauliflower rice for a complete meal Pair with sautéed greens or a crisp salad to balance the richness A squeeze of fresh lemon over the top brightens the bold seasoning perfectly
Cultural Context
Blackening is a cooking technique popularized in Cajun cuisine where spices are heavily applied and cooked quickly at high heat to create a flavorful crust This method highlights the freshness of seafood while adding a robust spicy flavor that has roots in southern US cooking traditions
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Pro Tips
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Frequently Asked Questions About Recipes
- → What size shrimp works best for this dish?
Use large shrimp (13-15 count per pound) for the best texture and quick, even searing.
- → Can I adjust the spice level?
Yes, reduce the cayenne pepper to tone down the heat or add more for extra kick.
- → Should I use raw or cooked shrimp?
Always start with raw shrimp for proper seasoning and to avoid overcooking.
- → What type of skillet is best?
A cast iron or heavy stainless steel skillet works best for even searing and browning.
- → Can I make this ahead of time?
This dish is best served immediately, but you can prep the seasoning and peel the shrimp ahead.