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Per serving
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- 1
Mix the blackening seasoning
In a large bowl, combine the paprika, onion powder, garlic powder, salt, pepper, oregano, thyme and cayenne pepper. Making the blend a day ahead is fine and cuts your prep even shorter.
- 2
Coat the shrimp
Peel and devein 1-1/2 pounds of large shrimp (26-30 per pound) if needed, then add them to the bowl and toss until every shrimp is evenly coated in the spice blend.
- 3
Blacken in the skillet
Melt the butter in a large cast-iron or heavy-duty skillet over medium heat. Add the shrimp and cook, stirring, until they turn pink with no gray left and the edges are browned and the tails curl into a C, about 4-6 minutes depending on size. Cut the lemon into wedges and serve alongside for a fresh squeeze.
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Cast-Iron Blackened Shrimp
Created by: MacroMeals
Ingredients
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1 1/2 lb shrimp
- 3 tbsp butter
- 1 lemon
Instructions
- Mix the blackening seasoningIn a large bowl, combine the paprika, onion powder, garlic powder, salt, pepper, oregano, thyme and cayenne pepper. Making the blend a day ahead is fine and cuts your prep even shorter.
- Coat the shrimpPeel and devein 1-1/2 pounds of large shrimp (26-30 per pound) if needed, then add them to the bowl and toss until every shrimp is evenly coated in the spice blend.
- Blacken in the skilletMelt the butter in a large cast-iron or heavy-duty skillet over medium heat. Add the shrimp and cook, stirring, until they turn pink with no gray left and the edges are browned and the tails curl into a C, about 4-6 minutes depending on size. Cut the lemon into wedges and serve alongside for a fresh squeeze.