Serves 6
20 min
Blackened Shrimp
Recipe GLPRcb133b3e0269bc
Succulent shrimp coated in a bold blend of Cajun spices and seared until dark and smoky. Finished with a bright lemon-garlic butter sauce that brings balance to the heat. Serve with lemon wedges for a restaurant-quality seafood dish ready in just 20 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
5 tablespoons Unsalted butter, divided
2 cloves Garlic cloves, minced
1 teaspoon Lemon zest, grated
1 tablespoon Fresh lemon juice
¼ teaspoon Crushed red pepper
1¼ teaspoons Kosher salt, divided
1 teaspoon Chili powder
½ teaspoon Ground cumin
½ teaspoon Garlic powder
½ teaspoon Onion powder
½ teaspoon Dried basil
½ teaspoon Dried parsley
½ teaspoon Dried oregano
½ teaspoon Dried thyme
¼ teaspoon Cayenne pepper
¼ teaspoon Black pepper
1½ pounds Extra-large peeled, deveined raw shrimp, patted dry
Fresh chopped parsley, for garnish
Lemon wedges, for serving
Directions
In a small bowl, combine chili powder, cumin, garlic powder, onion powder, basil, parsley, oregano, thyme, cayenne pepper, black pepper, and ¾ teaspoon of kosher salt. Mix thoroughly until evenly blended.
Pat the shrimp completely dry with paper towels. This is essential for achieving a good blackened crust. Sprinkle the remaining ½ teaspoon kosher salt evenly over the shrimp.
Working in batches, coat each shrimp lightly with the spice mixture, pressing gently so the seasonings adhere. Try not to over-coat—a light, even layer works best.
Heat 2 tablespoons of butter in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until the butter begins to foam and smell fragrant, about 1 minute.
Working in two batches to avoid crowding, add the seasoned shrimp to the hot skillet in a single layer. Sear without moving them for 2 minutes until they develop a dark, charred crust.
Flip the shrimp and cook on the other side for another 2 minutes, stirring occasionally, until the shrimp are opaque throughout and reach an internal temperature of 145°F.
Transfer the first batch to a serving plate. Melt 2 more tablespoons of butter in the skillet and repeat steps 5–6 with the remaining shrimp.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the lemon zest and lemon juice, cooking for another 30 seconds. Pour this lemon-garlic butter mixture over the cooked shrimp.
Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
