Yield: 2 Servings
Blackened Shrimp
Cooked in the oven or a skillet, this easy blackened shrimp recipe creates tender, juicy, buttery, and perfectly spiced shrimp in 10 minutes!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon blackened seasoning
- 2 tablespoons butter
- 1 tablespoon oil
- lemon wedges, optional for squeezing on top
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Instructions
Skillet
- Rinse the shrimp and pat them dry with a paper towel. Toss to coat shrimp in seasoning in a ziplock bag or bowl. Set aside.
- Heat the butter and oil in a large skillet over medium-high heat. Carefully add the shrimp in a single layer, cooking for about 2 minutes on each side, until cooked through. The shrimp will curl and start to turn pink once cooked.
- Serve immediately. If desired, I like to pour the butter from the skillet over the cooked shrimp when serving.
Oven
- Turn the broiler on in your oven. And move the baking rack to be about 5 inches away from the top heating element.
- Rinse the shrimp and pat them dry with a paper towel. Melt the butter and add it to a bowl or ziplock bag. Add the oil, shrimp, and seasonings, and toss until shrimp are coated.
- Transfer the shrimp to a large baking sheet, and arrange in an even layer. Broil shrimp for 2 to 3 minutes, until the shrimp have slightly curled and have turned pink and opaque. Serve immediately!
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Notes
Store: Transfer any leftover blackened shrimp to an airtight container and store in the refrigerator for up to 3 days.
Reheat: Warm the shrimp in a skillet over medium heat for just 1-2 minutes to avoid overcooking. You can also microwave them in short bursts, but be careful not to overheat as they may become tough.
Nutrition
Serving: 1 serving, Calories: 323kcal, Carbohydrates: 2g, Protein: 31g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 316mg, Sodium: 1906mg, Potassium: 260mg, Sugar: 0.01g, Vitamin A: 758IU, Calcium: 126mg, Iron: 0.5mg