Blackened Shrimp
These Blackened Shrimp make the perfect quick and easy keto dinner just like our Cajun dirty rice! You can cook them in 4 minutes with butter, olive oil, and a blend of spices…and enjoy them either as an appetizer or main dish.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs uncooked large shrimp (peeled and deveined)
- 6 tbsp butter (melt only 4 of them)
- 2 tbsp olive oil
- 2 tbsp paprika
- 4 tsp garlic powder
- 4 tsp onion powder
- 4 tsp dried Italian herbs (or a mixture of oregano and thyme, plus basil if you have)
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
Instructions
- 1
Before cooking blackened shrimp, remove the shell and devein the shrimp. If you are serving them as an appetizer, leave the tail on. But if you will enjoy them as a main dish, remove the tail as well. Then, pat the shrimp dry with a paper towel and put them into a mixing bowl.
- 2
In another small bowl, mix together the spices and herbs for the blackening seasoning.
- 3
Toss the shrimp with 4 tbsp of melted butter and then with the seasoning blend.
- 4
Preheat a large cast-iron skillet over medium-high heat. Add the oil (make sure it sizzles) and 2 tbsp of butter. Let the butter melt and make sure the grease sizzles. Then add the shrimp in one even layer. If needed, cook them in batches!
- 5
Cook shrimp until pink and opaque on one side, about 1-2 minutes. Then, flip to the other side and cook for an additional 1-2 minutes. The time will depend on the size of the shrimp!
- 6
Take them out of the pan as soon as they're fully cooked. Serve with lime wedges and chopped parsley as an appetizer or over grits, creamy polenta, zoodles, or pasta.