Cooking Blackened Shrimp always feels like I’m cheating the system a little. It’s fast, it’s flavorful, and it tastes like something you’d order at a restaurant that has opinions about oysters. The best part is how simple it is — a quick seasoning, a hot pan, and suddenly I’m standing in my kitchen wondering why I ever bother making anything that takes longer than ten minutes.
I start by tossing the shrimp in my blackened seasoning, and every time I do, the smell alone tells me I’m headed in the right direction. The shrimp hit the pan, sizzle like they’re trying to show off, and cook so quickly that I barely have time to pretend I’m being patient. They come out smoky, spicy, and just dramatic enough to make me feel like I put in more effort than I actually did.
What I love most is how versatile Blackened Shrimp is. I can throw it on pasta, tuck it into tacos, pile it onto rice, or just eat it straight out of the pan like someone who gave up on plates. No matter how I serve it, it always delivers that satisfying moment where I take a bite and think, “Yep… this is exactly what I wanted.”
That’s why I keep coming back to Blackened Shrimp. It’s quick, it’s bold, and it turns a handful of ingredients into something that tastes like a small victory.
Blackened Shrimp Recipe
A real treat on my Chicken and Sausage Gumbo. Also, go ahead and knock out some of my Blackened Shrimp Po Boy Bites
Ingredients
- 1 tbsp olive oil
- 1 tbsp Unsalted Butter
- 12 oz Peeled and Deveined Shrimp
Directions
- Step 1 Put your peeled and deveined shrimp in a bowl.
- Step 2 Season with Blackened Seasoning.
- Step 3 Heat olive oil and butter over medium high heat.
- Step 4 Cook shrimp until done. About 1 1/2 minute each side.
- Step 5 Serve with brown butter or cocktail sauce.