This blackened shrimp recipe is easy to whip up in just minutes. It's excellent served with garlic bread, on or alongside a green salad, or served over long grain rice or creamy grits. You can't go wrong! We recommend doubling the batch of Blackening Seasoning for future use as it's also great on chicken, fish and steaks.
New Orleans-Style Blackened Shrimp
Blackening spice:
1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon garlic
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt (sea salt is best)
1 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon sweet paprika
32 large Gulf shrimp, peeled with tails left on (optional, but they make for a prettier presentation)
Mix spice ingredients thoroughly in a small bowl (if you increase the batch, divide it up and save the extra for future use). Dredge shrimp through the mixture.
Place a large skillet over medium-high heat and melt the butter. Place shrimp in the skillet and turn heat down to medium.
Cook for approximately 2 minutes each side, or until shrimp curl slightly and are no longer translucent.
Serve immediately.
