Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. What I love about shrimp is how quickly it cooks up, no matter how you cook it. But when you coat it in a powerful blend of seasonings and sear them in butter over high heat? It’s heaven. Seriously, HEAVEN. The crust forms from the darkening of the seasonings while being cooked in butter over high heat. Without that high heat, you’re unlikely to form that crispy outer crust. You can use olive oil to achieve the same crust, but butter is traditional, and plays a big role in the resulting flavor. The seasoning is also extremely important. If you enjoy Cajun and Creole cooking, you’ll love blackening as well. Try my Homemade Blackened Seasoning Recipe which is big on spicy flavor, with just the right touch of heat. You can use this recipe to easily adjust the seasoning to your own preferred heat levels. I use blackening seasoning not just for blackening foods, but for seasoning in general. Use it as a rub for chicken, beef, pork, seafood, basically anything you’d toss on the grill. Stir it into soups and stews. Anywhere you might use a Cajun or Creole seasoning, you can use blackened seasoning. So, let’s talk about how we blacken the shrimp, shall we? Brush the shrimp generously with melted butter. Generously coat each with blackening seasoning. Heat a large cast iron pan to high heat and add the shrimp. Cook 2-3 minutes to blacken one side. Then flip and cook another 1-2 minutes, until they are cooked through. Serve. BOOM! Your life is now complete.
5 Ways to Serve Blackened Shrimp
Blackened Shrimp Tacos Blackened Shrimp Pasta Blackened Shrimp Fajitas Blackened Shrimp with Rice Blackened Shrimp Salad
It’s also great served as an appetizer. So delicious blackened. That’s it, my friends! I hope you enjoy the recipe. Go make it extra spicy, will ya? Have fun.
