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+ servings

Blackened Shrimp

Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Servings: 4
Calories: 308kcal


  • 3 cups cooked white or brown rice
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp Kosher salt
  • ½ tsp black pepper
  • ⅛ to ¼ tsp cayenne pepper
  • 1 pound jumbo shrimp 20 count, peeled, except for tails, and deveined
  • 2 Tbsp extra virgin olive oil divided
  • 2 Tbsp butter


  • All ingredients ready? Let's begin!
  • In a small bowl, whisk together the paprika, garlic powder, onion powder, oregano, thyme, salt, pepper, and cayenne.
  • Clean and devein the shrimp leaving the tails intact. Pat them dry with paper towels.
  • Place the shrimp in a large bowl and toss with 1 tablespoon of olive oil. Add the spice blend and toss to coat evenly.
  • In a large cast-iron skillet or sauté pan over medium-high heat, melt the butter.
  • Add the remaining tablespoon of olive oil. Heat up for a few seconds until hot.
  • Add the shrimp in a single layer (cook in batches if needed) and cook for 1-1/2 minutes. Turn the shrimp over and cook for 1-1/2 to 2 minutes longer until a little firm to the touch and pink. The seasoning will have darkened or charred for the desired blackened finish.
  • Place 1/4 of the rice into 4 individual serving bowls. Top each bowl of rice with shrimp. Spoon any sauce in the pan over the rice. Serve right away while warm.



Calories: 308kcal | Carbohydrates: 36g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 943mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 499IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 1mg