- 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