Buttery Blackened Shrimp

Have you ever seen “blackened” steak, chicken, shrimp, or fish on a menu and wondered why anyone would want to eat something charred to a crisp? That’s what I used to think! LOL Until I experimented with my own Blackened Chicken Alfredo and fell in love. I hit the grocery store with my BF, Abigail Sharpe, after a write-in at BAM (aka Books-a-Million), where she kindly pointed out 24 oz. bags of large shrimp were BOGO (aka buy one, get one). This Buttery Blackened Shrimp is incredible and the accompanying “Fried” Rice the perfect side.

Let’s dive right in.

Buttery Blackened Shrimp

Blackened Seasoning Mix

  • 2 tbsp smoky paprika
  • 3 tsp salt
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp cayenne, optional
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano

Remove the shells and tails from uncooked, deveined shrimp. I do this under running water into a colander. Pat dry with paper towels. I made three pounds this go-round because we love shrimp and this dish is great for lunch the next day and the next. 😊

After you’ve cooked all your batches, put them back in the frying pan and cover. Remove from heat. Serve with my “Fried” Rice or Browned Butter Roasted Veggies for a truly scrumptious Low Carb/Keto dinner.

I like to make a enough blackened seasoning to have on hand for the next time I want to make buttery blackened shrimp or my Blackened Chicken Alfredo. Plus, it’s good not to be stingy while dusting your choice of meat. Don’t overcrowd the frying pan. The flavor develops and deepens the more new pieces you add after each batch. Start out with medium-high heat – butter pops and sizzles over high heat. Don’t get burned! You’re not going to be able to brown the shrimp for more than a couple of minutes per side so developing a dark crust is unlikely. Shrimp become chewy when overcooked.

Happy eating! 😊

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