blackened shrimp;
Sometimes, in my cooking and baking escapades, I forget that simple can be delicious. And I mean delicious. We’ve probably made this recipe for blackened shrimp 2-3 times a month since my partner Tyler discovered it. We’re both obsessed! It’s such a simple. quick recipe, and the flavor is just wow.
But not only is it simple, quick, and tasty, it’s also versatile. I love eating them straight (I maybe steal some straight from the pan…). But you can serve these blackened shrimp over pasta, over a salad, or use them in tacos or wraps. We usually make enough for multiple meals so we can have leftovers. The blend of spices is smoky and spicy, and the best part is, if you have spices in your cabinet all you need is shrimp. Like I said, it doesn’t get easier.
Let me share some of my favorite blackened shrimp meals with you! First up, serve with a simple carb and some veggies. Some string beans sauteed in a pan with garlic and a side of harissa bulgur wheat pilaf is simple balanced plate. Or go the pasta route and boil some egg noodles, and serve the shrimp over them. A nice side of roasted broccoli with Trader Joe’s umami seasoning would pair deliciously.
If you’re looking for healthful and quick, try these blackened shrimp over a bagged salad. There’s some delicious bagged salads out there these days. A mexican themed salad would be great, to pair the blackened shrimp with a chipotle ranch. Or pack the salad into a wrap, and take it on the go. I’d use all the same ingredients–lettuce, tomatoes, a sprinkle of cheese, and a little drizzle of dressing.
Don’t stop at dinner and lunch though–these blackened shrimp make for a great appetizer too! Slice some cucumbers, top with a little guacamole, and press a shrimp onto each. A perfect bite-sized appetizer, with no fuss and no muss. Or serve on a plate with toothpicks and let people stab their own delicious bites of blackened shrimp.
Try these out and let me know what you think! They’re always a hit in our house because we typically have all the ingredients except shrimp, and it’s easy to pick up one ingredient on the way home from work. Sometimes we’ll pick up a salad kit or two for the next day’s lunch as well. A perfect mid-week meal with the potential for delicious leftovers!
Secrets to Success
- There’s not much secret to this easy weeknight recipe! Make sure to get as much of the spice mixture on the shrimp as possible to get that nice delicious crust.
- Don’t over-crowd your pan. Add the shrimp in a single layer and allow the oil to fry the crust just slightly crispy. I suggest using tongs or chopsticks to flip the shrimp in the pan and avoid splashing oil.
- Make sure to make extra! Double this recipe to make sure you have leftovers for later in the week. Serve as the main protein for a weeknight meal, and then take leftovers with a bagged salad for a delicious makeover to this recipe for blackened shrimp.
blackened shrimp
Ingredients
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 1 tsp cumin
- 1 tsp oregano dried
- 1 tsp garlic powder
- 2 tsp brown sugar
- 1 tsp salt
- ½ tsp pepper
- 4 cloves garlic minced
- 1 lb shrimp uncooked, peeled, and deveined
- 1 Tbsp olive oil
Instructions
- In a small bowl, combine the spices. Mix chili powder, paprika, cumin, oregano, garlic powder, brown sugar, salt, and pepper in a bowl.
- Mince the garlic and add to the spice mix. Mix thoroughly to combine.
- Add the shrimp to a medium bowl and add the spice mixture. Toss shrimp until evenly coated and then set aside.
- In a skillet over medium-high heat, add the olive oil until heated through. Add the shrimp in a single layer and cook for 2 minutes on each side or until blacked and crisp.
- Serve warm over rice, noodles, salad, or use in tacos or wraps.
