gluten free,  main course,  pescetarian,  seafood,  sugar + spice

Quick + Easy Blackened Shrimp 

A gold star on my forehead. There was nothing I treasured more than that sticky foil star, smack dab between my eyes. I intended to wear it the entire day, as a trophy, a distinction. Unfortunately, within the hour my forehead was glistening with perspiration and the star lost its grip. Such is life in New Orleans where the weather is either balmy, hot, or ooh-wee chile’ scorching.

What had I done to receive such a high honor? I cleaned my plate. Almost to the point of licking.

I was at K-Paul’s, Paul Prudhomme’s restaurant, experiencing blackening seasoning for the first time. On redfish, I recall.

Redfish seasoned and seared in a cast iron skillet. Oh. My. Gawd.

Like I said, I all but licked the plate clean.

But let me scream from the mountaintops that this House Blend Blackening Seasoning is not limited to redfish. Au contraire mon frère. This seasoning blend is succulently splendid on vegetables, shellfish, tofu, beef—you are only limited by your imagination.

The little shrimpie is taking a bath in blackening seasoning. Privacy, please!

What makes this Quick + Easy Blackened Shrimp recipe so quick + easy? You simply throw your House Blend Blackening Seasoning together and toss it in a bowl with your shrimp + some of the oil. If you do not intend to cook the shrimp right away, cover the bowl with plastic wrap and set in the fridge up to 24 hours to let the flavors marry.

A key to the deliciousness of this blackening is to get your pan screaming hot in order to sear your _____ (insert vegetables, shellfish, tofu, beef, etc). In fact, if you have a cast iron pan, use it. Trust me on this.

Another key is to temper the amount of seasoning you use. Sometimes less = more. If you want flavor but in small amounts, try bronzing your shrimp by dusting them with half of the recommended amount of blackening seasoning. (My mom prefers bronzing to blackening. Just sayin’.)

I think you’re going to love these Quick + Easy Blackened Shrimp as much as we do, especially with some hot buttered bread and a crisp green salad. Or as the star of a Caesar salad. Or wrapped in soft tortillas. Or maybe over cheesy grits. Or maybe with cool bleu cheese dressing for dipping. But I digress.

I also think you will like a glass of sparkling wine to go with your Quick + Easy Blackened Shrimp.

Bon appetit!


If you try these Quick + Easy Blackened Shrimp I’d love to hear about it!  Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together!

Quick + Easy Blackened Shrimp

  • 1 pound of shrimp, peeled, preferably wild-caught, peeled and deveined
  • 1-2 teaspoons of olive or grapeseed oil
  • 2-4 tablespoons House Blend Blackening Seasoning
  • 2 tablespoons butter
  • 1-2 lemons, halved

1. Toss shrimp and oil with seasoning blend.

2. Heat a large heavy-duty pan or cast iron pan to medium-high heat for 2 minutes. Once hot, add the butter.

3. Lay the shrimp in the pan in a single layer. Cook them for 2 minutes per side or until charred and cooked through. (It is important not to overcrowd the pan as shrimp will steam and not sear.)

4. Sprinkle shrimp with lemon juice and serve immediately.

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