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Blackened Spicy Shrimp Recipe

The blackening cooking technique was developed by New Orleans Chef Paul Prudhomme. The shrimp is drenched in butter, and dredged in the blackening spices. It is then seared in very hot cast iron skillet for a couple of minutes.

Prep: 10 minutes | Cook: 3 minutes | Serves: 4-6

Blackened Spicy Shrimp


  • 4 pounds shrimp, deveined and precooked (frozen is okay)
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground basil
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon ground thyme
  • 1/2 cup butter


  1. Peel and devein shrimp. Place in medium bowl. Set aside.
  2. Mix spices together in a medium bowl. Set aside.
  3. Melt 1/2 cup butter and pour over shrimp. Make sure the shrimp is thoroughly coated with butter.
  4. Place a large, heavy cast-iron skillet over high heat for about 5 minutes until the skillet is smoking and the bottom of the skillet is ashy colored.
  5. Dredge shrimp in the spice mixture, coating all sides.
  6. ***WARNING*** this next step will produce a ton of smoke, so have your range vent set on high! Toss the shrimp in the very hot skillet and let shrimp sit without stirring for 1 minute, then turn shrimp over and cook about another minute. The shrimp develops a brown-black crust when ready from the charred spices and the browned butter milk solids.
  7. Serve over Black Rice Noodles with Olives and Arugula, or as an appetizer, and garnish with lemon.

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