This easy blackened shrimp recipe is an easy low-carb appetizer, packed with so much flavor, and ready in just 10 minutes. You can eat it as a side dish or pair it with a salad for lunch!
Shrimp cooks incredibly quickly, so this is the perfect dish to make when you're in a hurry. Add this to your meal rotation for delicious food in a pinch without compromising on flavor.
The blackened shrimp recipe is made in a cast-iron pan, which is just what you need for this appetizer's charred flavor. The result is not the same when you use a stainless steel pan.
This classic blackened shrimp seasoning is made up of smoked paprika, cayenne, and other herbs and spices. These spices work together to give a rich, smoky, and vibrant flavor.
This recipe is gluten-free and keto friendly with 0 net carbs!
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Ingredients Used
- Raw shrimp: I used raw medium shrimps that were already peeled and deveined, but you can use any size: jumbo, large or small, all work for this recipe. I like to buy them already peeled and deveined, but you can do it yourself to save on cost.
- Olive oil: Binds your spices together for a nice marinade. It also helps you achieve a nice crust on your shrimps.
- Spices: Smoked paprika, cayenne pepper, lemon pepper, black pepper, dried oregano, and salt.
How To Make This Recipe
- Peel and devein your shrimps if you need to. Give them a good rinse and pat them dry.
- Drizzle the shrimp with some olive oil. Mix the spices together in a container and rub them all over the shrimps.
- Let the shrimp marinate for about an hour in the fridge, if you have some time. This step is optional.
- You can use any of these methods to blacken your shrimp:
Stovetop method: Heat some olive oil in a cast-iron pan and add the shrimps in a single layer. Do not overcrowd or stack them. Cook for about 5 minutes, flip, then cook for 5 minutes on the other side. Stir till the shrimps are blackened.
Oven method: Bake the shrimp for 10 minutes at 350°F in a single layer on a baking sheet.
Air fryer method: Bake for 5 minutes in an air fryer in a single layer. Flip and bake for 5 more minutes.
Storing and Reheating
Cooked shrimp keeps for 3-4 days in the refrigerator. Store them in an airtight container.
Blackened shrimp can also be stored in the freezer for about 3 months. Keep the shrimps in a sealed plastic food bag.
Reheat shrimp in the microwave or on the stovetop. Place the shrimps on a heatproof dish and zap them in the microwave for a minute or longer if frozen.
To reheat on the stovetop, place the shrimps in a lightly oiled skillet and heat until fully warmed throughout. Flip them to ensure they are evenly warmed.
What can I eat this recipe with?
Blackened shrimp is the kind of protein that goes with almost any side. It's extremely versatile!
You can stuff the shrimp in homemade cheese shells or lettuce. Add blackened shrimp to your favorite low carb pasta dishes, or top your salads with some shrimp.
Drizzle your blackened shrimp with a sauce of your choice! You can go with a spicy mayo sauce, garlic chili sauce, or this spicy African sauce.
Try this low carb shrimp dish with African kachumbari salad, broccoli salad, spicy avocado salsa, cauliflower rice, or low carb coleslaw. Veggies go really great with this dish!
Tips and variations
- When making your marinade, have fun with the spices. Use what's in your pantry. Paprika and cayenne are key for blackening the shrimp, but after that, you can add any dried herbs that you like.
- Make sure you cook the shrimps in a single layer to get that charred flavor.
- If this option is available to you, you can grill your blackened shrimp. Use an outdoor barbeque for added smokiness. If you have an electric grill, this is a great excuse to bust it out.
- Be careful not to overcook your shrimp. Overcooking shrimp makes them tough and overly chewy. For a perfectly tender bite, monitor your shrimps closely.
Check out these other amazing shrimp recipes!
Recipe
Blackened Shrimp Recipe
Ingredients
- 1 lb raw shrimp peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp lemon pepper
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp salt
Instructions
- Wash and pat dry shrimp.
- Drizzle about a tbsp of oil and mix with all spices.
- Refrigerate for about an hour (optional if you have time).
On the stovetop:
- Heat 1 tbsp of olive oil in a cast-iron pot.
- Spread shrimps on a single layer (do not stack).
- Cook about 5 mins on both sides or until shrimp is blackened.
In the oven:
- Preheat oven to 350F.
- Spread on a baking sheet in a single layer.
- Bake for 10 mins.
In the air fryer
- Preheat air fryer.
- Spread shrimps in a single layer and bake for 5 mins.
- Flip and bake for another 5 minutes.
Notes
- When making your marinade, have fun with the spices. Use what's in your pantry. Paprika and cayenne are key for blackening the shrimp, but after that, you can add any dried herbs that you like.
- Make sure you cook the shrimps in a single layer to get that charred flavor.
- If this option is available to you, you can grill your blackened shrimp. Use an outdoor barbeque for added smokiness. If you have an electric grill, this is a great excuse to bust it out.
- Be careful not to overcook your shrimp. Overcooking shrimp makes them tough and overly chewy. For a perfectly tender bite, monitor your shrimps closely.
will be making this soon can i use mushrooms instead as am a vegan sorry for early comment as am in Singapore will dm you if i make this and let you know how tt goes Thanks Ramya
You might be able to use mushrooms but cook it for a shorter time. I hope you enjoy it!