These Blackened Shrimp make the perfect quick and easy keto dinner just like our Cajun dirty rice! You can cook them in 4 minutes with butter, olive oil, and a blend of spices…and enjoy them either as an appetizer or main dish.
Before cooking blackened shrimp, remove the shell and devein the shrimp. If you are serving them as an appetizer, leave the tail on. But if you will enjoy them as a main dish, remove the tail as well. Then, pat the shrimp dry with a paper towel and put them into a mixing bowl.
In another small bowl, mix together the spices and herbs for the blackening seasoning.
Toss the shrimp with 4 tablespoon of melted butter and then with the seasoning blend.
Preheat a large cast-iron skillet over medium-high heat. Add the oil (make sure it sizzles) and 2 tablespoon of butter. Let the butter melt and make sure the grease sizzles. Then add the shrimp in one even layer. If needed, cook them in batches!
Cook shrimp until pink and opaque on one side, about 1-2 minutes. Then, flip to the other side and cook for an additional 1-2 minutes. The time will depend on the size of the shrimp!
Take them out of the pan as soon as they're fully cooked. Serve with lime wedges and chopped parsley as an appetizer or over grits, creamy polenta, zoodles, or pasta.
StorageStore in an airtight container in the fridge for up to 3 days. Do not freeze; otherwise, shrimp can become chewy after thawing and reheating.
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