Blackened Shrimp

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This Blackened Shrimp recipe is a flavor explosion! Smoky, spicy shrimp meet crunchy breadcrumbs, paired with aromatic yellow rice, a cool veggie salad, and creamy avocado.

Prep Time30

Cook Time20

Total Time50

Course: Dinner

Cuisine: American, Healthy

Keyword: Blackened Shrimp

Servings: servings

Author: Chelsea Lords

Cost: $16.82

Equipment

Pie plate or bowl
Nonstick pan

Ingredients

1 pound (26-30) raw jumbo/large shrimp defrosted, peeled and deveined; see note 1
3 tablespoons unsalted butter melted
4 tablespoons seafood blackening seasoning blend see note 2
1/2 cup panko breadcrumbs
4 tablespoons olive oil divided
3 tablespoons grated Parmesan cheese see note 3
2 (5 to 7-ounce) packages yellow rice mix with the additional ingredients listed on the package
veggie salad optional, for serving; see note 4
1 large ripe avocado optional, diced
1 large lemon optional

US - Metric

Instructions

Thaw the shrimp (see note 1). Prepare the yellow rice as per the instructions on the package. When the rice is halfway done, start preparing the shrimp.
Melt butter and let cool to room temperature to prevent clumping when mixed with the shrimp. In a pie plate, combine blackening seasoning blend, breadcrumbs, and grated Parmesan. Add shrimp to a large bowl and pour melted butter on top. Toss gently to coat shrimp in butter. Hold each shrimp by the tail and press into the crumb mixture, ensuring all sides are coated. Place coated shrimp on a plate. Repeat process until all shrimp are coated.
Heat a nonstick pan over medium-high heat with 2 tablespoons olive oil. When oil is hot, add half the shrimp in a single layer. Cook shrimp 1–2 minutes or until browned on the bottom. Turn shrimp with tongs and cook an additional 1–2 minutes, or until fully cooked. Remove shrimp and place on a clean plate. Wipe out the pan and repeat cooking process with remaining 2 tablespoons of olive oil and the rest of the shrimp.
To serve, spread the yellow rice onto a platter. Add the optional salad (see note 4) over the rice, then top with the shrimp. If desired, garnish with diced avocado. Slice the lemon into wedges and serve on the side for guests to drizzle over their individual portions.

Video

Notes

Note 1: Follow package directions to defrost shrimp, if frozen. Be sure shrimp is 100% defrosted and not cold before starting (should be at the same temperature as the butter, or the butter will clump). Once shrimp is defrosted, thoroughly pat dry with a paper towel.

Note 2: Here’s my favorite blackening seasoning blend. Whisk the following together then measure out 4 tablespoons for this recipe:

1 teaspoon each: fine sea salt, black pepper, dried thyme, dried oregano, garlic powder
1 tablespoon onion powder
3 tablespoons paprika (I use 1½ tbsp regular and 1½ tbsp smoked paprika)
½ up to 1 teaspoon ground cayenne (or less, if preferred; I use ½ tsp in the blend for this shrimp)
1 teaspoon Old Bay® seasoning, optional, but delicious!

Note 3: For best flavor and the ideal crumb texture on the shrimp, use freshly grated Parmesan cheese. You can typically find this in the refrigerated section of your local grocery store. It’s recommended to steer clear of shelf-stable Parmesan cheese, as it won’t provide the optimal flavor for this recipe.

Note 4: Optional Veggie Salad (SO good!):

2 cups corn, thawed if frozen, drained if canned
¾ cup cherry tomatoes, quartered
1 red bell pepper, diced
¼ cup diced yellow, sweet, or red onion
⅓ cup ribboned basil, optional
Lime vinaigrette: 1 large lime, juiced and zested (2 tbsp juice), 2 tsp Dijon-style mustard, 1 tsp maple syrup, ¼ tsp salt, 2 tbsp olive oil
Combine corn, tomatoes, bell pepper, and onion in a medium-sized bowl. Whisk together the dressing ingredients (or add to a jar and shake until emulsified). Pour dressing over the corn mixture and stir well. Cover bowl with plastic wrap and refrigerate until needed.

Storage: Let the shrimp and rice cool, then store in separate airtight containers. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat shrimp in a skillet and rice in the microwave.

Nutrition