Blackened Shrimp
Easy, fast blackened shrimp with tangy mexican spices and flavors. This recipe is great for tacos, lettuce wraps and more.
Servings: 4
Ingredients
- 1½ lb shrimp uncooked or cooked fresh or frozen (cooking times will vary)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chipotle powder
- ¼ tbsp chili powder
- ½ tsp salt
- ½ tbsp garlic powder
- ¼ tsp cumin
Instructions
- Mix up all the spices in a small bowl** add cayenne pepper for more heat. Prepare shrimp (cleaning fresh shrimp) or defrosting the frozen shrimp by running it under water with a mesh strainer. You can use any shrimp you prefer (cooked/raw/frozen/fresh!). I generally take the shell off before cooking but leaving it on is always great too. Pat the shrimp dry with a paper towel before cooking.
- Turn the stove on high heat. In a medium sized bowl, add the shrimp, oil, and seasoning. Toss and coat shrimp well. Place the shrimp in the hot pan. Cook for about 4 minutes each side. Once the shrimp is a light pink color it is finished. Serve over pasta, salad, with pesto or on tacos.
Notes
Serve with tacos, as fajitas, over lettuce, pasta or with rice and veggies. I served mine with rice, avocado and halloumi cheese.
Will not keep in the fridge. Make sure to eat fresh off the stovetop.
Nutrition
Calories: 39kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 308mg | Potassium: 45mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 544IU | Vitamin C: 0.03mg | Calcium: 7mg | Iron: 0.4mg