Ingredients:

  • 1 lb (454g) large shrimp, peeled and deveined, tail on or off
  • 2 tablespoons (30ml) olive oil or vegetable oil
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 2 teaspoons (8g) paprika
  • 1 teaspoon (4g) garlic powder
  • 1 teaspoon (4g) onion powder
  • 1 teaspoon (4g) dried oregano
  • 1 teaspoon (4g) dried thyme
  • ½ teaspoon (2g) cayenne pepper
  • ½ teaspoon (2g) black pepper
  • ½ teaspoon (3g) salt
  • Lemon wedges, for serving
  • Chopped fresh parsley, for garnish (optional)

Instructions:

  1. Pat the shrimp dry with paper towels. This is crucial for a good sear.
  2. In a small bowl, whisk together the paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt.
  3. Toss the shrimp with the blackening spice, ensuring they are evenly coated.
  4. Heat the oil and butter in a large cast iron skillet over high heat until the butter is melted and the pan is smoking slightly. This is where the magic happens.
  5. Add the shrimp to the hot skillet in a single layer, being careful not to overcrowd. Cook for 2-3 minutes per side, until blackened and cooked through.
  6. Serve the blackened shrimp hot, garnished with fresh parsley and lemon wedges.