Blackened Shrimp (Low Carb, Gluten-Free )
This blackened shrimp is one of my favorite fast dinners. The first time I’ve tried blackened seafood was when I moved to Louisiana. This dish is typical for the Cajun cuisine. If you’ve never had Southern food, you can try to bring a piece of it at your home by cooking this recipe. I loved this blackening spice blend so much that ever since I moved here, I did my best to recreate it. This spice has a lot of character. It is slightly spicy, smoky, aromatic and it pairs perfectly with the sweetness of the shrimp. I usually serve this dish with a salad, in a lettuce wrap or with roasted vegetables. This recipe goes very well with mashed potatoes, rice or pasta too.
Why should you make it?
This is a convenient and fast dinner. I love to have a package of frozen shrimp in the freezer. It defrosts in minutes when I put it in a bowl of water. It takes me less than thirty minutes to prepare this recipe. Just clean the shrimp add my homemade blackening seasoning and some salt and stir well. Also, you don’t have to spend a lot of time over the stove because cooking time is short. The taste is so irresistible that I can’t stop myself form overeating. It is the perfect option for a busy night dinner.
Choose shrimp from a reputable source. Seafood should always have firm flesh and it should smell like sea water. Do not cook if it is slimy and it has off-putting smell. Store leftover cooked shrimp in the refrigerator for 3-4 days.
- 2 pounds raw, peeled, deveined shrimp I use jumbo 21-25 per pound
- 2 Tbsp Blackening seasoning find the recipe on my blog
- 1 tsp salt
- 2 Tbsp frying oil I use sunflower oil
- First prepare the shrimp to be cooked. Defrost, peel and devein if needed. Put the cleaned shrimp in a bowl.
- Add the blackening seasoning and the salt to the shrimp and stir well.
- Preheat a pan to medium high and add the oil. I use a cast iron pan.
- Fry the shrimp in batches. If you use large shrimp fry 1 minute per side and 30 seconds per side if it is smaller.
- Place the cooked shrimp on a paper towel to drain the excess oil and serve