Cajun Blackened Shrimp

5 from 1 vote

Cajun blackened shrimp is an easy skillet recipe made with fresh jumbo raw shrimp, homemade blackening spices, and olive oil.

Servings:

Cajun seasoning: Mix the dry cajun spices. Smoked paprika and paprika can be swapped if you only have one kind on hand. If using store-bought cajun seasoning, use 2½ tablespoons of dry spice for every pound of meat.
Shrimp: Thaw shrimp if frozen by placing the frozen shrimp in water for about 30 minutes. Peel and devein shrimp. Pat the shrimp dry with a paper towel. Mix the shrimp with the cajun seasoning in a bowl.
Add enough olive oil to coat the pan (about two tablespoons) on medium-high heat. Cook the shrimp in a single layer for 2 to 4 minutes per side (or until the shrimp is cooked). Place the cooked shrimp aside on a plate. Repeat until all shrimp is cooked.

Pick the largest shrimp or prawn possible. If possible, buy already peeled and deveined shrimp to save time and energy. Frozen raw shrimp is suitable. Fresh shrimp is great, too. I do not recommend buying already-cooked shrimp or small shrimp. Shrimp turns pink if cooked, so that's an easy tell if you're wondering if your shrimp is uncooked or cooked in the freezer package.
Use olive oil or frying oil—another great fat is ghee or butter.
Store shrimp in an airtight container in the fridge for about 3 to 4 days.