This Blackened Shrimp recipe is a flavor bomb! The shrimp's spicy and smoky seasoning meets crunchy breadcrumbs and is perfectly balanced by aromatic yellow rice, a cool veggie salad, and creamy avocado - it's a delicious mix of flavors and textures that's totally irresistible!
RICE: 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.
SHRIMP: Melt the butter and let it cool to room temperature to prevent clumping when mixed with the shrimp. In a pie plate, combine the blackening seasoning blend, Panko breadcrumbs, and grated Parmesan. Add the shrimp to a large bowl and pour the melted butter on top. Toss gently to coat the shrimp in butter. Hold each shrimp by the tail and press into the crumb mixture, ensuring all sides are coated. Place the coated shrimp on a plate. Repeat this process until all shrimp are coated.
COOK SHRIMP: Heat a non-stick skillet over medium-high heat with 2 tablespoons of olive oil. When the oil is hot, add half of the shrimp in a single layer. Cook the shrimp for 1-2 minutes or until browned on the bottom. Turn the shrimp with tongs and cook for an additional 1-2 minutes, or until fully cooked. Remove the shrimp and place on a clean plate. Wipe out the skillet and repeat the cooking process with the remaining 2 tablespoons of olive oil and the rest of the shrimp.
SERVE: 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.
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Notes
Note 1: Shrimp: 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: Blackening seasoning blend: Here's our favorite seasoning blend. Whisk the following together then measure out 4 tablespoons for this recipe:
1teaspoon each: fine sea salt, black pepper, dried thyme, dried oregano, garlic powder
1tablespoon onion powder
3 tablespoons paprika (we use 1½ tbsp regular and 1½ tbsp smoked paprika)
½ up to 1 teaspoon ground cayenne (or less, if preferred; we use ½ tsp in the blend for this shrimp)
Note 3: Parmesan: For the 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!):
2cups 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 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 the bowl with plastic wrap and refrigerate until needed. Read more about the recipe here.