Blackened Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If frozen, thaw completely and drain. Place shrimp in a bowl and toss with 1 tablespoon olive oil to coat lightly.

Season

Sprinkle 2 tablespoons blackening seasoning evenly over shrimp. Toss to coat all sides. Let sit 5–10 minutes to allow seasoning to adhere.

Cook shrimp

Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat until very hot (about 2–3 minutes). Add a thin film of oil if pan is dry. Add seasoned shrimp in a single layer without crowding (cook in two batches if necessary). Cook 1.5–2 minutes per side, until deeply colored, opaque, and just cooked through (internal temp ~120–130°F / 49–54°C). Remove shrimp to a plate and keep warm.

Make garlic butter

In the same skillet (lower heat to medium-low) or a small saucepan, melt 2 tablespoons unsalted butter. Add minced garlic and cook gently 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 1 tablespoon fresh lemon juice and 1 tablespoon chopped parsley. Season with a pinch of salt and black pepper. Spoon garlic butter over cooked shrimp before serving.

Garnish shrimp with additional chopped parsley and a squeeze of lemon if desired.

Cook orzo

In a medium saucepan, bring 2 cups broth (or water) and 1 tablespoon olive oil to a boil. Add 1 cup orzo, stir, reduce heat to maintain a gentle simmer. Cook uncovered 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed. If needed, drain excess liquid.

Sauté vegetables

While orzo cooks, heat a small skillet over medium heat with 1 tablespoon olive oil. Add diced yellow bell pepper and diced zucchini. Sauté 3–4 minutes until softened but still a little crisp. Add thawed peas and sliced scallion, cook 1 more minute. Season lightly with salt and pepper.

Finish orzo

When orzo is cooked, stir the sautéed vegetables into the pot. Add 1/2 teaspoon lemon zest and 2 tablespoons grated Parmesan (optional). Adjust seasoning with salt and pepper to taste. Keep warm until serving.

Divide vegetable orzo among plates. Top with a portion of blackened shrimp. Spoon garlic butter over the shrimp and orzo. Garnish with additional chopped parsley and an optional lemon wedge. Serve immediately.