Why This Dish Might Save Your Week
I’ve been thinking about how sometimes a meal becomes more than just fuel. It’s a little act of rebellion, a way to say, “Yeah, I cooked today.” These blackened shrimp bowls? They smell like a smoky campfire mixed with a touch of paprika and garlic. Sharp, spicy, a bit charred. They remind me of those bossy nights when I just want something fast but with character. I never expected to crave crusty, spicy shrimp—something about the smoky blackening spices hits a different corner of my brain. And honestly, cooking this feels like a tiny victory. Just if you’re tired of tasting bland chicken all week, these shrimp might surprise you—little fiery bites that somehow feel warming, like a secret handshake from your kitchen.
Blackened Shrimp Bowls
Ingredients
Equipment
Method
- Combine paprika, cayenne pepper, garlic powder, black pepper, and salt in a small bowl. Toss the peeled and deveined shrimp with 1 tablespoon of olive oil in a large bowl, then evenly coat with the spice mixture, ensuring all shrimp are well seasoned.1 pound shrimp
- Preheat a large skillet or cast iron pan over high heat until shimmering, about 2-3 minutes. Add 1 tablespoon of olive oil and let it heat until it begins to smoke slightly.1 pound shrimp
- Place the seasoned shrimp in the hot skillet in an even layer. Cook for about 2 minutes without moving, until the bottom edges start to blacken and smell smoky.1 pound shrimp
- Flip the shrimp with tongs and cook for an additional 1-2 minutes, until they are opaque and have a crispy, charred exterior. Use a thermometer to ensure internal temperature reaches 120°F for perfect doneness.1 pound shrimp
- Remove the shrimp from the skillet and transfer to a plate. Let rest for 1 minute to allow juices to settle and prevent overcooking.1 pound shrimp
- Serve the blackened shrimp over your choice of grains or vegetables, with optional toppings like fresh herbs or a squeeze of lime for added flavor.
Sometimes I think the best meals are the ones that scare you a little. Or at least make you wonder if you’re allowed to pull off smoke-laden shells on a Tuesday. Who knows — maybe this is the start of my new ritual. Or just dinner I won’t forget anytime soon.