Prepare the spice rub by mixing paprika, cayenne pepper, garlic powder, black pepper, and salt in a small bowl.
1/2 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp cayenne pepper, 2 tbsp paprika
Pat the shrimp dry with paper towels, then generously coat them with the spice mixture, pressing gently to adhere.
1 lb shrimp, peeled and deveined, 2 tbsp paprika
Heat one tablespoon of olive oil in a large skillet over medium-high heat until shimmering and just starting to smoke.
2 tbsp olive oil
Add the coated shrimp to the hot skillet in a single layer. Sear for about 2 minutes per side until the crust is darkened and crisp, and the shrimp are opaque and cooked through. Use tongs to flip the shrimp as needed.
1 lb shrimp, peeled and deveined
Meanwhile, rinse the rice until the water runs clear. In a separate saucepan, bring 2 cups of water to a boil, then add the rice. Reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and fluffy.
1 cup long grain rice, 2 cups water
Serve the crispy blackened shrimp over the fluffy rice, and garnish with herbs or lemon if desired.