7 Days Fun of Clean RecipesDownload
2Feb, 24
Clean Food Love
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Quick Blackened Shrimp

These shrimp are ABSOLUTE fire 🔥 Add ’em to your plans this week!
Super flavorful + One Pan + Ready in under 20 minutes = Our FAVORITE type of recipe!

There are SO MANY things to love about our Quick Blackened Shrimp:
✔️Very Easy to make
✔️Simple ingredients
✔️One pan
✔️Completely delicious
✔️Super Quick
✔️Impressive (yet EASY)

👩‍🍳A chef friend of mine once told me:

“Cooking is easy. All you have to do is make sure all of the ingredients taste good. If they all taste good, then your meal will taste good.”

And it’s true!

You’ll only need a handful of ingredients, one pan, and less than twenty minutes to create a delicious meal for dinner tonight or meal prep for your week ahead.

🧽Since you’re only using one pan, clean-up is easy, too!

➡️Did you know?
The exoskeleton of a shrimp – even if it’s only a small tail, is quite useful during the cooking process.

With the tail intact, it protects the small tiny end of the shrimp from being overcooked and becoming chewy, as that side of the shrimp obviously cooks faster than the larger/thicker side.

Also – once the ingredients are combined and cooked together, the tiny shrimp tail shell actually adds a bit of flavor to your final product.

So it’s not *just* for aesthetic reasons (although the tail DOES create prettier finished photos ☺️) Shrimp isn’t the only seafood we often keep in its shells when serving.

Think: Clams, oysters, mussels, lobsters, crabs, etc…

You may absolutely choose to remove the shrimp tail before cooking this dish, it will still come out great! I just wanted to touch on my personal reasoning here 🤪

➡️ For Meal Prep:

Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week.

I would recommend storing this dish in the fridge for 2-3 days max.

➡️ Serve over your favorite salad, cooked quinoa, or brown rice.

4 servings


  • 1 ½ lbs large raw shrimp, peeled and deveined
  • 1 Tbsp smoked paprika
  • 3 tsps chili powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 2 Tbsps raw honey or pure maple syrup
  • sea salt and ground black pepper to taste
  • 2 Tbsps avocado oil or extra-virgin olive oil, divided
  • fresh lime wedges and fresh chopped cilantro


Pat your shrimp dry with a paper towel and set them aside in a bowl.

Sprinkle shrimp with all of your seasonings and drizzle with honey.

Stir very well to evenly coat each shrimp, and allow to sit for 10 minutes.

Heat half of the oil in a large skillet over medium heat. Add the seasoned shrimp and cook, in 2 batches so they can crisp up, for 3-4 minutes until curled and opaque.

Add the remaining half of the oil once you’re cooking the second batch.

Serve with lime wedges and fresh chopped cilantro.

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