Ingredients:

  • 1 lb Large Shrimp (16/20 count), peeled and deveined
  • 2 Tbsp Unsalted Butter, melted
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Tbsp High Smoke Point Oil (Grapeseed or Canola)

Instructions:

  1. Prepare the Spice Blend: In a small bowl, vigorously whisk together the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper until thoroughly combined.
  2. Prepare the Shrimp: Pat the shrimp very dry with paper towels. Place the dried shrimp in a medium bowl.
  3. Coat the Shrimp: Pour the melted butter over the shrimp and toss to coat evenly. Then, sprinkle the spice blend over the shrimp. Toss again until every piece is generously coated. Let sit for 15 minutes.
  4. Heat the Pan: Place the cast iron skillet over medium-high to high heat. Allow the pan to heat up for 3–5 minutes until it is ripping hot.
  5. Add Fat: Add the high smoke point oil and the remaining 1 tablespoon of butter. The fat should shimmer immediately.
  6. Sear the Shrimp (Work in Batches): Carefully arrange the seasoned shrimp in a single layer in the hot pan, ensuring they are not overcrowded. Be prepared for smoke—turn on your extractor fan.
  7. Cook & Flip: Sear for 2–3 minutes until the bottom crust is dark black and slightly charred. Flip the shrimp using tongs and cook for another 1–2 minutes on the second side until opaque and cooked through.
  8. Serve Immediately: Remove the shrimp promptly from the heat and serve while sizzling hot.