Blackened Shrimp with Onions and Tomatoes
Transform your weeknight dinners with this vibrant and flavorful Blackened Shrimp with Onions and Tomatoes recipe! Juicy, seasoned shrimp are perfectly seared to lock in their smoky spice, then paired with sweet caramelized onions and bursting cherry tomatoes for a satisfying, colorful dish. Finished with fresh parsley and a splash of zesty lime juice, this recipe brings bold Cajun-inspired flavors to your table in just 35 minutes. Enjoy it as a standalone dish or serve over rice, quinoa, or pasta to complete your meal. Perfect for seafood lovers and weeknight chefs, this easy skillet recipe delivers big on taste with minimal effort!
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 1 tsp Salt
- 2 tbsp Blackened seasoning
- 3 tbsp Olive oil
- 1 tbsp Unsalted butter
- 1 medium Yellow onion (sliced)
- 1.5 cups Cherry tomatoes (halved)
- 3 cloves Garlic (minced)
- 2 tbsp Fresh parsley (chopped)
- 1 tbsp Fresh lime juice
- 0.5 tsp Ground black pepper
Instructions
Rinse the shrimp under cold water, blot them dry with paper towels, and place them in a large bowl.
Season the shrimp with salt, blackened seasoning, and 1 tablespoon of olive oil. Toss well to coat evenly and set aside to marinate for 10 minutes.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until melted and hot.
Add the shrimp to the skillet in a single layer and cook for about 2 minutes per side, or until they're opaque and fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the sliced onion. Sauté for 3-4 minutes until the onions are softened and lightly caramelized.
Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
Stir in the halved cherry tomatoes and sprinkle with ground black pepper. Cook for an additional 3-4 minutes until the tomatoes begin to soften and release their juices.
Return the cooked shrimp to the skillet and toss gently to combine with the cooked vegetables. Cook for 1-2 minutes until heated through.
Remove the skillet from the heat and finish the dish with fresh lime juice and chopped parsley for garnish.
Serve immediately as is or over a bed of rice, quinoa, or pasta for a complete meal.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 3845 mg | 167% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 11.9 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 286 mg | 22% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2072 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
