Blackened Shrimp with Blistered Tomatoes and Corn
By Vallery LomasPublished on June 19, 2025
Time
35 minutes
Yield
Serves 4
Ingredients
1½ teaspoons paprika 1½ teaspoons table salt, divided½ teaspoon pepper ½ teaspoon dried thyme ½ teaspoon dried oregano ½ teaspoon garlic powder ⅛ teaspoon cayenne pepper 1½ pounds extra-large (21 to 25 per pound) shrimp, peeled and deveined, tails removed3 tablespoons unsalted butter, divided12 ounces grape tomatoes 2 cups fresh or frozen corn 1 tablespoon chopped fresh basil 2 tablespoon minced fresh chives, divided
Before You Begin
We prefer a 12-inch cast-iron skillet here, but a heavy-bottomed stainless-steel or well-seasoned carbon-steel skillet will also work; avoid nonstick cookware. You will need a tight-fitting lid for the skillet.
Instructions
- Combine 1½ teaspoons paprika, 1 teaspoon table salt, ½ teaspoon pepper, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon garlic powder, and ⅛ teaspoon cayenne in large bowl. Use paper towels to pat dry 1½ pounds extra-large shrimp (peeled, deveined, and tails removed), then add to bowl with spice mixture and toss to coat.
- Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add 1 tablespoon unsalted butter, swirling to melt. Once butter is melted, add 12 ounces grape tomatoes and cook, stirring occasionally, until charred in spots, about 2 minutes. Remove from heat, cover skillet, and let sit until tomatoes are softened, about 2 minutes. Transfer to medium bowl.
- Wipe out skillet with paper towels. Melt 1 tablespoon unsalted butter in now-empty skillet over medium heat, swirling to coat pan bottom. Add 2 cups corn and cook, stirring occasionally, until kernels are just beginning to soften, about 2 minutes. Cover skillet and cook, stirring occasionally, until softened, about 2 minutes. Add to bowl with tomatoes. Stir in 1 tablespoon chopped fresh basil, 1 tablespoon minced fresh chives, and remaining ½ teaspoon table salt.
- Wipe out skillet with paper towels. Melt remaining 1 tablespoon unsalted butter over medium-high heat, swirling to coat pan bottom, then add shrimp in single layer (shrimp may fit snugly at first but will shrink as they cook). Cook until opaque throughout, 1 to 2 minutes per side. Transfer shrimp to platter and sprinkle with remaining 1 tablespoon minced fresh chives. Serve with corn and blistered tomatoes.
Time
35 minutesYield
Serves 4Ingredients
1½ teaspoons paprika
1½ teaspoons table salt, divided
½ teaspoon pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper
1½ pounds extra-large (21 to 25 per pound) shrimp, peeled and deveined, tails removed
3 tablespoons unsalted butter, divided
12 ounces grape tomatoes
2 cups fresh or frozen corn
1 tablespoon chopped fresh basil
2 tablespoon minced fresh chives, divided
Ingredients
1½ teaspoons paprika
1½ teaspoons table salt, divided
½ teaspoon pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper
1½ pounds extra-large (21 to 25 per pound) shrimp, peeled and deveined, tails removed
3 tablespoons unsalted butter, divided
12 ounces grape tomatoes
2 cups fresh or frozen corn
1 tablespoon chopped fresh basil
2 tablespoon minced fresh chives, divided
Ingredients
1½ teaspoons paprika
1½ teaspoons table salt, divided
½ teaspoon pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper
1½ pounds extra-large (21 to 25 per pound) shrimp, peeled and deveined, tails removed
3 tablespoons unsalted butter, divided
12 ounces grape tomatoes
2 cups fresh or frozen corn
1 tablespoon chopped fresh basil
2 tablespoon minced fresh chives, divided
Why This Recipe Works
Blackening is a technique that brings big flavor, which we apply here to sweet, briny shrimp. A blend of pantry-friendly spices and dried herbs is all you need to unlock “the ultimate taste” that Paul Prudhomme first made so famous. To turn blackened shrimp into a summery weeknight-friendly meal, we seared corn and cherry tomatoes in a cast-iron skillet in batches just until the corn was softened and the cherry tomatoes began to char in spots. Wiping the skillet clean between batches was important to prevent the butter from burning in the hot skillet. Searing the shrimp last meant the heavy cast iron had plenty of time to heat up so the shrimp cooked in a flash.
Before You Begin
We prefer a 12-inch cast-iron skillet here, but a heavy-bottomed stainless-steel or well-seasoned carbon-steel skillet will also work; avoid nonstick cookware. You will need a tight-fitting lid for the skillet.
Instructions
- Combine 1½ teaspoons paprika, 1 teaspoon table salt, ½ teaspoon pepper, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon garlic powder, and ⅛ teaspoon cayenne in large bowl. Use paper towels to pat dry 1½ pounds extra-large shrimp (peeled, deveined, and tails removed), then add to bowl with spice mixture and toss to coat.
- Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add 1 tablespoon unsalted butter, swirling to melt. Once butter is melted, add 12 ounces grape tomatoes and cook, stirring occasionally, until charred in spots, about 2 minutes. Remove from heat, cover skillet, and let sit until tomatoes are softened, about 2 minutes. Transfer to medium bowl.
- Wipe out skillet with paper towels. Melt 1 tablespoon unsalted butter in now-empty skillet over medium heat, swirling to coat pan bottom. Add 2 cups corn and cook, stirring occasionally, until kernels are just beginning to soften, about 2 minutes. Cover skillet and cook, stirring occasionally, until softened, about 2 minutes. Add to bowl with tomatoes. Stir in 1 tablespoon chopped fresh basil, 1 tablespoon minced fresh chives, and remaining ½ teaspoon table salt.
- Wipe out skillet with paper towels. Melt remaining 1 tablespoon unsalted butter over medium-high heat, swirling to coat pan bottom, then add shrimp in single layer (shrimp may fit snugly at first but will shrink as they cook). Cook until opaque throughout, 1 to 2 minutes per side. Transfer shrimp to platter and sprinkle with remaining 1 tablespoon minced fresh chives. Serve with corn and blistered tomatoes.
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