Toss shrimp with olive oil and sprinkle with blackened seasoning. Use your hands, if necessary, to make sure the shrimp are fully coated with oil and spices.
Pour shrimp and any remaining oil into a large skillet heated to a medium-high temperature. Arrange shrimp in a single layer and cook, untouched, for about three minutes. You don't need to add additional oil to the pan if the shrimp are well-coated. But, if they seem dry, swirl a teaspoon or two of additional oil in the pan first.
Flip the shrimp to the other side and cook for about three minutes more or until fully cooked. When the shrimp start to pink and the centers turn white, they're done.
Homemade Blackened Seasoning
Mix all of the ingredients in a small bowl.
Notes
You'll find more expert tips, variations, and step-by-step pictures above!Storage and Reheating
Refrigerator - Store in an airtight container for 3-4 days.
Freezer - Store in a bag with a tight seal for up to 2 months. Squeeze extra air out of the bag as you close it. Keep shrimp in a single layer so it will defrost quickly. Defrost overnight in the refrigerator.
Reheat - Add a little olive oil or butter to a skillet and saute over medium-low heat until the shrimp are heated through