Start by rinsing the shrimp under cold water. After that, make sure to pat them dry with paper towels. Removing excess moisture helps achieve that signature sear. Set them aside as you prepare the seasoning.

In a bowl, mix the smoked chili powder, smoked chipotle powder, ground cumin, dried Mexican oregano, garlic granules, dark brown sugar, sea salt, black pepper, and sweet paprika. The combination of spices will give the shrimp its signature blackened crust.

Add lime zest into the mixture for that citrusy kick.

In a large mixing bowl, toss the shrimp with the olive oil.

Pour the spice mixture over the shrimp and mix until each piece is well coated. If you’re like me, you might love to get your hands in there to really ensure even coverage.

Place a large cast-iron skillet over medium-high heat. Allow it to become hot—this is crucial for getting that beautiful blackened exterior. If it starts to smoke slightly, you’re in the right spot.

Carefully lay the seasoned shrimp single-layered in the skillet. Be mindful not to overcrowd the pan, as this can lead to steaming rather than searing. Cook for about 2-3 minutes on each side until they turn opaque and have a lovely char.

Once perfectly cooked, remove the shrimp from the skillet and garnish with chopped cilantro and lime wedges. Squeezing fresh lime over the top adds a refreshing zing.