Blackened Shrimp

Blackened Shrimp with Tomatoes and Red Onion Provided by: Mayo Clinic Healthcare Registered Dietitians Serves 4




1 ½ teaspoon paprika

1 teaspoon Italian seasoning

½ teaspoon garlic powder

¼ teaspoon black pepper

½ pound (about 24) small raw shrimp, peeled(with tails on)

1 tablespoon canola oil

½ cup sliced red onion, separated into rings

1½ cups halved grape tomatoes

Lime Wedges (optional)



Combine paprika, Italian seasoning, garlic powder and pepper in a small bowl; add to resalable food storage bag. Add shrimp, seal bag and shake to coat. Coat large skillet with nonstick cooking stay; heat over medium-high heat,. Heat oil then add shrimp and cook, turning occasionally, 4 minutes of until shrimp are pink and opaque. Add onion and tomatoes; cook, mixing occasionally, 1 minute or until tomatoes are hot and onion is slightly wilted. Serve with lime wedges if desired.  


Per Serving:

Calories: 112

Protein: 13 g

Carbohydrate: 17 g

Cholesterol: 86 mg

Total Fat: 5 g

Saturated Fat: <1 g

Sodium: 88 mg

Fiber: 1 g


Shopping List Purchase:


Red Onion

Grape Tomatoes

Fresh Lime




Italian Seasoning

Garlic Powder

Black Pepper

Canola Oil