Description
This Quick & Easy Blackened Shrimp recipe delivers perfectly seasoned, spicy, and charred shrimp ready in just 15 minutes. Coated with a blend of Cajun spices and cooked in a hot skillet, this dish is flavorful and ideal for a fast, protein-packed meal. Serve with remoulade sauce for an extra creamy, tangy kick that complements the bold spices beautifully.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound raw shrimp (peeled and deveined)
- 1 clove garlic (minced)
- 2 teaspoons paprika
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
Cooking
- 1-2 tablespoons olive oil
Optional Sauce
- Mayonnaise
- Whole grain mustard
- Capers
- Horseradish
Instructions
- Prepare the spice mix and shrimp: In a mixing bowl, combine minced garlic, paprika, Cajun seasoning, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder. Add the peeled and deveined shrimp to the bowl and toss thoroughly until each shrimp is evenly coated with the spice mixture.
- Heat the skillet and cook shrimp: Place a skillet over medium-high heat and add 1 to 2 tablespoons of olive oil. Once the oil is hot and shimmering, arrange the shrimp in a single layer in the skillet. Cook the shrimp for about 2 to 3 minutes on one side until they start to turn pink and develop a charred, blackened exterior. Flip the shrimp and cook the other side for another 2 to 3 minutes until fully cooked and opaque.
- Serve with remoulade sauce: Remove the shrimp from the skillet immediately to avoid overcooking. Serve the blackened shrimp hot, accompanied by remoulade sauce made by blending mayonnaise, whole grain mustard, chopped capers, and horseradish to taste. This dipping sauce adds a creamy, tangy contrast to the spicy shrimp.
Notes
- Ensure the skillet is hot before adding shrimp to get the perfect blackened char.
- Adjust cayenne pepper to your heat preference.
- Use fresh shrimp for the best texture and flavor.
- If you prefer less spice, reduce or omit the cayenne pepper and Cajun seasoning.
- Remoulade sauce ingredients can be adjusted or omitted to suit dietary preferences.
