Description
This Quick & Easy Blackened Shrimp recipe delivers perfectly charred and flavorful shrimp seasoned with a blend of Cajun spices and cooked quickly in a skillet. Ready in just 15 minutes, it’s a delicious and simple dish ideal for a weeknight dinner or when entertaining guests. Paired with an optional tangy remoulade sauce, it enhances the bold flavors and offers an irresistible appetizer or main course.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound raw shrimp, peeled and deveined
- 1 clove garlic, minced
- 2 teaspoons paprika
- 1 teaspoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
Cooking
- 1-2 tablespoons olive oil
Optional Remoulade Sauce
- Mayonnaise
- Whole grain mustard
- Capers
- Horseradish
Instructions
- Prepare the seasoning mix: In a mixing bowl, combine minced garlic, paprika, Cajun seasoning, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder. Mix thoroughly until evenly combined.
- Coat the shrimp: Add the peeled and deveined shrimp to the bowl and toss well until each shrimp is evenly coated with the spice mixture. This ensures all the shrimp will have a bold, blackened flavor after cooking.
- Heat the skillet: Place a skillet over medium-high heat and add 1-2 tablespoons of olive oil. Allow the oil to heat up until shimmering but not smoking to prepare for searing the shrimp.
- Cook the shrimp: Arrange the shrimp in a single layer in the hot skillet. Cook for about 2-3 minutes on one side until the shrimp start to turn pink and develop a charred, blackened crust. Flip the shrimp and cook the other side for another 2-3 minutes until fully cooked and opaque.
- Serve: Remove the shrimp from the skillet and serve immediately. Optionally, prepare and serve with remoulade sauce made from a blend of mayonnaise, whole grain mustard, capers, and horseradish for dipping or drizzling for an added tangy flavor.
Notes
- Do not overcrowd the skillet; cook shrimp in batches if necessary to ensure proper searing and charring.
- Adjust cayenne pepper quantity for your preferred spice level.
- Use fresh shrimp for best taste and texture.
- Remoulade sauce can be prepared ahead and stored refrigerated for up to 3 days.
- This dish pairs well with rice, grits, or a fresh green salad.
