Quick & Easy Blackened Shrimp Recipe

Introduction

This Quick & Easy Blackened Shrimp recipe brings bold Cajun flavors straight to your table in just minutes. Perfect for busy weeknights or casual gatherings, the spicy shrimp paired with a creamy remoulade sauce makes a delicious and satisfying meal.

Ingredients

• ½ cup mayonnaise
• 2 tablespoons whole grain mustard (Creole mustard preferred)
• 1 teaspoon sweet paprika
• 1 teaspoon Cajun or Creole seasoning (Louisiana, Tony Chachere’s, etc.)
• 2 teaspoons capers (roughly chopped)
• 1 teaspoon horseradish
• ½ teaspoon pickle juice (dill or sweet)
• ½ teaspoon hot sauce (Tabasco, Crystal, Louisiana, etc.)
• 1 clove garlic (minced, smashed)
• 2 teaspoons paprika
• ¼ teaspoon salt
• ⅛-¼ teaspoon cayenne pepper
• ½ teaspoon cumin
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ teaspoon onion powder
• 1 pound raw shrimp (26 to 30 count, peeled, deveined)
• 1-2 tablespoons olive oil

Instructions

1. Step 1: For the remoulade sauce (optional), combine mayonnaise, whole grain mustard, sweet paprika, Cajun or Creole seasoning, chopped capers, horseradish, pickle juice, hot sauce, and minced garlic in a medium bowl. Whisk until fully combined. Serve immediately with shrimp or cover and chill for at least one hour for best flavor.
2. Step 2: In a small bowl, mix paprika, salt, cayenne pepper, cumin, dried thyme, black pepper, and onion powder until well blended.
3. Step 3: Place the raw shrimp in a medium bowl and add the spice blend. Gently toss until the shrimp are evenly coated.
4. Step 4: Heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan. Heat oil until hot and shimmering.
5. Step 5: Add the seasoned shrimp to the skillet in a single layer. Cook undisturbed for 1 minute, then flip each shrimp and cook for another 1 minute until opaque and curled into a “J” shape. Avoid overcooking.
6. Step 6: Transfer shrimp to a serving dish and serve warm alongside the remoulade sauce and your favorite sides.

Tips & Variations

• For milder shrimp, reduce the cayenne pepper to ⅛ teaspoon or omit it entirely.
• Use fresh lemon juice instead of pickle juice for a different tangy flavor in the remoulade.
• Try swapping shrimp for scallops or firm white fish for a twist.
• Serve on toasted buns with lettuce and tomato for a tasty blackened shrimp sandwich.

Storage

Store leftover cooked shrimp and remoulade sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp quickly in a skillet over medium heat or enjoy cold in salads. The sauce is best served chilled and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the remoulade sauce and spice blend in advance. Coat the shrimp just before cooking for the best texture and flavor.

What is the best way to avoid overcooking shrimp?

Cook shrimp just until they turn opaque and curl into a “J” shape, which usually takes about 2 minutes total. Overcooked shrimp become tough and rubbery, so watch them closely during cooking.

Quick & Easy Blackened Shrimp Recipe

Print Recipe

★★★★★

4.5 from 638 reviews

A quick and easy recipe for flavorful blackened shrimp cooked in a hot skillet and served with a zesty homemade remoulade sauce. Perfect for a weeknight dinner or a tasty appetizer.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Total Time: 14 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Remoulade Sauce (Optional)

• ½ cup mayonnaise
• 2 tablespoons whole grain mustard (Creole mustard preferred)
• 1 teaspoon sweet paprika
• 1 teaspoon Cajun or Creole seasoning (Louisiana, Tony Chachere’s, etc.)
• 2 teaspoons capers (roughly chopped)
• 1 teaspoon horseradish
• ½ teaspoon pickle juice (dill or sweet)
• ½ teaspoon hot sauce (Tabasco, Crystal, Louisiana, etc.)
• 1 clove garlic (minced, smashed)

Shrimp and Spice Blend

• 1 pound raw shrimp (26 to 30 count, peeled, deveined)
• 2 teaspoons paprika
• ¼ teaspoon salt
• ⅛–¼ teaspoon cayenne pepper
• ½ teaspoon cumin
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ teaspoon onion powder
• 1–2 tablespoons olive oil

Instructions

1. Prepare the Remoulade Sauce: In a medium bowl, combine ½ cup mayonnaise, 2 tablespoons whole grain mustard, 1 teaspoon sweet paprika, 1 teaspoon Cajun or Creole seasoning, 2 teaspoons roughly chopped capers, 1 teaspoon horseradish, ½ teaspoon pickle juice, ½ teaspoon hot sauce, and 1 clove minced garlic. Whisk all ingredients together until fully blended. You can serve this immediately or cover and chill it for at least one hour to let the flavors meld.
2. Mix the Spice Blend: In a small bowl, stir together 2 teaspoons paprika, ¼ teaspoon salt, ⅛-¼ teaspoon cayenne pepper (adjust to your spice preference), ½ teaspoon cumin, ½ teaspoon dried thyme, ½ teaspoon black pepper, and ¼ teaspoon onion powder until well combined.
3. Season the Shrimp: Place 1 pound of peeled and deveined raw shrimp in a medium bowl and add the prepared spice blend. Gently toss the shrimp until they are fully coated with the spices. Set aside and let them absorb the flavors briefly.
4. Heat the Skillet: Place a large skillet over medium-high heat. Add 1 to 2 tablespoons of olive oil once the pan is warm and swirl to coat the entire surface. Continue heating until the oil is hot and shimmering, which is essential for proper blackening.
5. Cook the Shrimp: Add the seasoned shrimp to the hot skillet in a single layer, making sure not to overcrowd the pan. Cook undisturbed for 1 minute to get a good sear. Then flip the shrimp over and cook for an additional 1 minute until the shrimp turn opaque and curl into a “J” shape. Avoid overcooking to keep the shrimp tender.
6. Serve: Transfer the cooked shrimp to a serving bowl or plate. Serve immediately while warm, accompanied by the remoulade sauce on the side and your preferred side dishes.

Notes

• Adjust cayenne pepper to your desired level of heat; start with ⅛ teaspoon for milder spice.
• Make the remoulade sauce ahead of time and chill for better flavor.
• Use fresh shrimp for best taste and texture.
• Do not overcrowd the pan to ensure even cooking and proper blackening.
• This recipe can be doubled easily for larger servings.

Keywords: blackened shrimp,Cajun shrimp,quick shrimp recipe,shrimp with remoulade sauce,spicy shrimp,skillet shrimp