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Quick & Easy Blackened Shrimp Recipe

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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/quick-and-easy-blackened-shrimp-recipe/