Name: Quick & Easy Blackened Shrimp Recipe
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Cuisine: Cajun
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

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Introduction

This quick and easy blackened shrimp recipe brings bold, Cajun-inspired flavors to your table in just minutes. Topped with a creamy remoulade sauce, it’s perfect for a weeknight dinner or a flavorful appetizer.

A white plate covered with black and white newspaper holds about twenty cooked shrimp that are orange with dark brown spices covering their surfaces, each shrimp curled and stacked on top of one another, creating a textured, layered look. Next to the shrimp on the same newspaper, there is a small white bowl filled with light beige creamy dipping sauce that looks smooth and thick. A clear glass cup with light golden liquid is partly visible at the top left corner, and a red bottle cap lies near the bottom right of the plate. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 and 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 and deveined)
1-2 tablespoons olive oil

Instructions

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

Tips & Variations

Adjust the cayenne pepper amount to control the heat level to your taste.
For a smoky flavor, try adding a pinch of smoked paprika to the spice blend.
Serve the shrimp over rice, greens, or inside a sandwich for variation.
The remoulade sauce can be customized by adding chopped herbs like parsley or tarragon.

Storage

Store cooked shrimp in an airtight container in the refrigerator for up to 2 days. The remoulade sauce keeps for up to 3 days refrigerated. Reheat shrimp gently in a warm skillet or serve cold. The sauce is best served chilled or at room temperature.

How to Serve

A close-up of a woman's hand holding a crispy grilled shrimp dipped in a creamy, light brown sauce inside a small silver ramekin. The shrimp shows charred edges and a reddish-orange color from grilling, with the sauce coating the lower half of it. The ramekin is placed on a piece of newspaper on a rustic white marbled surface, with more grilled shrimp and two blurred glasses of light beer in the background. The photo highlights the texture of the shrimp’s crispiness and the creamy sauce’s smoothness, capturing a cozy and casual eating moment. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp completely and pat dry before seasoning and cooking to ensure they sear properly and don’t steam.

Is the remoulade sauce necessary?

No, the shrimp are delicious on their own, but the remoulade adds a creamy, tangy complement that enhances the flavors.