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Quick & Easy Blackened Shrimp Recipe

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★★★★★

4.6 from 64 reviews

Quick & Easy Blackened Shrimp is a flavorful and spicy dish perfect for a fast weeknight meal or a casual get-together. The shrimp are coated in a vibrant blend of Cajun spices, seared to perfection in a skillet for a delicious crust, and optionally served with a tangy remoulade sauce that complements the smoky flavors.

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

  • 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. Make the Remoulade Sauce (Optional): 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 well until fully combined. Serve immediately or cover and chill for at least one hour for best flavor.
  2. Prepare the Spice Blend: In a small bowl, mix together 2 teaspoons paprika, ¼ teaspoon salt, ⅛ to ¼ teaspoon cayenne pepper (adjust based on heat preference), ½ teaspoon cumin, ½ teaspoon dried thyme, ½ teaspoon black pepper, and ¼ teaspoon onion powder. Stir until evenly blended.
  3. Season the Shrimp: Place 1 pound of peeled and deveined raw shrimp in a medium bowl. Sprinkle the prepared spice blend over the shrimp. Gently toss or stir until all shrimp are thoroughly coated with the spices. Set aside to allow flavors to meld.
  4. Heat the Skillet: Warm a large skillet over medium-high heat. When hot, add 1 to 2 tablespoons olive oil. Swirl or tilt the pan to evenly coat the surface. Continue heating until the oil is hot and shimmering, indicating readiness for cooking.
  5. Cook the Shrimp: Add the seasoned shrimp to the hot skillet in a single layer. Let the shrimp cook undisturbed for 1 minute to develop a blackened crust. Flip each shrimp and cook for an additional 1 minute until shrimp are opaque and curl into a “J” shape. Take care not to overcook to maintain tenderness.
  6. Serve: Transfer the cooked shrimp to a serving bowl or plate. Serve warm with the optional remoulade sauce and your choice of preferred sides for a delightful meal.

Notes

  • Cayenne pepper amount can be adjusted based on your preferred spice level, starting at ⅛ teaspoon for milder heat and up to ¼ teaspoon for more intense spiciness.
  • Using large shrimp (26 to 30 count) ensures quick cooking and a juicy texture.
  • The remoulade sauce can be made ahead and chilled to enhance its flavors.
  • Be sure to not overcrowd the skillet when cooking; cook shrimp in batches if necessary to ensure even searing.
  • This recipe pairs well with rice, crusty bread, or a fresh green salad.

Keywords: Blackened shrimp, Cajun shrimp, quick shrimp recipe, easy seafood recipe, remoulade sauce, spicy shrimp

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