Description
This Quick & Easy Blackened Shrimp recipe is a flavorful, spicy dish that comes together in just 15 minutes, perfect for a fast weeknight dinner. The shrimp are generously coated in a bold blend of Cajun spices and quickly seared in a hot skillet to create a deliciously charred exterior while remaining tender inside. Serve with a tangy remoulade sauce for an added burst of flavor.
Ingredients
Scale
Shrimp and Spice Mix
- 1 pound raw shrimp (peeled and deveined)
- 1 clove garlic (minced)
- 2 teaspoons paprika
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
Cooking
- 1-2 tablespoons olive oil
Optional Sauce
- Remoulade sauce (made from mayonnaise, whole grain mustard, capers, horseradish)
Instructions
- Prepare the spice mix and coat shrimp: In a mixing bowl, combine the minced garlic, paprika, Cajun seasoning, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder. Add the peeled and deveined shrimp to the bowl and toss thoroughly until each piece is evenly coated with the spice blend.
- Heat oil and cook shrimp: Place a skillet over medium-high heat and add 1-2 tablespoons of olive oil. When the oil is hot and shimmering, add the shrimp in a single layer. Cook the shrimp for about 2 to 3 minutes on each side until they turn pink and develop a charred, blackened crust on the surface.
- Serve: Remove the shrimp from the skillet immediately to avoid overcooking. Serve the blackened shrimp hot with remoulade sauce as a dipping option or alongside your preferred side dishes for a quick, flavorful meal.
Notes
- Ensure the skillet is hot before adding shrimp to get a proper blackened crust.
- Adjust cayenne pepper to control the spice level according to your preference.
- Use fresh shrimp for best flavor and texture, but frozen shrimp that is properly thawed works well too.
- Remoulade sauce adds a creamy, tangy contrast and is optional but highly recommended.
- Serve immediately as shrimp can become tough if overcooked or left to sit too long.
