Description
A quick and flavorful blackened shrimp recipe that combines bold Cajun spices and a simple cooking technique to deliver perfectly charred, juicy shrimp in just 15 minutes. Served with an optional tangy remoulade sauce, this dish is perfect for a fast weeknight dinner or appetizer.
Ingredients
Scale
Shrimp and Seasoning
- 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 ground black pepper
- 1/4 teaspoon onion powder
Cooking
- 1-2 tablespoons olive oil
Optional Remoulade Sauce
- Mayonnaise
- Whole grain mustard
- Capers
- Horseradish
Instructions
- Prepare the spice mix and coat shrimp: In a mixing bowl, combine garlic, paprika, Cajun seasoning, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder. Add the peeled and deveined shrimp and toss thoroughly until the shrimp are evenly coated with the seasoning mixture.
- Cook the shrimp in a skillet: Heat olive oil in a skillet over medium-high heat until hot. Arrange the shrimp in a single layer in the skillet. Cook the shrimp for about 2-3 minutes on each side until they turn pink and develop a charred, blackened crust.
- Serve immediately: Remove the shrimp from the skillet and serve right away. Optionally, accompany the shrimp with remoulade sauce made from mayonnaise, whole grain mustard, capers, and horseradish for dipping, or use as desired.
Notes
- Be careful not to overcrowd the skillet to ensure even cooking and proper blackening of the shrimp.
- If cayenne pepper is too spicy, adjust the amount to your preference.
- This recipe can be doubled easily for larger gatherings.
- Serve with a side of steamed vegetables, rice, or on a sandwich for variety.
- Use fresh shrimp for the best flavor and texture.
