Description
This Quick & Easy Blackened Shrimp recipe delivers a flavorful, spicy seafood dish that comes together in just 15 minutes. Perfect for a weeknight dinner or a light, satisfying meal, these shrimp are coated in a bold Cajun-inspired spice mix and seared to perfectly charred, juicy perfection in a hot skillet. Serve with creamy remoulade sauce to complement the smoky, robust flavors.
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 black pepper
- 1/4 teaspoon onion powder
Cooking
- 1-2 tablespoons olive oil
Optional Sauce
- Remoulade sauce (made with 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 shrimp is evenly coated with the spice mixture.
- Heat the skillet and cook the shrimp: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat until hot but not smoking. Arrange the seasoned shrimp in a single layer in the skillet. Cook the shrimp for about 2 to 3 minutes on one side until they start to char and turn pink, then flip and cook the other side for another 2 to 3 minutes until fully cooked and nicely blackened.
- Serve with optional remoulade sauce: Remove the shrimp from the skillet immediately to prevent overcooking. Serve them hot with remoulade sauce on the side for dipping or drizzle the sauce over the shrimp as desired. Enjoy this quick and flavorful seafood dish right away.
Notes
- Be careful not to overcrowd the skillet to ensure the shrimp sear properly and get blackened rather than steaming.
- If you like extra spice, add more cayenne pepper or Cajun seasoning to taste.
- Use fresh shrimp if possible for the best texture and flavor.
- Remoulade sauce is optional but adds a nice creamy and tangy contrast to the spicy shrimp.
- This recipe can easily be doubled for larger groups.
