Description
A quick and flavorful Blackened Shrimp recipe perfect for a fast, spicy seafood dish. This easy-to-make skillet recipe combines bold Cajun spices with tender shrimp, delivering a delicious blackened crust in just minutes. Ideal for weeknight dinners served with a tangy remoulade sauce for added zest.
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 Dipping Sauce
- Remoulade sauce (made with mayonnaise, whole grain mustard, capers, horseradish)
Instructions
- Prepare Seasoning Mix: In a mixing bowl, combine the minced garlic, paprika, Cajun seasoning, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder. This blend of spices will create the distinctive blackened crust on the shrimp.
- Coat the Shrimp: Add the peeled and deveined shrimp to the bowl and toss thoroughly until each shrimp is evenly coated with the seasoning mixture, ensuring maximum flavor.
- Heat the Skillet: Place a skillet over medium-high heat and add 1 to 2 tablespoons of olive oil. Allow the oil to heat until shimmering but not smoking, which ensures good searing for the shrimp.
- Cook the Shrimp: Arrange the seasoned shrimp in a single layer in the hot skillet. Cook for about 2 to 3 minutes on one side until the shrimp start to turn pink and develop a charred, blackened crust. Flip each shrimp and cook the other side for an additional 2 to 3 minutes until fully cooked through and opaque.
- Serve Immediately: Remove the shrimp from the skillet and serve hot. Offer remoulade sauce on the side for dipping or drizzling as desired to complement the smoky, spicy flavors of the blackened shrimp.
Notes
- Use fresh or thawed shrimp for the best texture and flavor.
- Adjust the cayenne pepper amount to control heat level.
- Do not overcrowd the pan; cook shrimp in batches if necessary to ensure proper searing.
- Remoulade sauce can be made ahead and stored in the refrigerator.
- Serve with rice, salad, or in tacos for versatile meal options.
