Description
This Quick & Easy Blackened Shrimp recipe delivers spicy, flavorful shrimp with a perfect char, ready in just 15 minutes. Coated in a vibrant blend of Cajun spices and cooked in a hot skillet, these shrimp are ideal for a fast weeknight dinner or a tasty appetizer. Serve with a tangy remoulade sauce to enhance the bold flavors.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound raw shrimp (peeled and deveined)
- 1 clove garlic (minced)
- 2 teaspoons paprika
- 1 teaspoon Cajun seasoning
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
Cooking
- 1-2 tablespoons olive oil
Optional Remoulade Sauce
- ¼ cup mayonnaise
- 1 teaspoon whole grain mustard
- 1 tablespoon capers (chopped)
- ½ teaspoon horseradish
Instructions
- Prepare the Spice Mixture: In a mixing bowl, combine minced garlic, paprika, Cajun seasoning, salt, cayenne pepper, ground cumin, dried thyme, black pepper, and onion powder. Stir well to create an even spice blend.
- Coat the Shrimp: Add the peeled and deveined shrimp to the bowl and toss thoroughly until all shrimp are evenly coated with the spice mixture, ensuring maximum flavor absorption.
- Heat the Skillet: Place a skillet over medium-high heat and add 1 to 2 tablespoons of olive oil. Heat until the oil is hot and shimmering, which will help achieve the signature blackened crust on the shrimp.
- Cook the Shrimp: Arrange the shrimp in a single layer in the hot skillet. Cook for 2 to 3 minutes on one side without moving them to allow a charred crust to form, then flip and cook for another 2 to 3 minutes until the shrimp are pink, opaque, and cooked through.
- Serve: Remove the shrimp from the skillet and serve immediately. Optionally, accompany with remoulade sauce made from mayonnaise, whole grain mustard, capers, and horseradish for dipping or drizzling over the shrimp.
Notes
- Ensure the skillet is hot before adding shrimp to achieve proper blackening.
- Do not overcrowd the pan; cook shrimp in batches if necessary to maintain even cooking and char.
- Use fresh shrimp for the best texture and flavor.
- Adjust cayenne pepper amount to control the spice level.
- Remoulade sauce can be made ahead and refrigerated for up to 3 days.
