Description
This Quick & Easy Blackened Shrimp recipe delivers perfectly seasoned, spicy shrimp cooked in just minutes. Featuring a bold Cajun spice blend, garlic, and olive oil, these shrimp are seared in a skillet to achieve a deliciously charred exterior while remaining tender and juicy inside. Ideal for a fast weeknight dinner or appetizer, served with an optional tangy remoulade sauce for an extra kick.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound raw shrimp, peeled and deveined
- 1 clove garlic, minced
- 2 teaspoons paprika
- 1 teaspoon Cajun seasoning
- 1/4 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 seasoning mix: In a mixing bowl, combine garlic, paprika, Cajun seasoning, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder thoroughly to create a well-blended spice mix.
- Coat the shrimp: Add the peeled and deveined shrimp to the seasoning mix and toss them until each piece is evenly coated with the spices, 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 to ensure a perfect sear.
- Cook the shrimp: Arrange the shrimp in a single layer in the hot skillet. Cook for about 2-3 minutes on one side until the shrimp turn pink and the seasoning begins to char slightly. Flip each shrimp and cook for another 2-3 minutes until fully cooked through and slightly blackened.
- Serve: Immediately transfer the cooked shrimp to a serving plate and offer the optional remoulade sauce made from mayonnaise, whole grain mustard, capers, and horseradish as a flavorful dipping accompaniment.
Notes
- Ensure shrimp are dry before seasoning for better spice adherence and crispiness.
- Adjust cayenne pepper quantity to control heat intensity.
- Use fresh spices for the best flavor impact.
- If you don’t have a skillet, a heavy-bottomed frying pan works well.
- Cook shrimp just until opaque to avoid overcooking and rubbery texture.
- The remoulade sauce can be made ahead and refrigerated.
