Description
This quick and easy Blackened Shrimp recipe is packed with bold Cajun flavors and perfect for a fast, flavorful meal. Shrimp are coated with a homemade spice blend and seared in a skillet to achieve a deliciously charred exterior, making it ideal for weeknight dinners or casual gatherings. Serve with a zesty 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
- Salt, to taste
- Pinch of cayenne pepper
- Pinch of cumin
- Pinch of dried thyme
- Freshly ground black pepper, to taste
- Pinch of onion powder
Cooking Oil
- 1-2 tablespoons olive oil
Optional Sauce
- Remoulade sauce: mayonnaise, whole grain mustard, capers, horseradish (quantities as desired)
Instructions
- Prepare the spice mixture and coat shrimp: In a mixing bowl, combine minced garlic, paprika, Cajun seasoning, salt, cayenne pepper, cumin, dried thyme, black pepper, and onion powder. Add the peeled and deveined shrimp to the bowl, then toss thoroughly until the shrimp are evenly coated with the spice blend.
- Heat the skillet and cook shrimp: Place a skillet over medium-high heat and add 1-2 tablespoons of olive oil. Once the oil is hot and shimmering, add the shrimp in a single layer, ensuring they are not overcrowded. Cook the shrimp for about 2-3 minutes on the first side without moving them, allowing a nice char to form.
- Flip and finish cooking: Flip the shrimp carefully and cook for an additional 2-3 minutes on the other side, until the shrimp are pink, opaque, and slightly charred on the edges.
- Serve immediately: Remove the shrimp from the skillet and serve right away. Optionally, pair with a tangy remoulade sauce made from mayonnaise, whole grain mustard, capers, and horseradish for dipping or drizzling.
Notes
- Ensure the skillet is hot before adding shrimp to get a proper blackened crust.
- Do not overcrowd the pan to maintain high heat for searing.
- Adjust the cayenne pepper to control the heat level to your preference.
- Remoulade sauce can be made ahead and stored in the refrigerator.
- For gluten-free option, ensure Cajun seasoning is gluten-free or make your own blend.
