Description
This Quick & Easy Blackened Shrimp recipe delivers flavorful, spicy shrimp cooked in just minutes. Coated with a blend of paprika, Cajun seasoning, and aromatic spices, then seared in olive oil to achieve a deliciously charred exterior. Perfect as a quick weeknight dinner or appetizer, served with a tangy remoulade sauce to complement 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
- 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 Oil
- 1-2 tablespoons olive oil
Optional Remoulade Sauce
- Mayonnaise
- Whole grain mustard
- Capers
- Horseradish
Instructions
- Prepare the spice mixture: In a mixing bowl, combine garlic, paprika, Cajun seasoning, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder thoroughly.
- Coat the shrimp: Add the peeled and deveined shrimp to the bowl and toss carefully until every shrimp is evenly coated with the spice blend.
- Heat the skillet: Place a skillet over medium-high heat and add 1-2 tablespoons of olive oil. Allow the oil to heat until shimmering but not smoking.
- Cook the shrimp: Arrange the shrimp in a single layer in the hot skillet. Cook for 2-3 minutes on one side without moving them to develop a charred crust, then flip and cook an additional 2-3 minutes until shrimp are pink, opaque, and lightly charred on both sides.
- Serve: Remove the shrimp from the skillet and serve immediately with optional remoulade sauce made from mayonnaise, whole grain mustard, capers, and horseradish for dipping or drizzling.
Notes
- Ensure shrimp are fully thawed if using frozen for even cooking.
- Adjust cayenne pepper to control heat level according to preference.
- Use a cast-iron skillet for best searing results.
- The remoulade sauce can be customized by adding lemon juice or hot sauce for extra zest.
- Serve over rice, salad, or in tacos for a complete meal.
