Description
This Quick & Easy Blackened Shrimp recipe delivers a flavorful, spicy seafood dish ready in just 15 minutes. Perfectly seasoned with a homemade blackening spice blend and cooked in a hot skillet for a delicious charred crust, these shrimp are quick to make and pair wonderfully with a tangy remoulade sauce for dipping.
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 Sauce
- Remoulade sauce (made from mayonnaise, whole grain mustard, capers, and horseradish)
Instructions
- Prepare the seasoning mix: In a mixing bowl, combine the minced garlic, paprika, Cajun seasoning, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder. Stir the spices together to create an even blend.
- Coat the shrimp: Add the peeled and deveined shrimp to the bowl with the seasoning mix. Toss gently until all shrimp are evenly coated with the spice blend, ensuring full flavor coverage.
- Heat the skillet: Place a skillet over medium-high heat and pour in 1 to 2 tablespoons of olive oil. Allow the oil to heat until shimmering but not smoking, which ensures a perfect sear.
- Cook the shrimp: Add the shrimp in a single layer to the hot skillet. Cook for about 2 to 3 minutes on each side, allowing the shrimp to turn pink and develop a charred, blackened crust without overcooking.
- Serve immediately: Remove the shrimp from the heat and serve right away. Optionally, offer remoulade sauce on the side for dipping or as an accompaniment to enhance the flavors.
Notes
- Ensure the skillet is hot before adding shrimp to get a proper sear and blackened effect.
- Do not overcrowd the pan; cook shrimp in batches if necessary for even cooking and better crust development.
- Remoulade sauce adds a creamy, tangy complement but can be omitted for a lighter dish.
- Use fresh or thawed shrimp for best texture; avoid overcooking to keep shrimp tender.
