Quick & Easy Blackened Shrimp Recipe

Introduction

This Quick & Easy Blackened Shrimp recipe brings bold, spicy flavors to your dinner table in no time. Perfectly seasoned shrimp paired with a tangy remoulade sauce make a delicious and satisfying meal that’s simple to prepare.

Ingredients

• ½ cup mayonnaise
• 2 tablespoons whole grain mustard (Creole mustard preferred)
• 1 teaspoon sweet paprika
• 1 teaspoon Cajun or Creole seasoning (Louisiana, Tony Chachere’s, etc.)
• 2 teaspoons capers (roughly chopped)
• 1 teaspoon horseradish
• ½ teaspoon pickle juice (dill or sweet)
• ½ teaspoon hot sauce (Tabasco, Crystal, Louisiana, etc.)
• 1 clove garlic (minced, smashed)
• 2 teaspoons paprika
• ¼ teaspoon salt
• ⅛-¼ teaspoon cayenne pepper (see Tips & Variations)
• ½ teaspoon cumin
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ teaspoon onion powder
• 1 pound raw shrimp (26 to 30 count, peeled, deveined)
• 1-2 tablespoons olive oil

Instructions

1. Step 1: Prepare the remoulade sauce by combining mayonnaise, whole grain mustard, sweet paprika, Cajun or Creole seasoning, chopped capers, horseradish, pickle juice, hot sauce, and minced garlic in a medium bowl. Whisk until smooth. You can serve it immediately or cover and chill for at least one hour to enhance the flavors.
2. Step 2: In a small bowl, mix paprika, salt, cayenne pepper, cumin, dried thyme, black pepper, and onion powder until well blended to create the spice rub.
3. Step 3: Place the raw shrimp in a medium bowl. Add the spice blend and gently toss or stir until each shrimp is fully coated. Set aside.
4. Step 4: Heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan. Heat until the oil is hot and shimmering.
5. Step 5: Add the seasoned shrimp to the skillet in a single layer. Cook undisturbed for 1 minute, then flip and cook an additional 1 minute, until shrimp are opaque and curled into a “J” shape. Avoid overcooking to keep shrimp tender.
6. Step 6: Remove shrimp from the skillet and transfer to a serving dish. Serve warm alongside the remoulade sauce and your preferred side dishes.

Tips & Variations

• Adjust cayenne pepper to your desired heat level; start with ⅛ teaspoon for mild spice and increase up to ¼ teaspoon for more kick.
• For extra smoky flavor, use smoked paprika instead of sweet paprika in the spice blend.
• If you prefer a milder sauce, reduce or omit the horseradish and hot sauce from the remoulade.
• Serve the shrimp over rice, in tacos, or atop a fresh salad for a versatile meal option.

Storage

Store leftover cooked shrimp and remoulade sauce separately in airtight containers in the refrigerator. Shrimp will keep well for up to 2 days. Reheat shrimp gently in a warm skillet or enjoy cold in salads. Remoulade can be stored for 3-4 days and is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw completely and pat dry before seasoning to ensure the spices stick well and the shrimp cooks evenly.

Is the remoulade sauce necessary?

The remoulade sauce is optional but highly recommended. It adds a creamy, tangy contrast that complements the spicy blackened shrimp perfectly.

Quick & Easy Blackened Shrimp Recipe

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4.5 from 132 reviews

This Quick & Easy Blackened Shrimp recipe offers a flavorful and spicy seafood dish that’s perfect for a fast weeknight meal or an impressive appetizer. Coated in a robust blend of Cajun spices and quickly seared in a skillet, these shrimp are tender and juicy with a smoky blackened crust. Served with a tangy, creamy remoulade sauce, this recipe is simple yet packed with bold Southern flavors.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Total Time: 14 minutes
• Yield: 4 servings 1x
• Category: Seafood
• Method: Frying
• Cuisine: Cajun / Southern

Ingredients

Scale 1x2x3x

Remoulade Sauce (Optional)

• ½ cup mayonnaise
• 2 tablespoons whole grain mustard (Creole mustard preferred)
• 1 teaspoon sweet paprika
• 1 teaspoon Cajun or Creole seasoning (Louisiana, Tony Chachere’s, etc.)
• 2 teaspoons capers (roughly chopped)
• 1 teaspoon horseradish
• ½ teaspoon pickle juice (dill or sweet)
• ½ teaspoon hot sauce (Tabasco, Crystal, Louisiana, etc.)
• 1 clove garlic (minced, smashed)

Shrimp and Spice Blend

• 1 pound raw shrimp (26 to 30 count, peeled, deveined)
• 2 teaspoons paprika
• ¼ teaspoon salt
• ⅛–¼ teaspoon cayenne pepper
• ½ teaspoon cumin
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ teaspoon onion powder
• 1–2 tablespoons olive oil

Instructions

1. Make the Remoulade Sauce (Optional): In a medium bowl, whisk together ½ cup mayonnaise, 2 tablespoons whole grain mustard, 1 teaspoon sweet paprika, 1 teaspoon Cajun or Creole seasoning, 2 teaspoons roughly chopped capers, 1 teaspoon horseradish, ½ teaspoon pickle juice, ½ teaspoon hot sauce, and 1 clove minced garlic until fully combined. You can serve this sauce immediately or cover and chill it for at least one hour to develop the flavors.
2. Prepare the Spice Blend: In a small bowl, combine 2 teaspoons paprika, ¼ teaspoon salt, ⅛ to ¼ teaspoon cayenne pepper (adjust based on heat preference), ½ teaspoon cumin, ½ teaspoon dried thyme, ½ teaspoon black pepper, and ¼ teaspoon onion powder. Mix well to ensure the spices are evenly blended.
3. Season the Shrimp: Place 1 pound of raw peeled and deveined shrimp in a medium bowl. Add the spice blend and gently stir or toss the shrimp until they are fully and evenly coated with the seasoning mixture. Set aside.
4. Heat the Skillet: Preheat a large skillet over medium-high heat. Once the pan is warm, add 1 to 2 tablespoons of olive oil and tilt or swirl the pan to coat the entire cooking surface. Continue heating until the oil shimmers and is hot enough for cooking.
5. Cook the Shrimp: Add the seasoned shrimp to the hot skillet in a single layer without crowding. Cook the shrimp undisturbed for 1 minute to develop a blackened crust. Flip each shrimp over and cook for another 1 minute until the shrimp become opaque and curl into a ‘J’ shape. Be careful not to overcook as shrimp become rubbery if cooked too long.
6. Serve: Transfer the cooked shrimp to a serving bowl or plate. Serve warm alongside the prepared remoulade sauce if using, with your choice of sides such as rice, salad, or crusty bread.

Notes

• Adjust the cayenne pepper quantity to control the heat level to your preference.
• The remoulade sauce can be made ahead and refrigerated for better flavor melding.
• Use fresh shrimp for best results, but frozen shrimp thawed properly will also work.
• Do not overcrowd the skillet when cooking shrimp; cook in batches if necessary.

Keywords: blackened shrimp, Cajun shrimp, quick shrimp recipe, easy seafood, blackened seasoning, remoulade sauce, spicy shrimp