Description
A quick and delicious recipe for Blackened Shrimp featuring a bold blend of Cajun spices and paprika, pan-seared to perfection in just minutes. Perfect as an appetizer or main dish, served with a tangy remoulade sauce for an extra kick.
Ingredients
Scale
Shrimp and Spice Mix
- 1 pound raw shrimp (peeled and deveined)
- 1 clove garlic (minced)
- 2 teaspoons paprika
- 1 teaspoon Cajun seasoning
- Salt, cayenne pepper, cumin, thyme, black pepper, onion powder (quantities not specified – approx. 1/4 teaspoon each)
Cooking Oil
- 1-2 tablespoons olive oil
Optional Sauce
- Remoulade sauce (made with mayonnaise, whole grain mustard, capers, horseradish)
Instructions
- Prepare the spice mix and shrimp: In a mixing bowl, combine the minced garlic, paprika, Cajun seasoning, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder. Add the peeled and deveined shrimp, tossing well to ensure each shrimp is evenly coated with the spice mixture.
- Cook the shrimp: Heat 1-2 tablespoons of olive oil in a skillet over medium-high heat until hot. Add the shrimp in a single layer without overcrowding the pan. Cook for approximately 2 to 3 minutes on each side, or until the shrimp turn pink and develop a charred, blackened exterior.
- Serve: Remove the shrimp from the skillet and serve immediately. Optionally, serve with a remoulade sauce made with mayonnaise, whole grain mustard, capers, and horseradish as a flavorful dip.
Notes
- Ensure the skillet is properly heated before adding shrimp to get a good blackened crust.
- Adjust the cayenne pepper amount to control the heat level.
- For best results, use fresh shrimp and dry them before seasoning to avoid excess moisture.
- Remoulade sauce adds a creamy, tangy complement but can be omitted or substituted with your favorite dipping sauce.
- Serve immediately to maintain the crisp texture of the blackened shrimp.
