Description
A quick and flavorful recipe for blackened shrimp featuring a bold blend of spices and a simple skillet cooking method. Perfect for a fast, spicy seafood dish that can be served with a tangy remoulade sauce.
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)
- Cayenne pepper (to taste)
- Ground cumin (to taste)
- Dried thyme (to taste)
- Black pepper (to taste)
- Onion powder (to taste)
Cooking
- 1-2 tablespoons olive oil
Optional Sauce
- Remoulade sauce (mayonnaise, whole grain mustard, capers, horseradish)
Instructions
- Prepare the seasoning mix: In a mixing bowl, combine the minced garlic, paprika, Cajun seasoning, salt, cayenne pepper, ground cumin, dried thyme, black pepper, and onion powder. Mix well to blend all the spices evenly.
- Coat the shrimp: Add the peeled and deveined shrimp to the spice mixture and toss thoroughly until each shrimp is evenly coated with the seasoning blend.
- Heat the skillet: Place a skillet over medium-high heat and add 1 to 2 tablespoons of olive oil. Allow the oil to heat until shimmering but not smoking.
- Cook the shrimp: Arrange the seasoned shrimp in a single layer in the hot skillet. Cook for 2 to 3 minutes on one side until the shrimp turn pink and start to char. Flip the shrimp and cook for another 2 to 3 minutes until fully cooked and blackened on both sides.
- Serve: Remove the shrimp from the skillet immediately and serve hot. Accompany with remoulade sauce for dipping, or serve as desired with your favorite sides.
Notes
- Ensure shrimp are fully thawed if using frozen for even cooking.
- Adjust cayenne pepper to control the heat level.
- Use a cast-iron or heavy-bottom skillet for best blackening results.
- Serve immediately to enjoy the shrimp at their freshest and crispiest.
- Remoulade sauce adds a creamy and tangy contrast to the spicy shrimp.
