Then, I crafted a special spice blend with paprika, cayenne, and herbs to give that perfect smoky kick. To top it all off, I whipped up a creamy remoulade sauce that complements the spicy shrimp perfectly. This blackened shrimp recipe not only tastes amazing but also looks impressive on any plate, making it perfect for both weeknight dinners and entertaining guests.

Blackened Shrimp Recipe

Ingredients

For the Shrimp Marinade

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper, to taste

For the Blackening Seasoning

• 2 teaspoons paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Remoulade Sauce

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon capers, finely chopped
• 1 tablespoon pickles, finely chopped
• 1 clove garlic, minced
• Salt and pepper, to taste

Optional Garnishes

• Fresh parsley or cilantro, chopped
• Lemon wedges
• Chopped green onions

Instructions

1. Marinate the Shrimp

1. Prepare the Marinade: In a large bowl, combine the olive oil, minced garlic, lemon juice, salt, and pepper.
2. Marinate: Add the peeled and deveined shrimp to the bowl, tossing to ensure they are evenly coated. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate the shrimp.

2. Prepare the Blackening Seasoning

1. Mix the Spices: In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
2. Set Aside: Stir the seasoning blend until well mixed and set aside.

3. Make the Remoulade Sauce

1. Combine Ingredients: In a separate bowl, mix together mayonnaise, Dijon mustard, lemon juice, chopped capers, chopped pickles, and minced garlic.
2. Season: Add salt and pepper to taste. Adjust the flavors as needed.
3. Refrigerate: Cover and refrigerate the sauce until ready to use.

4. Cook the Shrimp

1. Preheat the Skillet: Heat a large cast-iron skillet over high heat until it’s smoking hot. This is crucial for achieving that perfect blackened crust.
2. Season the Shrimp: Remove the shrimp from the marinade and pat them dry with paper towels. Generously coat each shrimp with the blackening seasoning on both sides.
3. Sear the Shrimp: Add a small amount of olive oil to the hot skillet. Place the seasoned shrimp in the skillet in a single layer, being careful not to overcrowd the pan. Cook for about 2 minutes on each side, or until the shrimp are opaque and have a crispy, blackened exterior.
4. Remove and Rest: Transfer the cooked shrimp to a plate and let them rest for a minute.

5. Serve

1. Plate the Shrimp: Arrange the blackened shrimp on a serving platter or individual plates.
2. Add the Sauce: Drizzle the creamy remoulade sauce over the shrimp or serve it on the side for dipping.
3. Garnish: Sprinkle with fresh parsley or cilantro, and add lemon wedges and chopped green onions for an extra burst of flavor and color.
4. Enjoy: Serve immediately while the shrimp are hot and juicy.

Enjoyed this blackened shrimp? Pin the image below to your Pinterest board to keep the recipe handy and share the deliciousness with others!

Tips for the Perfect Blackened Shrimp

• High Heat is Key: Ensure your skillet is very hot before adding the shrimp to achieve that signature blackened crust without overcooking the shrimp.
• Don’t Overcrowd the Pan: Cook the shrimp in batches if necessary to maintain high heat and ensure even cooking.
• Customize the Heat: Adjust the amount of cayenne pepper in the seasoning blend to suit your spice preference.
• Fresh Ingredients: Use the freshest shrimp possible for the best flavor and texture.

Serving Suggestions

• With Grains: Serve the blackened shrimp over cilantro-lime rice, quinoa, or creamy polenta for a hearty meal.
• Tacos: Use the shrimp as a filling for soft tacos, topped with avocado slices, shredded lettuce, and a squeeze of lime.
• Salad: Add the shrimp to a fresh green salad with cherry tomatoes, cucumber, and a light vinaigrette for a lighter option.
• Appetizer: Serve the shrimp as an appetizer with toothpicks and extra remoulade sauce for dipping.