Quick & Easy Blackened Shrimp

Imagine the sizzle of perfectly seasoned shrimp hitting a screaming-hot skillet, releasing a smoky, spicy aroma that fills your kitchen in seconds. Quick & Easy Blackened Shrimp is one of those recipes that delivers bold, restaurant-quality flavor with minimal effort and maximum impact. The combination of smoky paprika, earthy cumin, and fiery cayenne creates a spice crust that locks in the shrimp’s natural sweetness while building a gorgeous, deeply charred exterior. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish consistently impresses. You’ll learn how to mix the perfect blackening spice blend, achieve that iconic sear, and whip up a creamy remoulade sauce to complete the plate.

Why You’ll Love This Recipe

This recipe earns a permanent spot in your weekly rotation for good reason. Quick & Easy Blackened Shrimp comes together in under 20 minutes from start to finish, making it an ideal solution for busy weeknights when time is short but you still crave something bold and satisfying. The spice blend packs layers of smoky, savory, and slightly spicy flavor that clings to every shrimp, creating that iconic blackened crust with a tender, juicy interior. The homemade remoulade sauce adds a creamy, tangy contrast that takes the dish from great to unforgettable. It’s naturally gluten-free, low-carb friendly, and endlessly versatile. Serve it over rice, tuck it into tacos, or pile it on a salad. The recipe requires just one skillet, minimal prep, and everyday pantry spices, which means less cleanup and more time to enjoy your meal.

Ingredients List for the Quick & Easy Blackened Shrimp

These ingredients come together to create two powerhouse components: a vibrant, creamy Creole remoulade sauce and a bold, smoky spice blend that transforms simple shrimp into something spectacular. Fresh, high-quality shrimp and a well-stocked spice pantry are all you need to nail this dish every single time.

For the Remoulade Sauce:

• 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)

For the Blackening Spice Blend and Shrimp:

• 2 teaspoons paprika

• ¼ teaspoon salt

• ⅛-¼ teaspoon cayenne pepper (see Notes)

• 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

Pro Tips for Perfect Blackened Shrimp

Getting this dish right comes down to three non-negotiable techniques that separate good shrimp from great shrimp.

Dry your shrimp thoroughly. Moisture is the enemy of a proper blackened crust. Before tossing the shrimp in the spice blend, pat them completely dry with paper towels. Any residual water will steam the shrimp in the pan instead of searing them, and you’ll miss out on that deep, flavorful char.

Use a screaming-hot pan. Cast iron is the gold standard for blackened seafood because it retains heat evenly and handles high temperatures without warping. Get your skillet genuinely hot before adding the oil. A properly heated pan creates the crust almost instantly on contact.

Never overcrowd the skillet. Adding too many shrimp at once drops the pan temperature dramatically, which leads to steaming instead of searing. Cook in batches if necessary, leaving space between each shrimp for the heat to circulate properly and deliver that signature blackened finish.

How to Make Quick & Easy Blackened Shrimp

Step 1:
Add ½ cup mayonnaise, 2 tablespoons whole grain mustard, 1 teaspoon sweet paprika, 1 teaspoon Cajun or Creole seasoning, 2 teaspoons capers, 1 teaspoon horseradish, ½ teaspoon pickle juice, ½ teaspoon hot sauce, and 1 clove garlic to a medium bowl. Whisk until ingredients are fully combined.

Step 2:
Serve immediately with prepared shrimp, or cover and chill at least one hour (preferred). Chilling allows the flavors in the remoulade to meld together beautifully.

For the Shrimp

Step 3:
Add 2 teaspoons paprika, ¼ teaspoon salt, ⅛–¼ teaspoon cayenne pepper, ½ teaspoon cumin, ½ teaspoon dried thyme, ½ teaspoon black pepper, and ¼ teaspoon onion powder to a small bowl. Stir until spices are well-blended.

Step 4:
Place 1 pound raw shrimp in a medium bowl and add the spice blend. Gently stir or toss shrimp until fully coated in the spice blend. Set aside.

Step 5:
Heat a large skillet over medium-high heat. When pan is warm, add 1–2 tablespoons olive oil and swirl or tilt pan to distribute oil across the entire surface. Continue heating until oil is hot and shimmery.

Step 6:
When oil is ready, add the seasoned shrimp to the skillet. Cook shrimp, undisturbed, 1 minute.

Step 7:
After 1 minute, flip shrimp over and cook 1 minute more, until shrimp are opaque and curled into a “J” shape. Be careful not to overcook.

Step 8:
Transfer cooked shrimp to a serving bowl or plate. Serve warm with remoulade sauce (optional) and preferred sides.

Variations to Try with This Blackened Shrimp Recipe

One of the best things about this recipe is how easily it adapts to different flavor profiles and meal formats.

Blackened Shrimp Tacos: Pile the finished shrimp into warm flour or corn tortillas with shredded cabbage, diced avocado, a squeeze of fresh lime juice, and a generous drizzle of the remoulade sauce. This spin on spicy blackened shrimp turns a simple protein into a crowd-pleasing taco night centerpiece that comes together in minutes.

Blackened Shrimp Salad: Serve the shrimp chilled over a bed of crisp romaine, cherry tomatoes, cucumber, and corn. Thin the remoulade sauce slightly with a splash of lemon juice to use as a creamy salad dressing. It makes a satisfying, protein-packed lunch.

Butter-Basted Blackened Shrimp: For extra richness, finish the shrimp during the last 30 seconds of cooking by adding a tablespoon of unsalted butter to the pan and spooning it over the shrimp as it melts. This creates an even deeper, more indulgent crust with a silky, buttery coating.

Storage and Serving Suggestions

Storing Leftovers:
Allow the cooked shrimp to cool completely before transferring to an airtight container. Refrigerate for up to 3 days. Store the remoulade sauce separately in a sealed jar or container in the refrigerator for up to 5 days, where the flavors will actually continue to develop and improve.

Reheating:
Reheat shrimp gently in a warm skillet over low heat for 1 to 2 minutes, just until warmed through. Avoid the microwave if possible, since shrimp overcook quickly and become rubbery with excess heat.

Serving Ideas:
Quick & Easy Blackened Shrimp pairs beautifully with creamy stone-ground grits, fluffy white rice, roasted vegetables, or crusty French bread for sauce-dipping. For lighter options, try serving over cauliflower rice or alongside a bright citrus slaw. A cold beer or a chilled glass of dry white wine rounds out the experience perfectly.

Frequently Asked Questions

What size shrimp works best for this recipe?
The recipe calls for 26 to 30 count shrimp, which are large enough to develop a proper blackened crust without overcooking before the outside chars. Smaller shrimp cook too fast, while jumbo shrimp require longer cooking times that can dry them out.

Is blackened shrimp very spicy?
The heat level is moderate and completely adjustable. Start with ⅛ teaspoon of cayenne pepper for a mild version, then increase to ¼ teaspoon if you prefer more kick. The remoulade sauce provides a cooling, creamy contrast that balances the spice beautifully.

Can I use frozen shrimp?
Absolutely. Thaw frozen shrimp overnight in the refrigerator or under cold running water for about 10 minutes. Pat them thoroughly dry before coating in the spice blend to ensure the best possible sear.

What is the difference between blackened and grilled shrimp?
Blackened refers specifically to the technique of coating protein in a bold spice blend and cooking it in a very hot skillet or pan until the spices form a dark, flavorful crust. Grilling uses direct flame and typically involves lighter seasoning without the same coating technique.

Can I make the remoulade sauce ahead of time?
Yes, and it is highly recommended. Preparing the remoulade at least one hour before serving allows the garlic, spices, capers, and mustard to meld into a more complex, cohesive flavor. It keeps well in the refrigerator for up to five days, making it ideal for meal prep.

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