Easy make Flavorful Blackened Shrimp (Remoulade Sauce)

These blackened shrimp are perfectly seasoned and flavorful, and they just take 5 minutes to prepare.

These blackened shrimp, which come with an optional remoulade sauce for dipping, are also great on salads, tacos, and any other time you need savory shrimp quickly!

Why Is Blackened Shrimp Recipe So Delicious?

• It’s very simple and quick! Toss the shrimp in the skillet with a little sauce and a few seasonings for 3 minutes at most. In no time, you’ll have dinner on the table!
• The spice develops a tiny crust on the cooked shrimp, giving them lovely crispiness without the need to deep fry!
• The remoulade and the blackened shrimp are both low calorie, low carb, and keto-friendly! If you want to keep things light without compromising flavor, this is the dish for you.
• The remoulade sauce is just fantastic! It is completely optional, so you can skip it if you choose, but you will be missing out. Trust me. It’s creamy and a touch spicy, and it’s fantastic with seafood and, really, all fried dishes.
• Even if you skip it with your blackened shrimp, save this page for crab cakes, fish sticks, or even fried pickles the next time you eat them.

Important Ingredients

Shrimp – Get fresh shrimp directly off the boat if you can. If you can’t, no worries; just buy frozen shrimp from the store! I know the “fresh” shrimp look appealing, but I’ll let you in on a little secret: they were also frozen.

Yup. They’ve thawed and are presently sitting in the case. Instead, pick up some wild-caught shrimp from the freezer aisle for tasty, perfect-texture blackened shrimp.

Hot Sauce – A dash of hot sauce in your remoulade amps up the taste intensity. If you don’t like things spicy, start with 1/4 teaspoon, taste, and adjust as needed.

The sort of hot sauce you use will also affect the flavor. The principal component in Crystal Hot Sauce, a Louisiana classic, is cayenne peppers, which give it a deep, smokey flavor.

Tabasco, on the other hand, is made using tabasco peppers and has a stronger vinegar taste. The discussion over which is “better” gets very hot (no pun intended), but in this sauce, whatever one you want will work!

Chef’s Advice

• You can serve the remoulade sauce right away, but it’s best if you refrigerate it for at least an hour (covered). As it sits, the flavors merge and intensify, making it even more wonderful.
• On its own, with remoulade, on grits, in tacos or lettuce wraps, or with pasta and alfredo sauce, blackened shrimp is a fantastic snack or supper. Want to stick to the keto diet? Make a keto alfredo sauce with palmini pasta.
• The seasoning on these charred shrimp is completely under your control! If you prefer it milder, use only 1/8 teaspoon cayenne pepper. If you like your food spicy, add 1/4 teaspoon.
• Allow the shrimp to remain in the bowl for 20 to 30 minutes before frying if you want to get even more of that delicious Creole flavor. This gives it a chance to marinade and absorb up all of the flavors!
• Don’t let your shrimp overcook! Perfectly cooked shrimp curls into a letter “J” shape. Overcooked curled shrimp in the shape of a “C”

Blackened Shrimp

These blackened shrimp are perfectly seasoned and flavorful, and they just take 5 minutes to prepare.

These blackened shrimp, which come with an optional remoulade sauce for dipping, are also great on salads, tacos, and any other time you need savory shrimp quickly!

Ingredients

For the 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

For the Shrimp

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

Equipment

• Small bowl
• Medium bowls (2)
• Large skillets: 5g

Instructions For Blackened Shrimp

Recipe for Remoulade Sauce (Optional)

1. In a medium bowl, combine all of the ingredients. Blend until smooth.
2. Serve right away, or chill for at least one hour (preferred).

Shrimp Recipe

1. To make the blackened seasoning, combine all spices in a small basin.
2. In a medium bowl, place the shrimp. Season with blackened seasoning. Toss or stir the shrimp to coat them.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the shrimp to the skillet once the oil is heated. Cook for 1 minute per side, or until opaque.
5. Serve the shrimp straight from the skillet.

Notes

• For a faint spiciness, use 1/8 teaspoon cayenne pepper; for a mild-medium spiciness, use 1/4 teaspoon cayenne pepper.
• Use veganaise in the remoulade to make it dairy-free.
• Make it Gluten-Free: This recipe is naturally gluten-free, but double-check the ingredient labels to ensure that the version you’re using doesn’t contain gluten.

Nutrition Information

Serving: 1serving, Calories: 350kcal, Carbohydrates: 3g, Protein: 24g, Fat: 27g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 298mg, Sodium: 1347mg, Potassium: 170mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1008IU, Vitamin C: 6mg, Calcium: 184mg, Iron: 3mg, Net Carbs: 2g