Blackened Shrimp with Remoulade Sauce
Spicy blackened shrimp with a creamy, tangy remoulade sauce. Ready in 15 minutes and perfect for weeknight dinners or entertaining.
Equipment
- Cast iron skillet
- Small mixing bowls
- Paper towels
- Measuring spoons
Ingredients
- 1 pound large raw shrimp, peeled and deveined tails on or off
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil for cooking
- 1/2 cup mayonnaise
- 2 tablespoons whole grain mustard
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon capers, chopped
- 1 clove garlic, minced
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- In a small bowl, combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt. Mix well.
- Pat shrimp completely dry with paper towels. Add to a medium bowl and toss with the spice mixture until evenly coated. Set aside.
- For the remoulade sauce, whisk together mayonnaise, whole grain mustard, lemon juice, hot sauce, Worcestershire sauce, capers, and minced garlic in a small bowl. Cover and refrigerate until ready to serve.
- Heat a cast iron skillet over medium-high heat. Add olive oil and let it get shimmering hot.
- Add seasoned shrimp to the skillet in a single layer. Cook undisturbed for 1 minute, then flip and cook 1 minute more until shrimp are opaque and curled into a J shape.
- Transfer blackened shrimp to a serving plate. Garnish with fresh parsley and serve immediately with remoulade sauce and lemon wedges.
Notes
- Make sure shrimp are completely dry before seasoning for best searing results.
- Don't overcrowd the pan, cook in batches if needed.
- Remoulade sauce can be made up to 3 days ahead and refrigerated.
- Adjust cayenne pepper to control heat level.