The Ultimate Blackened Shrimp Recipe with Zesty Remoulade Sauce

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein alternative.

Peel the shrimp by gently pulling off the head and legs, then removing the shell starting from the head end.

Optionally, leave the last segment of the shell and the tail tip on for decoration.

In a mixing bowl, combine 2 tablespoons of olive oil, 3 cloves of minced garlic, the freshly squeezed juice of 1 lemon, and a pinch of salt and pepper.

Stir everything together until well blended.

Add the peeled shrimp into the bowl, ensuring each one is generously coated with the marinade.

Let the shrimp soak in the marinade for about 15 to 20 minutes.

In a separate mixing bowl, combine 1/2 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of fresh lemon juice, and 1 minced clove of garlic.

Add 1 tablespoon of finely chopped pickles and season with salt and pepper to taste.

Stir until the remoulade sauce is smooth and well blended.

Remove the shrimp from the marinade and gently pat them dry with paper towels.

In a small bowl, combine 2 teaspoons of paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.

Mix the spices together until well blended.

Generously coat each shrimp with the seasoning blend on both sides.

Drizzle a small amount of olive oil into a large pan and heat it over high heat until smoking hot.

Carefully place the seasoned shrimp into the skillet in a single layer, avoiding overcrowding the pan.

Cook the shrimp for about 1 to 2 minutes on each side until they turn opaque and develop a crispy blackened exterior.

Transfer the cooked shrimp to a plate and serve with the creamy remoulade sauce.

Sprinkle fresh parsley on top and add lemon wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens