Blackened Shrimp With Remoulade Sauce

These blackened shrimp are perfectly spiced and packed with flavor, plus they come together in about 5 minutes. With an optional remoulade sauce for delicious dipping, these blackened shrimp are also perfect on salads, in tacos, or any other time you need flavorful shrimp and fast!

What Sets This Recipe Apart And Makes It Exceptionally Delicious?

  • It’s SO quick and easy! Mix up a little sauce, stir up a few spices, and toss the shrimp in the skillet for 3 minutes max. You’ll have dinner on the table in no time at all!
  • The seasoning forms a slight crust on the cooked shrimp, which gives them a beautiful crispiness without having to deep fry anything!
  • Both the blackened shrimp and the remoulade are low-calorie, low-carb, and keto-friendly! Perfect if you want to keep things light without sacrificing flavor.
    The remoulade sauce is out-of-this-world INCREDIBLE! It’s totally optional so you can skip it if you want, but you’ll be missing out. Trust me. It’s creamy and a little spicy, and it goes so, so, so well with seafood and, really, fried foods in general.

How to Make Blackened Shrimp With Remoulade Sauce


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
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon onion powder
  • 1-2 tablespoons olive oil


  • Small bowl
  • Medium bowls (2)
  • Large skillet


For the Remoulade Sauce (Optional)

  1. Add all ingredients to a medium bowl. Whisk until combined.
  2. Serve immediately, or cover and chill for at least one hour (preferred).

For the Shrimp

  1. Combine all spices together in a small bowl to create blackened seasoning.
  2. Place shrimp in a medium bowl. Add blackened seasoning. Toss or stir to coat shrimp.
  3. In a large skillet, heat olive oil over medium-high heat.
  4. When the oil is hot, add shrimp to the skillet. Cook until opaque, approximately 1 minute per side.
  5. Remove shrimp from the skillet and serve.


  • Use 1/8 teaspoon cayenne pepper for a light spiciness or 1/4 teaspoon cayenne pepper for mild-medium spiciness.
  • Make it Dairy Free: Use veganaise in the remoulade.
  • Make it Gluten Free: This recipe is naturally gluten-free, but be sure to check the label on each ingredient you use to make sure that specific version 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

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About the Author: Rachel Michaels

A food photographer and travel blogger from New York City. Rachel's interest in cooking and travel began during her study abroad program in Italy, where she fell in love with Italian cuisine. She now captures the beauty of food and travels through her photography and blog posts.

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