🍤 What Makes This Recipe So Good
Blackened shrimp is 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. Even if you skip it with your blackened shrimp, be sure to bookmark this page for the next time you have crab cakes or fish sticks or even fried pickles.
👩🏼🍳 Chef’s Tips
You can serve the remoulade sauce as soon as you make it, but it’s really best if you let it chill (covered) in the fridge for at least an hour. The flavors meld and amplify as it rests which makes it even more delicious. The type of hot sauce you use will slightly change the flavor of your remoulade. Crystal Hot Sauce, a Louisiana staple, has a deep, smoky flavor thanks to its primary ingredient – cayenne peppers. Tabasco, on the other hand, uses tabasco peppers and has a more prominent vinegar flavor. The debate around which is “better” gets pretty heated (no pun intended) but whichever one you like best will work in this sauce! It’s not super necessary, but if you’d like even more amazing flavor, let the shrimp sit in the bowl for 20 to 30 minutes before cooking. This gives it a little time to marinate and really soak up all those seasonings! Don’t overcook your shrimp! Perfectly cooked shrimp curls lightly, like the letter “J”. Very curled shrimp, in the shape of a “C”, are overcooked!
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