Pan-seared shrimp tossed with a zesty blend of dried herbs and spices that, when cooked, create a smokey, slightly spicy crust around the shrimp. Dip these flavorful blackened shrimp in cool and refreshing garlic-lime aioli.
Blackening is a Cajun cooking technique that has been around for over a century and is used to cook not only shrimp but all kinds of fish, scallops, chicken, and even beef. Foods that are blackened are tossed with spices and seasonings that when cooked create a flavorful black crust that is not burnt but instead deeply caramelized.
There’s nothing I love more than a pile of messy, saucy, and flavorful shrimp to eat with my hands! The great thing about this recipe is it is easy to make and quick-cooking. Serve these blackened shrimp with Greek Orzo Salad or Creamy Parmesan Polenta!
Ingredients You’ll Need
Here’s everything you need to make blackened shrimp with garlic-lime aioli: peeled and deveined shrimp, olive oil, butter (not pictured), mayonnaise, lime, garlic, smoked paprika, red pepper flakes, garlic powder, cumin, and dried oregano.
Recipe Step by Step
Step 1. Whisk Together the “Aioli”
Longtime readers will know I love an “aioli” hack. Just start with your favorite mayo and whisk in the garlic, lime juice, and salt. It’s as easy as that!
Step 2. Season the Shrimp
Toss the peeled and deveined shrimp with all of the spices until well coated.
Step 3. Cook the Shrimp
Cook the shrimp in a hot pan with a little bit of oil until they are no longer translucent and the spices coating the shrimp have blackened then add the butter to the pan and toss to coat.
Step 4. Serve
Pile the shrimp onto a platter and squeeze lime juice overtop. Serve with the garlic-lime aioli on the side!
FAQs + Expert Tips
Blackening seasoning consists of a blend of dried herbs and spices. Typical blends include chili powder, garlic and onion powder, paprika, oregano, white and black pepper.
You can serve blackened shrimp with any number of side dishes for instance; creamy polenta, couscous salad, or cornbread pudding!
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Blackened Shrimp with Garlic-Lime Aioli
- 2 lbs peeled and deveined shrimp
- 2 tbsp olive oil
- 1 lime
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tsp crushed red pepper flakes
- 2 tsp dried oregano
- 4 tbsp butter
- ½ c mayonnaise
- 2 cloves garlic
- 3 tbsp lime juice
- 1 tbsp lime zest
- salt and pepper
- In a small bowl whisk together all of the garlic-lime mayo ingredients. Set aside.
- In a bowl, whisk together all of the dried spices as well as a generous pinch of salt and pepper to taste. Toss the shrimp with the spice mix.
- In a large skillet, heat oil over medium-high heat. Making sure the shrimp don't touch (they should be about 1-inch apart from each other on the pan), sear the shrimp for 1-2 minutes, undisturbed then drop the butter into the pan and toss to coat.
- Place the blackened shrimp on a platter along with the butter from the pan and then squeeze fresh lime juice overtop. Serve with garlic-lime mayo on the side.
- Shrimp: I like to use a larger shrimp for this recipe, at least 21-25 count. You can use frozen shrimp just be sure to defrost before you start.
- Storing Leftovers: Leftover, cooked shrimp will stay fresh in the refrigerator for up to three days.
- Reheating Instructions:
Reheat shrimp in a sauté pan over medium heat just until warm.
These are the best shrimp I’ve ever had! So easy and incredibly flavorful. Even my picky 7 year old loved them! The lime aioli is perfect with them and they are delicious as leftovers cold from the fridge the next day. Thanks Leigh for another amazing recipe!
Would love to try. But one lb of shrimp per person?
Leigh Hyatt Anderson
Yes, one pound per person.
These shrimp are wonderful. The combination of spices so different. The cumin and smoked paprika really put this dish over the top. The lime garlic aioli was a perfect surprise touch. I cooked the shrimp in a large cast iron skillet. Also, served it with your Greek Orzo Salad another winner and a perfect accompaniment. I paired it with a glass of Fume Blanc. Thank you so much Leigh!
Am eating these now. Absolutely delicious! The dip with the shrimp is a perfect pairing.
Leigh Hyatt Anderson
Thanks Andrea! xoxo