Introduction
Did you know that “blackening” is not actually a traditional Cajun technique passed down for centuries, but rather an innovation by Chef Paul Prudhomme in the 1980s? It involves dipping protein in melted butter, dredging it in herbs and spices, and searing it in a screaming-hot cast-iron skillet. The result isn’t “burnt” food; it’s the caramelization of the milk solids and spices creating a dark, flavorful crust.
This Creamy & Spicy Blackened Shrimp recipe takes that bold, smoky heat and tempers it with a luxurious parmesan-garlic cream sauce. It is a study in contrasts: the snap of the shrimp against the velvet sauce, and the kick of cayenne against the cooling dairy. Best of all? Shrimp is the fast food of the sea. From fridge to table, this restaurant-quality meal comes together in under 20 minutes.
Ingredients List
To get the right “blackened” crust without burning the food, the spice blend and fat choice are critical.
The Shrimp & Seasoning
- 1 lb (450g) Large Shrimp: Peeled and deveined.
- Size Matters: Look for 21-25 count (extra large). Small shrimp will overcook before the crust forms. Tails off is easier for eating; tails on is better for presentation.
- The Blackening Rub:
- 1 tbsp Smoked Paprika (for color and smoke).
- 1 tsp Garlic Powder.
- 1 tsp Onion Powder.
- 1 tsp Dried Thyme.
- ½ tsp Cayenne Pepper (Adjust for heat: ¼ tsp for mild, 1 tsp for “fire”).
- ½ tsp Salt & ½ tsp Black Pepper.
- 2 tbsp Olive Oil & 1 tbsp Butter: The oil prevents the butter from burning during the high-heat sear.
The Cream Sauce
- 1 cup Heavy Whipping Cream: Essential for a sauce that thickens without flour.
- 3 cloves Garlic: Minced.
- ½ cup Parmesan Cheese: Freshly grated.
- 1 tsp Lemon Juice: The Secret: A hit of acid cuts through the heavy fat and brightens the seafood.
- Parsley or Green Onions: For garnish.
Sensory Note: The kitchen will smell intensely aromatic (and maybe a little smoky—turn on your fan!). The sauce should be ivory-colored with speckles of the dark red spices.
Timing
This recipe moves at lightning speed. Have your ingredients chopped and measured before you heat the pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: ~20 minutes
Data Insight: Shrimp protein coagulates (cooks) at a much lower temperature than chicken or beef. At 120°F (49°C), shrimp is perfectly tender. By 140°F (60°C), it becomes rubbery. This is why we sear them quickly and remove them, only returning them to the sauce at the very end.
Step-by-Step Instructions
Step 1: The Spice Dredge
Pat the shrimp completely dry with paper towels.
- Why? Wet shrimp will steam, not sear. The spices won’t stick to water.
- In a small bowl, mix all the Blackening Rub ingredients.
- Toss the shrimp in the spice mix until evenly coated.
Step 2: The Blackening Sear
Heat a large cast-iron skillet (or heavy-bottomed pan) over medium-high heat. Add the olive oil and butter.
- Once the butter foams and subsides, add the shrimp in a single layer. (Do this in two batches if your pan is small).
- Sear: Cook for 2 minutes on the first side undisturbed. Flip and cook for 1 minute on the other side.
- Note: They don’t need to be 100% cooked through yet. Remove shrimp to a plate.
Step 3: The Aromatics
Reduce heat to medium.
- In the same pan (don’t clean it! That dark residue is flavor gold), add the minced garlic.
- Sauté for 30 seconds until fragrant. Scrape up the brown bits from the bottom of the pan.
Step 4: The Sauce
Pour in the heavy cream. Bring to a gentle simmer.
- Let it bubble for 2-3 minutes until it reduces slightly and thickens.
- Stir in the Parmesan cheese and lemon juice until smooth.
- Taste Test: Add salt if needed (the Cajun spice and cheese are salty, so be careful).
Step 5: The Reunion
Toss the cooked shrimp (and any juices on the plate) back into the sauce.
- Simmer for 1 minute just to warm the shrimp through.
- Garnish with fresh parsley or green onions and serve immediately.
Nutritional Information
This is a keto-friendly, high-fat meal. Below is the estimated breakdown per serving (without pasta/rice).
| Nutrient | Amount per Serving | % Daily Value* |
| Calories | 420 kcal | 21% |
| Total Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Carbohydrates | 4g | 1% |
| Protein | 28g | 56% |
| Cholesterol | 240mg | 80% |
Note: Shrimp is naturally low-calorie but high in cholesterol. The bulk of the calories here come from the cream sauce.
Healthier Alternatives
To lighten up Creamy Blackened Shrimp:
- Dairy-Free / Paleo: Swap heavy cream for full-fat Coconut Milk (canned). The coconut flavor pairs beautifully with Cajun spices.
- Lower Calorie: Use “Half-and-Half” instead of heavy cream, but do not let it boil vigorously or it may curdle. Thickening with a little cornstarch slurry might be necessary.
- Vegetable Base: Instead of pasta, serve over Zucchini Noodles (Zoodles) or roasted cauliflower to keep it low-carb.
Serving Suggestions
How to turn this into a full meal:
- Cajun Alfredo: Toss with fettuccine or penne pasta.
- Shrimp & Grits: Serve over creamy, cheesy polenta or stone-ground grits.
- The Rice Bowl: Serve over steamed jasmine rice or dirty rice to soak up the sauce.
- Surf & Turf: Use this as a decadent topper for a grilled steak.
Common Mistakes to Avoid
- Burning the Spices:
- The Issue: Pan is smoking hot (too hot).
- The Result: Bitter, acrid crust.
- The Fix: Use medium-high, not “High.” If the butter smokes instantly, take the pan off the heat for a minute.
- Rubber Shrimp:
- The Issue: Leaving shrimp in the pan while making the sauce.
- The Result: Tough, chewy shrimp.
- The Fix: Always remove the shrimp after the sear. Add them back only at the end.
- Broken Sauce:
- The Issue: High heat after adding cheese.
- The Result: Oily, separated sauce.
- The Fix: Turn the heat to low or off before stirring in the Parmesan.
Storing Tips
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Do Not Microwave. The cream will separate and the shrimp will explode. Reheat gently in a skillet over low heat, adding a splash of water or milk to loosen the sauce.
- Freezing: Not recommended. Cream sauces tend to become grainy when thawed.
Conclusion
Creamy & Spicy Blackened Shrimp is the ultimate weeknight hack: it tastes like a $30 entrée but takes less effort than ordering a pizza. It satisfies the craving for heat, comfort, and luxury all in one bite. Whether you serve it over pasta for a carb-fest or over salad greens for a keto win, that spicy, smoky sauce is liquid gold.
Ready to turn up the heat? Get that skillet out! If you try this recipe, please leave a star rating below and let us know: what did you serve it over? Don’t forget to subscribe to our newsletter for more 20-minute seafood dinners.
FAQs
Q: Is “Blackened” the same as “Cajun” seasoning?
A: Very similar. Blackening seasoning usually has less salt and more herbs (thyme/oregano) to withstand the high heat of searing without becoming too salty or bitter.
Q: Can I use frozen shrimp?
A: Yes, but they must be fully thawed and dried thoroughly. If they are frozen or wet, they will release too much water and water down your rich cream sauce.
Q: It’s too spicy! How do I fix it?
A: Add a little more cream, a squeeze of honey, or serve it with a starch (rice/pasta) to dilute the heat. Next time, cut the cayenne pepper in half.
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