Description
Bang Bang Shrimp is a bold, spicy, and flavorful dish inspired by Cajun and Creole cuisine. This dish features shrimp coated in a blend of spices and seared to perfection, creating a smoky crust that contrasts beautifully with the tender, juicy interior. Paired with a creamy, tangy remoulade sauce, this recipe is a crowd-pleaser that’s quick to prepare and versatile enough for any occasion.
Ingredients
Units
Scale
For the Remoulade Sauce (Optional):
- 1/2 cup mayonnaise
- 2 tablespoons whole grain mustard (Creole mustard preferred)
- 1 teaspoon sweet paprika
- 1 teaspoon Cajun or Creole seasoning (e.g., Louisiana, Tony Chachere’s)
- 2 teaspoons capers, roughly chopped
- 1 teaspoon horseradish
- 1/2 teaspoon pickle juice (dill or sweet)
- 1/2 teaspoon hot sauce (e.g., Tabasco, Crystal)
- 1 clove garlic, minced or smashed
For the Shrimp:
- 2 teaspoons paprika
- 1/4 teaspoon salt
- 1/8–1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 pound raw shrimp (26 to 30 count, peeled, deveined)
- 1–2 tablespoons olive oil
Instructions
- Prepare the Remoulade Sauce (Optional):
- In a medium bowl, whisk together mayonnaise, mustard, paprika, Cajun seasoning, capers, horseradish, pickle juice, hot sauce, and garlic. Serve immediately or chill for at least one hour to enhance the flavors.
- Season the Shrimp:
- Mix paprika, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder in a small bowl.
- Toss the shrimp in a medium bowl with the spice blend, ensuring even coating.
- Cook the Shrimp:
- Heat olive oil in a large skillet over medium-high heat.
- Add the shrimp to the hot skillet, cooking for 1 minute without moving. Flip and cook for another minute until shrimp are opaque and curled into a “J” shape. Avoid overcooking.
- Transfer shrimp to a serving plate and serve warm with the remoulade sauce, if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes