Spicy Blackened Shrimp on Chilled Cucumbers

Blackened shrimp meets cool, crisp cucumber in this easy and flavorful appetizer. Juicy shrimp are coated in a savory homemade blackening seasoning, then seared and served on refreshing cucumber slices tossed with lime and cilantro. Ready in just 15 minutes, it's a fresh, spicy bite that's ideal for parties or light, healthy snacks.

Why You'll Love This Recipe

• There's a lot of flavor in every bite: The seasoning mix brings just the right amount of spice to the shrimp without overpowering the fresh cucumber.
• It's quick and easy: This appetizer comes together in about 15 minutes, making it perfect for last-minute or make-ahead entertaining.
• It's fresh and light: Juicy shrimp paired with cool cucumber slices and a splash of lime is both tasty and refreshing, perfect for summer!
• It's perfect for sharing: These bite-sized treats are wonderful for parties or anytime you need a delicious, simple appetizer.
• They're versatile: Adjust the heat level, add a dipping sauce, or try different herbs for a twist that fits your taste.

What Is Blackened Shrimp?

Blackened shrimp is made by coating shrimp in a spice blend that typically includes paprika, garlic powder, onion powder, cayenne, thyme, and oregano. The shrimp are then cooked quickly in a hot skillet with a little oil or butter, forming a flavorful crust on the outside while staying juicy on the inside.

This easy cooking method creates a smoky, spicy flavor that pairs especially well with simple sides like cucumbers, rice, or salads. It's a popular choice for quick weeknight meals or easy party appetizers since it cooks so quickly, can be made ahead of time, and has a terrific flavor. It also fits into diets like keto, gluten-free, etc.

Ingredients You'll Need

For the Cucumbers:

16-20 English cucumber slices (½-inch thick): Crisp and cool, these serve as the perfect base to contrast the shrimp.
2 tablespoons extra-virgin olive oil: This add a little richness and helps the seasoning stick.
2 tablespoons freshly squeezed lime juice: This brightens the flavors and helps to balance the flavorful shrimp.
½ teaspoon sea salt: Salt = Flavor!
½ teaspoon black pepper
⅓ cup chopped fresh cilantro

For the Blackened Shrimp:

• 16-20 large shrimp (about 1¼ lbs, deveined, tail-on): If you live close enough to a coast where you can get fresh shrimp that's never been frozen, definitely choose that! Otherwise, always go with frozen shrimp so you can control when it's thawed and for how long.
• 2 teaspoons paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ¼ to ½ teaspoon cayenne pepper: You can adjust based on how much spice you want to add.
• ¼ to ½ teaspoon red chili flakes: Optional, for a little extra heat.
• 2 tablespoons butter: For searing the shrimp.
• Cooking spray or oil: This prevents the shrimp from sticking to the pan.

Step-by-Step Instructions

1. Season the Cucumbers
   Place the cucumber slices in a bowl. Add the olive oil, lime juice, salt, pepper, and chopped cilantro. Toss it gently to coat. Cover and refrigerate while you prepare the shrimp. This helps keep the cucumbers crisp and lets the flavors meld together.
2. Mix the Blackening Spice Blend
   In a shallow bowl or dish, stir together the paprika, onion powder, garlic powder, cumin, salt, pepper, thyme, oregano, cayenne, and red chili flakes. This mixture will coat the shrimp with plenty of flavor. (Note: This recipe comes from a cookbook written by Ally of Ally's Kitchen so we're including her seasonings, but we typically use our homemade blackening seasoning since we always have some on hand. We have Ally's permission to share her recipe.)
3. Coat the Shrimp
   Lightly mist the shrimp with cooking spray or toss them in a little oil. Press each one into the spice mixture, coating both sides evenly. Set them aside as you work through the batch.
4. Sear the Shrimp
   Heat a large skillet over medium heat and melt the butter. Add a few shrimp at a time, giving them space to cook properly. Sear for about 1½ to 2 minutes per side, just until cooked through and lightly charred. Remove and repeat with remaining shrimp.
5. Assemble the Bites
   Just before serving, place one blackened shrimp on each cucumber slice. Spoon over any extra cilantro-lime mixture from the bowl, if desired. Serve immediately while the shrimp are warm and the cucumbers are cool and crisp.

Tips and Variations

Tips

• Dry the Shrimp Well: Pat the shrimp dry before adding the oil to help the spices stick and ensure a good sear.
• Don't Overcrowd the Pan: Cook the shrimp in batches - you want the shrimp to sear, not steam.
• Use Really Fresh Cucumbers: English cucumbers work best so you don't have many seeds. Keep them chilled until you're ready to slice them.
• Adjust the Heat: Control the spiciness by adjusting the cayenne and chili flakes. Start with less as you can always add more.
• Don't Overcook the Shrimp: Shrimp cook quickly! They're done when they curl slightly and turn opaque.

Variations

• Add Something Creamy: A small dollop of avocado crema, chipotle mayo, or herbed yogurt on each cucumber slice.
• Try a Citrus Twist: Swap the lime for lemon juice or add a touch of orange zest to the cucumber mix.
• Grill the Shrimp: I sometimes grill the blackened shrimp on skewers over medium-high heat for 2-3 minutes per side.
• Try it with scallops: This blackening spice blend also works with scallops and makes a nice alternative. I've made both and served them on one platter.
• Make it a Salad: Serve the blackened shrimp and seasoned cucumber slices over mixed greens with a drizzle of citrus vinaigrette.

Frequently Asked Questions

Can I make blackened shrimp ahead of time?
Yes! You can cook the shrimp a few hours in advance and refrigerate them. For best results, bring them slightly closer to room temperature before serving, or give them a quick reheat in a skillet.

What's the best type of shrimp to use?
Large, tail-on shrimp (16/20 count) are ideal for this recipe. Make sure they're peeled and deveined. Just make sure to thaw them completely and pat them dry.

Can I use pre-mixed blackening seasoning?
Absolutely. If you have a store-bought blackening spice blend you love, use it in place of the homemade version.

Is this recipe spicy?
It has a noticeable kick, thanks to the cayenne and red chili flakes. Feel free to scale back those two ingredients or leave them out entirely.

What are the best cucumbers for this recipe?
English cucumbers are a great choice. They have thin skin, fewer seeds, and stay crisp, making them perfect for holding the shrimp.

Can I grill the shrimp instead of pan-searing?
Yes! Skewer the shrimp and grill them over medium-high heat for about 2-3 minutes per side. Brush them lightly with oil to keep them from sticking.

If you're loving these blackened shrimp bites, you've got to try a few of my other seafood appetizers! The simple ceviche with shrimp is fresh, citrusy, and perfect for hot days since there's no cooking required. If you're in the mood for something crispy, crispy baked coconut shrimp has a fantastic sweet crunch. For a savory little bite, easy crab stuffed mushrooms are always a hit (and yes, they're keto-friendly too!). And don't sleep on the super budget-friendly ceviche with imitation crab - it's surprisingly addictive!

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Blackened Shrimp Cucumber Appetizer

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

These spicy blackened shrimp have the heat of blackening seasoning, offset by the cool crispy crunch of the cucumbers. A fantastic healthy appetizer that’s both easy and elegant!

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Ingredients

For the Cucumbers

• 16- 20, ½ -inch-thick English cucumber slices
• 2 tablespoon extra-virgin olive oil
• 2 tablespoon freshly squeezed lime juice
• ½ teaspoon sea salt
• ½ teaspoon pepper
• ⅓ cup chopped cilantro

For the Blackened Shrimp

• 2 teaspoon paprika
• 2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 teaspoon dried ground thyme
• 1 teaspoon dried ground oregano
• ¼ to ½ tsp. cayenne, adjust to your heat index
• ¼ to ½ tsp. red chili flakes, adjust to your heat index
• 16 –20, about 1¼ lbs. total large deveined tail-on shrimp
• 2 tablespoon butter
• cooking spray or oil

Instructions

1. Put the sliced cukes in a bowl and mix with the olive oil, lime juice, salt, pepper, and cilantro. Cover and refrigerate until ready to serve.
2. Prepare the blackening seasoning by combining the paprika, onion powder, garlic powder, cumin, sea salt, pepper, thyme, oregano, cayenne, and red chili flakes in a shallow baking dish or pie plate; blend together well. Coat the shrimp with cooking spray and put a few at a time in the blackening seasoning to coat all over. Set aside. Repeat until all the shrimp are coated.
3. In a large (10- to 12-inch) heavy skillet melt the butter over medium heat. Let the skillet get hot. Place a few shrimp in (don’t crowd) and pan-sear on each side for 1½ to 2 minutes. Remove seared shrimp to a plate. If you need to add cooking spray to the skillet to keep it from sticking, have at it. Serve the blackened shrimp with the cucumbers on the side (I serve the shrimp on top of each cucumber slice).

Notes

The shrimp can be pan seared in a skillet on a grill as well. You can also thread the shrimp onto skewers and sear on the grill or a grill pan over a medium high heat.

Recipe from Ally's Kitchen, A Passport for Adventurous Palates (posted with permission from the lovely Ally herself).

Nutrition Information:

Yield: 4 Serving Size: 4
Amount Per Serving: Calories: 53Total Fat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 27mgCarbohydrates: 1gNet Carbohydrates: 0gFiber: 2gSugar: 1gProtein: 3g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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