These spicy blackened shrimp have the heat of blackening seasoning, offset by the cool crispy crunch of the cucumbers. A fantastic appetizer that’s both easy and elegant!
These Blackened Shrimp with Crispy Chilled Cucumbers are SO good and SO easy that you’ll be making them all summer long! But before we get to that, I’d like to introduce you to a good friend of mine.
Just over a year ago, I traveled to LA for a blogging gig. I’ve been on many such trips and have made a lot of friends along the way. This particular trip, however, I met a woman so special that she immediately took hold of my heart and still has it. She is so full of life, warmth and enthusiasm that you just can’t help but smile when you’re around her. There are no pretenses with her; what you see is what you get. And I adore her to the moon and back!
She’s Alice Phillips, or “Ally” as she’s better known. She writes a blog called Ally’s Kitchen and it’s as beautiful as she is. I’ve personally tasted a few of her dishes and every bite is filled with so much flavor! Ally has a special pizzazz that carries through from her heart and into her food. The good news for you (and for me!) is that she’s written a cookbook that’s filled with many of her AMAZING recipes! Now, you know I don’t write about cookbooks very often. Heck, I don’t even keep many cookbooks around anymore (I usually give them away as gifts when they’re sent to me). But “Ally’s Kitchen, a passport for adventurous palates“, is one that I’ll proudly keep on my bookshelf for years to come.
First of all, it’s beautiful and so unique! I’ve never seen a cookbook written in the fun way that Ally’s managed to do. You’ll find recipes for cuisine inspired by Africa to the Caribbean to Asia, all with gorgeous photographs and entertaining introductions to each recipe. Ally is everywhere in this cookbook. She didn’t just hire someone to come up with your standard intros, her heart and soul are on each and every page.
If you’d like a glimpse into who Ally is and what her fabulous cookbook is all about, check out the trailer for it here:
I know that you’ll love Ally and her cookbook as much as I do. This recipe for Blackened Shrimp with Crispy Chilled Cucumbers comes straight from its pages and I absolutely love it! I have to admit, I’m not sure it would have occurred to me to serve blackened shrimp on a cucumber slice, but Ally has outdone herself with this easy recipe. I love its elegance and it’s ease of preparation, although the flavor is what really knocked my socks off. Ally describes this blackened shrimp recipe in her cookbook, saying that “these spicy shrimp have the heat of blackening seasoning, offset by the cool crispy crunch of the cucumbers”, and she is spot-on. I hope you’ll give these Blackened Shrimp with Crispy Chilled Cucumbers a try and do check out Ally’s amazing cookbook – it’s a gem!!
Blackened Shrimp & Crispy Chilled Cucumbers
Recipe from Ally's Kitchen, a passport for adventerous palates (posted with permission from the lovely Ally herself).
Ingredients
For the Cucumbers
- 16 –20, ½ -inch-thick English cucumber slices
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. freshly squeezed lime juice
- ½ tsp. sea salt½ tsp. pepper
- 1 ?3 cup chopped cilantro
For the Blackened Shrimp
- 2 tsp. paprika
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. sea salt
- 1 tsp. pepper
- 1 tsp. dried ground thyme
- 1 tsp. 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 Tbsp. butter
- cooking spray
Instructions
- 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.
- 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.
- 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 min-utes. 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).
Nutrition Information:
Amount Per Serving: Calories: 187Saturated Fat: 5gCholesterol: 76mgSodium: 1203mgCarbohydrates: 9gFiber: 3gSugar: 1gProtein: 6g
Kim | a little lunch says
Kristy, you not only captured the “essence” of those blackened shrimp & crispy cucumbers (which I wish I could sample this very minute!), you described Ally and her cookbook to a T. Thank you so much. Delightful review!
Kristy Bernardo says
I’m so glad you enjoyed the review, Kim! Anyone who knows Ally knows that my words ring true. Here’s hoping our girl becomes a NYT’s bestselling author many times over!
ally says
Kristy…you have no idea how you touched my heart, too, when we met…it was just a glance of fortune for us to be sharing a small bit of space that day at Dole, and it’s turned into a big crush luv affair! You are one wicked noodle in the kitchen, for sure, but your real gift is you…vivacious, charming and by my most always accurate litmus test, authentic. That’s why I love about you! Now, on to this very generous review you did…omg, I want to butt my head through this screen (and I have like a 24″ Samsung) and grab those shrimp/cukes! Just spectacular (of course, your photography always makes me **drool**)…thank you for all those kind words and for taking time to share my cookbook w/your friends and followers…I’m loving being in your kitchen among the very few and select cookbooks! Sure hope we have paths that cross in realtime very soon…if not, we will make it happen! Love you sweet girl…to the moon and back … ~peace & namaste~ ally
Kristy Bernardo says
Darnit, Ally, now you’ve gone and made me tear up! It’s my honor and pleasure to be able to share your beautiful book with as many folks as possible; my wish for you is that it becomes a NYT’s bestseller (and there’s NO REASON why it shouldn’t be)! One old soul always recognizes another, and you and I are most certainly old souls. It’s what I love most about you, too. Love you, Ally!! To the moon and beyond :-)
Amy at Very Culinary says
Um. I could eat about 50 of those. The end.
Amy Basso says
Wow, what a fabulous idea for a healthy appetizer! I love this!
Florian | ContentednessCooking says
Thanks for sharing this. I have not known much about Ally and/or her blog and cookbook so far but from what I gather I definitely need to check it out in more detail. I’m very intrigued by what you say about her book – that it is so full of life and energy. Indeed, in a lot of books I read I found more or less the same standard introductions. They come across so… mechanically. No heart and soul. So it will be good to have a go at this one. And if the recipes are all like this one, the better!
Alisa - Go Dairy Free says
I hadn’t heard of Ally’s Kitchen – I’ll have to check it out as this is a brilliant flavor pairing – spicy, refreshing, awesome.
Kristen says
I have a little secret obsession with serving appetizers on cucumber slices. This is totally cute! I might make this to serve at a party I am hositng for my old college friends in a few weeks
Sam says
Oh wow how creative! I love this combo of flavors and textures – perfection! I haven’t had shrimp in awhile, that needs to change!
Valerie says
I love the spicy with the cool! And you have definitely convinced me to check out Ally’s creations! Thanks Kristy.. :)
Kaitie says
These look amazing! A great appetizer or side for the summer!
John/Kitchen Riffs says
Oh, yum! Love shrimp, and I’ll eat blackened anything. Love the idea of the cucumbers too. Really nicely conceived recipe — thanks.
Kristy Bernardo says
Thank you, John!
Michaell (Foodscape) says
Kristy, This is the first time I’ve been on your site and I have to say I love the heart you bring to your blog. What a beautiful read! Also, Ally’s recipe looks delish ;p I really got a feeling for Ally’s cooking and I love the video footage. Thanks for introducing me!
Kristy Bernardo says
What a sweet comment, Michaell! I’m glad I could introduce you to Ally, she’s a gem! Thank you for visiting and I hope you’ll be back soon. Cheers :-)
Chicory App says
This recipe sounds so refreshing and well-balanced! Thanks for sharing :)
We love your site, are you interested in becoming our recipe partner?
B. says
Made this this weekend for a dinner party so made the choice to use butter instead of spray, and saved time by using Emerils blackened spice mix. Used my cast iron skillet, seriously delicious! The cool cucumber/spicy shrimp combo, they were gone in a blink. Super yummy and such a keeper! Thanks soooo much!
Kristy Bernardo says
Hi B.! I’ll let Allie know you love her recipe, she’ll be thrilled! I love this one, too…so good and healthy, too! Cheers :)
Evelyn says
Can you make the shrimp ahead and then reheat them in the oven when you’re ready ? Or is it ok that they are served cold. I don’t eat shrimp so j have no idea. Lol
Kristy Bernardo says
I would assemble them cold and just leave them out, they’ll be great at room temp! I wouldn’t reheat as you’ll risk overcooking them and they might dry out. Hope you enjoy!