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.

- Cajun Shrimp and Grits
- Garlic Butter Shrimp Scampi Recipe
- Gambas al Ajillo (Shrimp in Garlic Sauce)
- Parmesan Shrimp
- Shrimp and Sausage Boil

Blackened Shrimp & Crispy Chilled Cucumbers
Yield:
4
Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
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
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What to do with CUCUMBERS? • The Wicked Noodle
Friday 24th of June 2016
[…] Get the recipe at The Wicked Noodle […]
Evelyn
Friday 10th of June 2016
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
Friday 24th of June 2016
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!
B.
Tuesday 12th of April 2016
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
Wednesday 13th of April 2016
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 :)
Chicory App
Friday 22nd of May 2015
This recipe sounds so refreshing and well-balanced! Thanks for sharing :) We love your site, are you interested in becoming our recipe partner?
Michaell (Foodscape)
Thursday 21st of May 2015
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
Thursday 21st of May 2015
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 :-)