The blackened seasoning is super easy to whip up, and it really isn’t spicy. I added 1 1/2 tablespoons to 1 lb. of the shrimp and I have a spice intolerant family.
You can certainly up the amount of cayenne pepper to your spice mix if you want to turn up the heat!
The dip is really flavor forward with fresh parsley, chives and dill. It’s like no ranch dip you’ve ever had!
For the avocado ranch:
- 1 small avocado
- 2 tablespoons fresh lime juice
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 cup low fat buttermilk
- 2 tablespoons freshly chopped parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- salt and freshly ground black pepper, to taste
For the blackened seasoning:
- 3 tablespoons smoked paprika
- 3 teaspoons onion powder
- 3 teaspoons garlic powder
- 2 teaspoon dried thyme
- 2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or up to 1 teaspoon to make it really spicy!)
- 1/2 teaspoon kosher salt
For the shrimp:
- 1 tablespoon extra virgin olive oil
- 2 lbs. Marina del Rey Foods Wild Caught Argentine Red Shrimp, thawed according to package instructions
- 2-3 tablespoons blackened seasoning plus another pinch kosher salt*
- Juice from half a lime, plus lime wedges for serving
Prepare the avocado ranch dip:
- Place the avocado, lime juice, onion powder, garlic powder, buttermilk, parsley, chives and dill in the bowl of a food processor. Add salt and freshly ground black pepper to taste, and process until smooth. Adjust the seasoning as necessary and set aside.
Prepare the blackened seasoning:
- Place all of the herbs and spices in a small bowl and stir to combine.
Prepare the shrimp:
- Heat the olive oil in a large saute pan over medium heat. Add the thawed shrimp followed by 2-3 tablespoons of the blackened seasoning and a generous pinch of salt. Stir until the shrimp are well coated with the seasoning and saute for 5 minutes or until cooked through.
- Place the shrimp on a serving platter with the avocado ranch dip and squeeze fresh lime juice over the shrimp. Serve immediately with fresh lime wedges and enjoy!
- Store leftover blackened seasoning in an airtight container at room temperature for up to a month or so for maximum freshness. It’s great with chicken, veggies and of course more shrimp!
- I use 3 tablespoons of the blackened seasoning per for the entire bag of shrimp. It sounds like a lot but I promise it isn’t!
Contributor: Marcie Bidou from Flavor the Moments