There’s something truly irresistible about the rich, creamy texture of stroganoff combined with a bit of spicy heat. This blackened shrimp stroganoff recipe brings bold Cajun flavors to a classic comfort dish, making it perfect for anyone who loves a little kick with their creamy meals. Whether you’re craving seafood or just want to switch things up, this dish offers a delicious spin on traditional stroganoff.
Ready in under 30 minutes, this blackened shrimp stroganoff is easy enough for a weeknight dinner but impressive enough to serve guests. The blend of spices on the shrimp pairs beautifully with the creamy mushroom sauce and tender egg noodles, creating a dish that’s both comforting and exciting.
Why You'll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights.
- Combines spicy blackened shrimp with creamy stroganoff sauce for bold flavor.
- Uses simple pantry ingredients and fresh shrimp for convenience.
- Can be made gluten-free by swapping noodles for gluten-free pasta.
- Rich, creamy texture balanced with zesty Cajun spices for a satisfying meal.
Ingredients
Gather these ingredients to create the perfect blackened shrimp stroganoff that’s bursting with flavor and creamy goodness.
- 1 pound large shrimp, peeled and deveined
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 8 ounces cremini or white mushrooms, sliced
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup sour cream, room temperature
- 8 ounces egg noodles
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (optional, for serving)
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Recipe Details
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Servings: 4
- Calories: Approximately 450 per serving
How to Make Blackened Shrimp Stroganoff
- In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper to create the blackening seasoning.
- Toss the shrimp in 1 tablespoon of olive oil and then coat evenly with the blackening seasoning. Set aside.
- Cook egg noodles according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes on each side until blackened and opaque. Remove shrimp and keep warm.
- In the same skillet, melt butter over medium heat. Add onions and mushrooms, sautéing until softened and lightly browned, about 5-6 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
- Sprinkle flour over the vegetables and stir to combine. Slowly whisk in chicken broth, scraping any browned bits from the pan. Let the sauce simmer for 3-4 minutes until thickened.
- Reduce heat to low and stir in the sour cream until smooth. Season with additional salt and pepper to taste.
- Add the cooked shrimp back into the skillet, stirring gently to coat them in the sauce. Heat through for 1-2 minutes, but do not boil to prevent curdling.
- Serve the blackened shrimp stroganoff over the cooked egg noodles. Garnish with fresh parsley and lemon wedges for a bright finish.
Tips for the Best Results
- Use fresh shrimp for the best texture and flavor; thaw frozen shrimp fully before cooking.
- Adjust the cayenne pepper to your preferred spice level to make the dish milder or hotter.
- Make sure the sour cream is at room temperature before adding to avoid curdling.
- Don’t overcrowd the pan when blackening shrimp; cook in batches if necessary for even searing.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta.
Storage and Reheating
Store leftover blackened shrimp stroganoff in an airtight container in the refrigerator for up to 3 days. The shrimp and sauce maintain their flavor well when chilled.
To reheat, warm gently in a skillet over low heat, stirring occasionally. Avoid microwaving at high power to prevent the sour cream from separating. This dish is best enjoyed fresh but can be frozen for up to 1 month; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but be sure to fully thaw and pat them dry before seasoning and cooking to achieve the best blackened crust and texture.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute that will still provide creaminess with a slightly tangy flavor.
Is this recipe spicy?
The recipe has a moderate heat level from the cayenne pepper and blackening spices, but you can adjust the amount of cayenne to make it milder or spicier according to your taste.
Can I make this dish dairy-free?
To make a dairy-free version, replace sour cream with a dairy-free yogurt or cashew cream, and use olive oil or a dairy-free butter substitute instead of butter.