So, Let Me Tell You How This Blackened Shrimp Stroganoff Happened

Not gonna lie, this one’s sort of a happy accident—like, the last time I made it, I was actually trying to finish up some extra shrimp, and I was out of chicken stock (rookie mistake). Sometimes you just have to roll with it, you know? Stroganoff usually rings beefy and Russian, but shrimp totally changes up the vibe—and makes it just a little bit fancy, too. Also, my cousin once tried to cook the shrimp with the pasta water… let’s just say, don’t do that.

Anyway, my family loves this on a chilly night when you want something impressive but don’t want to be tied to the stove. Plus, blackened shrimp makes me feel like I know what I’m doing in the kitchen (don’t tell anyone I really don’t). And hey, there’s always one or two that stick to the pan, but that’s where the chef tax comes in—nibble those straight away.

Why You’ll Love This (Or at Least I Hope You Will!)

I make this when I’m absolutely craving something creamy but don’t want another chicken dish. Shrimp feels like a treat without being a hassle.
My family goes crazy for this because it’s a little spicy and a little rich, but somehow doesn’t knock you out for the rest of the night. (Unless, of course, you eat three bowls. No judgment.)
And trust me, I’ve had nights where my roux looked weird and lumpy. Power through! It all smooths out once the sour cream gets cozy with everything (I promise).
If you like bold flavors and a meal that doesn’t taste like a Tuesday—even if you’re making it on a Tuesday—this one’s for you.

The Stuff You’ll Need (Plus My Swaps & Grandma’s Opinions)

400g (about a pound) peeled, deveined shrimp (I’ve used frozen in a pinch—just dry them well)
1–2 tablespoons Cajun or blackening spice (my grandma swears by Slap Ya Mama, but any blend will do—sometimes I just freestyle it with paprika, cayenne, garlic powder, you get the idea)
Olive oil – and occasionally I use butter if I feel fancy (or happened to run out of olive oil… again)
250g wide egg noodles (or whatever noods you’ve got—penne worked OK once, spaghetti was weird)
1 medium onion, chopped
3 cloves garlic, minced – but honestly, pre-chopped jar garlic works if you’re in a hurry
200g mushrooms, sliced (button, cremini—honestly, sometimes I skip these because my kid will pick them back out anyway)
1 cup chicken or veggie stock (water and a bouillon cube will do in a crunch)
1 heaped tablespoon flour
1 cup sour cream (Greek yogurt has bailed me out before, but it’s a little tangier)
Fresh parsley to finish (Optional, but it makes you look like you know what you’re doing!)
Salt, pepper, and maybe a squeeze of lemon

How I Make Blackened Shrimp Stroganoff (But You Do You)

First, get those noodles going in a big pot of salted water. Don’t overthink it—al dente is good, but I won’t fight you over softer noodles. Drain and toss with just a bit of butter if you want (I do).
Toss your shrimp in the blackening spice and a little olive oil. Set aside while you chop everything—or, if you’re me, realize you forgot to chop anything and frantically multitask.
Heat a big skillet over medium-high heat. Here’s where I throw in a glug of oil. Add the shrimp in a single layer (or as close as you can get—don’t crowd the pan). Sear them for about a minute and a half per side, until they’re deep, dark, and a little crusty. Don’t let them go rubbery! Pull them out to a plate.
Now drop your onion (and mushrooms, if you’re not in the anti-fungi club) into the pan. Sauté until the onion looks all soft and golden. This is where I usually sneak a taste or, you know, burn my tongue.
Sprinkle in that flour and stir like mad. It’ll look a little odd or thick, maybe even like you’ve messed up. But keep stirring, add your garlic, and after 30 seconds or so, pour in that stock. Whisk out any lumps (usually, I have a few stubborn ones, but whatever).
Reduce the heat to medium-low. Let it bubble a bit until it thickens and smells amazing. Then stir in the sour cream, and hey—if it’s looking too thick, splash in a little reserved pasta water or a bit more stock. Season with salt, pepper, and maybe a squeeze of lemon if you’re into that sort of thing.
Add the shrimp (and any sneaky juices from the plate) back into the sauce. Just let them heat through—don’t keep cooking them, or they’ll go tough.
Toss the noodles right into the skillet, or serve the saucy shrimp over the noodles (I go back and forth depending on how much washing up I want later).
Scatter with parsley, or don’t.

Notes (Or Things I Learned the Hard Way)

If you use frozen shrimp, thaw and dry them super well. Wet shrimp won’t blacken, they’ll just steam and look sad.
I once tried full-fat Greek yogurt instead of sour cream—it was good but definitely tangier. Maybe warn folks at the table!
If your sauce splits a bit, just whisk in a spoon of cold sour cream. Works wonders, most times at least.
Do NOT try making this with smoked tofu—ask me how I know. (Actually, don’t… it was weird.)

Variations I’ve Messed With (Some Worked, Some Did Not)

Added a handful of baby spinach at the end—nice color and goes down easy with kids
Tried smoked paprika instead of blackening spice—mellow, delicious, but you lose some kick
Made it with leftover roast chicken one desperate night—not the same, but actually fine
Attempted to make a dairy-free version with oat cream… let’s just say, nope! Milkiness won. But if you find a swap that works, let me know?

What If I Don’t Have a Big Skillet?

A big pan with high sides works fine, or split the shrimp into two batches. Heck, I once used my wok and it worked a treat (bit odd looking, mind you). You don’t really need anything fancy—just something that holds heat well. Actually, now that I think about it, I borrowed a neighbor’s cast iron once and that was lovely, too. Just don’t try a baking sheet on the hob; it doesn’t end well.

How To Store It (But You’ll Probably Eat It All)

Technically, you can stash leftovers in a sealed container in the fridge for a day or two. But honestly—in my house, this is gone the minute it hits the table. If you do have some left, a splash of milk or stock when reheating keeps it creamy. Freezing? I wouldn’t really; shrimp get a little rubbery form the cold.

How I Serve This (Or, What Happens at My Table)

I love this with a big scoop of buttery peas on the side (my mum always put something green on the plate, so now I do too). A hunk of crusty bread to mop up the sauce never makes it onto the table because someone pinches it the minute my back’s turned. My neighbor Janice swears by salad, but, nah—this is a carb fest for me.

Things I Wish I’d Known (aka, My Actual Pro Tips)

I once rushed the flour step—didn’t give it time to cook out the raw taste. Totally regret that. Now I just count to 30 while stirring.
If the noodles finish way ahead of the sauce, toss them in a bit of oil so they don’t stick. On second thought, if they do, it’s easier to tell when the sauce’s ready because you’ll be prying them apart with a spoon.
Never skip tasting for salt after the sour cream; it really changes the seasoning (I’ve under-salted before and nobody let me forget it).

Questions People Have Actually Asked Me

Q: Can I make this less spicy?
Yeah, just ease up on the blackening spice (or use smoked paprika/cardamom for more aroma than heat). Of course, my brother in law once dumped sriracha in anyway—go figure.
Q: Is this like a real stroganoff?
Not really, but I kind of like it better. Traditional stroganoff has beef and mustard—this one’s all about shrimp and sass. If you want classic, Natasha’s beef recipe here is solid.
Q: Can I prep it ahead?
You can pre-cook the noodles and chop stuff in advance, but don’t cook the shrimp until you’re ready to eat. Otherwise, they go from tender to tiresome real quick. Also, the sauce is best fresh, though this guide is handy for reviving leftovers.
Q: Can I use other seafood?
Yup—scallops work, even white fish in chunks (it’s a bit flakier though). Mussels were, uh, not a hit around here. But maybe that’s just us?

Last thing—if you want Cajun seasoning tips, I’ve picked up a lot from Cajun Cooking Recipes over the years; tons of ideas there. Anyway, hope you give this a go! And if you do, let me know if something goes a bit wrong. That’s half the fun, right?

Blackened Shrimp Stroganoff