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Blackened shrimp on white plate with dip, lime and parsley

Blackened Shrimp with Avocado Ranch Dip

Blackened Shrimp with Avocado Ranch Dip is juicy pan fried blackened shrimp served with a cool, creamy avocado ranch dip! 

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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 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:


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 ingredients 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!
  • Leftover avocado ranch dip will keep in the refrigerator for up to 3 days.


Serving: 1g, Calories: 102kcal, Carbohydrates: 13g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Cholesterol: 1mg, Sodium: 1949mg, Fiber: 4g, Sugar: 5g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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