Make the remoulade sauce: In a small bowl, combine mayonnaise, whole grain mustard, sweet paprika, Cajun seasoning, capers, horseradish, pickle juice, hot sauce, and minced garlic. Whisk until smooth. Cover and refrigerate for at least 1 hour to allow flavors to meld.
Prepare the shrimp: Pat shrimp completely dry with paper towels. In a small bowl, mix together smoked paprika, cumin, thyme, cayenne, onion powder, garlic powder, salt, and black pepper.
Season the shrimp: Place dried shrimp in a medium bowl and sprinkle with the blackening seasoning mixture. Toss gently until all shrimp are evenly coated. Let sit for 10-15 minutes if time allows.
Heat the skillet: Place a large skillet over medium-high heat. Add olive oil and heat until hot and shimmery, about 1-2 minutes.
Cook the shrimp: Add seasoned shrimp to the hot skillet in a single layer. Cook undisturbed for 1 minute until a dark crust forms. Flip and cook another 1 minute until shrimp turn opaque and curl into a J shape.
Serve immediately: Transfer cooked shrimp to a serving plate. Serve warm with the remoulade sauce on the side for dipping or drizzling.
