This grilled shrimp seasoning is a smoky, slightly spicy, and citrusy dry rub that turns plain shrimp into the star of your grill. It’s a versatile blend of common pantry spices—paprika, garlic, cumin, and a hint of cayenne—that clings to the shrimp and forms a flavorful crust as it cooks. Whether you’re grilling skewers or a foil packet, this seasoning delivers restaurant-quality flavor in minutes.
Ingredients
- 1 lb (450 g) large shrimp (21-25 count), peeled and deveined
- 2 tbsp (15 g) smoked paprika
- 1 tbsp (8 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) fresh lemon juice (optional, for serving)
Instructions
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper. Mix well with a fork to break up any clumps.
- Pat the shrimp dry with paper towels. Place them in a large bowl and drizzle with olive oil. Toss to coat evenly.
- Sprinkle the seasoning mixture over the shrimp and toss again until every shrimp is well coated. Let sit at room temperature for 5 minutes while you preheat the grill.
- Preheat a gas grill to medium-high heat (about 400°F / 200°C). If using a charcoal grill, wait until the coals are glowing and covered with gray ash. Clean and oil the grill grates.
- Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes first) or place them directly on the grill in a single layer. Grill for 2-3 minutes per side, until the shrimp are pink and opaque. The internal temperature should reach 145°F (63°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for fish and shellfish.
- Remove from the grill immediately and squeeze fresh lemon juice over the top if desired. Serve hot.
Tips
- Don’t overcook: Shrimp cook very quickly; they are done when they curl into a loose ‘C’ shape and turn pink. Overcooking makes them rubbery.
- Adjust the heat: For a milder version, use sweet paprika instead of smoked and reduce the cayenne to 1/4 tsp. For extra heat, add 1/4 tsp of crushed red pepper flakes.
- Make it a marinade: If you prefer a wet marinade, add 2 tbsp (30 ml) olive oil and 1 tbsp (15 ml) lemon juice to the seasoning, then toss with the shrimp and refrigerate for 30 minutes before grilling.
- Storage of the spice mix: The dry seasoning can be stored in an airtight jar in a cool, dark place for up to 6 months. It makes about 3 tablespoons (45 ml), enough for 2-3 batches.
Serving Suggestions
Serve the grilled shrimp over a bed of fluffy rice or quinoa, alongside grilled vegetables like zucchini and bell peppers. They also make excellent tacos—just add a squeeze of lime, some shredded cabbage, and a dollop of crema. For a light meal, toss them into a fresh green salad with avocado and cherry tomatoes.
Variations
- Cajun Style: Add 1 tsp dried oregano, 1/2 tsp dried thyme, and 1/2 tsp white pepper to the blend for a Louisiana-inspired kick.
- Lemon-Herb: Replace the cumin with 1 tsp dried basil and add 1 tsp lemon zest to the seasoning. Use lemon juice as a finishing touch.
- Honey-Garlic: After grilling, brush the shrimp with a mixture of 2 tbsp honey and 1 tbsp soy sauce, then grill for an additional 30 seconds per side.
- For the oven: If you don’t have a grill, broil the seasoned shrimp on a baking sheet for 4-5 minutes, flipping halfway, until they reach 145°F (63°C).
Storage and Reheating
Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat with a splash of water or broth, and warm for 2-3 minutes, or microwave in 30-second bursts until just heated through. Avoid reheating at high power for too long, as the shrimp will become tough. The dry seasoning mix can be stored at room temperature for up to 6 months.
Frequently Asked Questions
Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator overnight or in a bowl of cold water for 15-20 minutes. Pat them dry before seasoning to ensure the rub sticks and the shrimp sear properly.
How long should I marinate the shrimp? For this dry rub, 5-10 minutes is enough. If you marinate longer than 30 minutes, the acid (if you add lemon juice) can start to ‘cook’ the shrimp, making them mushy. Keep it short.
Can I use this seasoning on other proteins? Absolutely. It works well on chicken, fish, or even vegetables. For chicken, cook to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
Why are my shrimp sticking to the grill? Make sure your grill grates are clean and well-oiled before adding the shrimp. Also, don’t move them too early; after 2 minutes, they should release easily. If they stick, give them another 30 seconds before trying to flip.
Is this seasoning very spicy? With 1/2 tsp cayenne, it’s moderately spicy. If you’re sensitive, reduce the cayenne to 1/4 tsp or omit it entirely—the other spices will still give great flavor.
Can I make this seasoning salt-free? Yes, simply omit the salt. You can add salt to taste when serving, or use a salt substitute if you prefer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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