As an “adult” far removed from the classroom, I subconsciously look for signs that tell me I can set down my pencil and put away my backpack. School’s out, let summer begin! One of the earliest indicators that my favorite season has arrived is the first time we fire up our grill. I finally cleared that bad boy off this week, which means it is time for my go-to Grilled Shrimp Seasoning!
This Grilled Shrimp Seasoning is only four ingredients, three if you discount the salt. I bet you have all of them in your pantry right now.
It doesn’t require you to marinade the shrimp first. As someone who loves the idea of grilled shrimp marinade (especially if it’s for Coconut Pineapple Shrimp Skewers) but often lacks the foresight or patience to marinate it first, not needing to block off the extra prep time earns this recipe a shiny gold star in my dinner book.
No grill? No problem! You can use this same Grilled Shrimp Seasoning to make baked shrimp instead.
And, this Grilled Shrimp Seasoning’s most important feature of all: it makes some seriously juicy, fabulously flavored grilled garlic shrimp.
It even works wonderfully on a grilled Shrimp Burger.
Ready to live your best, easiest summer life? Me too! Let’s grill!
Easy Grilled Shrimp Seasoning – Here’s How to Season Your Shrimp
If you’ve been wondering what spices are good for shrimp, this combo nails it:
- Garlic: Garlic and shrimp are flavor besties. We’ve been here before (ahem, Garlic Shrimp Pasta; Garlic Shrimp with Quinoa; Healthy Shrimp Scampi), and we are going back again.
- Kosher Salt: A seasoning essential.
- Italian Seasoning: Surprising and delightful with grilled garlic shrimp. I love Italian seasoning because it gives you a mix of herbs and spices in every spoonful.
- Cayenne: The subtle heat (or not so subtle heat depending upon your preference) comes at the end and will have your reaching for a second helping.
You can mix this Grilled Shrimp Seasoning blend up in advance and store it in an airtight container if you like. Then, when it’s time to grill, mix it with a fresh squeeze of lemon, drizzle of olive oil, and your shrimp are ready for the barbie.
I use this seasoning most often as a grilled shrimp skewers recipe because I find skewers to be the easiest, but if you decide to bake the shrimp instead (or if your shrimp are large enough to fit on the grill grates directly), you can skip them.
For easy grilled shrimp recipes, I like these double prong grill skewers. I used simple wood skewers for the photos. If you go the wood route, be sure to soak the skewers first or they will burn (trust me).
Make Ahead and Storage Tips
- To Store. Grilled shrimp is best enjoyed the day it is made but can be stored in the refrigerator for up to 2 days. I like to use the leftovers on top of salad or tossed with pasta.
- To Make Ahead. You can multiply this seasoning blend by as many times as you like, then store it in a jar. For each pound of shrimp, use 1 tablespoon, plus 1/2 teaspoon.
What to Serve with Grilled Shrimp
Now that you’re primed for some juicy bbq grilled shrimp, let’s talk about what to serve alongside it. A few of my favorites:
- Grilled Cauliflower Steaks
- Any Hearty Salad: Italian Farro Salad; Moroccan Chickpea Salad; Watermelon Feta Salad.
- Tomato Eggplant Zucchini Bake
- Vegan Risotto. Adding this shrimp will make this not-so-vegan, but if that’s not an issue, these two dishes would be a yummy combo.
- Slow Cooker Wild Rice Pilaf. Perfect if you are avoiding the oven.
- Crispy Oven Roasted Brussels Sprouts, or really any roasted vegetable. Perfect if you don’t mind turning on the oven.
- Any kind of grilled vegetable skewers.
In many ways, this deliciously simple grilled shrimp recipe reflects how I hope our summers will be.
It’s low-maintenance, quick enough to allow you to be spontaneous, and made to be shared.
Put down your pencils and pick up your grill tongs. School’s out and bbq shrimp are in!
Grilled Shrimp Seasoning
For the Shrimp Seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1/4 to 1/2 teaspoon cayenne pepper use 1/4 if sensitive to spice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly-squeezed lemon juice from about 1/2 small lemon
- 1 pound shrimp peeled and deveined (use jumbo, 15-18 count shrimp to cook directly on the grill without skewers; if using smaller shrimp, skewer then cook for less time)
- Canola or vegetable oil for the grill
- Preheat an indoor grill pan or outdoor grill to high. To cook the shrimp in the oven, preheat the broiler. If broiling, line a sheet pan with foil and coat with nonstick spray.
- In a large mixing bowl, stir together the seasoning ingredients: garlic powder, salt, Italian seasoning, and cayenne. Drizzle in the olive oil and lemon juice and stir into a paste.
- Add the shrimp and toss to coat. If using smaller shrimp, thread them on metal skewers or wooden skewers that have been soaked in water for at least 1 hour. Brush the grill or grill pan with canola oil. Grill or broil the shrimp, just until pink and opaque, about 2 to 3 minutes per side, turning once half way through (discard the extra liquid/spices that is left at the bottom of the bowl). Serve immediately.
- Grilled shrimp is best enjoyed the day it is made but can be stored in the refrigerator for up to 2 days. I like to use the leftovers on top of salad or tossed with pasta.
- Make ahead tip: You can multiply this seasoning blend by as many times as you like, then store it in a jar. For each pound of shrimp, use 1 tablespoon, plus 1/2 teaspoon.
- Nutritional information is an estimate and had been calculated using half the amount of the spices and marinade to account for the portion that is left in the bottom of the bowl.
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