3 Best Ways to Season Shrimp (with Visuals)

Co-authored by Jennifer Lease, RD, CDN and Hunter Rising

Last Updated: November 1, 2022 References

You've just picked up a batch of shrimp from the store, but you're drawing a blank on how to season it. Although you can always settle for simple salt and pepper, there are lots more delicious seasoning combos to choose from—and we're here to walk you through a few of them. Whether you want a buttery garlic sauce, a spicy kick, or a creamy and fresh marinade, you can easily make your shrimp the star of the dish!

Ingredients

Garlic Butter Shrimp

1 ¹⁄₂ pounds (680 g) of medium shrimp, peeled and deveined
8 tablespoons (113.4 g) of butter
5 cloves of garlic, minced
¹⁄₄ cup (59 ml) of chicken stock
2 tablespoons (30 ml) of lemon juice
Salt and pepper, to taste

Makes 4 servings

Spicy Shrimp

1 pound (450 g) of medium shrimp, peeled and deveined
1 ¹⁄₂ tablespoons (22 ml) of olive oil
1 clove of garlic, minced
½ teaspoon (1.05 g) of ground cumin
½ teaspoon (1.35 g) of chili powder
¼ teaspoon (0.6 g) of onion powder
¼ teaspoon (1.5 g) of salt

Makes 2 servings

Yogurt Marinated Grilled Shrimp

1 ¹⁄₂ pounds (680 g) of large shrimp, peeled and deveined
1 cup (245 g) of plain full-fat yogurt
2 tablespoons (30 ml) of lemon juice
2 cloves of garlic, minced
5 large, fresh mint leaves, chopped

Makes 6 servings

Method 1

Method 1 of 3:

Garlic Butter Shrimp

1
Melt 2 tbsp (28.4 g) of butter in a skillet over medium-high heat. Cut the butter into 2 smaller slabs so it melts faster and more evenly on the pan. Move the butter by tilting the pan so it doesn't burn.^{[1]
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- Standard-sized sticks of butter are 8 tablespoons (113.4 g). Cut the entire stick into 1 tbsp (14.2 g) sections to make it easier to use throughout the recipe.
- Work with butter or any preferred substitute you have.
2
Cook the shrimp in the butter for 2-3 minutes. Stir the shrimp occasionally with a spatula or wooden spoon so they cook evenly. The shrimp will turn pink when they are finished cooking. Set them aside on a hot plate when they're finished.^{[2]
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- Make sure your shrimp is peeled and deveined. These parts are inedible and will affect the overall flavor.
- If your shrimp is frozen, allow it to thaw before you start cooking it.
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3
Add 5 cloves of minced garlic along with the lemon juice and chicken stock. Stir the garlic in with 2 tablespoons (30 ml) of lemon juice and ¹⁄₄ cup (59 ml) of chicken stock in the skillet. Make sure they are thoroughly mixed.^{[3]
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- You can either mince garlic at home or purchase a jar of minced garlic from your local grocery store.
- Replace chicken stock with any other stock you prefer, such as vegetable or seafood.
4
Bring the marinade to a boil, then reduce it to a simmer for 2 minutes. Turn the heat to high and allow the mixture to start boiling. Once it reaches temperature, turn the heat down to medium-low so it simmers. The marinade will reduce by half in about 2 minutes.^{[4]
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- Continue stirring the marinade so it cooks evenly.
5
Stir in 1 tbsp (14.2 g) of butter at a time until you've added 6 tbsp (85.2 g). Drop in the slab of butter and stir it until it completely melts in the marinade. Continue adding butter 1 slab at a time until you've used the full stick.^{[5]
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- The butter will add creaminess to your marinade so the flavor isn't too heavy.
6
Put the shrimp in the marinade and coat them evenly. Put the cooked shrimp back in the skillet and stir them with a spoon. Once they are coated in the marinade, serve them on a warm plate.^{[6]
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- Top the shrimp with a garnish of fresh parsley leaves if you want.
- Store any leftovers in the fridge in an airtight container for up to 3 days.

Method 2

Method 2 of 3:

Spicy Shrimp

1
Combine the ingredients in a mixing bowl with a whisk. Pour the olive oil into the bowl first, then add the minced garlic, cumin, chili and onion powder, and salt. Use a whisk to thoroughly mix the spicy marinade together.^{[7]
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- You can either purchase minced garlic from the grocery store or mince it yourself with a knife at home.
2
Toss the shrimp until they are completely coated. Place the raw shrimp in the bowl and mix them in the marinade until they are completely coated. Use your hands to toss the shrimp in the sauce.^{[8]
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- Make sure your shrimp are completely thawed if you purchased them frozen.
- Wash your hands after handling raw seafood.
3
Cover the bowl and let them refrigerate for up to 24 hours. Put a lid or a layer of plastic cling wrap on top of the bowl and keep it in the refrigerator. Let the shrimp rest in the marinade for at least 10 minutes so they absorb the flavor.^{[9]
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- The shrimp can be marinated for a full day before cooking them.
4
Cook the shrimp in a skillet over medium heat for 5 minutes. When you're ready to make your meal, heat the skillet to a medium heat for 2 minutes before putting your shrimp in. Let them cook until they are pink.^{[10]
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5
Serve the shrimp while they are hot. Put the shrimp onto a warm plate so they don't lose any heat before you eat them. Squeeze a bit of fresh lime juice on the shrimp to add some zest and extra flavor.^{[11]
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- Store any leftovers in the fridge for up to 5 days in an airtight container.

Method 3

Method 3 of 3:

Yogurt Marinated Grilled Shrimp

1
Chop the mint leaves. Roll the leaves into cylinders and use your chef's knife to cut them into small pieces. Continue to cut the mint leaves from opposite sides until they are finely chopped.^{[12]
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- Remove most of the stems if you can since they could have a bitter flavor.
2
Whisk together the yogurt, lemon juice, garlic, and mint. Pour the yogurt and the lemon juice in first, followed by the garlic and the mint leaves. Use a whisk or a mixing spoon to combine all of the ingredients thoroughly.^{[13]
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- Make sure to scrape the sides of the bowl to mix in any of the ingredients that you may have missed.
- Use minced garlic from the store or mince your own at home.
3
Coat the shrimp in the mixture for at least 30 minutes before cooking them. Place the raw shrimp in the yogurt mixture and mix it together with your hands. Once they are thoroughly coated, place them in the fridge for 30 minutes to chill before you cook them.^{[14]
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- Make sure any frozen shrimp is completely thawed before you mix them in with the marinade.
4
Skewer through the thickest part of the shrimp. Thread the shrimp onto the skewers so there are 6 to 8 pieces of shrimp on each piece. Keep them on a large baking sheet you can easily carry out to your grill.^{[15]
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- Leave the excess yogurt marinade on the shrimp since it will drip and cook off on the grill.
5
Place your skewers on the grill so they're 2 in (5.1 cm) apart. Make sure your grill is completely heated before you place your skewers on it. Keep the skewers over direct heat so they can cook thoroughly.^{[16]
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6
Grill each side of the shrimp for 2 minutes. Use a pair of tongs to flip the skewers over. As they cook, the meat should look pearly white and the outside skin will turn pink. Once the shrimp are cooked, set them aside on a baking sheet and cover them so they retain heat.^{[17]
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- Let the shrimp get a little char from the grill to add to the flavor.
7
Serve the shrimp while they're hot. Eat them while they are still on the skewer or remove them from the skewer to place them on a plate. Enjoy them with a fresh salad or roasted vegetables.^{[18]
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- Leftover shrimp can be kept in the fridge for up to 3 days after you cook them.
- If you want to make a dish more flavorful and avoid salt, use spices and dried herbs.^{[19]
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- You can use fresh citrus zest and juice.^{[20]
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- Or use cooking methods that add a lot of flavors, like roasting or sauteing with olive oil and garlic.

Warnings

Make sure your shrimp's flesh is opaque and pearly white before you eat it. Undercooked shrimp can make you sick.^{[21]
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FoodSafety.gov
Online portal combining food safety information from the U.S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention
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