These shrimp. They are so good and I ate them hot and cold and loved them both ways. I don’t always think shrimp are great as leftovers, but I seriously ate these for 3 days straight. They are heavily spiced, but not too spicy, if you get what I mean. Unless you use hot chili powder and then you’ll get a kick. They have a ton of depth and richness to them that brightens up with just a spritz of lemon juice. I ate them plain, in a creamy sauce, on salad, as a snack…they were great to have on hand. If you don’t have access to a grill, you could probably cook them in a cast iron skillet and they’d still be delicious.
I like to use big shrimp for this, but I imagine you could cook a bunch of medium shrimp like this too and they would be easy to toss into salads or omelets or something. Play around with it. I hope you love them too!
Heavenly Spiced Shrimp
1 lb. extra large shrimp, uncooked but peeled with tail on
1 tsp. olive oil
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1/2 tsp. salt
- Place olive oil and all of the spices in a large bowl.
- Add the raw (defrosted and rinsed if they started frozen) shrimp to the bowl and toss thoroughly. Use your hands and rub the spices all over the shrimp.
- Let the shrimp marinate in this dry rub for about 15 minutes.
- Preheat the grill, including whatever tray or basket you plan to grill the shrimp on. If you prefer to use skewers, then go ahead and skewer your shrimp.
- Place the shrimp on the heated tray and close the lid.
- Let cook for about 90 seconds, then flip the shrimp.
- Close the lid for another 30 seconds, just long enough to grab a plate.
- When they are pink and opaque, remove from the grill.
- Spritz with a lemon wedge or two and dig in!