Looking for a quick, flavorful, and healthy seafood dish? This Grilled Cumin Shrimp is the perfect balance of smoky, sweet, and citrusy flavors, with just the right amount of heat, making it an irresistible dish for BBQs, weeknight dinners, or meal prep. Ready in just 20 minutes, this shrimp recipe is rich in lean protein and packed with flavor from bold spices.

Why you’ll love this grilled shrimp recipe

• Fast & easy – Ready in 20 minutes, including prep time!
• Bold flavors – Smoky cumin, spicy chili powder, a touch of sweetness, and a zesty lime finish.
• Healthy  – Rich in protein and particularly rich in iodine. Shrimp also contains an antioxidant (also found in salmon) astaxanthin, which may reduce inflammation, support skin health, and protect against oxidative stress.
• Perfect for grilling season and beyond – This shrimp dish is a great seafood alternative to burgers and hot dogs!

  

Ingredients

What you’ll need for the shrimp:

• Shrimp (16-20 count), peeled & deveined, tail-on (we typically keep these shrimp from North Coast Seafoods in our freezer)
• Ground cumin
• Dark brown sugar
• Chili powder
• Garlic powder
• Kosher salt
• Ground black pepper
• Olive oil

For Serving:

• Flaky sea salt
• Lime wedges

How to make grilled cumin shrimp

1. Preheat the grill: Set your grill to high heat and clean the grates. Oil the grates to prevent sticking.
2. Season the shrimp: In a large ziplock bag, mix the cumin, brown sugar, chili powder, garlic powder, salt, and pepper.
3. Coat the shrimp: Pat the shrimp very dry and add them to the bag. Seal and shake to coat evenly with the spices. Drizzle in olive oil, seal, and shake again.
4. Grill the shrimp: Place shrimp on the hot grill, reduce heat to medium, and cook for 2-3 minutes per side until they turn opaque.
5. Serve & enjoy: Remove from heat, sprinkle with flaky sea salt, and serve with fresh lime wedges for a bright, zesty finish!

Tips for the best grilled shrimp

• Use large shrimp – Bigger shrimp (16-20 count) stay juicy on the grill and won’t fall through the grates.
• Don’t overcook – Shrimp cook fast! Remove them as soon as they turn opaque.
• Marinate for more flavor – Let shrimp sit in the spice mixture for 15-30 minutes before grilling, if you have the time.
• Use skewers for easy grilling – If using smaller shrimp, thread them onto skewers to prevent them from falling through the grates.

How to serve grilled cumin shrimp

• In tacos – Serve in warm tortillas with avocado, slaw, and a drizzle of crema.
• Over a salad – Add to a fresh green salad with a citrus vinaigrette.
• With rice or quinoa – Pair with grains for a balanced, satisfying meal.
• In a wrap or grain bowl – Layer with roasted veggies and hummus for a Mediterranean twist.

Health benefits of shrimp

• High-protein – Shrimp is an excellent source of lean protein, keeping you full with few calories.
• Contains antioxidants – Shrimp contains astaxanthin, a powerful antioxidantand anti-inflammatory compound that promotes skin and joint health.
• Naturally low in carbohydrates – A good option for those who may be following keto, paleo, and low-carb diets.

Frequently Asked Questions:

• Can this shrimp recipe be made on the stove-top versus on the grill?

Yes! Heat some neutral oil in a skillet over medium high heat until hot. Add the shrimp and flip after about 2 minutes. Continue cooking just until the shrimp are opaque.

• Is this recipe spicy?

No, it’s very mild. If you are looking for more heat, add some cayenne pepper to the dry rub.

• What do you serve these grilled shrimp with?

We love serving these shrimp with brown rice plus any seasonal veggie you have on hand. Sometimes we also serve it with sour cream with a bit of garlic, cumin and lime zest mixed in.

Looking for more great shrimp recipes?

• Shrimp Scampi with Spinach
• Shrimp Nachos
• Asian Shrimp Sliders

This Grilled Cumin Shrimp is an easy, delicious, and healthy recipe that’s perfect for grilling season and beyond. With bold flavors, quick cooking time, and endless serving options, it’s a meal the whole family will love.