Bored of the same old seafood flavors? Dive into our collection of 32 delicious seasoning ideas that will transform your fish and shellfish into restaurant-worthy dishes. Perfect for quick weeknight dinners or impressive weekend feasts, these recipes are easy to follow and packed with flavor. Get ready to spice up your seafood game and discover your new favorite combinations!
Lemon Herb Seafood Seasoning
Perfect for brightening up any seafood dish, this lemon herb seasoning is your new go-to. You’ll love how it adds zesty freshness with minimal effort.
Ingredients
– 2 tablespoons bright lemon zest
– 1 tablespoon dried parsley flakes
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon coarse sea salt
– ¼ teaspoon cracked black pepper
– ¼ teaspoon sweet paprika
Instructions
1. Zest one large lemon until you have 2 tablespoons of fragrant zest.
2. Combine the lemon zest with 1 tablespoon of dried parsley flakes in a small bowl.
3. Add 1 teaspoon of garlic powder to the mixture.
4. Stir in 1 teaspoon of onion powder.
5. Mix in ½ teaspoon of coarse sea salt.
6. Incorporate ¼ teaspoon of cracked black pepper.
7. Finish with ¼ teaspoon of sweet paprika for color.
8. Whisk all ingredients together until fully blended.
9. Store the seasoning in an airtight container for up to one month.
Outstanding on grilled shrimp or baked fish, this seasoning delivers a citrusy kick with herbal notes. The coarse salt provides a satisfying crunch while the paprika adds subtle sweetness. Try sprinkling it over popcorn or roasted vegetables for an unexpected twist!
Spicy Cajun Shrimp Mix
Every now and then, you just need a meal that’s bursting with flavor and comes together fast. This spicy Cajun shrimp mix hits all the right notes with minimal effort—perfect for a weeknight dinner or a casual gathering with friends. It’s bold, zesty, and totally satisfying.
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon homemade Cajun seasoning blend
– 1/2 teaspoon smoked paprika for depth
– 1/4 teaspoon cayenne pepper for heat
– 3 cloves fresh garlic, minced
– 1/2 cup juicy diced tomatoes
– 1/4 cup low-sodium chicken broth
– 1 tablespoon freshly squeezed lemon juice
– 2 tablespoons chopped fresh parsley
– Salt to taste
Instructions
1. Pat the shrimp dry with paper towels to ensure a good sear.
2. In a medium bowl, toss the shrimp with olive oil, Cajun seasoning, smoked paprika, and cayenne pepper until evenly coated.
3. Heat a large skillet over medium-high heat until hot, about 2 minutes.
4. Add the seasoned shrimp to the skillet in a single layer, cooking for 2 minutes per side until pink and slightly curled.
5. Remove the shrimp from the skillet and set aside on a plate.
6. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
7. Stir in diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan.
8. Simmer the mixture for 3 minutes until the tomatoes soften and the liquid reduces slightly.
9. Return the shrimp to the skillet, tossing to coat in the sauce.
10. Drizzle with lemon juice and sprinkle with fresh parsley, stirring to combine.
11. Season with salt to taste and cook for 1 more minute to heat through.
Unbelievably tender shrimp soak up that smoky, spicy sauce, making each bite a flavor explosion. Serve it over creamy grits or with crusty bread to mop up every last bit—it’s a dish that’ll have everyone asking for seconds.
Garlic Butter Lobster Tail Rub
Feeling fancy but want something easy? This garlic butter lobster tail rub transforms simple ingredients into restaurant-quality seafood magic right in your own kitchen. You’ll love how quick it comes together for a special weeknight treat or impressive date night.
Ingredients
– 4 fresh lobster tails (6-8 oz each)
– 1/2 cup unsalted butter, softened
– 4 large garlic cloves, finely minced
– 2 tbsp fresh parsley, finely chopped
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
– 1 lemon, cut into wedges
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Using kitchen shears, carefully cut through the top shell of each lobster tail lengthwise, stopping at the tail fin.
3. Gently pry the shell open and lift the lobster meat, keeping it attached at the base, then place it on top of the shell.
4. In a small bowl, combine the softened unsalted butter, finely minced garlic cloves, finely chopped fresh parsley, smoked paprika, kosher salt, and freshly cracked black pepper.
5. Mix the butter rub vigorously with a fork until all ingredients are fully incorporated and fragrant.
6. Generously spread the garlic butter mixture over the exposed lobster meat, covering it completely.
7. Place the prepared lobster tails on the lined baking sheet, ensuring they aren’t touching.
8. Bake at 425°F for 12-15 minutes until the lobster meat is opaque and the butter is bubbly and lightly golden.
9. Remove from oven and immediately squeeze fresh lemon wedges over the top.
10. Let rest for 2 minutes before serving to allow juices to redistribute.
Unbelievably tender lobster meat soaked in that garlicky, herb-infused butter creates a luxurious texture that melts in your mouth. The smoky paprika adds just enough depth to balance the bright citrus finish. Try serving these over creamy polenta or with crusty bread to soak up every last drop of that incredible butter sauce.
Mediterranean Salmon Marinade
Unbelievably easy and packed with flavor, this Mediterranean salmon marinade transforms ordinary fish into something extraordinary. You’ll love how the bright, herby notes complement the rich salmon perfectly. Let’s get marinating!
Ingredients
– ¼ cup rich extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 3 cloves garlic, finely minced
– 1 tablespoon fragrant dried oregano
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
– 4 (6-ounce) skin-on salmon fillets
Instructions
1. In a medium bowl, whisk together ¼ cup rich extra virgin olive oil and 2 tablespoons freshly squeezed lemon juice until emulsified.
2. Add 3 cloves finely minced garlic, 1 tablespoon fragrant dried oregano, 1 teaspoon flaky sea salt, and ½ teaspoon freshly cracked black pepper to the bowl.
3. Whisk all ingredients vigorously for 30 seconds to fully combine and release the herbs’ oils.
4. Place 4 skin-on salmon fillets in a shallow dish or resealable plastic bag in a single layer.
5. Pour the marinade over the salmon, ensuring each fillet is fully coated on all sides.
6. Cover the dish or seal the bag, then refrigerate for exactly 30 minutes—no longer, as the acid can start to “cook” the fish.
7. Preheat your grill or grill pan to medium-high heat (400°F) while the salmon marinates.
8. Remove salmon from marinade, letting excess drip off, and discard used marinade.
9. Grill salmon skin-side down for 5-6 minutes until skin is crispy and releases easily from the grill.
10. Flip salmon carefully using a spatula and grill for another 3-4 minutes until flesh flakes easily with a fork.
11. Transfer salmon to a clean plate and let rest for 2 minutes before serving.
Oh my, that crispy skin gives way to tender, flaky fish bursting with zesty lemon and earthy oregano. Serve it over a bed of quinoa with roasted veggies, or flake it into a fresh Greek salad for a light dinner that feels anything but ordinary!
Zesty Lime and Cilantro Fish Taco Seasoning
Tacos just got a major flavor upgrade with this zesty seasoning blend. You’re going to love how it transforms simple fish into something truly special.
Ingredients
– 2 tablespoons bright chili powder
– 1 tablespoon aromatic ground cumin
– 1 teaspoon smoked paprika with deep flavor
– 1 teaspoon zesty garlic powder
– 1 teaspoon fragrant onion powder
– 1 teaspoon freshly dried oregano
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons freshly chopped cilantro
– Zest of 2 juicy limes
Instructions
1. Combine 2 tablespoons bright chili powder, 1 tablespoon aromatic ground cumin, 1 teaspoon smoked paprika, 1 teaspoon zesty garlic powder, 1 teaspoon fragrant onion powder, 1 teaspoon freshly dried oregano, ½ teaspoon coarse sea salt, and ¼ teaspoon freshly cracked black pepper in a small bowl.
2. Whisk all dry ingredients together until fully blended and uniform in color.
3. Add 2 tablespoons freshly chopped cilantro and zest of 2 juicy limes to the spice mixture.
4. Gently fold the cilantro and lime zest into the spices using a fork to distribute evenly without crushing the herbs.
5. Store the seasoning in an airtight container if not using immediately to preserve freshness.
6. To use, generously coat 1 pound of firm white fish fillets with the seasoning blend, pressing gently to adhere.
7. Let the seasoned fish rest at room temperature for 15 minutes to allow flavors to penetrate.
8. Cook fish according to your preferred method (grill at 400°F for 4-5 minutes per side or pan-sear in a hot skillet for 3-4 minutes per side).
Every bite delivers a perfect balance of citrusy brightness and earthy warmth. The cilantro adds fresh herbal notes while the lime zest provides that signature tang that cuts through the richness of the fish. Try serving these in warm corn tortillas with crunchy cabbage slaw and a drizzle of creamy avocado crema for the ultimate taco night experience.
Smoky Paprika and Chili Seafood Blend
Ever crave something that’s both cozy and a little bit spicy? You’re in for a treat with this smoky paprika and chili seafood blend—it’s the kind of dish that turns a regular weeknight into something special. Imagine tender seafood with a kick that’ll have you coming back for more.
Ingredients
– 1 pound of fresh, wild-caught mixed seafood (like shrimp and scallops)
– 2 tablespoons of rich extra virgin olive oil
– 1 tablespoon of smoked paprika
– 1 teaspoon of finely ground chili powder
– 2 cloves of minced garlic
– 1/4 cup of freshly squeezed lemon juice
– A pinch of coarse sea salt
– Freshly chopped parsley for garnish
Instructions
1. Pat dry the fresh, wild-caught mixed seafood with paper towels to ensure it sears nicely.
2. In a large bowl, combine the smoked paprika, finely ground chili powder, minced garlic, and coarse sea salt.
3. Add the seafood to the bowl and toss gently to coat evenly with the spice mixture.
4. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the coated seafood in the skillet in a single layer, cooking for 2-3 minutes per side until opaque and lightly browned.
6. Pour in the freshly squeezed lemon juice, stirring to deglaze the pan and create a light sauce.
7. Cook for an additional 1 minute, then remove from heat.
8. Garnish with freshly chopped parsley before serving.
You’ll love the tender, juicy texture of the seafood paired with that smoky, slightly spicy kick—it’s perfect served over a bed of fluffy rice or with crusty bread to soak up every last bit of the sauce.
Herb Infused Grilled Scallop Dry Rub
Just imagine those plump, juicy scallops sizzling on the grill with the most incredible herb crust. You’re about to make restaurant-quality seafood right at home, and it’s easier than you think!
Ingredients
– 1 lb large sea scallops, patted completely dry
– 2 tbsp coarse sea salt
– 1 tbsp freshly cracked black pepper
– 2 tsp garlic powder with intense aroma
– 1 tsp smoked paprika for depth
– 1 tbsp dried oregano with earthy notes
– 1 tsp lemon zest from bright, fresh lemons
– 2 tbsp high-heat avocado oil
Instructions
1. Pat 1 lb large sea scallops completely dry with paper towels to ensure perfect searing.
2. In a small bowl, combine 2 tbsp coarse sea salt, 1 tbsp freshly cracked black pepper, 2 tsp aromatic garlic powder, 1 tsp smoked paprika, 1 tbsp earthy dried oregano, and 1 tsp bright lemon zest.
3. Generously coat both sides of each dry scallop with the herb rub mixture, pressing gently to adhere.
4. Preheat your grill or grill pan to high heat, approximately 450°F, for at least 10 minutes.
5. Brush the grill grates lightly with 2 tbsp high-heat avocado oil to prevent sticking.
6. Place scallops on the hot grill and cook for exactly 2 minutes without moving them to develop a golden crust.
7. Flip each scallop carefully using tongs and grill for another 1-2 minutes until firm to the touch and opaque throughout.
8. Remove scallops from grill immediately to prevent overcooking.
Keep in mind that the smoky paprika and lemon zest create this incredible balance against the sweet scallops. The crust gives that satisfying crunch while the interior stays tender and buttery—perfect over creamy risotto or alongside fresh summer corn!
Savory Garlic and Dill Seafood Spread
Mmm, you know that moment when you need a quick appetizer that feels fancy but comes together in minutes? This savory garlic and dill seafood spread is your new go-to—creamy, briny, and perfect for any gathering.
Ingredients
– 8 ounces of flaky cooked crabmeat, picked through for shells
– 8 ounces of tender cooked shrimp, chopped into bite-sized pieces
– 1 cup of rich cream cheese, softened to room temperature
– 1/2 cup of tangy sour cream
– 1/4 cup of finely chopped fresh dill, with its bright herbal notes
– 3 cloves of aromatic garlic, minced until fragrant
– 2 tablespoons of zesty lemon juice, freshly squeezed
– 1 teaspoon of kosher salt for balanced seasoning
– 1/2 teaspoon of freshly cracked black pepper for a subtle kick
Instructions
1. In a large mixing bowl, combine the softened cream cheese and sour cream, using a spatula to blend until smooth and lump-free.
2. Add the minced garlic, fresh dill, lemon juice, kosher salt, and black pepper to the bowl, stirring thoroughly to incorporate all flavors evenly.
3. Gently fold in the cooked crabmeat and chopped shrimp with a spatula, being careful not to break up the seafood too much for the best texture.
4. Cover the bowl with plastic wrap and refrigerate the spread for at least 1 hour to allow the flavors to meld and the mixture to firm up slightly.
5. After chilling, give the spread a quick stir to check consistency—it should be creamy and hold its shape when scooped.
6. Transfer the spread to a serving dish, and it’s ready to enjoy.
Serve this spread chilled with crispy crackers or sliced baguette—the creamy base lets the seafood shine, with a punch of garlic and dill that keeps you coming back for more. It’s ideal for parties or a simple snack that feels indulgent.
Citrus Garlic Shrimp Skewer Marinade
Finally, let’s talk about a marinade that’ll make your shrimp sing with flavor. You’re going to love how easy this is to whip up, and the results are absolutely mouthwatering. It’s perfect for those summer grilling nights when you want something fresh and zesty.
Ingredients
– 1/4 cup of vibrant extra virgin olive oil
– 3 tablespoons of freshly squeezed lemon juice
– 2 tablespoons of finely chopped fresh parsley
– 4 cloves of aromatic garlic, minced
– 1 teaspoon of zesty lemon zest
– 1/2 teaspoon of coarse kosher salt
– 1/4 teaspoon of freshly cracked black pepper
– 1 pound of large, wild-caught shrimp, peeled and deveined
Instructions
1. In a medium bowl, whisk together 1/4 cup of vibrant extra virgin olive oil and 3 tablespoons of freshly squeezed lemon juice until well combined.
2. Stir in 2 tablespoons of finely chopped fresh parsley, 4 cloves of minced aromatic garlic, and 1 teaspoon of zesty lemon zest.
3. Add 1/2 teaspoon of coarse kosher salt and 1/4 teaspoon of freshly cracked black pepper to the mixture, stirring to incorporate all ingredients evenly.
4. Tip: For the best flavor, let the marinade sit for 10 minutes to allow the garlic and herbs to infuse the oil.
5. Place 1 pound of large, wild-caught shrimp in a large resealable bag or shallow dish.
6. Pour the marinade over the shrimp, ensuring each piece is thoroughly coated.
7. Seal the bag or cover the dish and refrigerate for exactly 30 minutes—no longer, as the acid in the lemon juice can start to “cook” the shrimp.
8. Tip: If using wooden skewers, soak them in water for 20 minutes before threading to prevent burning on the grill.
9. Preheat your grill to medium-high heat, about 400°F.
10. Thread the marinated shrimp onto skewers, placing 4-5 shrimp per skewer for even cooking.
11. Grill the skewers for 2-3 minutes per side, until the shrimp turn pink and opaque with slight grill marks.
12. Tip: Avoid overcrowding the grill to ensure each skewer cooks evenly and gets those beautiful char marks.
13. Remove the skewers from the grill and let them rest for 2 minutes before serving.
Vibrant and juicy, these shrimp boast a perfect balance of citrus tang and garlic warmth. The texture is tender with a slight crisp from the grill, making them ideal for serving over a bed of fluffy quinoa or alongside grilled vegetables for a complete meal.
Old Bay Blackened Fish Coating
So you’re craving that perfect crispy, spicy fish coating? Let’s make it happen with this Old Bay blackened magic that’ll transform any mild fish into a flavor bomb. Seriously, your taste buds will thank you.
Ingredients
– 2 tbsp aromatic Old Bay seasoning
– 1 tbsp smoky paprika
– 1 tsp garlic powder with a robust kick
– 1 tsp onion powder for sweet depth
– 1/2 tsp cayenne pepper for a fiery punch
– 1/2 tsp freshly ground black pepper
– 1/4 tsp sea salt flakes
– 4 (6 oz) firm white fish fillets like cod or tilapia
– 2 tbsp high-heat avocado oil
Instructions
1. Pat dry the firm white fish fillets thoroughly with paper towels to ensure maximum crispiness.
2. In a small bowl, combine the aromatic Old Bay seasoning, smoky paprika, robust garlic powder, sweet onion powder, fiery cayenne pepper, freshly ground black pepper, and sea salt flakes.
3. Generously coat both sides of each fish fillet with the spice mixture, pressing gently to adhere.
4. Heat a large cast-iron skillet over medium-high heat until very hot, about 3 minutes.
5. Add the high-heat avocado oil to the skillet and swirl to coat the bottom evenly.
6. Carefully place the coated fish fillets in the hot skillet, leaving space between them.
7. Cook for 3-4 minutes without moving until a dark crust forms and the edges look blackened.
8. Flip the fillets using a thin spatula to preserve the crust.
9. Cook for another 3-4 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
10. Remove from heat and let rest for 2 minutes before serving.
That crispy, spicy crust gives way to tender, flaky fish inside. Try serving it over a cool cucumber salad or tucked into warm tortillas with a squeeze of lime for the ultimate contrast.
Asian-Inspired Sesame Ginger Seafood Mix
Just imagine coming home to a dish that’s bursting with flavor and ready in no time. This Asian-inspired sesame ginger seafood mix is your new go-to for busy nights when you crave something restaurant-worthy but don’t want the fuss. You’ll love how the tangy, savory sauce clings to every bite of tender seafood.
Ingredients
– 1 pound of fresh mixed seafood (like shrimp, scallops, and calamari)
– 2 tablespoons of toasted sesame oil
– 3 cloves of minced garlic
– 1 tablespoon of freshly grated ginger
– ¼ cup of low-sodium soy sauce
– 2 tablespoons of honey
– 1 teaspoon of crushed red pepper flakes
– 2 tablespoons of chopped fresh cilantro
– 1 tablespoon of toasted sesame seeds
– 1 cup of steamed jasmine rice
Instructions
1. Rinse 1 pound of fresh mixed seafood under cold water and pat it completely dry with paper towels.
2. Heat 2 tablespoons of toasted sesame oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the seafood to the skillet in a single layer, cooking for 2–3 minutes per side until it turns opaque and lightly browned.
4. Remove the seafood from the skillet and set it aside on a plate.
5. Reduce the heat to medium and add 3 cloves of minced garlic and 1 tablespoon of freshly grated ginger to the same skillet, sautéing for 1 minute until fragrant.
6. Pour in ¼ cup of low-sodium soy sauce, 2 tablespoons of honey, and 1 teaspoon of crushed red pepper flakes, stirring to combine.
7. Simmer the sauce for 2–3 minutes until it thickens slightly and bubbles gently.
8. Return the cooked seafood to the skillet, tossing it gently to coat evenly in the sauce.
9. Cook for an additional 1–2 minutes to heat everything through.
10. Remove from heat and stir in 2 tablespoons of chopped fresh cilantro and 1 tablespoon of toasted sesame seeds.
11. Serve immediately over 1 cup of steamed jasmine rice.
The tender seafood soaks up that ginger-kissed sauce, giving you a perfect balance of sweet and savory in every forkful. Try it piled high over rice or tucked into lettuce wraps for a fun, hands-on meal—it’s seriously addictive!
Italian Herb and Tomato Sea Salt Seasoning
Sometimes you just need that perfect seasoning blend to elevate your everyday cooking. This Italian Herb and Tomato Sea Salt Seasoning is your new secret weapon for adding instant flavor to everything from roasted veggies to grilled meats. It’s simple to make and packed with fresh, vibrant tastes you’ll love.
Ingredients
– 1 cup coarse sea salt
– 2 tablespoons sun-dried tomato powder
– 1 tablespoon dried basil leaves
– 1 tablespoon dried oregano leaves
– 1 teaspoon dried thyme leaves
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon crushed red pepper flakes
Instructions
1. Measure 1 cup of coarse sea salt into a medium mixing bowl.
2. Add 2 tablespoons of sun-dried tomato powder to the bowl.
3. Sprinkle in 1 tablespoon of dried basil leaves.
4. Incorporate 1 tablespoon of dried oregano leaves.
5. Add 1 teaspoon of dried thyme leaves.
6. Mix in 1 teaspoon of garlic powder.
7. Stir in 1 teaspoon of onion powder.
8. Add ½ teaspoon of crushed red pepper flakes for a subtle kick.
9. Use a whisk to thoroughly combine all ingredients for 2 minutes until evenly distributed.
10. Transfer the seasoning blend to an airtight glass jar for storage.
11. Store in a cool, dark place to preserve freshness and flavor.
Our homemade seasoning delivers a beautiful coarse texture that clings perfectly to food. Once you taste that savory tomato-herb combo with just the right saltiness, you’ll want to sprinkle it on everything. Outstanding on roasted potatoes, grilled chicken, or even stirred into olive oil for dipping bread!
Tandoori Spiced Grilled Fish Marinade
Hey, you know that craving for something smoky and flavorful without spending hours in the kitchen? This tandoori spiced grilled fish marinade is your answer—it’s quick, vibrant, and perfect for a weeknight dinner that feels special.
Ingredients
– 1/4 cup of creamy plain yogurt
– 2 tablespoons of freshly squeezed lemon juice
– 1 tablespoon of aromatic garam masala
– 1 teaspoon of earthy ground cumin
– 1/2 teaspoon of fiery cayenne pepper
– 1/2 teaspoon of golden turmeric powder
– 1 teaspoon of coarse kosher salt
– 4 (6-ounce) firm white fish fillets, like cod or halibut
– 2 tablespoons of rich extra virgin olive oil
Instructions
1. In a medium bowl, whisk together the creamy plain yogurt, freshly squeezed lemon juice, aromatic garam masala, earthy ground cumin, fiery cayenne pepper, golden turmeric powder, and coarse kosher salt until fully combined. 2. Add the firm white fish fillets to the bowl, coating them evenly with the marinade on all sides. 3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor—don’t marinate longer to avoid the fish becoming mushy. 4. Preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking. 5. Remove the fish from the marinade, letting any excess drip off, and brush both sides with rich extra virgin olive oil. 6. Place the fish on the preheated grill and cook for 4-5 minutes per side, or until the flesh is opaque and flakes easily with a fork. 7. Use a spatula to gently flip the fish halfway through cooking to ensure even grilling without breaking it. 8. Transfer the grilled fish to a serving plate and let it rest for 2-3 minutes before serving. Marvel at how the tender, flaky fish absorbs all those warm spices, with a hint of smokiness from the grill. Serve it over a bed of fluffy rice or with a crisp salad for a complete meal that’s bursting with flavor.
Caribbean Jerk Shrimp Seasoning
Now, let’s dive into making this vibrant Caribbean jerk shrimp seasoning that’ll transport your taste buds straight to the islands with its bold, spicy-sweet flavors.
Ingredients
– 1 lb large, wild-caught shrimp, peeled and deveined
– 2 tbsp fragrant extra virgin olive oil
– 1 tbsp aromatic smoked paprika
– 1 tsp fiery cayenne pepper
– 1 tsp warm ground allspice
– 1 tsp freshly ground black pepper
– 1 tsp coarse kosher salt
– 1 tsp fragrant dried thyme
– 1 tsp pungent garlic powder
– 1 tsp zesty onion powder
– 1/2 tsp sweet ground cinnamon
– 1/2 tsp spicy ground nutmeg
– 2 tbsp freshly squeezed lime juice
– 2 tbsp rich honey
Instructions
1. In a medium bowl, combine 2 tbsp fragrant extra virgin olive oil, 1 tbsp aromatic smoked paprika, 1 tsp fiery cayenne pepper, 1 tsp warm ground allspice, 1 tsp freshly ground black pepper, 1 tsp coarse kosher salt, 1 tsp fragrant dried thyme, 1 tsp pungent garlic powder, 1 tsp zesty onion powder, 1/2 tsp sweet ground cinnamon, and 1/2 tsp spicy ground nutmeg, whisking until a smooth paste forms.
2. Add 2 tbsp freshly squeezed lime juice and 2 tbsp rich honey to the spice paste, stirring vigorously to incorporate all ingredients completely.
3. Pat 1 lb large, wild-caught shrimp dry with paper towels to ensure the marinade adheres properly.
4. Add the dried shrimp to the marinade bowl, tossing gently until each shrimp is evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes to allow the flavors to penetrate the shrimp.
6. Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
7. Arrange the marinated shrimp in a single layer in the hot skillet, being careful not to overcrowd the pan.
8. Cook the shrimp for 2-3 minutes per side until they turn opaque pink and develop a slight char on the edges.
9. Remove the shrimp from the heat immediately once cooked through to prevent overcooking.
10. Transfer the shrimp to a serving platter, letting them rest for 2 minutes before serving.
You’ll love the perfect balance of heat from the cayenne and warmth from the spices, with the shrimp remaining juicy and tender inside while slightly crispy outside. Try serving these over coconut rice or in tacos with a mango salsa for an extra tropical twist that makes every bite unforgettable.
Lemon Pepper Crab Boil Mix
Hey, you know that craving for something zesty and satisfying? This lemon pepper crab boil mix is about to become your go-to for seafood nights. It’s packed with bright, tangy flavor and just the right kick of spice.
Ingredients
– 2 pounds of fresh, live blue crabs
– 1/2 cup of unsalted butter
– 1/4 cup of freshly squeezed lemon juice
– 2 tablespoons of coarsely ground black pepper
– 1 tablespoon of kosher salt
– 1 teaspoon of garlic powder
– 1/2 teaspoon of cayenne pepper
– 1 lemon, thinly sliced
– 2 quarts of cold water
Instructions
1. Fill a large stockpot with 2 quarts of cold water and place it over high heat.
2. Bring the water to a rolling boil, which should take about 10-12 minutes.
3. While waiting, rinse the 2 pounds of fresh, live blue crabs under cold running water to clean them.
4. Tip: Use tongs to handle the crabs safely and avoid pinches.
5. Add the 1 tablespoon of kosher salt and 1 teaspoon of garlic powder to the boiling water.
6. Carefully lower the crabs into the pot using tongs.
7. Cover the pot and let the crabs boil for 8-10 minutes, until their shells turn bright orange.
8. In a small saucepan, melt the 1/2 cup of unsalted butter over medium heat, about 2-3 minutes.
9. Stir in the 1/4 cup of freshly squeezed lemon juice, 2 tablespoons of coarsely ground black pepper, and 1/2 teaspoon of cayenne pepper.
10. Cook the sauce for 1-2 minutes, until it’s well combined and fragrant.
11. Tip: Taste the sauce and adjust spices if needed, but be cautious as it’s hot.
12. Drain the boiled crabs thoroughly in a colander.
13. Transfer the crabs to a large serving bowl.
14. Pour the warm butter sauce over the crabs, tossing gently to coat them evenly.
15. Garnish with the thinly sliced lemon for extra zest.
16. Tip: Serve immediately for the best texture and warmth.
Lemon pepper crab boil mix delivers a juicy, tender bite with a bold, citrusy punch that’s irresistible. The crabs soak up the buttery sauce, making each mouthful a flavorful adventure. Try serving it over a bed of rice or with crusty bread to soak up every last drop of that delicious broth.
Honey Soy Glazed Seafood Baste
Let’s be real—you need a go-to sauce that makes seafood shine without fuss. This honey soy glaze is your new secret weapon, balancing sweet and savory in minutes. Trust me, it’ll become a staple in your kitchen.
Ingredients
– 1/2 cup of rich, dark soy sauce
– 1/4 cup of golden, floral honey
– 2 tablespoons of toasted sesame oil
– 3 minced garlic cloves
– 1 tablespoon of freshly grated ginger
– 1 pound of fresh, firm seafood (like shrimp or scallops)
– 2 tablespoons of chopped fresh scallions
Instructions
1. In a small saucepan over medium heat, combine 1/2 cup of rich, dark soy sauce, 1/4 cup of golden, floral honey, 2 tablespoons of toasted sesame oil, 3 minced garlic cloves, and 1 tablespoon of freshly grated ginger.
2. Whisk the mixture continuously for 3–4 minutes until it thickens slightly and bubbles gently at the edges. Tip: Don’t let it boil vigorously to avoid burning the honey.
3. Remove the saucepan from the heat and set the glaze aside to cool for 5 minutes.
4. Pat dry 1 pound of fresh, firm seafood with paper towels to ensure even searing.
5. Heat a large skillet over medium-high heat until a drop of water sizzles on contact.
6. Add the seafood to the skillet in a single layer, cooking for 2 minutes per side until lightly browned. Tip: Avoid overcrowding the pan for a perfect sear.
7. Pour the prepared glaze over the seafood in the skillet.
8. Toss the seafood gently to coat it evenly with the glaze, cooking for an additional 1–2 minutes until heated through. Tip: Use a silicone spatula to prevent scratching your pan.
9. Transfer the glazed seafood to a serving plate.
10. Sprinkle with 2 tablespoons of chopped fresh scallions for a fresh finish.
What a winner! The glaze caramelizes into a sticky, glossy coat that clings to the seafood, offering a punch of umami with a hint of sweetness. Serve it over steamed jasmine rice or alongside crisp veggies for a meal that feels gourmet but is totally doable on a busy night.
Chimichurri Sauce for Grilled Prawns
Gosh, you’re going to love this vibrant chimichurri—it’s the perfect zesty partner for those juicy grilled prawns. Seriously, it comes together in minutes but tastes like you spent all day on it.
Ingredients
– 1 cup fresh flat-leaf parsley leaves
– 1/4 cup fresh oregano leaves
– 4 cloves garlic, finely minced
– 1/2 cup rich extra virgin olive oil
– 1/4 cup tangy red wine vinegar
– 1 tsp coarse kosher salt
– 1/2 tsp crushed red pepper flakes
– 1 lb large raw prawns, peeled and deveined
– 2 tbsp bright lemon juice
Instructions
1. Rinse 1 cup fresh flat-leaf parsley leaves and 1/4 cup fresh oregano leaves under cold water, then pat them completely dry with a clean kitchen towel.
2. Finely chop the parsley and oregano together until they form a coarse, fragrant herb mixture.
3. Mince 4 cloves garlic until fine and add them to the herb mixture.
4. Pour in 1/2 cup rich extra virgin olive oil and 1/4 cup tangy red wine vinegar, then stir gently to combine.
5. Sprinkle in 1 tsp coarse kosher salt and 1/2 tsp crushed red pepper flakes, mixing everything until well incorporated.
6. Let the chimichurri sauce sit at room temperature for at least 15 minutes to allow the flavors to meld together.
7. Pat 1 lb large raw prawns dry with paper towels to ensure they sear properly on the grill.
8. Drizzle the prawns with 2 tbsp bright lemon juice and toss lightly to coat.
9. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
10. Grill the prawns for 2-3 minutes per side, until they turn pink and opaque with slight grill marks.
11. Remove the prawns from the grill and immediately drizzle with the prepared chimichurri sauce.
This sauce brings a fresh, herby punch with a hint of heat that clings to every prawn. Try serving it over a bed of cilantro-lime rice or with grilled veggies for a full summer feast.
Conclusion
Whether you’re grilling, baking, or sautéing, these 32 seafood seasonings will transform your dishes from simple to spectacular. We hope you find inspiration to try these recipes and discover new favorites. Share your top picks in the comments below and pin this article to your Pinterest boards to keep these flavorful ideas handy for your next seafood feast!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
