When Spring Hits, It's Shrimp Season

I'm not sure what it is, but the moment the temperature creeps up, my craving for seafood quadruples. And one of the most widely eaten, easily accessible shellfish out there — shrimp, or prawns if you're not US-born — becomes basically a staple in my kitchen.

What you may not know about me is that I spent years in the seafood industry. I ran a fish market and was once known (without a hint of irony) as the world's sexiest fishmonger. (A fishmonger, for the uninitiated, is simply someone who owns and runs a fish market.) The whole thing started because I'm a blue crab fanatic who wanted a reliable supply, and because my father had a connection with a man who shrimped in the coastal waters of Georgia. Once a month, that man would drive north to visit his girlfriend and bring my dad 50-pound sacks of heads-on, IQF pink shrimp straight from the Gulf. I got obsessed. I learned how shrimp were caught, how they were sized, how they were sold — and how to cook them right.

That knowledge is what Tasty Tin is built on. And I'm going to share the best of it with you right here.

 

What Most People Don't Know About Shrimp

Before we get to seasoning and cooking, a few things worth knowing that most home cooks never learn.

 

Shrimp Types: Pink, White, and Brown

In the southeastern US, the three main commercial varieties are pink, white, and brown shrimp — and yes, the names describe exactly what they look like. Pink shrimp are typically caught in Gulf of Mexico waters. White and brown shrimp come primarily from the Atlantic side. Pink Gulf shrimp are, in my personal and deeply biased opinion, the best shrimp you can get.

 

How Shrimp Are Actually Sized

Shrimp are never labeled small, medium, or large. They're sized by count — specifically, how many shrimp it takes to equal one pound. So:

• U10 = under 10 shrimp per pound (the biggest you'll find)
• 11-15ct = large/jumbo
• 16-20ct = what most people call "large" — a great all-purpose size
• 21-25ct = medium
• Counts go up from there as the shrimp get smaller

 

The recipe you're making should guide your size choice. Shrimp in pasta or tacos? 21-25ct works beautifully. A plated showstopper? Go for 11-15ct or bigger.

 

Quick Tips for Cooking Shrimp Perfectly

• Shrimp cook fast. On a hot grill or in a hot pan, they're done in 2–3 minutes. Overcooked shrimp are rubbery and sad — don't do it to them.
• Err on the side of undercooking. Pull them off the heat just before they look fully done. Residual heat will finish the job.
• Shrimp absorb flavor quickly. Long marinades aren't necessary. A great shrimp seasoning blend does the work in minutes.
• Don't overlook the shells. If you need shrimp flavor in a long-cooking dish (a broth, a sauce), cook the shells. There's incredible flavor locked in there. Cooking shrimp in their shells also protects the delicate meat from drying out.
• Shrimp have heads. Most people in landlocked cities never see them, but heads-on shrimp are the preferred form in coastal areas and for good reason — the flavor payoff is enormous. If you can get your hands on them, do it.

 

The Best Shrimp Seasoning: Start Here

Whatever method you use to cook shrimp, the right shrimp seasoning makes all the difference. And I'll be direct: Garlic Dust was literally created for garlic shrimp and garlic crabs. It is my ride-or-die shrimp seasoning blend — the one I reach for first, every single time. If you want a little heat with your garlic, Spicy Garlic Dust is exactly what you're looking for.

Both blends are made to enhance shrimp without overpowering them. Because great shrimp should taste like great shrimp — just better.

5 Ways to Cook Shrimp (All Better With the Right Seasoning)

1. Low Country Style

The Low Country refers to the coastal regions of South Carolina — and sometimes North Carolina and Georgia — where two dishes reign supreme: the low country boil and creamy shrimp and grits. These are communal, celebratory, deeply soulful meals. [Read more about Shrimp & Grits and its history right here — Shrimp & Grits: A dish that stands the test of time

 

2. Sautéed

Sautéing is the ultimate quick-cook method for shrimp — hot pan, good fat, Garlic Dust or Spicy Garlic Dust, and you're done in under five minutes. It's the method behind two of my favorite Tasty Tin recipes:

• Garlicky Shrimp Pasta — rich, garlicky, weeknight-perfect
• Spicy Shrimp Tacos — the Taco Tuesday hero you've been missing

Both recipes shine with Spicy Garlic Dust.

 

3. Grilled

If you're nervous about overcooking shrimp on the grill, here are two methods that work:

1. Shells on — the shell acts as a natural barrier that protects the meat from direct heat. Only use this method with fresh shrimp; frozen shrimp shells can stick to the meat and ruin the texture.
2. Foil pack — the easiest, most foolproof method. Toss shrimp with your seasoning and a splash of liquid (butter, broth, lemon juice), seal tightly in foil, and place on the grill. The shrimp steam and grill simultaneously, and overcooking becomes nearly impossible.

 

4. Steamed or Poached

Both steaming and poaching use gentle, moist heat to cook shrimp slowly, keeping them juicy and tender. This is my preferred method for lemon poached shrimp cocktail — I always cook them in the shell first, then peel for serving. The result is the most flavorful, snappy shrimp cocktail you've ever had. 

 

This method is also the foundation of Barbecue Shrimp — not to be confused with grilled shrimp. New Orleans-style Barbecue Shrimp is a rich, buttery, saucy dish, and my recipe of choice comes from Bacco in New Orleans. 

 

5. Cooked Into a Dish Right Before Serving

This is my personal favorite technique and one that separates good seafood cooks from great ones. The idea: build your entire dish, then add raw, shell-off shrimp as the very last step — right as you turn off the heat. The residual heat gently finishes the shrimp without a second of overcooking.

This technique works beautifully in:

• Jambalaya
• Gumbo — classic, slow-built, finished with shrimp off the heat
• Israeli Couscous with Shrimp and Zucchini — inspired by South African chef Jane Coxwell's recipe. She cooks the shrimp first, then the couscous in the same water. I reverse the order — cook the couscous, then let the hot couscous gently cook the Pryme Thyme-seasoned shrimp pieces right in the bowl. It's stunning.

 

 

The Bottom Line on Shrimp Seasoning

Whether you're working with heads-on Gulf pinks, frozen 21-25ct from the grocery store, or a beautiful U10 for a dinner party showstopper — shrimp are one of the most versatile, quick-cooking proteins you can have in your kitchen. The key is treating them right: don't overcook them, season them well, and let a great blend do the heavy lifting.

That's what Garlic Dust and Spicy Garlic Dust are here for. Grab yours and get cooking.

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