Charcoal Shrimp Recipe

Combine spices

In a small bowl, whisk together 2 tbsp black pepper, 2 tbsp smoked paprika, 1 tbsp onion powder, 1 tbsp garlic powder, 1.5 tbsp coarse sea salt, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp dried oregano, 1/2 tsp cayenne, and 1 tsp light brown sugar until evenly distributed.

Add the food-grade activated charcoal powder and mix thoroughly until the seasoning is uniformly dark. Taste a very small pinch if desired to check balance (charcoal is tasteless; adjust salt or heat now if making more). Store unused seasoning in an airtight jar for up to 3 months.

Pat the shrimp dry with paper towels to remove surface moisture. This helps the seasoning adhere and promotes even sear.

Place shrimp in a bowl. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tbsp lemon juice, and 1 tbsp neutral oil. Toss until every shrimp is lightly coated. Let marinate 10 minutes at room temperature (do not exceed 30 minutes).

Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (about 3–5 minutes). You want a surface hot enough to sear but not so hot that the spices burn instantly.

Sprinkle about 1.5 to 2 tablespoons of Mike's Charcoal Seasoning over the shrimp (use more for stronger flavor). Toss to coat evenly, tapping off any excess seasoning so it doesn't clump.

Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Arrange shrimp in a single layer, leaving a small gap between pieces. Work in batches if necessary to avoid overcrowding.

Cook the shrimp undisturbed for 1.5 to 2 minutes until the edges begin to turn opaque and the underside has a good char. Flip and cook another 1 to 1.5 minutes until shrimp are opaque throughout and register 120–125°F (49–52°C) for slightly tender shrimp or 130°F (54°C) for firmer — do not overcook.

Reduce heat to low and add 2 tablespoons unsalted butter to the pan. Spoon the melted butter over the shrimp for 30 seconds to glaze and enrich the flavor.

Remove shrimp to a warmed platter. Sprinkle with 2 tablespoons finely chopped parsley and serve with lemon wedges. Offer extra Mike's Charcoal Seasoning at the table.

Leftovers: refrigerate in an airtight container up to 2 days. Reheat gently in a skillet with a splash of oil to avoid overcooking.