Grilled Seasoned Gulf Shrimp Recipe

Prepare Marinade

In a medium bowl combine 2 tbs olive oil, 1 tbsp fresh lime juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp onion powder, 1/4 tsp crushed red pepper, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until evenly blended.

Marinate Shrimp

Add 1 lb cleaned Gulf shrimp to the marinade and toss to coat thoroughly. Cover and refrigerate for 15–30 minutes (no more than 30 minutes to avoid over‑cooking the shrimp from the acid).

Grill Shrimp

Preheat a grill or grill pan over medium‑high heat (about 400°F / 200°C). Lightly oil the grates or brush shrimp with a little oil. Grill shrimp 2–3 minutes per side until opaque and just cooked through (internal temperature ~120–125°F). Remove from heat and set aside, keeping warm.

Sauté Vegetables

While shrimp marinates, heat 2 tbs olive oil in a large skillet over medium‑high heat. Add sliced red and yellow bell peppers, 1/2 cup sliced red onion and 1/2 cup sliced zucchini. Sauté, stirring occasionally, 5–7 minutes until vegetables are tender‑crisp and edges begin to brown.

Add Garlic & Season

Add 1 tsp minced garlic to the pan and cook 30–45 seconds until fragrant. Season vegetables with 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir in 2 tbs chopped cilantro, remove from heat and keep warm until plating.

Cook Jasmine Rice

Rinse 1 cup Jasmine rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 1.5 cups water and 1/4 tsp kosher salt. Bring to a boil over high heat, reduce to a low simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork and stir in 1 tsp butter if using.

Prepare Black Beans

While rice cooks or after, place 1 cup rinsed/drained black beans in a small saucepan over low heat. Add 1/4 tsp ground cumin and warm, stirring gently for 3–4 minutes until heated through. Remove from heat and stir in 1/2 tbs fresh lime juice and 1 tbs chopped cilantro. Taste and adjust salt if needed.

Plate: divide Jasmine rice among 4 plates (or 2–3 depending on serving size) using as a base. Spoon black beans alongside the rice.

Top each plate with a portion of sautéed vegetables, then arrange the grilled seasoned Gulf shrimp on top of the vegetables.

Garnish each plate with remaining chopped cilantro and lime wedges. Serve immediately while shrimp and vegetables are warm.