3 Game-Changing Dry Rubs for Seafood
Fast flavor for fish, shrimp, and anything that swims.
When it comes to seafood, people always think marinade first—but dry rubs? They’re quicker, bolder, and often even better. Rubs bring instant flavor without the risk of over-marinating delicate proteins like shrimp or white fish. Just pat dry, coat, and cook. Done.
These three rubs are built for shrimp, salmon, cod, scallops—whatever you've got. They’re global in vibe and dead simple to pull off. You can grill, roast, sear, or even broil with them. Let’s dive in.
🌴 1. Caribbean Citrus-Spice Rub (Great on Shrimp or Salmon)
Bright, warm, and zippy—this one’s like a Caribbean breeze in rub form. The citrus zest cuts through rich seafood, while warm spices and a little heat round things out. Think beach cookout vibes.
What’s in it:
- 1 tbsp brown sugar
- 2 tsp ground allspice
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp ground coriander
- 1 tsp lime zest (or lemon)
- ½ tsp cayenne (adjust to taste)
- Optional: pinch of cinnamon or dried thyme
How to use it:
Toss with shrimp before skewering and grilling, or rub onto salmon fillets before pan-searing or broiling. Serve with mango salsa, coconut rice, or a squeeze of fresh lime.
🇵🇪 2. Peruvian Aji Amarillo + Citrus Rub (South American Flavor Bomb)
This rub is inspired by the bright, smoky heat of Peruvian aji amarillo and the fresh coastal flavors of ceviche country. It’s citrus-forward, herb-laced, and totally at home on grilled shrimp or fish. Think of it as dry ceviche marinade meets spice rub.
What’s in it:
- 1 tbsp aji amarillo powder (or 2 tsp sweet paprika + ½ tsp cayenne as a sub)
- 2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp kosher salt
- 1 tsp lime zest
- ½ tsp dried oregano
- ½ tsp black pepper
- Optional: pinch of ground cumin or chili flakes
Perfect on grilled shrimp, snapper, or even scallops. Rub it on and let it sit for 10–15 minutes before hitting the grill or pan. Finish with a squeeze of lime and chopped cilantro. Serve it with rice, avocado, or crispy plantains.
🇲🇦 3. Moroccan Chermoula-Inspired Dry Rub (Perfect for Grilled Fish)
This rub takes its cue from chermoula—a bold North African herb sauce—reimagined in dry form. Earthy cumin, bright coriander, and a hint of preserved lemon or zest make it pop. It’s especially good on whole grilled fish or trout fillets.
What’s in it:
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp kosher salt
- 1 tsp lemon zest (or dried preserved lemon peel if you have it)
- ½ tsp turmeric
- ½ tsp chili flakes
- Optional: pinch of cinnamon or ground caraway
Rub on whole fish (like branzino or snapper) before grilling, or coat fillets and roast on high heat. Killer with a side of couscous, chickpeas, or a herby yogurt sauce.
🎣 Pro Tips for Using Dry Rubs on Seafood:
Pat it dry.
Especially with shrimp and fish—moisture is the enemy of that golden crust.
Don’t overdo it.
Seafood’s delicate. You want enough rub to season, not bury.
Rest time?
Short. 10–20 minutes is usually enough. No need to go overnight.
Whole spices = bigger flavor.
Toast cumin, coriander, or fennel seeds, then grind.
Wake up dried herbs.
Rub dried thyme, oregano, or mint between your fingers before adding.
High heat, quick cook.
Most seafood only needs a few minutes—don’t walk away!
Store It, Sprinkle It, Share It
Batch these rubs up and stash them in a spice jar—they make seafood weeknights a breeze. Bonus: they work just as well on roasted veggies, rice, or even tofu.Let me know which one you try first—or tag your creations @The_SmallTownChef. I’m always excited to see your flavor experiments.
As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.
Copyright © 2025 The Small Town Chef - All Rights Reserved.
Copyright © 2025 The Small Town Chef - All Rights Reserved.
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