Shrimp Marinade
This shrimp marinade combines olive oil, honey, soy sauce, garlic, lemon zest, and fresh herbs.Marinate peeled shrimp for 1–8 hours in the refrigerator.Grill, broil, or sauté for 2–3 minutes per side until pink and opaque.
Ingredients
- 1 pound shrimp peeled and deveined, tails left on
- 4 tablespoons olive oil
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons soy sauce
- 1 teaspoon lemon zest
- 2 teaspoons fresh parsley leaves chopped
- 2 teaspoons fresh thyme leaves chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon minced garlic
- 1/4 teaspoon chili flakes optional
Instructions
- Add the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt, and black pepper to a medium bowl. Whisk until well combined.
- Remove and reserve 1 tablespoon of the marinade for serving later.
- Add the minced garlic and chili flakes to the remaining marinade and stir to combine.
- Place the shrimp and marinade into a resealable freezer bag. Seal the bag and gently shake or massage it to coat the shrimp evenly.
- Refrigerate the shrimp for at least 1 hour, or up to 8 hours.
- When ready to cook, remove the shrimp from the marinade. Discard the marinade that has been in contact with the raw shrimp.
- Broil, grill, or sauté the shrimp for about 2–3 minutes per side, or until the shrimp are pink, opaque, and cooked through.
- Drizzle the reserved fresh marinade over the cooked shrimp before serving.
- This shrimp marinade works especially well with grilled shrimp, but the same mixture can be used for broiling or stovetop cooking.
Notes
For a sweeter variation, slightly increase the honey. For a more savory flavor, add a little extra soy sauce while reducing the added salt.
Serve the cooked shrimp with steamed rice, roasted vegetables, salad, pasta, couscous, or warm flatbread. They also make a flavorful filling for tacos, wraps, grain bowls, and fresh salads.