You know that moment when you bite into a shrimp and it fights back? This bright, garlicky shrimp marinade brings restaurant-level juiciness in just 10 minutes because shrimp is delicate and we’re not letting acid bully it.
Why This Marinade Works
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- Balanced- Marinades need a balance of acid, fats and flavor. This one uses umami, sweetness and little bit of heat for oodles of flavor but also tender, juicy shrimp.
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- Timing- Shrimp are wonderful because they don’t need much time to marinate. Just 10-20 minutes for flavor shrimp. Marinate for any longer and you’ll get rubbery shrimp.
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- Texture- While most folks will lift them out of the marinade and toss them into a skillet, we pat them dry to get a nice sear with the flavor locked in.
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- Versatility- This marinade can be used for all types of cooking method- grilling, skillet or baked. They can be put on pasta, rice, used in tacos, salad and more.
Gather This
You only need a handful of pantry ingredients to make this shrimp marinade. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Shrimp – I like to use large shrimp. Also make sure they are peeled and deveined. You will need to rinse under cold water and pat dry so that the marinade isn’t too watered down.
- Extra virgin olive oil
- Fresh lemon juice
- Lemon zest
- Light soy sauce
- Honey
- Fresh garlic
- Crushed red pepper flakes
- Coarse kosher salt
- Ground black pepper
- Vegetable oil
How to Make Shrimp Marinade (Step-by-Step)
Marinated shrimp might be easier to make than you think!
- Prep the shrimp. Prep the shrimp and rinse under cold water. Pat dry so there isn’t a lot of water carrying over into the marinade. Set aside.
- Make marinade and toss shrimp. In a medium bowl, whisk together the olive oil, zest and juice from 1 fresh lemon, soy sauce, honey, grated garlic, crushed red pepper flakes, salt and pepper. Add the shrimp and toss to coat.
- Allow to marinate. Set aside at room temperature for 10-20 minutes, tossing once halfway. Drain the shrimp from the marinade and pat dry with a paper towel.
- Prepare skillet. Heat a large skillet over medium heat. Add the vegetable oil to coat the bottom.
- Cook. Add the shrimp, searing on each side for 2 minutes, depending on size or until they reach an internal temperature of 125°F.
Make It Your Own!
This is a simple base recipe, use some of these ideas to create other flavor profiles and let us know if you have more ideas in the comments section.
- Chili-Lime Cilantro: Add 1 teaspoon chili powder, swap out out the lemon for a lime and garnish with fresh cilantro.
- Mediterranean: Add 1 teaspoon of dried oregano, ½ teaspoon cumin and top with crumbled feta, olives and sundried tomatoes.
- Honey Sriracha: Replace the crushed red pepper with 1–2 teaspoons of sriracha and double the honey.
- Citrus-Free: Use 1 tablespoon of apple cider vinegar.
Perfect Pairings
Once you’ve cooked your shrimp, you can serve it just about any way you’d like! I like to serve mine plain or over rice or pasta like shrimp alfredo.
You can also add your shrimp to tacos or put them on a salad. No matter which way you serve them, they’re delicious.
More Seafood Sauces
If you know me, you know how much I love a good sauce. These seafood sauces are the best.
Juicy Shrimp Marinade Recipe
Juicy, garlicky shrimp in 10 minutes! This zesty citrus marinade works for grilling, skillet, or baking—plus chef tips to avoid rubbery shrimp.
Servings: 4
Ingredients
- 1-2 pounds large raw shrimp peeled & deveined (tail on or off)
- 3 tablespoons extra virgin olive oil
- 1 fresh lemon zested and juiced
- 1 tablespoon light soy sauce
- 1 tablespoon honey
- 3 cloves fresh garlic finely grated
- ½ teaspoon crushed red pepper flakes optional
- ½ teaspoon coarse kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon vegetable oil
- Fresh lemon edges for serving
Instructions
- Prep the peeled and deveined 1-2 pounds large raw shrimp and rinse under cold water. Pat dry so there isn’t a lot of water carrying over into the marinade. Set aside.
- In a medium bowl, whisk together the 3 tablespoons extra virgin olive oil, zest and juice from 1 fresh lemon, 1 tablespoon light soy sauce, 1 tablespoon honey, grated 3 cloves fresh garlic, ½ teaspoon crushed red pepper flakes, ½ teaspoon coarse kosher salt and ¼ teaspoon ground black pepper. Add the shrimp and toss to coat.
- Set aside at room temperature for 10-20 minutes, tossing once halfway. Drain the shrimp from the marinade and pat dry with a paper towel. Do not marinate longer than 30 minutes, the shrimp will start to become tough.
- Heat a large skillet over medium heat. Add the 1 teaspoon vegetable oilto coat the bottom.
- Add the shrimp, searing on each side for 2 minutes, depending on size or until they reach an internal temperature of 125°F.
- Serve plain or over rice, pasta, in tacos or on a salad.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Make-ahead: whisk marinade up to 3 days in the fridge.
Do not marinate shrimp overnight (acid denatures proteins).
Leftovers: refrigerate cooked shrimp up to 2 days; reheat gently to avoid rubbery texture.
Freeze raw shrimp separately; thaw, then marinate.
