Servings: 4
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.
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.