Shrimp Marinade

There’s something so satisfying about a bowl of juicy, flavorful shrimp—especially when they’ve had a good soak in a marinade that actually tastes like something. This is the shrimp marinade I keep coming back to. It’s simple, bold, and hits all the right notes—garlicky, herby, a little tangy, a little sweet. And the best part? You can cook the shrimp however you want: grill, stovetop, or oven. It always turns out right.

Why I Keep Coming Back to This Marinade

Shrimp is a regular in my kitchen—partly because it cooks so quickly, but mostly because my family devours it every single time. I usually rotate between shrimp stir-fries and creamy coconut curry, but this marinated shrimp? It gets requested constantly.

The magic is in how balanced it is. You’ve got the richness of olive oil, the depth of soy sauce, a little zip from lemon zest, and a touch of honey to round it all out. I keep a stash of frozen shrimp just so I can pull this off on weeknights when I’m short on time but still want something that tastes like I didn’t cut corners.

What Goes Into the Marinade

This marinade uses pantry staples, but somehow the flavor feels elevated—like something you’d order at a beachside restaurant.

Here’s what I use:

• Olive oil for richness and to coat the shrimp

• Soy sauce for salt and umami

• Lemon zest (not juice!) for a fresh zing without turning the shrimp mushy

• Honey for a hint of sweetness

• Garlic, because of course

• A mix of herbs—dried or fresh, whatever’s on hand

• A pinch of chili flakes if we’re in the mood for heat

You just whisk everything in a bowl or shake it up in a ziplock bag, toss in the shrimp, and let them soak up the goodness. If I’m prepping ahead, I’ll make the marinade in the morning and just throw in the shrimp an hour before dinner.

How Long Should You Marinate Shrimp?

I usually go for at least one hour—it gives the shrimp time to really absorb all those layers of flavor. You can go up to 8 hours if that fits your schedule, but there’s no need to do more.

One important thing: This marinade doesn’t have citrus juice, just zest. That’s intentional. If you use a marinade with lemon or lime juice, don’t go past 2 hours—it’ll start “cooking” the shrimp and mess with the texture.

Cooking Tips from My Kitchen

• Make ahead: The marinade keeps well in the fridge for about 3 days, so I often make a double batch and save half for later in the week.

• Tails on or off? Totally up to you. Tails look fancier if you’re serving guests, but for quick meals I just take them off for easier eating.

• Use the biggest shrimp you can get. Bigger shrimp don’t just look better—they also hold onto the marinade better and don’t overcook as easily.

• Make it gluten-free: Just swap the soy sauce for tamari or coconut aminos.

And if you’re making dinner for a special occasion, try pairing this shrimp with grilled steak for an easy surf-and-turf. I usually marinate the steak separately, and everything hits the grill at once.

How I Cook This Shrimp (No Fuss)

Whether you’re a grill person or you swear by your skillet, this marinade works everywhere.

Grill or stovetop:
2–3 minutes per side over medium-high heat. Shrimp cook fast—pull them as soon as they’re pink and curled.

Oven or broiler:
Bake at 400°F for about 6–8 minutes, or broil for 2–3 minutes per side.

Don’t walk away while they cook—they go from perfect to rubbery in no time.

How to Prep Shrimp (Quick & Clean)

If you’re working with shrimp still in the shell, I find it easiest to peel them under running water—helps the shell slide off easily. I usually buy shrimp with just the tails on, but if they’ve got the vein, I take a minute to clean them up.

To devein:
Run a small knife down the back of the shrimp and pull the dark line out with the tip or a skewer. Not the most glamorous task, but worth it for better texture and presentation.

Other Seafood? This Marinade Works for That Too

This marinade isn’t just for shrimp—I’ve used it on scallops, chunks of salmon, and even swordfish when we’re feeling fancy. If it swims, this marinade probably makes it taste better.

Serving Ideas (Weeknight or Fancy)

• Toss the cooked shrimp with pasta and a little extra olive oil and parsley

• Serve over couscous or rice with grilled vegetables on the side

• Add them to a salad for a light lunch (I love them with avocado and cherry tomatoes)

• Or pile into warm tortillas with some slaw for shrimp tacos

However you serve them, they disappear fast. I’ve even eaten the leftovers cold, straight from the fridge.

Yield: 4

Shrimp Marinade

Print

If you're looking to give your shrimp a flavor boost, this quick marinade brings together zesty lemon, honey, garlic, and herbs for the perfect balance of sweet, savory, and citrusy.

Prep Time 10 minutes

Cook Time 1 minute

Total Time 11 minutes

Ingredients

• 1 lb shrimp, peeled and deveined (tails on for presentation, optional)
• 4 tbsp olive oil
• 1½ tbsp honey
• 1½ tbsp soy sauce
• 2 tsp chopped fresh thyme
• 2 tsp chopped fresh parsley
• 1 tsp lemon zest
• ¾ tsp minced garlic
• ¼ tsp chili flakes (optional, for a little heat)
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. In a mixing bowl, whisk together the olive oil, honey, soy sauce, lemon zest, chopped thyme, parsley, salt, and pepper until well combined. Set aside a spoonful of this marinade to finish the dish later.
2. Stir the garlic and chili flakes into the remaining marinade.
3. Place the shrimp in a resealable bag or shallow dish, pour the marinade over, seal it up, and give everything a gentle shake or mix to coat evenly.
4. Let the shrimp marinate in the fridge for at least 1 hour (up to 8 hours if you’ve got time).
5. When ready to cook, grill, sauté, or broil the shrimp for about 2–3 minutes per side, just until they turn pink and opaque.
6. Finish by drizzling that reserved marinade over the hot shrimp right before serving for an extra punch of flavor.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 284Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 239mgSodium 1695mgCarbohydrates 9gFiber 0gSugar 7gProtein 26g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

This shrimp marinade is the kind of recipe you can memorize after making it once. It’s flexible, flavorful, and makes dinner feel like something special—even on a weeknight when you’re tired and tempted to just order takeout. If you love shrimp, this one’s a keeper.

Try other Shrimp recipes:

• Head On Shrimp
• Garlic Grilled Shrimp
• Boom Boom Shrimp