Grilled Shrimp Marinade
With lemon, soy sauce, and a touch of honey, this grilled shrimp marinade has just the right balance of flavors for a perfect summer dinner!
Prep: 5 minutes
Cook: 6 minutes
Total: 41 minutes
Servings: 4 ser
Ingredients
- 3 garlic cloves minced or grated about 1 tablespoon
- Zest and juice of 1 small lemon about 3/4 teaspoon zest and 3 tablespoons juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons low sodium soy sauce
- 1 tablespoon honey
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes optional
- 1 pound shrimp peeled and deveined use jumbo, 15-18 count shrimp to cook directly on the grill without skewers; if using smaller shrimp, skewer them cook for less time
- Chopped green onions lemon wedges, for serving
Instructions
- In a small bowl or liquid measuring cup with a spout, whisk together the garlic, lemon zest, lemon juice, oil, soy sauce, honey, thyme, black pepper, and red pepper flakes (if using).
- Rinse the shrimp and pat dry. Place in a ziptop bag.
- Pour the marinade over the shrimp, the seal the bag removing any excess air. Gently turn the shrimp to coat. Place the shrimp in a shallow dish to catch any drips and refrigerate for at least 30 minutes or up to 4 hours.
- Remove the shrimp from the refrigerator and let stand at room temperature for 15 minutes. Shake off the excess marinade from the shrimp and discard the excess marinade.
- Cook the shrimp as desired: Grill the shrimp over medium-high heat for 2 to 3 minutes per side (see Grilled Shrimp for specific step by steps), cook them under the oven broiler on a foil-lined baking sheet placed about 6 inches from the top for 3 to 5 minutes (rotate the pan as needed so they cook evenly), or sauté them in a skillet. For all methods, cook just until the shrimp is pink and no longer opaque—shrimp cook fast! Transfer to a serving plate. Enjoy hot or at room temperature, with a sprinkle of green onions and lemon wedges for squeezing over the top.
Notes
- TO STORE: Grilled shrimp is best enjoyed right after it’s cooked, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- TO REHEAT: Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Transfer grilled shrimp to an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat according to the directions above.
Nutrition
Serving: 1 (of 4, with shrimp and marinade)Calories: 474kcalCarbohydrates: 21gProtein: 94gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.02gCholesterol: 730mgSodium: 1701mgPotassium: 1351mgFiber: 1gSugar: 18gVitamin A: 172IUVitamin C: 4mgCalcium: 316mgIron: 4mg
