Easy Shrimp Marinade Recipe with Honey & Soy
This easy shrimp marinade combines honey, soy sauce, garlic, lemon zest, and fresh herbs for juicy, flavorful shrimp with a delicious sticky crust.
Ingredients
Shrimp Marinade
- 1 lb shrimp peeled and deveined, tails on
- 4 tbsp olive oil extra virgin preferred
- 1 1/2 tbsp honey
- 1 1/2 tbsp soy sauce
- 1 tsp lemon zest
- 2 tsp fresh parsley leaves finely chopped
- 2 tsp fresh thyme leaves finely chopped, stems removed
- 1/2 tsp salt kosher salt recommended
- 1/4 tsp black pepper freshly ground
- 3/4 tsp minced garlic fresh garlic preferred
- 1/4 tsp chili flakes optional
Instructions
- Combine the olive oil, honey, and soy sauce in a medium glass mixing bowl. Whisk until smooth and well combined.
- Stir in the lemon zest, chopped parsley, fresh thyme, salt, and black pepper. Reserve exactly 1 tablespoon of the marinade in a small dish for serving.
- Add the minced garlic and optional chili flakes to the main marinade. Whisk everything together.
- Pat the shrimp completely dry with paper towels. Place them in a large plastic storage bag and pour the marinade over them. Seal the bag, press out excess air, and gently massage for 1 minute to coat evenly.
- Refrigerate the marinated shrimp for at least 1 hour and up to 8 hours. Do not marinate longer, as the delicate shrimp can develop an undesirable texture.
- Heat a heavy cast-iron skillet over medium-high heat until very hot. Add the shrimp in a single layer without overcrowding the pan. Cook undisturbed for 2 to 3 minutes.
- Flip the shrimp with kitchen tongs and cook for another 2 minutes, or until they are opaque, bright pink, and gently curled into a loose C shape.
- Remove the shrimp from the skillet immediately to prevent overcooking. Drizzle the reserved tablespoon of marinade over the cooked shrimp just before serving.
Notes
Serve the shrimp over jasmine rice, with a crisp green salad, or tossed into warm pasta. For frozen shrimp, thaw completely and pat very dry before marinating. Dried herbs can be used at half the amount of fresh herbs.