0 from 0 votes
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 Time
5 mins
Cook Time
5 mins
Total Time
41 mins
Servings: 4 ser
Calories: 474 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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.
- 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 Information
Serving
1 (of 4, with shrimp and marinade)
Calories
474kcal
(24%)
Carbohydrates
21g
(7%)
Protein
94g
(188%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.4g
Trans Fat
0.02g
Cholesterol
730mg
(243%)
Sodium
1701mg
(71%)
Potassium
1351mg
(39%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
172IU
(3%)
Vitamin C
4mg
(4%)
Calcium
316mg
(32%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4ser
Amount Per Serving
Calories 474
% Daily Value*
| Serving | 1 (of 4, with shrimp and marinade) | |
| Calories | 474kcal | 24% |
| Carbohydrates | 21g | 7% |
| Protein | 94g | 188% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 730mg | 243% |
| Sodium | 1701mg | 71% |
| Potassium | 1351mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 316mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.