Name: Easy Shrimp Marinade
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 4
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 4 tbsp olive oil; 1½ tbsp honey; 1½ tbsp soy sauce; 1 tsp lemon zest; ¾ tsp garlic, minced; 2 tsp chopped fresh parsley; 2 tsp fresh thyme leaves; ¼ tsp chili flakes (optional, for a little heat); ½ tsp salt; ¼ tsp black pepper

If I had to pick one go-to recipe that instantly makes dinner feel special without making a mess or taking too long, this shrimp marinade would be it. I’ve used it for weeknight dinners, last-minute BBQs, and even quick lunches when I just wanted something light but satisfying. It’s bold, garlicky, a little citrusy—and it works every time.

This marinade is great whether you’re grilling outdoors, tossing shrimp into a hot skillet, or roasting them in the oven. It’s simple, flexible, and so full of flavor that my family asks for it almost every week (and no one in my house is usually that excited about seafood!).

Why This Shrimp Marinade Works So Well

This isn’t one of those marinades that just sits on the surface. It soaks in fast and gives the shrimp a deep, well-balanced flavor. The mix of olive oil, lemon zest, garlic, herbs, and a little soy sauce hits every note—savory, fresh, slightly sweet, and just enough salt.

What I love most is that it doesn’t use any citrus juice, only zest, so you can marinate the shrimp longer without the risk of “cooking” them before they hit the heat.

It’s one of those back-pocket recipes I rely on when I need something that looks and tastes fancy, but takes less than 10 minutes to cook.

Here’s What Goes In (And Why It Works)

Olive oil – Helps everything stick to the shrimp and keeps them juicy while cooking.
Soy sauce – Adds depth and just the right amount of salt. I use low-sodium most of the time.
Honey – Balances the savory flavors and gives a nice light glaze when cooked.
Lemon zest – Adds a fresh brightness without making the marinade too acidic.
Garlic – No explanation needed. Garlic and shrimp were made for each other.
Dried herbs & seasoning – I usually throw in some dried oregano and crushed red pepper. You can adjust depending on your mood.

You can whisk this all together in a bowl or shake it up in a zip-top bag. Whatever’s easier that day.

Marinating Shrimp: How Long Is Just Right?

I usually let the shrimp sit in the marinade for at least an hour—especially if I’m prepping ahead. You can go up to 8 hours without any issues since there’s no lemon juice in this version.

If you’re using a marinade with actual citrus juice (like lime or lemon), it’s better to keep the marinating time under 2 hours. The acid starts breaking down the shrimp and makes them mushy.

Quick tip: If you’re short on time, even a 30-minute soak while you prep sides is better than nothing.

How I Cook These Shrimp (All 3 Ways Work!)

No matter how you cook them, shrimp only need about 2–3 minutes per side. You’re just looking for them to turn pink and curl into a gentle “C” shape—not a tight little spiral. That’s how you know they’re done but still tender.

Stovetop:

Heat a bit of oil in a skillet and toss the shrimp in. This is my usual method when I want dinner fast.

Grill:

Thread them onto skewers or use a grill basket. Perfect for outdoor dinners when you want a break from the kitchen.

Oven:

Bake at 400°F for 8–10 minutes, or broil for just a few minutes per side if you like that charred edge.

If there’s extra marinade, I’ll sometimes boil it down for a minute and drizzle it over everything—it’s too good to waste.

Tips I’ve Learned Along the Way

Buy the biggest shrimp you can afford – They hold up better to high heat and don’t overcook as easily.
Keep the tails on for presentation – They look fancier that way, but if it’s a casual dinner, go ahead and remove them.
Make the marinade ahead of time – It keeps in the fridge for 2–3 days, and you can even use it for other seafood like scallops or salmon.
Don’t skip the lemon zest – It adds a burst of freshness without the acidity.

How to Peel & Devein Shrimp Without Stress

When I buy shrimp, I look for ones that are already peeled and deveined, tail-on if I’m serving them for guests. But if I have to do it myself, I just use a small paring knife. I cut a shallow line along the back, pull out that little dark vein with the tip, and rinse. It’s not glamorous, but it gets easier the more you do it.

What to Serve These With

There are so many ways to turn these shrimp into a meal:

Shrimp skewers + grilled veggies – A go-to summer dinner.
Shrimp over couscous or rice – With the leftover juices spooned on top.
Shrimp salad bowls – Toss them into a big bowl with greens, avocado, and corn.
Tacos – Warm tortillas, a little slaw, and boom—shrimp tacos in under 20 minutes.

If I’m feeling extra hungry, I’ll serve them with roasted asparagus and buttery mashed potatoes. Total comfort food.

One More Thing…

This marinade isn’t just for shrimp. I’ve used it on scallops, salmon fillets, even halibut. It’s one of those things that just works across the board and gives everything that perfect balance of garlic, herb, and citrusy flavor.

So whether you’re making dinner for two or feeding a crowd, this shrimp marinade is easy, reliable, and always hits the mark. Let me know how you end up using it—I’d love to hear your version.

Yield: 4