Bold Herb and Honey Shrimp Marinade
A bold, restaurant-worthy shrimp marinade featuring fresh herbs, honey, and soy sauce. We use lemon zest instead of juice to maintain a perfect, snap-fresh texture without the risk of acid-cooking the delicate seafood.
Ingredients
- 1 pound shrimp Peeled and deveined, tails on
- 4 tablespoons olive oil Extra virgin preferred
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons soy sauce
- 1 teaspoon lemon zest
- 2 teaspoons fresh parsley Finely chopped
- 2 teaspoons fresh thyme Finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper Freshly cracked
- 3/4 teaspoon garlic Minced
- 1/4 teaspoon chili flakes Optional
Instructions
- Prep your shrimp by peeling the main shell but leaving the tail segment. Devein using a small paring knife.
- In a bowl or large resealable bag, whisk together olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt, and pepper.
- PRO TIP: Reserve exactly 1 tablespoon of the marinade mixture now and set aside for finishing the dish later.
- Stir the garlic and chili flakes into the main marinade, then add the shrimp and toss until fully coated.
- Refrigerate and let the shrimp soak for at least 1 hour, or up to 8 hours.
- To cook on stovetop: Heat a cast-iron skillet over medium-high. Cook shrimp for 2-3 minutes per side until they form a loose "C" shape.
- Drizzle the reserved tablespoon of fresh marinade over the hot shrimp right before serving.
Notes
Watch the shape: Perfectly cooked shrimp curl into a loose "C." If they curl into a tight "O," they are overcooked. You can freeze the raw shrimp in the marinade for up to two months for easy meal prep.