Chef Richard created this easy shrimp marinade recipe. We wanted something bright, zesty, and a bit spicy, and he delivered! It features some of my favorite ingredients: ginger, fresh lime, fish sauce, and toasty sesame oil. We let the shrimp marinate for 30 to 60 minutes. No longer, or the acidity will start “cooking” them. This marinade is great for shrimp, chicken, tofu, or beef. It’s quick, easy, and always makes me happy. I love serving this marinated shrimp with coconut rice or cilantro lime rice.
Key Ingredients
Shrimp: For the best results, I prefer large or jumbo shrimp. They are less likely to overcook and dry out. Look for fresh shrimp that is firm and has a slightly sweet smell. If you have frozen shrimp, thaw and drain them before marinating. Fresh Ginger and Garlic: The ginger adds warmth and a subtle spiciness, and the garlic complements all the other Asian-inspired flavors. Fresh is best for these. Cilantro and Green Onion: These will give you a pop of color and freshness. I like using the white and lighter green parts of the green onion for the marinade and saving the darker green tops for slicing and scattering over the cooked shrimp when serving. Soy Sauce or Tamari: Use what you prefer. If gluten-free is a concern, I recommend using gluten-free certified tamari. Lime: This will brighten everything up and add acidity, making everything taste better. I usually buy an extra lime and use it for serving. Honey: After cooking, the honey turns the marinade into a slightly sticky glaze. You can substitute maple syrup. Fish Sauce: This magical ingredient adds a savory, umami flavor to the marinade. I recommend Red Boat Fish Sauce. If it’s unavailable, look for fish sauce in glass jars, which tend to be higher quality. Sesame Oil: The toasted sesame oil will provide a nutty richness and a wonderful aroma. Gochujang: This Korean fermented chili paste adds mild to moderate heat. You can adjust the amount to your liking or substitute it with Sriracha. I also use it to make our homemade hoisin sauce. Dijon Mustard: This adds a subtle tang and makes the marinade more interesting. I love Dijon mustard for marinades and also use it when making this chicken marinade.
How to Make Shrimp Marinade
This marinade comes together in minutes, perfect for busy weeknights and entertaining guests. To make it, combine all ingredients in a bowl or zip-top bag. Then, add shrimp and let it marinate for 30 minutes to an hour. This timeframe allows the shrimp to absorb the marinade flavors without becoming tough. This is especially important if the marinade has acidic ingredients, like the lime juice in this Asian marinade. Marinating the shrimp longer than 60 minutes will begin to “cook” the shrimp, making it more similar to shrimp ceviche. We love this marinade for grilled shrimp, which we cook on an outdoor grill or on the stove using a grill pan. You can also roast the marinated shrimp at high heat in the oven, which caramelizes the honey. 1 tablespoon minced fresh ginger, ½-inch piece 1 tablespoon minced garlic, 3 cloves 1 tablespoon finely chopped fresh cilantro 1 tablespoon finely chopped green onion 1 tablespoon fresh lime juice 1 tablespoon toasted sesame oil 1 tablespoon honey 1 tablespoon soy sauce or tamari 1 tablespoon fish sauce 1 teaspoon Gochujang, see notes 1 teaspoon Dijon mustard 1/4 teaspoon fine sea salt 2If using skewers, soak wooden skewers in water while the shrimp marinate so they do not burn on the grill or in the oven. 2Grill for 2 to 3 minutes per side until opaque and cooked through. 3Roast: Preheat your oven to 400°F (200°C). Spread shrimp in a single layer on a baking sheet and roast for 5 to 7 minutes or until opaque and cooked through. 4Skillet: Heat skillet over medium heat. Cook shrimp for 5 to 7 minutes until opaque and cooked. Watch for the honey burning in the pan (keep the heat between medium and medium-high).
