This easy shrimp marinade is my go-to when I want bold, fresh flavor without a lot of fuss. It’s made with simple pantry ingredients like lemon juice, garlic, olive oil, and honey, and it comes together in minutes. Whether you’re grilling, baking, or pan-searing your shrimp, this flavorful seasoning will take things to the next level!
Oriana’s Thoughts On The Recipe
Whenever I’m craving something light, fresh, and full of flavor, this simple shrimp marinade is my go-to. I first threw it together on a busy weeknight when I needed dinner on the table fast—and it’s been a staple ever since! The combination of lemon, garlic, herbs, and a touch of honey gives the shrimp the most delicious balance of tangy and sweet, with just enough zing to make them irresistible. Whether I’m grilling outside with my family or cooking indoors on a skillet, this marinade never lets me down.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Olive oil – Helps the seasoning coat the shrimp and keeps them juicy while grilling.
- Lemon juice – Adds brightness and a subtle tang.
- Honey – Balances the acidity and helps the shrimp caramelize slightly.
- Minced garlic – A punch of savory flavor.
- Paprika – Adds a touch of smokiness and color.
- Italian seasoning – A blend of herbs to tie it all together.
- Black pepper + salt – Essential seasoning!
Food Allergy Swaps
- This recipe is naturally egg, dairy, gluten, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens, especially the Italian seasoning spice blends.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix the Marinade
Just grab a small bowl and whisk together all the marinade ingredients. It only takes a minute!
Step 2 – Add the Shrimp
Now pour that tasty marinade over about 1.5 to 2 pounds of peeled and deveined shrimp. (Fresh or thawed frozen—either works!)
Step 3 – Toss to Coat
Give the shrimp a good toss so every piece gets covered in that delicious flavor.
Step 4 – Let It Marinate
Pop the bowl in the fridge and let the shrimp soak up the goodness for 15 to 30 minutes—no longer, or the lemon juice might make them a little mushy.
Step 5 – Time to Cook
Now just cook your shrimp however you like! You can grill them, bake them in the oven, or do a quick sauté on the stove. They’ll be ready in minutes!
Extra Recipe Tips For Success
- Use Fresh Ingredients When Possible: Fresh garlic, lemon juice, or chopped herbs will always give your marinade a brighter, cleaner flavor than dried or bottled versions. That little extra effort goes a long way.
- Save Some Marinade for Basting: If you want extra flavor while grilling or sautéing, set aside a small portion of marinade before adding the shrimp to it. That way, you have a clean, food-safe version for basting or drizzling.
- Don’t Overdo the Acid: Shrimp are delicate and can easily become mushy if left too long in an acidic marinade. Try to marinate for 15 to 30 minutes max. Any longer and the acid can start to “cook” the shrimp, like in ceviche.
Variations & Additions
- Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper to turn up the heat.
- Asian-Inspired Twist: Add a splash of soy sauce and grated ginger for a teriyaki-style marinade.
- Tropical Flavor: Swap lemon juice for lime and stir in a bit of pineapple juice.
Storage and Freezing Instructions
Store the marinade (without the shrimp) in an airtight jar in the fridge for up to 1 week.
Frequently Asked Questions
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Recipe Card
Simple Shrimp Marinade
Equipment
Ingredients
- 4 tablespoons (60 ml) olive oil
- 4 tablespoons (60 ml) fresh lemon juice
- 1 tablespoon (25 g) honey
- 5 – 6 garlic cloves, minced
- 1 teaspoon paprika
- 1 ½ teaspoon Italian seasoning
- 1/2 teaspoon salt
- ½ teaspoon ground black pepper
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Mix the Marinade:
- Just grab a small bowl and whisk together all the marinade ingredients. It only takes a minute!
Add the Shrimp:
- Now pour that tasty marinade over about 1.5 to 2 pounds of peeled and deveined shrimp. (Fresh or thawed frozen—either works!)
Toss to Coat:
- Give the shrimp a good toss so every piece gets covered in that delicious flavor.
Let It Marinate:
- Pop the bowl in the fridge and let the shrimp soak up the goodness for 15 to 30 minutes—no longer, or the lemon juice might make them a little mushy.
Time to Cook
- Now just cook your shrimp however you like! You can grill them, bake them in the oven, or do a quick sauté on the stove. They’ll be ready in minutes!
- Use Fresh Ingredients When Possible: Fresh garlic, lemon juice, or chopped herbs will always give your marinade a brighter, cleaner flavor than dried or bottled versions. That little extra effort goes a long way.
- Save Some Marinade for Basting: If you want extra flavor while grilling or sautéing, set aside a small portion of marinade before adding the shrimp to it. That way, you have a clean, food-safe version for basting or drizzling.
- Don’t Overdo the Acid: Shrimp are delicate and can easily become mushy if left too long in an acidic marinade. Try to marinate for 15 to 30 minutes max. Any longer and the acid can start to “cook” the shrimp, like in ceviche.
- Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper to turn up the heat.
- Asian-Inspired Twist: Add a splash of soy sauce and grated ginger for a teriyaki-style marinade.
- Tropical Flavor: Swap lemon juice for lime and stir in a bit of pineapple juice.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
