This Asian-inspired shrimp marinade is perfect for grilling or roasting! Ginger, garlic, fish sauce, sesame oil, and honey create a delicious, sweet, sticky glaze.
Chef Richard created this shrimp marinade recipe. We wanted something bright, zesty, and a little 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. Quick, easy, and always makes me happy. I love serving this gingery shrimp with coconut rice.
Key Ingredients
- Ginger: Adds a warm, slightly spicy flavor.
- Garlic: A no-brainer with all the other flavors in this easy marinade.
- Cilantro: Brings fresh, herby notes.
- Green Onion: Lends a mild onion flavor and color.
- Soy Sauce (or Tamari): Salty, umami flavor (use tamari for gluten-free).
- Lime Juice: Bright and fresh flavor that balances the sweetness.
- Honey: A touch of sweetness that caramelizes beautifully.
- Fish Sauce: Enhances the depth of flavor with a salty, savory undertone.
- Sesame Oil: Adds nutty richness and a wonderful aroma.
- Gochujang: This Korean fermented chili paste provides mild to moderate heat (adjust to your preference). We also use it to make our homemade hoisin sauce. You can substitute Sriracha.
- Dijon Mustard: Imparts a subtle tang and complexity. I love Dijon mustard for marinades and also use it when making our chicken marinade.
The Best Shrimp for Marinating
Choose large or jumbo shrimp for the best results, as they are less likely to overcook and dry out. Look for fresh shrimp that is firm and has a slightly sweet smell. Thaw and drain frozen shrimp before marinating.
How Long to Marinate Shrimp
For the best results, marinate your shrimp for 30 to 60 minutes. 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.
How to Make the 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.
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.
Easy Sides for Shrimp!
Here are a few suggestions for dishes to serve on the side. Think fresh, bright flavors, sweet, and a little spicy.
Shrimp & Marinade Tips
- Best Shrimp: Choose large or jumbo shrimp for grilling or roasting. Thaw and drain frozen shrimp before marinating.
- Marinating Time: 30 to 60 minutes is ideal for flavor without toughness.
- Skewering: Thread in opposing directions (heads touching, tails outward) for flat skewers. See our photos.
- Cooking: Shrimp cook very quickly, so keep a close eye on them to avoid overcooking.
Easy Shrimp Marinade (Ginger & Sesame)
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PREP
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We love this Asian-inspired marinade for shrimp. Quickly marinate your shrimp — 30 to 60 minutes is perfect. Any longer, and the shrimp will begin to “cook” in the lime juice.
This marinade is perfect for grilled shrimp, but you can roast them in the oven or cook them in a skillet. Below, we provide tips for all three cooking methods.
Serves 4
You Will Need
1 pound large or jumbo shrimp, peeled and deveined
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
Directions
- Marinate Shrimp
1Combine the shrimp marinade ingredients in a bowl or zip-top freezer bag. Let the shrimp marinate for 30 minutes to 1 hour.
2If using skewers, soak wooden skewers in water while the shrimp marinate so they do not burn on the grill or in the oven.
- Cook Shrimp
1Grill (Recommended): Preheat your grill or a grill pan to medium-high heat. Thread shrimp onto skewers in opposing directions (heads touching, tails outward) for flat skewers. See our photos for reference. Push the skewer through the head and tail of each shrimp. They will look like an interlocking circle, keeping the shrimp skewers flat.
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).
Adam and Joanne’s Tips
- Frozen Shrimp: Thaw and drain frozen shrimp before marinating.
- Gochujang: A Korean chili paste, we find Mother-in-law’s Gochujang in stores around us. It can also be found sold in Asian or Korean markets. While it does not taste the same, Sriracha is a good substitute in this marinade recipe. Or leave it out.
- Best Cooking Method: This marinade works exceptionally well on an outdoor grill or in a grill pan. Roasting in the oven is our second-best method.
- Gluten-free: Use GF Tamari and ensure all other ingredients (specifically the fish sauce and gochujang) are marked gluten-free.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
Nutrition Per Serving
Serving Size
1/4 of the recipe
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Calories
156
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Total Fat
4g
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Saturated Fat
0.6g
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Cholesterol
182.5mg
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Sodium
799.4mg
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Carbohydrate
6.7g
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Dietary Fiber
0.2g
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Total Sugars
5g
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Protein
23.6g
