Grilled Shrimp Marinade
With lemon, soy sauce, and a touch of honey, this grilled shrimp marinade has just the right balance of flavors for a perfect summer dinner!
Foto: Well PlatedBahan-bahan
- 3 g arlic cloves minced or grated (about 1 tablespoon)
- Zest and juice of 1 small lemon (about 3/4 teaspoon zest and 3 tablespoons juice)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons low sodium soy sauce
- 1 tablespoon honey
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 pound shrimp peeled and deveined
- Chopped green onions (lemon wedges, for serving)
Langkah-langkah
In a small bowl or liquid measuring cup with a spout, whisk together the garlic, lemon zest, lemon juice, oil, soy sauce, honey, thyme, black pepper, and red pepper flakes (if using).
Rinse the shrimp and pat dry. Place in a ziptop bag.
Pour the marinade over the shrimp, the seal the bag removing any excess air. Gently turn the shrimp to coat. Place the shrimp in a shallow dish to catch any drips and refrigerate for at least 30 minutes or up to 4 hours.
Remove the shrimp from the refrigerator and let stand at room temperature for 15 minutes. Shake off the excess marinade from the shrimp and discard the excess marinade.
Cook the shrimp as desired: Grill the shrimp over medium-high heat for 2 to 3 minutes per side (see Grilled Shrimp for specific step by steps), cook them under the oven broiler on a foil-lined baking sheet placed about 6 inches from the top for 3 to 5 minutes (rotate the pan as needed so they cook evenly), or sauté them in a skillet. For all methods, cook just until the shrimp is pink and no longer opaque—shrimp cook fast! Transfer to a serving plate. Enjoy hot or at room temperature, with a sprinkle of green onions and lemon wedges for squeezing over the top.
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