Description
Discover six delicious shrimp marinades to elevate your seafood dishes. From zesty citrus to savory garlic, learn how to infuse flavor effortlessly!
Ingredients
- 1 lb (454 g) raw shrimp – peeled and deveined
- 1/4 cup (60 ml) lemon juice – from one large lemon (or use orange juice)
- 1 Tbsp (15 ml) lemon zest – grated lemon peel
- 1 Tbsp (15 ml) olive oil
- 4 fresh garlic cloves – minced
- 1/2 tsp (2.5 ml) salt
- 1/4 tsp (1.25 ml) ground black pepper
- 1 lb (454 g) raw shrimp – peeled and deveined
- 1/4 cup (60 ml) lime juice – about 3 limes
- 3 garlic cloves – minced
- 1 Tbsp (15 ml) lime zest – grated lime peel
- 1 Tbsp (15 ml) olive oil
- 1/2 tsp (2.5 ml) chili powder
- 1/2 tsp (2.5 ml) salt
- 1/4 tsp (1.25 ml) paprika
- 1/4 tsp (1.25 ml) ground black pepper
- 1 lb (454 g) raw shrimp – peeled and deveined
- 1/4 cup (60 ml) soy sauce
- 1 Tbsp (15 ml) olive oil
- 1 Tbsp (15 ml) honey (or pure maple syrup)
- 1 tsp (5 ml) hot sauce
- 2 garlic cloves – minced
- 1/4 tsp (1.25 ml) ground black pepper
- 1 lb (454 g) raw shrimp – peeled and deveined
- 2 Tbsp (30 ml) dijon mustard
- 2 Tbsp (30 ml) honey
- 1 Tbsp (15 ml) olive oil
- 1 Tbsp (15 ml) whole grain mustard
- 3 garlic cloves – minced
- 1/2 tsp (2.5 ml) salt
- 1/4 tsp (1.25 ml) ground black pepper
- 1 lb (454 g) raw shrimp – peeled and deveined
- 1/2 cup (120 ml) barbecue sauce
- 2 Tbsp (30 ml) lemon juice
- 1 tsp (5 ml) chili powder
- 1 lb (454 g) raw shrimp – peeled and deveined
- 1/4 cup (60 ml) balsamic vinegar
- 2 Tbsp (30 ml) olive oil
- 3 garlic cloves – minced
- 2 tsp (10 ml) dried basil
- 1/2 tsp (2.5 ml) salt
- 1/4 tsp (1.25 ml) ground black pepper
Instructions
- Put the frozen shrimp in a big bowl of cold water and let them sit for 10 minutes. If they’re still icy, pour them into a strainer and rinse under cold water. Dry the shrimp well with paper towels.
- In a small bowl, mix together the marinade components until well combined. Pour the marinade into a bag or airtight container with the shrimp, allowing them to soak for 10-15 minutes.
- Heat a little oil in a frying pan over medium-high heat. Place the shrimp and remaining marinade in the pan. Cook the shrimp until they become pink and opaque on one side, then flip and cook the other side for about 1-2 minutes each. Remove the shrimp from the pan immediately to prevent overcooking.
- Set the air fryer to 400°F and let it warm for 5 minutes. Arrange the shrimp in a single layer in the air fryer basket, taking care as it will be hot. Cook them for 3-5 minutes until the shrimp turn pink and opaque, shaking the basket midway through cooking.
- Heat the oven to 400°F. Place the marinated shrimp in a single layer on a baking sheet, pouring any leftover marinade on top. Bake for 5-8 minutes until the shrimp are pink and opaque, flipping them halfway through.
- Prepare the grill to medium-high heat. Thread the shrimp onto skewers or place them in a grill pan. Grill the shrimp for 1-3 minutes per side, or until they turn pink, flipping them halfway through.
Notes
- For a refreshing twist, swap lemon juice with orange juice in the marinade for a unique flavor.
- Add a touch of cayenne pepper to the chili lime shrimp marinade for an added spicy kick.
- Enhance the honey mustard shrimp by garnishing with fresh chopped herbs like parsley or thyme before serving.
