Sesame Ginger Shrimp Marinade
This easy 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 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. 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. Sesame Ginger Shrimp Marinade PREP 35 mins COOK 10 mins TOTAL 45 mins PREP 35 mins COOK 10 mins TOTAL 45 mins We love this Asian-inspired shrimp marinade. 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 (450g) 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. 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). 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. 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 / Calories 156 / Total Fat 4g / Saturated Fat 0.6g / Cholesterol 182.5mg / Sodium 799.4mg / Carbohydrate 6.7g / Dietary Fiber 0.2g / Total Sugars 5g / Protein 23.6g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us