Simple Marinade for Shrimp
October 16, 2011
"Take just a few minutes to mix the ingredients, and dinner is in the refrigerator waiting to be cooked in a very short time. My daughter originally created her marinade to be used on grilled shrimp skewers, but we love the taste so much that we use it to flavor the shrimp in pasta dishes, in salads, and as an appetizer or hors d'oeurve. The ingredients are for two pounds of shrimp, so if you reduce it, be sure to cut the ingredients proportionately. We halved everything but the salt once and had a pucker party in the first bite!"
- For two pounds of uncooked extra large or jumbo shrimp:
- Serving Size: 1 (100.1 g)
- Calories 142.5
- Total Fat - 13.7 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 441.2 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 1.6 g
- Sugars - 2.1 g
- Protein - 0.7 g
- Calcium - 18.8 mg
- Iron - 0.5 mg
- Vitamin C - 40.6 mg
- Thiamin - 0 mg
Step by Step Method
In a sturdy zippered bag, combine all of the marinade ingredients.
Shell fresh or defrosted frozen shrimp and remove veins that are visible with the tip of a knife.
Add shrimp to the marinade, press out excess air pockets, close securely, and marinate in the refrigerator from one to eight hours, turning occasionally.
Remove shrimp from the marinade to cook. Since it has done its job, you can discard the marinade.
To cook, thread on metal or (presoaked) wooden skewers, piercing each shrimp through the tail and shoulder area, or simply place in a single layer on a baking sheet sprayed lightly with vegetable spray (with space in between). Grill or bake at 425 degrees for 10 minutes or until they turn pale pink and are translucent. There will be residual cooking after the shrimp are removed from the heat source, so waiting until they are very pink will overcook the shrimp.
Vary the marinade with white wine, shallots or green onion, and dill. Spice it up with Tabasco or your favorite hot sauce.
Good plain or over seasoned hot pasta or buttered rice. Skewered on a 3-4 inch wooden pick, they make elegant finger food. Sliced lengthwise or cut in pieces, they offer a new way to look at shrimp salad. Try them "your" way and share your results with us.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting oil for the marinade, use a high-quality olive oil for best results.
- For a spicier marinade, add more garlic and black pepper to taste.
- Substitute olive oil with avocado oil: Avocado oil is a healthier option than olive oil as it contains more monounsaturated fatty acids, which are beneficial for heart health. It also has a higher smoke point than olive oil, making it better for high-heat cooking.
- Substitute the fresh lemon juice with bottled lemon juice: Using bottled lemon juice is a good alternative to fresh lemon juice as it is more cost-effective and has a longer shelf life. Plus, it is easier to measure out the right amount of juice needed for the marinade.
Lemon-Garlic Marinade Replace the oregano with 2 tablespoons of minced fresh rosemary, and add 2 tablespoons of minced fresh thyme leaves. Increase the garlic to 4 cloves and add the zest of one lemon. Omit the parsley.
Lemon Garlic Rice: This simple side dish pairs perfectly with the flavorful marinated shrimp. The lemon and garlic from the marinade are echoed in the rice, and the light, fluffy texture of the rice complements the succulent shrimp.
Grilled Asparagus: Grilled asparagus is a perfect side dish to pair with the lemon garlic rice and marinated shrimp. The smoky flavor of the grilled asparagus complements the light and bright flavors of the shrimp and rice, while the crunchy texture adds a nice contrast to the soft, succulent shrimp.
Q: How long should I marinate the shrimp?
A: Marinate the shrimp in the refrigerator for 1-8 hours, turning occasionally.
Q: What is the best way to cook shrimp?
A: The best way to cook shrimp is to sauté, bake, broil, or grill them. Be sure to cook them until they are pink and the flesh is opaque.
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Shrimp has been a favorite seafood of French chefs since the 18th century. In the 1920s, the famous French chef Auguste Escoffier wrote a book called “Le Guide Culinaire” which included a recipe for shrimp marinade.
The popularity of shrimp in the United States skyrocketed in the 1950s when celebrity chef Julia Child featured it on her television show. She presented a recipe for shrimp marinade that was similar to the one provided in this recipe.