Sweet Lemon Shrimp
The easiest, most simple and flavorful shrimp marinated in a sweet and tangy lemon sauce that everyone will love!
I’m such a sucker for anything shrimp related – shrimp dumplings, shrimp quinoa spring rolls, shrimp enchiladas – you name it! But instead of using shrimp as a glorious filling, I decided it was time to let the shrimp be its very own star. With that said, I present to you the world’s easiest shrimp dish I have ever made. Not to mention, probably the best shrimp I’ve ever had!
As you can see from the step-by-step shots, it’s so easy to put together. All it requires is a simple marinade for at least 30 minutes. Once the shrimp is soaked in that sweet, Hoisin lemon marinade, you’ll pop these babies on a baking sheet and roast these bad boys until they’re cooked through. Done and done. I told you it was super easy!
You can serve it alongside some veggies and dinner is set. If you’d rather serve these as appetizers, go ahead and stick in some of those fancy appetizer toothpicks and serve. Appetizer or main dish, everyone will be fighting over who gets the last shrimp on the plate!
Sweet Lemon Shrimp
Ingredients
- ⅓ cup hoisin sauce
- ¼ cup honey
- ½ cup freshly squeezed lemon juice
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- In a medium bowl, whisk together hoisin sauce, honey, lemon juice, lemon zest, salt and pepper, to taste. In a gallon size Ziploc bag or large bowl, combine shrimp and hoisin mixture; marinate for at least 30 minutes to overnight, turning the bag occasionally.
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Place shrimp onto the prepared baking sheet; discard marinade. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
- Serve immediately, garnished with cilantro, if desired.
Notes
Did you make this recipe?
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If you were to grill the shrimp, what temperature and how long?
Greetings, Chungah:
Would the pre-cooked shrimp you find at most supermarket seafood counters work? Perhaps cut down on the roasting time?
Thanks for sharing your delicious recipes. My family and I have enjoyed countless wonderful meals!
V.
I recommend using uncooked shrimp to avoid overcooking, which may result in rubbery shrimp.
Ok, good to know. My sons have offered to go to the Asian market for the shrimp. Excited to make this dish tonight. Thanks again!
V.
I love shrimp and I’ve made this several times. There’s such a good combination of flavors, it’s quick and easy for late work nights dinner w/ rice, late night snack or large group appetizer since it doesn’t have to sit for hrs. to marinade unless you want it to and cooks in less than 10 minutes. This is a go to for me.
Doesn’t the lemon start cooking the shrimp? Whenever I marinate with citrus, the shrimp start turning pink within 1 minutes of mixing.
Because the lemon is mixed with various other ingredients, that should not be a problem here.
How about as an appetizer? After they have cooked chill ? Or best served hot?
These are really best when served immediately.
This recipe was awesome!! I did tweek it a bit. In the marinade I put some pepper flakes. And as another asked about boiling the remaining marinade and putting on top of the rice and shrimp, absolutely fabulous!! Thank you for a keeper!!
This looks very delicious. I think I will try this dish this weekend and serve it over rice.
A friend brought some shrimp by the house the other night, and I didn’t know what I wanted to do with them. I searched through your index and found this recipe. It sounded delicious, easy, and quick. Man, the shrimp were awesome. I will definitely be making this again.
Thank you so much Chung. This dish is fabulous. I cooked it for my GF for our proposal dinner. I put the ring on a shrimp. She didn’t expect it!
Awwww, that is just too cute!
I want to serve this over rice. Can I boil the marinade and use it as a sauce?
I have not tried it myself but I don’t see why it wouldn’t work!
What do you like to serve this with? Planning to make it, just not sure what to serve it with 🙂
You can serve this with rice or veggies – it’s really up to you!
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I have this merinating in the refrig since last night. Can’t wait to cook this for dinner. Sounds Delicious!
Hi Chung-Ah, I’ve got to say that your recipes are the BEST thing to pop up on my Pinterest feed 🙂 I can’t wait to try this one. Thanks so much for sharing your wonderful recipes!
Most of the “fresh” shrimp out there is actually previously frozen. Just sayin’ (ask the butcher or check the fine print. Unless you live near water, you should probably look for high quality frozen).
I HAD ASKED YOU A LITTLE WHILE BACK ON THE SWEET LEMON SHRIMP USING FROZEN SHRIMP. I WAS WONDERING IF I FOUND (THIS WEEK THEY ARE HAVING A SEAFOOD SALE) SOME HOW DO YOU THINK IT WOULD BE IF I FROZE IT? I HAVE TO USE IT ON MARCH 31. THANK YOU FOR YOUR TIME AND ADVICE.
Cathy, the same thing applies here – I recommend using fresh shrimp for optimal results. You can certainly used thawed frozen shrimp but I cannot speak for much this will change the taste/texture of the dish.
Hey there!
Just wanted to say that your blog is my new favorite. I’ve had such success from all the dishes I’ve tried, and I love how fresh and delightful they are. I am a novice cook for sure, so having recipes that are simple yet sophisticated is really nice! I can’t wait to try this tonight!
Keep doing what you’re doing. 🙂
This looks amazing. I have saved the recipe for this summer when I will put them on the BBQ! I can’t wait to try 🙂
(via Food Fetish Friday)
Every recipe of yours that I’ve tried, and the list is getting larger and larger, has turned out perfect! One question on this one, in the description you say that the shrimp are broiled but in the instructions they are roasted so just want to make sure I do this right tonight
Thanks!
Thanks for point that out – you can either broil or roast. I personally prefer the roasting method though to avoid overcooking the shrimp.
I have a question. Can you use frozen shrimp? If so do you let them thaw before marinating? I very very seldom cook seafood. Thank you for your help. 🙂
Cathy, I recommend using fresh shrimp for optimal results. You can certainly used thawed frozen shrimp but I cannot speak for much this will change the taste/texture of the dish.
THANK YOU FOR YOUR ADVICE. I WILL USE FRESH SHRIMP. 🙂