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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
Yield: 4 servings
Prep: 45 minutes minutes
Cook: 10 minutes minutes
Total: 55 minutes minutes
The easiest, most simple and flavorful shrimp marinated in a sweet and tangy lemon sauce that everyone will love!
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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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Pin Recipe
posted on February 22, 2014under appetizer, asian inspired, entree
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57 comments -
Carly — June 15, 2018 @ 1:35 PM Reply
If you were to grill the shrimp, what temperature and how long?
-
Vicki Pyne — August 6, 2017 @ 12:23 PM Reply
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.
-
Chungah — August 6, 2017 @ 12:37 PM Reply
I recommend using uncooked shrimp to avoid overcooking, which may result in rubbery shrimp.
-
Vicki Pyne — August 6, 2017 @ 1:07 PM Reply
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.
-
Amanda — November 21, 2016 @ 3:35 PM Reply
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.
-
Heather — July 15, 2015 @ 1:11 PM Reply
Doesn’t the lemon start cooking the shrimp? Whenever I marinate with citrus, the shrimp start turning pink within 1 minutes of mixing.
-
Chungah — July 23, 2015 @ 9:25 PM Reply
Because the lemon is mixed with various other ingredients, that should not be a problem here.
-
Tulie — June 23, 2015 @ 6:39 AM Reply
How about as an appetizer? After they have cooked chill ? Or best served hot?
-
Chungah — June 23, 2015 @ 6:55 AM Reply
These are really best when served immediately.
-
Cynthia — February 27, 2015 @ 3:54 PM Reply
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!!
-
Connie Brown — January 9, 2015 @ 10:02 AM Reply
This looks very delicious. I think I will try this dish this weekend and serve it over rice.
-
Darla — December 31, 2014 @ 6:39 AM Reply
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.
-
D — December 13, 2014 @ 7:27 PM Reply
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!
-
Chungah — December 13, 2014 @ 9:04 PM Reply
Awwww, that is just too cute!
-
Alyson — December 5, 2014 @ 10:29 AM Reply
I want to serve this over rice. Can I boil the marinade and use it as a sauce?
-
Chungah — December 5, 2014 @ 2:02 PM Reply
I have not tried it myself but I don’t see why it wouldn’t work!
-
Cindy — October 18, 2014 @ 6:10 PM Reply
What do you like to serve this with? Planning to make it, just not sure what to serve it with 🙂
-
Chungah — October 18, 2014 @ 6:15 PM Reply
You can serve this with rice or veggies – it’s really up to you!
-
-
Denise H — July 24, 2014 @ 1:27 PM Reply
I have this merinating in the refrig since last night. Can’t wait to cook this for dinner. Sounds Delicious!
-
Lisa W — May 7, 2014 @ 6:04 PM Reply
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!
-
Hana — April 11, 2014 @ 3:39 PM Reply
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).
-
CATHY — March 11, 2014 @ 9:55 AM Reply
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.
-
Chung-Ah — March 11, 2014 @ 10:31 AM Reply
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.
-
Olivia Kathryn — March 6, 2014 @ 9:27 AM Reply
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. 🙂
-
Petra — February 28, 2014 @ 9:40 AM Reply
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)
-
rvg — February 27, 2014 @ 8:11 AM Reply
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!
-
Chung-Ah — February 27, 2014 @ 8:38 AM Reply
Thanks for point that out – you can either broil or roast. I personally prefer the roasting method though to avoid overcooking the shrimp.
-
CATHY — February 27, 2014 @ 7:04 AM Reply
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. 🙂
-
Chung-Ah — February 27, 2014 @ 8:07 AM Reply
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.
-
CATHY — March 3, 2014 @ 6:25 AM Reply
THANK YOU FOR YOUR ADVICE. I WILL USE FRESH SHRIMP. 🙂
-
Laura @ Laura's Culinary Adventures — February 26, 2014 @ 10:52 AM Reply
Yum! What great flavors!
-
David @ CookingChat — February 25, 2014 @ 5:40 PM Reply
Looks great, I’m overdue to have some shrimp!
-
Jennie @themessybakerblog — February 25, 2014 @ 12:06 PM Reply
I love this super simple recipe. Those are some gorgeous shrimp.
-
Chris @ Shared Appetite — February 25, 2014 @ 10:58 AM Reply
I don’t eat nearly enough shrimp… obviously that needs to change! And totally love these simply and easy recipes that yield such beautiful results!
-
Stacy — February 24, 2014 @ 4:16 PM Reply
I made this for dinner tonight. I put the shrimp in the marinade around lunch time and it really had a chance to soak in all the flavors. Great recipe!
-
Kevin @ Closet Cooking — February 24, 2014 @ 3:56 PM Reply
These shrimp sound so good!
-
Beth @ bethcakes — February 24, 2014 @ 10:25 AM Reply
I’m not really a seafood person, but gah! This looks soo good! 🙂
-
Laura (Tutti Dolci) — February 24, 2014 @ 8:12 AM Reply
I love shrimp, I can’t wait to try this marinade!
-
Kate@Diethood — February 24, 2014 @ 7:32 AM Reply
Oooooh that marinade is amaaaaze! Beautiful dish!
-
Bob — February 24, 2014 @ 2:45 AM Reply
Thanks for another goodun Chung – variation on a theme for us Aussies who enjoy fresh prawns. Cheers Bob C
-
Fen — February 23, 2014 @ 9:19 PM Reply
I’m loving everything lemon lately. You are so on my wavelength with that lately. And shrimp too? Yum!
-
Lori @ Foxes Love Lemons — February 23, 2014 @ 6:24 PM Reply
Perfect – I just bought a new bottle of hoisin! I seriously never understand how people don’t like shrimp. I recently published a shrimp recipe and got all sorts of comments along the lines of “this looks good….well, everything but the shrimp.” What do you mean, everything but the shrimp? That’s the best part! hahaha.
-
Chung-Ah — February 23, 2014 @ 7:07 PM Reply
Too funny! I’m totally with you, Lori. Shrimp is the best!
-
Averie @ Averie Cooks — February 23, 2014 @ 10:19 AM Reply
Pinned this from my phone the minute I saw it – so pretty! 🙂
-
Chung-Ah — February 23, 2014 @ 10:23 AM Reply
You are the best, friend! 🙂
-
Teresa — February 23, 2014 @ 8:08 AM Reply
looks very easy and will try it today for a nice, easy Sunday dinner in the backyard.
-
Chung-Ah — February 23, 2014 @ 8:20 AM Reply
You’d love this, Coach. It’s great to throw out on the grill, especially in sunny LA. You have no idea how much I miss the weather out there!
-
Jennifer @ Seasons and Suppers — February 23, 2014 @ 7:50 AM Reply
Simply perfect!
-
Jules @ WolfItDown — February 23, 2014 @ 7:27 AM Reply
I believe you wholeheartedly – yum! x
-
Regina — February 23, 2014 @ 6:43 AM Reply
Hello Chung, I love shrimp dishes, too, and this recipe looks delicious & yummy, definitely I’m going to try it, I just need to find out what hoisin sauce is.
Cheers
-
Dina — November 24, 2017 @ 11:37 AM Reply
Hoisin is often called Chinese ketchup or BBQ sauce. It’s kind of sweet kind savoury, I want to say there’s a very tiny hint of anise, if you’ve ever had mu shu pork with those little pancakes it often comes with a side of hoisin to spread on the pancake before you fill it. It’s really yummy.
-
Maurice — February 23, 2014 @ 5:42 AM Reply
Looks so good, got to try it!!
Thank you!!
-
Liz — February 23, 2014 @ 5:32 AM Reply
Nice and simple. Thank you.
-
mimi — February 23, 2014 @ 5:19 AM Reply
I’m not a huge lemon fan, but with the hoisin and honey – !!!!! Fabulous!!! Thanks!
-
Chung-Ah — February 23, 2014 @ 8:18 AM Reply
It’s a winning combination of flavors!
-
Nami | Just One Cookbook — February 23, 2014 @ 1:02 AM Reply
So simple, yet looks really delicious! Will try this when I go back in the kitchen!
Carly — June 15, 2018 @ 1:35 PM Reply
If you were to grill the shrimp, what temperature and how long?
Vicki Pyne — August 6, 2017 @ 12:23 PM Reply
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.
-
Chungah — August 6, 2017 @ 12:37 PM Reply
I recommend using uncooked shrimp to avoid overcooking, which may result in rubbery shrimp.
-
Vicki Pyne — August 6, 2017 @ 1:07 PM Reply
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.
-
Amanda — November 21, 2016 @ 3:35 PM Reply
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.
Heather — July 15, 2015 @ 1:11 PM Reply
Doesn’t the lemon start cooking the shrimp? Whenever I marinate with citrus, the shrimp start turning pink within 1 minutes of mixing.
-
Chungah — July 23, 2015 @ 9:25 PM Reply
Because the lemon is mixed with various other ingredients, that should not be a problem here.
Tulie — June 23, 2015 @ 6:39 AM Reply
How about as an appetizer? After they have cooked chill ? Or best served hot?
-
Chungah — June 23, 2015 @ 6:55 AM Reply
These are really best when served immediately.
Cynthia — February 27, 2015 @ 3:54 PM Reply
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!!
Connie Brown — January 9, 2015 @ 10:02 AM Reply
This looks very delicious. I think I will try this dish this weekend and serve it over rice.
Darla — December 31, 2014 @ 6:39 AM Reply
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.
D — December 13, 2014 @ 7:27 PM Reply
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!
-
Chungah — December 13, 2014 @ 9:04 PM Reply
Awwww, that is just too cute!
Alyson — December 5, 2014 @ 10:29 AM Reply
I want to serve this over rice. Can I boil the marinade and use it as a sauce?
-
Chungah — December 5, 2014 @ 2:02 PM Reply
I have not tried it myself but I don’t see why it wouldn’t work!
Cindy — October 18, 2014 @ 6:10 PM Reply
What do you like to serve this with? Planning to make it, just not sure what to serve it with 🙂
-
Chungah — October 18, 2014 @ 6:15 PM Reply
You can serve this with rice or veggies – it’s really up to you!
Denise H — July 24, 2014 @ 1:27 PM Reply
I have this merinating in the refrig since last night. Can’t wait to cook this for dinner. Sounds Delicious!
Lisa W — May 7, 2014 @ 6:04 PM Reply
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!
Hana — April 11, 2014 @ 3:39 PM Reply
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).
CATHY — March 11, 2014 @ 9:55 AM Reply
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.
-
Chung-Ah — March 11, 2014 @ 10:31 AM Reply
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.
Olivia Kathryn — March 6, 2014 @ 9:27 AM Reply
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. 🙂
Petra — February 28, 2014 @ 9:40 AM Reply
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)
rvg — February 27, 2014 @ 8:11 AM Reply
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!
-
Chung-Ah — February 27, 2014 @ 8:38 AM Reply
Thanks for point that out – you can either broil or roast. I personally prefer the roasting method though to avoid overcooking the shrimp.
CATHY — February 27, 2014 @ 7:04 AM Reply
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. 🙂
-
Chung-Ah — February 27, 2014 @ 8:07 AM Reply
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.
-
CATHY — March 3, 2014 @ 6:25 AM Reply
THANK YOU FOR YOUR ADVICE. I WILL USE FRESH SHRIMP. 🙂
-
Laura @ Laura's Culinary Adventures — February 26, 2014 @ 10:52 AM Reply
Yum! What great flavors!
David @ CookingChat — February 25, 2014 @ 5:40 PM Reply
Looks great, I’m overdue to have some shrimp!
Jennie @themessybakerblog — February 25, 2014 @ 12:06 PM Reply
I love this super simple recipe. Those are some gorgeous shrimp.
Chris @ Shared Appetite — February 25, 2014 @ 10:58 AM Reply
I don’t eat nearly enough shrimp… obviously that needs to change! And totally love these simply and easy recipes that yield such beautiful results!
Stacy — February 24, 2014 @ 4:16 PM Reply
I made this for dinner tonight. I put the shrimp in the marinade around lunch time and it really had a chance to soak in all the flavors. Great recipe!
Kevin @ Closet Cooking — February 24, 2014 @ 3:56 PM Reply
These shrimp sound so good!
Beth @ bethcakes — February 24, 2014 @ 10:25 AM Reply
I’m not really a seafood person, but gah! This looks soo good! 🙂
Laura (Tutti Dolci) — February 24, 2014 @ 8:12 AM Reply
I love shrimp, I can’t wait to try this marinade!
Kate@Diethood — February 24, 2014 @ 7:32 AM Reply
Oooooh that marinade is amaaaaze! Beautiful dish!
Bob — February 24, 2014 @ 2:45 AM Reply
Thanks for another goodun Chung – variation on a theme for us Aussies who enjoy fresh prawns. Cheers Bob C
Fen — February 23, 2014 @ 9:19 PM Reply
I’m loving everything lemon lately. You are so on my wavelength with that lately. And shrimp too? Yum!
Lori @ Foxes Love Lemons — February 23, 2014 @ 6:24 PM Reply
Perfect – I just bought a new bottle of hoisin! I seriously never understand how people don’t like shrimp. I recently published a shrimp recipe and got all sorts of comments along the lines of “this looks good….well, everything but the shrimp.” What do you mean, everything but the shrimp? That’s the best part! hahaha.
-
Chung-Ah — February 23, 2014 @ 7:07 PM Reply
Too funny! I’m totally with you, Lori. Shrimp is the best!
Averie @ Averie Cooks — February 23, 2014 @ 10:19 AM Reply
Pinned this from my phone the minute I saw it – so pretty! 🙂
-
Chung-Ah — February 23, 2014 @ 10:23 AM Reply
You are the best, friend! 🙂
Teresa — February 23, 2014 @ 8:08 AM Reply
looks very easy and will try it today for a nice, easy Sunday dinner in the backyard.
-
Chung-Ah — February 23, 2014 @ 8:20 AM Reply
You’d love this, Coach. It’s great to throw out on the grill, especially in sunny LA. You have no idea how much I miss the weather out there!
Jennifer @ Seasons and Suppers — February 23, 2014 @ 7:50 AM Reply
Simply perfect!
Jules @ WolfItDown — February 23, 2014 @ 7:27 AM Reply
I believe you wholeheartedly – yum! x
Regina — February 23, 2014 @ 6:43 AM Reply
Hello Chung, I love shrimp dishes, too, and this recipe looks delicious & yummy, definitely I’m going to try it, I just need to find out what hoisin sauce is.
Cheers
-
Dina — November 24, 2017 @ 11:37 AM Reply
Hoisin is often called Chinese ketchup or BBQ sauce. It’s kind of sweet kind savoury, I want to say there’s a very tiny hint of anise, if you’ve ever had mu shu pork with those little pancakes it often comes with a side of hoisin to spread on the pancake before you fill it. It’s really yummy.
Maurice — February 23, 2014 @ 5:42 AM Reply
Looks so good, got to try it!!
Thank you!!
Liz — February 23, 2014 @ 5:32 AM Reply
Nice and simple. Thank you.
mimi — February 23, 2014 @ 5:19 AM Reply
I’m not a huge lemon fan, but with the hoisin and honey – !!!!! Fabulous!!! Thanks!
-
Chung-Ah — February 23, 2014 @ 8:18 AM Reply
It’s a winning combination of flavors!
Nami | Just One Cookbook — February 23, 2014 @ 1:02 AM Reply
So simple, yet looks really delicious! Will try this when I go back in the kitchen!
