Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Roasted Shrimp with Honey-Ginger-Soy Marinade

Mark Ferri

Servings: four.

These shrimp go well with rice and sautéed snow peas or broccoli.


  • 1/4 cup soy sauce  
  • 1 small clove garlic, roughly chopped 
  • 1-1/2 Tbs. vegetable oil
  • 1 Tbs. honey
  • 1-1/2 tsp. dry mustard
  • 1-1/2 tsp. roughly chopped fresh ginger
  • 1-1/2 lb. jumbo shrimp (or 1-3/4 lb. large) in the shell or about 50 frozen, cleaned large shrimp, defrosted
  • Salt and freshly ground pepper to taste
  • Thinly sliced scallions for garnish

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 385
  • Sodium (mg): 1350
  • Carbohydrates (g): 4
  • Fiber (g): 0
  • Protein (g): 42


  • In a food processor or blender, process the soy sauce, garlic, oil, honey, dry mustard, and ginger until the garlic and ginger are finely chopped and well combined, 1 to 2 minutes. (Or chop the garlic and ginger very fine with a knife and then whisk all the ingredients together in a bowl.) Set the marinade aside
  • Position the oven rack to the top level and heat the oven to 500°F. If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels.
  • Season the shrimp lightly with salt and pepper. Put them in a bowl with the marinade, tossing to coat thoroughly. Let them sit unrefrigerated, stirring once or twice. After 5 minutes, remove the shrimp (discard the marinade) and arrange them on a baking sheet, 1 inch apart. Put the pan in the oven toward the back; roast until the shrimp are cooked through and white throughout, 5 to 8 minutes. (use the shorter cooking time if using a thin pan or smaller shrimp); cut one in half to check. Sprinkle with scallions and serve immediately.

Make Ahead Tips

The marinade can be covered and refrigerated for several weeks.


Rate or Review

Reviews (1 review)

  • yummysteph | 03/12/2008

    easy weeknight meal and very tasty!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.