Jump to Recipe

Having Make-Ahead Shrimp ready in your fridge is a game-changer for easy meals. This recipe delivers perfectly cooked, garlic-herb shrimp you can use all week. The bright, versatile flavor makes it a staple for quick dinners, salads, or entertaining.

Recipe Overview

Why You’ll Love This Make-Ahead Shrimp

Time-saver: Cook once and use all week for effortless meals.
Versatile flavor: Zesty marinade complements many dishes and cuisines.
Perfect texture: Tender, juicy shrimp that are never rubbery.
Effortless entertaining: Impress guests with minimal last-minute work.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
3 cloves garlic, minced
1 lemon, zested and juiced
2 tbsp extra virgin olive oil
1 tsp smoked paprika
½ tsp red pepper flakes (optional, for heat)
1 tbsp fresh parsley, finely chopped
1 tsp honey or maple syrup
Salt and black pepper to taste

Tools: A large skillet, mixing bowl, airtight container for storage, and a zester or fine grater.

Notes: Use high-quality fresh shrimp for best flavor, and don’t skip the lemon zest—it adds bright aroma.

Nutrition (per serving)

Calories:	180 kcal
Protein:	24 g
Fat:	8 g
Carbs:	3 g
Fiber:	1 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

What kind of shrimp should I buy? Look for raw, large (21/25 count) shrimp that are peeled and deveined. Frozen is absolutely fine—just thaw them completely in the fridge overnight before using. Pat them very dry with paper towels; this is key for a good sear.
Can I adjust the spice level? Absolutely. The red pepper flakes add a gentle warmth, but you can leave them out entirely or add a pinch more if you like a kick. The smoked paprika gives a lovely depth without being too spicy.
Why add a little sweetener? A touch of honey or maple syrup balances the acidity from the lemon and enhances the natural sweetness of the shrimp. It’s not enough to make it taste sweet, just enough to round out the flavors beautifully.
How far ahead can I make this? You can store the cooked and marinated shrimp in an airtight container in the fridge for up to 3 days. The flavor actually gets better after a day as the shrimp soak up the marinade.

How to Make Make-Ahead Shrimp

Step 1: Start by prepping your shrimp. If they’re frozen, make sure they’re fully thawed and drained. Pat them thoroughly dry with paper towels—this is crucial. Any excess moisture will steam the shrimp instead of letting them get a nice, light sear. You’ll notice the difference in texture immediately if you skip this step. Place the dry shrimp in a mixing bowl.

Step 2: In a small bowl, whisk together the minced garlic, lemon zest, lemon juice, olive oil, smoked paprika, red pepper flakes (if using), honey, and a good pinch of salt and black pepper. Whisk until the mixture is well combined and slightly emulsified. It should smell incredible—garlicky, citrusy, and a little smoky. Pour about two-thirds of this marinade over the shrimp and toss to coat them evenly. Reserve the remaining marinade for later.

Step 3: Heat a large skillet over medium-high heat. You don’t need to add extra oil since the shrimp are already coated. Once the skillet is hot, add the shrimp in a single layer—don’t overcrowd them. You might need to cook in two batches depending on the size of your pan. Cook for about 1-2 minutes per side, just until they turn pink and opaque. They cook fast, so keep an eye on them!

Step 4: As soon as the shrimp are cooked, transfer them to a clean bowl. They’ll continue to carryover cook a little, so taking them out just as they turn opaque ensures they stay tender. Pour the reserved marinade over the hot shrimp and toss gently. The residual heat will mellow the raw garlic slightly and help the flavors meld.

Step 5: Stir in the fresh parsley right at the end. Let the shrimp cool to room temperature before transferring them to an airtight container. This prevents condensation, which can make the shrimp watery. Once cooled, seal the container and refrigerate. The shrimp are now ready to use whenever you need them over the next few days.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 3 days; flavor improves over time.
Freezer: Not recommended after cooking and marinating—texture becomes mushy.
Reviving: Enjoy cold or briefly bring to room temperature; avoid reheating to preserve texture.

Serving Suggestions

Complementary Dishes

Garlic Herb Quinoa — The fluffy grains soak up the lemony marinade beautifully, making every bite a delight.
Simple Arugula Salad — The peppery greens provide a fresh, crisp contrast to the rich, savory shrimp.
Avocado & Corn Salsa — The creamy avocado and sweet corn create a vibrant, textural side that feels like summer on a plate.

Drinks

Crisp Sauvignon Blanc — Its citrus notes mirror the lemon in the shrimp, cleansing the palate between bites.
Sparkling Water with Lime — The effervescence and acidity cut through the richness, making everything taste brighter and lighter.
Iced Green Tea — A slightly earthy, refreshing sip that doesn’t compete with the delicate flavors of the shrimp.

Something Sweet

Lemon Sorbet — A light, zesty finish that continues the citrus theme without feeling too heavy after a seafood-focused meal.
Almond Shortbread Cookies — Their buttery, nutty flavor provides a simple, satisfying contrast to the bright, savory main.
Fresh Berry Salad with Mint — Sweet, juicy berries with a hint of mint feel refreshing and elegant, ending the meal on a high note.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook in just a few minutes and become rubbery if left too long. Pull them off the heat as soon as they turn pink and opaque. I’ve messed this up before too—it’s a sad sight.
Skipping the drying step. If the shrimp are wet, they’ll steam instead of sear. You’ll miss out on that lovely texture and concentrated flavor. Pat them dry like your dinner depends on it.
Adding all the marinade before cooking. Reserving some for after cooking ensures a brighter, fresher flavor and prevents the garlic from burning in the pan.
Storing while still warm. Letting the shrimp cool completely before refrigerating prevents excess moisture, which can dilute the marinade and affect the texture.

Expert Tips

Tip: Use the shrimp’s natural shape as a timer. They’re done when they form a tight “C” shape. If they curl into a tight “O”, they’re likely overdone. It’s a simple visual cue that never fails.
Tip: For an even more intense flavor, let the raw shrimp sit in the first portion of the marinade for 15-20 minutes in the fridge before cooking. It gives the seasonings a chance to penetrate deeper.
Tip: If you’

Make Ahead Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Low

Cuisine Mediterranean, american

Servings 4

Total Time 15 minutes

Dark Mode

Keep Screen On

Learn how to make perfect Make-Ahead Shrimp with this easy recipe. Enjoy tender, flavorful shrimp for quick dinners, salads, and more. Get the recipe now!

Ingredients

For the Shrimp

450 g large raw shrimp (peeled and deveined)
3 cloves garlic (minced)
1 lemon (zested and juiced)
2 tbsp extra virgin olive oil
1 tsp smoked paprika
½ tsp red pepper flakes (optional, for heat)
1 tbsp fresh parsley (finely chopped)
1 tsp honey or maple syrup
Salt and black pepper (to taste)

Instructions

01
Start by prepping your shrimp. If they’re frozen, make sure they’re fully thawed and drained. Pat them thoroughly dry with paper towels—this is crucial. Any excess moisture will steam the shrimp instead of letting them get a nice, light sear. You’ll notice the difference in texture immediately if you skip this step. Place the dry shrimp in a mixing bowl.
02
In a small bowl, whisk together the minced garlic, lemon zest, lemon juice, olive oil, smoked paprika, red pepper flakes (if using), honey, and a good pinch of salt and black pepper. Whisk until the mixture is well combined and slightly emulsified. It should smell incredible—garlicky, citrusy, and a little smoky. Pour about two-thirds of this marinade over the shrimp and toss to coat them evenly. Reserve the remaining marinade for later.
03
Heat a large skillet over medium-high heat. You don’t need to add extra oil since the shrimp are already coated. Once the skillet is hot, add the shrimp in a single layer—don’t overcrowd them. You might need to cook in two batches depending on the size of your pan. Cook for about 1-2 minutes per side, just until they turn pink and opaque. They cook fast, so keep an eye on them!
04
As soon as the shrimp are cooked, transfer them to a clean bowl. They’ll continue to carryover cook a little, so taking them out just as they turn opaque ensures they stay tender. Pour the reserved marinade over the hot shrimp and toss gently. The residual heat will mellow the raw garlic slightly and help the flavors meld.
05
Stir in the fresh parsley right at the end. Let the shrimp cool to room temperature before transferring them to an airtight container. This prevents condensation, which can make the shrimp watery. Once cooled, seal the container and refrigerate. The shrimp are now ready to use whenever you need them over the next few days.