Honey Lemongrass Baked Shrimp

My family loves shrimp night. The kids go crazy over the special seafood dinner and Jon and I appreciate the healthy lean protein. Unfortunately shrimp doesn’t make an appearance on my shopping lists too often. Seafood prices seem to be on a continual rise and as my kids grow I need more shrimp than ever to feed them all! Because it is such a rare treat in our house they eat it as if the shrimp population is nearly extinct. It’s quite impressive to watch actually, little fingers feverishly peeling shrimp and eating them up quicker than any adult I’ve ever seen.

That’s what makes me keep a close eye out for those shrimp sales. Every so often our local seafood deli orders too much and our family gets a yummy treat. Usually a simple shrimp boil is the route I take. A plastic table cloth is thrown down and the pots of corn, potatoes, and shrimp are dumped right into the center of the table. Everyone grabs right from the pile and eats without a plate. While this method is super fun, not to mention it has the easiest dinner cleanup ever, I sometimes crave more “refined” flavors.

Leaving the tails on the shrimp makes them true finger food! Leaving the tails on the shrimp makes them true finger food!


This particular shrimp night was one of those times. I wanted to really make the most of the shrimp by adding some of my favorite flavors while keeping it just as appetizing as ever for my kids. An easy marinade is just the answer, who has time for all of that frying nonsense? I whipped up a simple marinade with all of my favorite Asian flavors with a little help from Litehouse. Ready to use Instantly Fresh Lemongrass makes it easier than ever to infuse the shrimp with a flavor not too often seen in home cooking. Fresh lemongrass is quite daunting if you’ve ever seen it in the grocery store, and frankly it has always looked like too much of a chore for me to ever take on. Now that I can simple add a pinch here or there I am using the daunting ingredient more than ever!

Marinate the shrimp in a plastic bag for easy clean up! Marinate the shrimp in a plastic bag for easy clean up!


After a quick marinating session and an even quicker bake in a really hot oven what we were left with was an incredibly delicious shrimp dish. Savory, sweet, tangy, and lingering lemongrass flavors give this lean seafood a beautiful color, fragrance, and unforgettable taste. Once again I was left with fairly easy dinner cleanup as half of the shrimp was eaten before it ever even hit the table. I think it’s safe to say this will be a new family favorite when we are feeling a little too “refine” for our usual southern shrimp boil.

These are so good you better just double the recipe... These are so good you better just double the recipe...


Honey Lemongrass Baked Shrimp

Serves 8 | Finish in 40 minutes

Shrimp is marinated in an incredibly easy and flavorful marinade infused with honey lemongrass then baked to perfection.


1 lb. lg. shrimp peeled,
¼ c. soy sauce,
¼ c. honey,
Juice and zest from 2 lemons,
1 Tbsp. Litehouse Instantly Fresh Lemongrass,
1 tsp. Litehouse Instantly Fresh Garlic,
1 tsp. Litehouse Instantly Fresh Jalapeno (optional),
salt and pepper to taste,
Litehouse Instantly Fresh Cilantro for garnish,


1. Mix together all ingredients excluding the shrimp and cilantro.

2. Pour mixture into a bowl or resealable bag.

3. Add shrimp and toss to coat.

4. Allow shrimp to marinate 30 minutes.

5. Preheat the oven to 400 degrees.

6. Remove shrimp from marinade and place in a baking sheet sprayed with non stick cooking spray.

7. Bake in preheated oven for 8-9 minutes.

8. Garnish with cilantro.

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