Roasted Shrimp with Agave-Ginger-Soy Marinade
Prep time
Cook time
Total time
Serves: 4 servings
  • ¼ cup soy sauce
  • 1 clove garlic, finely chopped
  • 1½ Tablespoons olive oil or avocado oil
  • 1 Tablespoon agave nectar
  • 1½ teaspoons dry mustard
  • 1½ teaspoons fresh ginger, finely chopped
  • 1½ pounds jumbo shrimp, peeled, cleaned, and deveined
  • 3 scallions, thinly sliced
  • Salt and pepper to taste
  1. Preheat the oven to 500 degrees. Make the marinade by whisking the first 6 ingredients together in a small bowl.
  2. Place the shrimp in another larger bowl and dry them well by patting with paper towels. Sprinkle them lightly with salt and pepper and toss around to ensure even seasoning. Pour the marinade over the shrimp and let them sit unrefrigerated for 5-10 minutes.
  3. Remove the shrimp one at a time and place them on a half sheet pan, 1 inch apart. Put the pan in the oven on the bottom rack and roast until the shrimp are cooked through, about 5-8 minutes. Sprinkle with scallions and serve.
Adapted from Fine Cooking magazine
Nutrition Information
Serving size: 7 ounces, Calories: 222, Fat: 6g, Saturated fat: 1g, Unsaturated fat: 5g, Trans fat: 0g, Carbohydrates: 7g, Sugar: 4g, Sodium: 736mg, Fiber: .5, Protein: 35g, Cholesterol: 274mg
Recipe by Queen of My Kitchen at