I made these with olive oil instead of butter and thought they were pretty good. i thought they couldve had more mustard-y flavor though, so next time i may add more dry mustard. i also used a little bit of parsley, as a few other reviewers suggested. putting them under the broiler for a few mins also helped get them nice and crispy. will probably make again..with a few tweaks. :)

Reviewed On: Jan. 1, 2010

i made this (exactly as written) last night for my boyfriend, and we found it to be good, but nothing stellar. a few things: first, a lot of people commented here said they used curry powder instead of paste. personally i think this would lend the dish and entirely different taste since the two are made up of different things (curry powder often has a more 'indian flavor', whereas curry paste has more of a 'thai flavor.') i dont think they are interchangeable..that could just be me though. second, although im a fan of curry paste, dijon mustard, garlic, and soy sauce, i found that the shrimp tasted more like lemon than anything else in this dish, and like other users, i wished that they wouldve absorbed more of the flavor. the acids from the lemon juice started cooking the shrimp a little as well, so marinating longer wouldve been a bad idea. next time i wont add the lemon juice until right before cooking, and ill probably take it down to 1 tablespoon or less.

Reviewed On: Jun. 21, 2009

this recipe was delicious, fast, simple, and basically foolproof. did i mention delicious? i took the advice of the other reviewers and used the foil packet (425 for 15-16 mins, making two servings) and used olive oil in place of the vegetable oil as well. oh..and i also only let the fish marinate about 30-40 mins..ive read a few places that you shouldnt let fish marinate longer than that, it isnt the same as when you marinate meat or poultry. it turned out amazingly tender, juicy, full of flavor, and made it seem like i had some actual skill and proficiency in the kitchen. haha.

Reviewed On: Aug. 3, 2008