Reviewed: Sep. 3, 2008

Made as is, marinated only an hour. Kids really liked it so that's always a five in my book. Husband considered it four. Will make again for sure...

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thrasher'swife

Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Sep. 1, 2008

This recipe is AWESOME! Even my husband and daughter, who normally don't eat shrimp, couldn't get enough. I am definately making this again.

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merm530

Cooking Level: Intermediate

Home Town: Lincoln, California, USA

Living In: Woodland, California, USA

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Reviewed: Sep. 1, 2008

I was searching for something different than the normal "Dad's firecracker shrimp" and stumbled upon this recipe. I made it as specified except that I substituted dried parsley for the fresh, and also used the SriRaCha as was recomended by another cook. The flavor of the sesame oil combined with the hotness of the SriRaCha (Thai hot sauce) was wonderful. It was fast and very flavorful. We'll be making this recipe again!

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NHevergreen

Cooking Level: Expert

Living In: Litchfield, New Hampshire, USA

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Reviewed: Aug. 14, 2008

These are really good - but mine were just a little TOO spicy (and I love heat). It probably depends a lot on what kind of hot sauce and chili paste you use - next time I'll be a little more conservative. Also, I used EZ-peel jumbo shrimp for this - worked fine! Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Aug. 1, 2008

MEGA 5 stars! I didn't have Asian chile sauce- so I used 2 tbsp. chipolte Tabasco- about 1 tsp of cayenne and some Heinz Chili sauce. Marinated for about 3 hours. My DH was in HEAVEN! Thanks for this 'keeper'.

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Jul. 17, 2008

I scaled this recipe to 3 servings and let marinade for 45 minutes. My son decided to add a few drops of *atomic* hot sauce to the marinade to make it really HOT!!! Placed them on the smoker for 6 minutes total cooking time. Will make again.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 7, 2008

Great recipe! I changed nothing! Shrimp was very flavorful but not as spicy as I thought it would be, mellow enough for kids and my parents as well. I used pre-cooked and peeled jumbo shrimp, let the shrimp marinate for about 5 hours and then right before grilling I sprinkled a little mesquite seasoning (a very little bit) over the shrimp. I then grilled the shrimp for just a minute to lock in the flavor.

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Kerry G

Cooking Level: Expert

Living In: Westerville, Ohio, USA

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Reviewed: May 28, 2008

This was a very great recipe and pleased my taste buds! I also added steak and cucumbers and doubled the marnade so I had shish kabobs! they tasted so good!

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Lillie Pad

Cooking Level: Intermediate

Living In: Murphy, Texas, USA

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Reviewed: May 25, 2008

This was delicious! I kicked up the heat by adding crushed pepper flakes. Very Tasty!

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lolo

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

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Reviewed: May 23, 2008

Excellent flavor! We like it hot, so for the hot sauce, I used 1 tablespoon of regular Tabasco and the 2nd tablespoon Habanero Tabasco. Absolutely perfect!

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Cindy W.

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Reviewed: Apr. 22, 2008

absolutly the best. I had to make copies of this recipe for all who attended a recent cookout. There are no leftovers no matter how many pounds of shrimp are cooked.I have made these tasty treats several times and pretty much always follow the recipe.I will continue cooking these shrimp for all occasions.

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mikeboz603

Cooking Level: Expert

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Reviewed: Feb. 29, 2008

This recipe is amazing. I took these toa party (I made skewers) and everyone loved them!

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Absinthe

Cooking Level: Intermediate

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Reviewed: Feb. 29, 2008

This recipe is good, but as written it is very very spicy. I used tabasco as my hot sauce and after putting 1 tablespoon in I tasted it and it didn't seem that hot so I added the other. I wish I had only added the one. I like it spicey, but my kids only like it a little spicey. I also used sirachi (thai chili sauce) because I didn't have chinese. Other than that, I made the recipe as stated. I will try this again for sure, but not use as much tabasco.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 26, 2008

I marinated pre-cooked shrimp for a couple of days, threaded them on skewers and heated them through, 1 minute per side, on the George Foreman. We liked the heat and tasty combination of flavors. Served with take out fried rice and grilled yellow squash.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Feb. 25, 2008

Wonderful! Easy and delicious. Added red pepper flakes and used cilantro instead of parsley. It's winter, so I marinated for 10 mins, then dumped the marinade in as sauce and sauteed for a few mins with red and green peppers and snow peas. Pour over rice. Great!

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Reviewer:

theprofessor

Cooking Level: Intermediate

Home Town: Temperance, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 15, 2008

Tasted like the restaurants! ONLY marinade I will use for shrimp - it was so, so good! Will use in shrimp tacos next time.

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JOYCEWRIGHT

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Reviewed: Feb. 14, 2008

This was an amazing recipe that we tried out............I added more spice but it was great on the shrimp grilled:)

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Scott & LeeAnn

Cooking Level: Expert

Living In: Albion, Indiana, USA

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Reviewed: Feb. 11, 2008

Great recipe. It was really easy to make and really easy to adjust to spiciness level to suit you own taste. I will definitely use this one again.

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hammers

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Reviewed: Jan. 30, 2008

Wow, wow, wow!! This was good! We made these over the weekend for our son's b-day party. They were a major hit. I tripled the recipe and I followed the recipe pretty exactly except I reduced the lemon juice because I only had a lime and I used cilantro instead of parsley. It tasted great and not so spicey that the kids couldn't enjoy them too. I marinated them overnight...delicious! While my husband and I were putting them on kabobs, we actually put aside some for us and sauteed them in olive oil because they smelled so good. They were delicious!! My husband says this is the only way we'll make them going forward. Thanks for this recipe.

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Reviewer:

Marisa

Cooking Level: Intermediate

Home Town: Wharton, Texas, USA

Living In: Hockley, Texas, USA

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Reviewed: Dec. 10, 2007

This is a really excellent recipe. It has a nice spicy yet Asian flavor. I make a lot of the marinade and marinate the shrimp overnight. I also put some extra marinade into a plastic bag and keep for marinating the shrimp while cooking. I grill this on high and marinate at least three times per side, cooking for about 3 minutes per side. The fresh parsley really gives it a nice color and flavor. And today was an excellent day to grill (78 F, mid December).

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