Reviewed: May 3, 2009

Way t much lime and I cut the limes down by half only ate one portion.

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Lia

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Reviewed: Feb. 18, 2009

Great, but would definitely leave the salt out next time I make it.

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Meg

Cooking Level: Beginning

Home Town: Queens, New York, USA

Living In: Long Island, New York, USA

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Reviewed: Feb. 25, 2008

This was a very good recipe but needed some tweaking. I used 2 limes instead of 3. I added a half-cup of orange juice, a half-cup of honey and a small can of crushed pineapple to the marinade. I marinated for 2 hours. After pan-frying the shrimp, I poured the excess marinade in the pan and reduced by half to make a sauce. I Toasted some coconut and added that to some white rice I made and poured the sauce over the rice and sprinkled the shrimp with some leftover toasted coconut. Delicious!

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ICEPIRATE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 9, 2007

We made this the way the recipe is written exactly, and we absolutely LOVED it!!! Thanks!

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lindsay

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Reviewed: May 20, 2007

Fab recipe! I went with the advice of another reviewer and lessened the garlic. Now that I've eaten it, I'm not convinced that was necessary. Definitely should let the shrimp sit longer in the marinade than 20 minutes. I let it go for about an hour and it easily could have gone longer.

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PIPPETTE

Cooking Level: Beginning

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Reviewed: Apr. 17, 2007

I liked this allot. I reduced the marinade on the stove top and used it as a sauce.

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Potpie55

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Everett, Washington, USA

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Reviewed: Apr. 15, 2007

I made this recipe exactly as instructed. My family of four decided that the lime flavors are too strong and even bitter. Next time I make this, I will cut way back on the lime zest, and add more orange juice. Hubby said he would have liked more sauce that he could put over the rice I served alongside. Maybe I'll add some crushed pineapple, honey and a sprinkle of toasted coconut before serving to create a sweeter version. This recipe definetly needs some experimenting before you serve it to guests. Nice light recipe, however; and easy to throw together.

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KHUDLOW

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Reviewed: Apr. 12, 2007

it was REALLLY strong lime, and did not taste good at all.

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jrod

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Reviewed: Jan. 8, 2007

Wow, this didn't turn out well at all--it was very, very strong. Neither my husband or I were able to eat it. To try this recipe, I would recommend using far less garlic.

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rizada

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Reviewed: Dec. 15, 2006

This was very good. The citrus made it so refreshing tasting. I will make again. Next time I will try it on the grill. Thanks.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 21, 2005

actually, we made this for a barbeque and it came out very good.my husband cooked it for my whole family, he works for a resturant.everyone was impressed.the way your ingredients is that's actually the way he did it..keep it up..

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