Reviewed: Sep. 30, 2007

It's nothing spectactular. I've had store bought marinades that were much better. I was hoping, since there seemed to be a decent amount of ginger in the marinade that it would be more flavorful. This basically tasted like some bland hummus with a little ginger in it. I'm very disappointed. The Organic Baja Lime Marinade from Annie's Naturals is far superior.

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Mangore

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Reviewed: Sep. 30, 2007

OK, wont make again, but the flavors were not very exciting or strong enough.

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kitchenmarea

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Aug. 31, 2007

Lots of potential in this one. The sesame was a bit overpowering for my taste. I will make this again with less sesame oil and a bit more ginger.

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RLOGAN01

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 20, 2007

I LOVED this recipe! Extremely easy to make if using the food processor. I didn't chop the onion, grate the ginger root, or mince the cilantro leaves. I let the processor do that. It worked great! I also couldn't grill so I broiled the shrimp in the sauce and turned the skewers once. No need to marinate. Delicious!

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ANGIENAP

Home Town: Westminster, California, USA

Living In: Spokane, Washington, USA

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Reviewed: May 30, 2007

This was delicious! Like a previous reviewer said, no single taste stands out, but melts together into a great meal! I only used one pound of shrimp but also marinaded veggies (zucchini, mushrooms and green peppers) and grilled those on separate skewers (they take longer). Will be making this again.

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Fujiko

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA

Living In: Sherwood, Oregon, USA

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Reviewed: May 19, 2007

Delicious! Very flavorful shrimp...I did not change the recipe at all, we devoured these as an appetizer.

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Linda

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Reviewed: Apr. 25, 2007

This is an awesome, quick way to grill shrimp! I share it with everyone I know!!!

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DebK

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Reviewed: Apr. 23, 2007

This had a great taste. I wish I would have basted it more on the BBQ. I think the first 6-8 taste good. Then i just started getting sick of shrimp after the first 20 or so...otherwise great marinade

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Jecca

Cooking Level: Intermediate

Home Town: Rocklin, California, USA

Living In: Renton, Washington, USA

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Reviewed: Mar. 25, 2007

Tasted good, but not outstanding. I changed the recipe to 1/3 (1 lb shrimp) using the Allrecipes converter. I followed the recipe except I omitted the salt, had to use powdered ginger, and broiled them in the oven. The marinade seemed too thick, so I added extra olive oil. Sodium warning: My frozen shrimp came heavily salted -- I assumed they would be low sodium but it was quite the opposite. Even though I peeled and rinsed them, they tasted well salted at the end.

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LIKKEL

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Reviewed: Mar. 5, 2007

I think its the best I ever had

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ashley

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Reviewed: Feb. 5, 2007

This was really good. I threw this together and grilled it on the George Foreman, and served with some pasta and homemade sauce. I will not use ginger next time. I have used this in several recipes lately and they all seem to have this wierd taste mixed in there.. I believe it is the ginger that I am not likeing. I would also maybe baste this with some butter afterward it has grilled or maybe dip it in melted butter while eating. Still good just missing something in the end.

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Tamie

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Lewisburg, Kentucky, USA

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Reviewed: Oct. 2, 2006

I used frozen shrimp and some changes based on what I had and this was EXCELLENT. Substituted peanut oil because that is what I had- no sesame. THen I used green onion- one bunch, about 5 and used only one half of each because it was in the frigde. Let is sit overnight. Loved it, will make again. Could experiment with a little coconut milk to make a sauce. GREAT.

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newcook

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Reviewed: Sep. 10, 2006

This was excellent. Not too spicy, not too tangy, but the perfect blend of both. I used gemelli pasta and wouldn't change a thing if I made it again. I wondered about substituting rice for the pasta after reading other reviews and really I love rice, but after trying it as the recipe states, I decided this is definitely a pasta dish.

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LCURT

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Elk Grove, California, USA

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Reviewed: Sep. 5, 2006

This was a fantastic dish, I served this with white rice and stir fried vegetables. I left off the onion, used 4 cloves of garlic, and used minced ginger in a jar, my family really enjoyed this recipe, we are going to try chicken and salmon next time.

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Kim & Tito

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Reviewed: Aug. 26, 2006

We liked this recipe. My husband liked it more than I did, so it might be a matter of taste. We like grated ginger, so I added extra and was glad I did.

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TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Edson, Alberta, Canada

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Reviewed: Aug. 16, 2006

I thought this recipe was just ok, I only change one thing and that was, I used flat leaf parsley instead of cilantro. The shrimp tatsted nothing like lemon or ginger which I added extra. I guess that's the flavor I was looking for with the title and all. I did grill mine over charcoal and while they were good and I ate them. I will tweat this recipe next time (IF) I make them again.

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griller3

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

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Reviewed: Aug. 1, 2006

This was pretty good. There were a few things we would change about it- there was not much of a ginger flavor. Overall, it was pretty good. I served it with a lemon-ginger rice that I concocted, and it was a pretty good match! I'll make it again, with more ginger.

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Alicia S.

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2006

Good shrimp and easy recipe, but I agree with the others than the lemon or ginger don't really stand out as flavors so if that is what you are expecting you may be disappointed.

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nicolep91

Cooking Level: Expert

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Reviewed: Jul. 15, 2006

yum yum and more yum!! the only thing that i would change about this recipe is depending on how strong your garlic is and how much you like the odour.. I would cut that to 1 clove. After the marinating the flavours are right in those prawns. Great left overs if you can keep from eating them all!!

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