Recipe by Ned Bruce
"This is the best recipe ever for barbecue shrimp, very tasty with a little kick! You will never try another marinade again for shrimp."
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fresh lemon juice
medium shrimp - peeled and deveined
I prepared the marinade exactly as written. Any substitutions, in my view, would certainly impact the overall flavor intended. We were not disappointed, although hubby thought it was a little salty, even though no additional salt was added. This was a unique combination of marinating ingredients where no one ingredient stood out, creating a flavorful shrimp not dominated or obscured by other seasonings. There is no oil in the recipe, but there IS oil in the curry paste, so if you substitute curry for the curry paste, I'd recommend adding a little vegetable oil to the marinade. We cooked these on the indoor grill on bamboo skewers. I brushed a bit of melted butter over the grilled shrimp skewers for a little richness and shine. Perfect in mere minutes, beautiful and delicious. Thanks for sharing the recipe!
I agree with the reviewer who said the marinade was good, but the flavor never really got into the shrimp. I did as directed with the exception of using lime juice instead of lemon (lime seems more in keeping with Thai flavors than lemon, to me at least). We served it with cilantro/ginger rice and edamame. It was ok, but not a must have again for us.
Stellar. The weather was not conducive to grilling, so I poured the shrimp and the marinade into a skillet and simmered until the shrimp was done. My wife, daughter and I all loved it. My son, well, he is a spice-wuss so he didn't eat, but he said he liked the flavor if it wasn't so hot.
The flavor was great on these. I used curry powder sice I didn't have paste. I am giving it a 4 star because they turned out a bit dry. No one else complained of this, so it must have been me though, and not the recipe. I'll certainly make it again though. They were still great.
Great recipe. I used red curry paste, and spicy mustard with the rest of the ingredients, and marinated it overnight. Then I grilled it...totally delicious, and really spicy, due to the amount of paste I used. I had it with grilled pineapple slices on the side. Would be great over rice or noodles for the next time I make it.
This was very tasty. I like spicy so much, the second time I made it I didn't put the shrimp on the skewers, I cooked them in a tin foil "boat". Was way to spicy, I'll stick to the original.
hmmm The sauce was tasty, and I also threw the whole thing in a skillet for a few minutes, then put it on top of South Beach-friendly cauliflower rice and mushrooms...but I didn't taste so much flavor in the shrimp itself, and to marinate it any longer would have turned it to mush (how do you people marinate seafood for a day without that happening??)'
I'm going to work on this one, it has great potential...
I made this for me and my two children, and we all loved it!! I had to make it on the stove, because when I went to light my grill... my grill didn't work!! It was still really good!!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Spiced Barbecue Shrimp
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 9
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