Reviewed: Aug. 7, 2007

These were delicious. Loved the flavor and after marinating for 2 hours, the flavor was definitely infused in the shrimp. Followed recipe exactly as written, although I didn't put on skewers; just tossed on a grill pan on the BBQ. So simple, yet so tasty! This will go into my rotation!

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SUKAYUSA

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Reviewed: Aug. 2, 2007

My guests loved this one. I used very large shrimp.

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KimberlyK

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Reviewed: Jul. 25, 2007

I made these shrimp for an appetizer party and they turned out fantastic. Luckily I was able to find the curry paste at King Soopers. Next time I will probably keep the shrimp on the skewers to make serving easier, instead of just putting them in a bowl. Shrimp were on the spicy side, but had amazing flavor!

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Blonde Chef

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Reviewed: Jul. 17, 2007

This was very good. I substituted lime juice for the lemon juice and skewered them with slices of lemon and whole basil leaves. It addeda really nice flavor.

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TOOHOT4U

Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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Reviewed: Jul. 10, 2007

This is delicious, I made this for a 4th of July party and nearly everyone loved it and two people asked for the recipe. I didn't have curry paste so I used powder mixed with olive oil... it may not be exactly as it should have been, but it was delicious!

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Jul. 7, 2007

Absolutely delicious! I love to cook, and this time my boyfriend said it was the best dish I had ever made in the year we've been dating. Highly recommended!

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Tyson

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 5, 2007

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.

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CMHGUPTA

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Orlando, Florida, USA

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Reviewed: Jun. 29, 2007

Good taste, quick and easy. I use pre-cooked, pre-peeled shrimp for even more convenience. The marinade becomes a little diluted from the water in the shrimp but I added a little cornstarch while boiling and it made into a nice, runny paste for brushing on the shrimp while cooking. Will make this one again.

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ShortCook

Cooking Level: Expert

Living In: Fayetteville, Arkansas, USA

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Reviewed: Jun. 26, 2007

Amazing. Great flavor even on red snapper.

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Mai-ling

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Reviewed: Jun. 22, 2007

Super easy! I doubled the sauce and cooked my skewered shrimp on the griddle indoors. I served the shrimp over salad with tomatoes, cucumbers, onions, and avacado. The sauce was fantastic over the shrimp and salad.

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violetaria

Cooking Level: Beginning

Home Town: Pompano Beach, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 21, 2007

Tasty little recipe! I used red curry paste, but only about 1 tsp because my mom's a wimp! Good stuff, next time I'll use more and she can eat something else! Thanks!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Jun. 18, 2007

Delicious! My husband and I both loved it! I used regular mustard instead of dijon and it still turned out great.

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THRO0030

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Reviewed: Jun. 9, 2007

WOW! This was the best grilled shrimp recipe I've ever used. Easy and mouth watering! I only made 2 changes (didn't have the exact ingredients in my pantry). I used honey mustard and dry curry. Came out perfect anyway. We made this for company...big big hit! Everyone wanted seconds. The recipe says 8 servings, but at our house it fed 4 adults. Will definitely be using this recipe again and again!

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joshtymom

Cooking Level: Expert

Living In: Steelton, Pennsylvania, USA

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Reviewed: Jun. 6, 2007

This dish was easy and OH so good! I had never tried to make anything Thai, and my family and I were pleasantly surprised with this great recipe!

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Megan

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Reviewed: May 31, 2007

I used Thai Green Curry paste for this which I thought gave it quite an authentic flavor. Over all we enjoyed it but if I were to make it again, I would omit the soy sauce - just personal preference. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: May 29, 2007

This was excellent. The only thing I would recommend is increasing the amount of shrimp. My wife and I made this recipe based on two people so we basically cut it in half which meant 1/2 lb. of shrimp. We ended up cooking 10 oz. of shrimp and found ourselves wanting more. It was that good!

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Will H

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Reviewed: May 11, 2007

This was so tasty! I let it marinate for 6 hours and it served it with white rice and fresh parsley. Thank you!!

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Sully

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: May 10, 2007

Amazing! I can't grill at my apartment, so I broiled. Fantastic-- made it last week, and am making it again today at the request of my fiancee!

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Heather

Cooking Level: Expert

Home Town: Snellville, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 9, 2007

Everyone loved the shrimp! My boyfriend is allergic to shrimp, so we marinated some chicken in it and that was just as great! I added some red wine vinegar for the chicken to keep it tender! Definitely a keeper!

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Mimikins

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Reviewed: May 7, 2007

I've made this recipe several times for a variety of people, and it's always a hit! Delicious with rice and grilled asparagus...

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Erin

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Thai Spiced Barbecue Shrimp

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