Reviewed: Jul. 20, 2006

I liked these but I wasn't sold on the whole dijon mustard bit. Next time I will do it without the mustard. Were tasty otherwise and I too used powdered curry.

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Jul. 13, 2006

These were very good! I used the recommended amount of Thai green curry paste. It actually retained a good amount of zip during the cooking process!

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7 users found this review helpful

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Keilypie

Cooking Level: Expert

Living In: Richmond, California, USA

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Reviewed: Jul. 9, 2006

Substituted curry powder for paste. It turned out very tasty and I only marinated for 20 minutes.

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6 users found this review helpful

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cjenifer

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Reviewed: Jun. 25, 2006

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.

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15 users found this review helpful

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figment

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Reviewed: Jun. 24, 2006

This recipe was good, but I'm not a real big fan of curry, so if you like curry it's a good bet.

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6 users found this review helpful

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Kiwiroo

Home Town: Lake Oswego, Oregon, USA

Living In: Sherwood, Oregon, USA

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Reviewed: Jun. 5, 2006

Wonderful!!!! 5 stars and beyond! Tryed this paired with marinated grilled Chicken Breasts. Very nice together. I marinated the shrimp for atleast aday in a zip-loc bag. I wouldn't change a thing with the recipe! My guests LOVED it and the few that were leftover the next day, were delic cold as well. Zippy and a nice change from the ordinary.

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7 users found this review helpful

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Kate56

Cooking Level: Expert

Home Town: Holland, Michigan, USA

Living In: Canaan Valley, West Virginia, USA

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Reviewed: May 16, 2006

5 star because this is such a versatile recipe. I have used this recipe to marinade chicken/shrimp/fish steaks before grilling. Great summer recipe! Serving over cous cous is a great addition!

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8 users found this review helpful

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AEWESCOTT1

Cooking Level: Intermediate

Home Town: Medford Lakes, New Jersey, USA

Living In: Newport Beach, California, USA

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Reviewed: Apr. 28, 2006

I made this for dinner last night and LOVED it!! I'm a photographer, I usually try to take pictures of foods I enjoyed making to add to my portfolio, but I was way too hungry and just couldn't wait. I also knew from one quick taste test that I'd be making this again. Didn't have time to marinate for an hour, so I did it for 30 mins and in that short time I was able to test and enjoy each and every ingredient in this recipe. All the flavors compliment each other. I didn't have curry paste, so I used curry powder and it was lovely. I will be making this again for friends (to show off a little bit)!! LOL

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TAFCooper

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Reviewed: Mar. 10, 2006

It was ok, but I think the lemon juice was overpowering - 3 Tbs is a lot.

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4 users found this review helpful

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andrewfairley

Cooking Level: Intermediate

Home Town: Lake Forest Park, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Jan. 14, 2006

I will definately make this again. My family loved this recipe. There was not a shrimp left over and I doubled the recipe. Thanks!

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2 users found this review helpful

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Laura

Cooking Level: Intermediate

Home Town: Hoffman Estates, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 9, 2006

I loved this recipe. It is important to find a curry paste to your liking. I didnt buy mine spicy so it wasnt as spicy as I wanted. Now I now next time but at least I enjoyed it very much.

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2 users found this review helpful

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lildebydeb

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Reviewed: Dec. 13, 2005

the best BBQ shrimp recipe I have ever stumbled across

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2 users found this review helpful

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CuisineConniseur

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Reviewed: Nov. 30, 2005

I love spicy and I loved this dish I want to try it with Chicken next. YUM

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3 users found this review helpful

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leezer96

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Reviewed: Nov. 17, 2005

Really enjoyed this recipe. The marinade is tasty, husband and 2 children loved too!! I didn’t have uncooked shrimp so I just used precooked. I marinated mine for several hours to really set in the flavor. The other thing that I did was make a separate batch of the marinade (using only 1 clove garlic) to use as salad dressing for a yummy 'spicy Thai shrimp salad' putting the grilled shrimp over spring greens adding blanched asparagus and a little fresh cilantro and a couple tablespoons of the dressing. I’m having that again today for lunch and can’t wait!!! Thanks again for submitting this wonderful recipe!!

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8 users found this review helpful

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MYMOMSTHEBESTCOOK

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Reviewed: Nov. 11, 2005

YUM!!!! we just made this for dinner, and it was Awesome! I used spicy brown mustard, very hot red curry paste (by patak's), and precooked shrimp. We used the Foreman grill to just carmelize the sauce on the outside. Served with the sauce over udon noodles. very hot (that will depend on your choice of curry paste) and very good!

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5 users found this review helpful

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elibbybet

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Reviewed: Nov. 8, 2005

Amazingly delicious! I used red curry paste (which I prefer to green) and I didn't have Dijon mustard, so I used the spicy brown mustard that I did have in my fridge. A little too spicy for my husband, but I loved it! My mother is Thai and I can't wait to make these for her. Definitely a keeper!

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PENNY4144

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Reviewed: Sep. 19, 2005

What a burst of flavors! Definitely has a kick. Used green curry paste (would have been delicious with red too) and pre-cooked shrimp.

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2 users found this review helpful

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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