This is the best recipe ever for barbecue shrimp, very tasty with a little kick! You will never try another marinade again for shrimp.

Recipe Summary

prep:
1 hr
cook:
6 mins
total:
1 hr 6 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.

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  • Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.

  • Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.

Nutrition Facts

73 calories; protein 11.7g 23% DV; carbohydrates 3.6g 1% DV; fat 1g 2% DV; cholesterol 86.3mg 29% DV; sodium 268.3mg 11% DV. Full Nutrition

Reviews (199)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/17/2008
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! Read More
(118)

Most helpful critical review

Rating: 3 stars
07/05/2007
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. Read More
(15)
284 Ratings
  • 5 star values: 182
  • 4 star values: 76
  • 3 star values: 16
  • 2 star values: 7
  • 1 star values: 3
Rating: 4 stars
02/17/2008
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! Read More
(118)
Rating: 4 stars
08/03/2008
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. Read More
(79)
Rating: 4 stars
12/30/2007
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. Read More
(42)
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Rating: 5 stars
06/25/2006
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. Read More
(35)
Rating: 4 stars
01/27/2007
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. Read More
(26)
Rating: 4 stars
01/24/2007
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... Read More
(22)
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Rating: 5 stars
01/31/2011
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!! Read More
(19)
Rating: 5 stars
11/20/2006
So yummy! Just enough spice and 2-3 fit perfectly on a skewer so there is little mess for your guests! Would also be very tasty over rice. Thanks! Read More
(16)
Rating: 4 stars
01/16/2007
I followed the recipe just as indicated. Other than a kick to them they were alittle bland for my liking taking into consideration all the ingredients. I would do this again and modify it some what. Read More
(16)
Rating: 3 stars
07/05/2007
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. Read More
(15)