Thai Spiced Barbecue Shrimp

Thai Spiced Barbecue Shrimp

171
Ned Bruce 0

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

Ingredients 1 h 6 m {{adjustedServings}} servings 73 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.
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Reviews 171

  1. 241 Ratings

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naples34102
2/17/2008

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!

BEMUSED_1
8/3/2008

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.

BATCAVES
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.