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

Thai Spiced Barbecue Shrimp

lemon juice

soy sauce

Dijon mustard

garlic,

brown sugar

curry paste

shrimp

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.


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.


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!

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!!

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!

Good stuff! This had a very unique taste, and was much different than the normal shrimp recipes. Very easy, and quick as well.

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.

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.

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!

I couldn't find curry paste, so I used the powder, and after marinating the shrimp, I poured the whole thing over vegetables (peppers, zucchini, onions) and grilled everything, unbelievable.  I am keeping the marinade for other grilled dishes.

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!!

I ended up cooking this in a skillet, and it still had great flavor.  Add a little corn starch mixed with cold water to the pan juices to make a great sauce.  Goes well with coconut rice for a more authentic experience.

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

I made this with Pataks curry paste (Indian), and large Gulf shrimp. Very tasty. I marinated for barely 30 minutes as I think the shrimp starts cooking after that and would be tough. Grilled quickly on super hot grill. Shrimp was very tender. Next time I'll add more curry as I like it really spicy and serve with a cooling dipping sauce.

Hotter than the sun! But, I loved it! I only used a small squirt of dijon mustard as it didn't seem to fit here.  Very tasty indeed. :)

Delicious! Used regular mustard in place of Dijon.

This was very different for us, we don't use a lot of curry and can't decided how much we really liked it but since this is our preference we'll rate it a four.  Make sure you like curry, I think next time I'll just use some cayenne and barbecue sauce.  Thanks for the post.

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!

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.

Yummy!!!  My husband, and all the rest of the guests, loved these shrimp!  Wouldn't change a thing in the recipe - thanks!!

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!

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

These were great, my family liked them very much.  Very easy to prepare and cook.  Used curry powder instead of paste as that was what I had in my kitchen.  Serve with rice or noodle side dish.

Not a bad recipe, but I have to take issue with something called "Thai" that has almost no identifiably Thai ingredients and flavors-- fish sauce, kaffir lime, galangal, lemon grass, garlic, Thai chiles, coconut milk, shrimp paste, etc. The french-style mustard and brown sugar are distinctly un-Thai; "curry paste" is way too general a term to be useful in this context-- green, red, massaman, panang, yellow? Bottom line is that this is an OK recipe, but expectations are not met due to lack of Thai flavors.

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!

Wonderful recipe!  I just squeezed in a small lemon.  I couldn't find the curry paste so I had to use curry powder and just sprinkled it in, tasting as I went along (husband doesn't like strong curry flavor). Being that I am lazy, I used my favorite organic garlic powder instead, and added a tiny bit more of the brown sugar.  It was a hit and we loved it!  I will definately make it again!

I don't even like shrimp, but I loved this.  I try to cook shrimp occasionally b/c my husband likes it, and I reluctantly ate this, but was surprised by how tasty it was.

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!

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.

Very tasty, as promised! I've never used Curry Paste in my cooking before... and am so glad to find we love it (at $5.49 per jar... LOL) Great recipe, NEDB... and what a nice change from the "usual" scampi, fra diavolo, cocktail, etc. Will make this recipe again! 

Very good and very easy.  If you don't like spicy foods, then this is not for you or you may want to use less curry paste.

Very good. i will make a little bit more marinade next time, didn't have enought to cover fully while grilling. Still was very very good though

Killer recipe. The best part about it is how many minute ways you can tweak it. It is great with curry powder in place of the paste if you don't have it. A little extra sugar gives more sweetness, half lime and half lemon juice, etc. What I found everyone likes the best is to use 1 tsp. curry paste and add 1 tbsp Thai chili oil. Gets raves every time! Thanks for the recipe!
(Oh yeah, I use the garlic press instead of mincing. It seems to work better for marinading.)

i made this (exactly as written) last night for my boyfriend, and we found it to be good, but nothing stellar.   a few things: first, a lot of people commented here said they used curry powder instead of paste. personally i think this would lend the dish and entirely different taste since the two are made up of different things (curry powder often has a more 'indian flavor', whereas curry paste has more of a 'thai flavor.') i dont think they are interchangeable..that could just be me though.  second, although im a fan of curry paste, dijon mustard, garlic, and soy sauce, i found that the shrimp tasted more like lemon than anything else in this dish, and like other users, i wished that they wouldve absorbed more of the flavor.  the acids from the lemon juice started cooking the shrimp a little as well, so marinating longer wouldve been a bad idea. next time i wont add the lemon juice until right before cooking, and ill probably take it down to 1 tablespoon or less.

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.

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!

I cut the marinade time in half and used indian paste since thats all I had. My husband and I thought these were amazing. Only 30 minutss to make- it was so easy.

I just found this recipe tonight, tossed it all together and it marinated for maybe 20 minutes.  Threw the whole thing in a skillet for a few minutes, love this!  Thank you!

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.

Very easy and flavorful! I used curry powder and chili paste instead of curry paste and it worked out fine.

My hubby and I love this one!  The only thing I changed is that I used 1.5 tsp. of curry powder, as I didn't have any curry paste.  Excellent!!!!

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

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

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!

This was really good! I did not have curry paste so I used curry with oil. I marinated it abit longer also. Love Curry + shrimp.

I've made these twice, and they are indeed incredible!  My first experience with curry.  I am not a spicy fan, so I took another reviewers suggestion and used curry powder. Wasn't so sure about it when I mixed the marinade up....had a very unique smell and an interesting mix of ingredients, but the final product was delicious and flavorful.  My husband reports a new favorite, and my 3 year old cleans a skewer full in no time!

If I could give this 10 stars, I would. This is one of the best marinades I've ever tried. I've even tried it with chicken and it was stellar. I have one comment for the people who altered the recipe or cooking method and gave 4 stars or less... How can you give a recipe low marks or say it "has potential" when you altered it? Try sticking to the recipe exactly as written and you may be surprised.. Thanks for this recipe!!!

Awesome! I used red curry paste (but only 1 tsp as I have young children who do not like too much spice) and I subbed pineapple juice for the lemon juice. Served with coconut rice and grilled pineapple. This was a HUGE hit with the entire family! YUM! 

This was excellent even though I changed the recipe.  I subbed curry powder for the paste, because my store didn't have the paste.  I think that was the reason mine was not spicy.  I also used yellow mustard instead of Dijon (because I don't care for Dijon.) It was yummy.

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

Really flavorful! I add pad thai noodles with this and my kids love it!

This recipe is the BEST!!! We love it and it is always a hit.

Great taste. Very good shrimp marinade. It's a keeper. 

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!

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

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

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

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!

This was a winner!  The kids loved it too.  I followed the directions but added 1 tsp of cumin and 1 tsp of tumeric powder.  I substituted garlic powder for fresh because I was out.  Fantastic!!

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!

I didn't grill, but pan-sauteed. Mistake. Weird flavor and too strong. If I make it again, I will grill and use less dijon (maybe none, the flavor stood out too much for me) and less lemon juice.

Great flavor I don't have very often from the mustard.  Easy to make.  My partner and I loved it.  Thank you for sharing.

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

Delicious! I was nervous that the curry would make it too spicy for the kids, but they liked it!!

This was just OK. I thought the shrimp rather tasteless. I think it may have more flavor if I saute it in the marinade. There really wasn't anything in the marinade that kept the sauce on the shrimp during the grilling. Maybe more curry paste would help bump up the flavor. I will keep it in my files, but doubt I will fix again.  Just too many wonderful recipes on this site to repeat an average recipe.

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!

Yummy spicy and easy!  Since my grill is buried in snow now, I simmered the shrimp in the marinade until opaque, then I added a bit of cornstarch to the remaining marinade to make a sauce.  I returned the shrimp to the pan and coated them.  I served it with the brazilian white rice from this site for a "mild" side since I wasn't sure how spicy it would be.  

very good Had during last thanksgiving glad to see it up here

I marinated the shrimp a few hours ahead in the fridge. It was winter so I also used the skillet and found the flavour to be amazing. Careful not to overcook the shrimp.

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!

A wonderful, balanced blend of flavors.  This is our favorite marinade for grilled shrimp.  I use "Thai Kitchen" brand red curry paste.

these were really tasty!  i didn't have time to marinate but they still came out awesome! Definately a keeper.  Great for the upcoming summer months. Can't wait to share with my friends.

I did not marinate the shrimp for an hr. I mixed in all the ingredient in a bowl with the shrimp for about 5 mins and I stir fried them with olive oil. (just shrimp without the sauce).  When the shrimp are cooked, I put aside in a plate and pour in the remained sauce into the pan. Then, mix in a cup of heavy cream and 2 tbsp of parmesan n romana cheese. Cook n stir the sauce until it is thicken. Pour the sauce over the pasta and serve with the shrimp!  It is delicious! =)

Very easy to make with a nice strong flavor. Add more curry if you are looking for a spicy flavor. Great when paired with Coleslaw.

My husband thought these were delicious. Great recipe

I tried to cook it on the stove like another person did, but it really didn't taste as good as it probably would have on the grill. I would suggest not even trying it on the stove, and hold out for the grill.  It has potential.  That's why I gave it 4 stars.

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.

VERY good flavour!! but a bit too hot with Green Thai Curry Paste.  Try 1/2 next time.

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

the best BBQ shrimp recipe I have ever stumbled across

wasn't what I was thinking when you say BBQ... however it's probably named that for the grilling part which I didn't do b/c we have no grill.  And no curry b/c my hubby can't do spicy.  I'm sure the spice would have enhanced the flavor but regardless it was VERY tasty and we ate with pasta.. what are you supposed to eat this with?  btw I marinated it for 3 hrs just b/c I was busy, but if it was a shorter time I wonder if the flavor would have stuck.

The perfect combination of spice with a bit of "sweet". Next time will add a bit of chopped fresh lemon grass to try.  Delicious marinade that would be nice on pork and chicken as well.

Very good for a quick meal. Didn't give it 5 stars because it seemed to be lacking some 'depth'. Perhaps next time I will add ginger as someone else had recommended or perhaps some coconut milk. Didn't have lemons, so I used lime, did have green curry paste which gave it a bit of a kick. I agree with another reviewer, you cannot interchange curry powder and curry paste and expect similar results. They are two very different ingredients. And for those who do not think they like curry (as I had always said) there are many different kinds of curry. I realized I do not like the yellow, Indian flavor, but do like the Thai red and green. Be adventerous and try them!

ABSOLUTELY AMAZING!  I made double the sauce and sauteed my vegetables in it also.  Loaded everything over rice and had an amazing dish!  Used Patak mild curry paste.. will make again and again- thank you!

I tried these shrimp, smelled pretty good but the texture was really gross, maybe it was just the curry paste that I used, the taste of the shrimp was pretty good, but I couldn't get past the texture. Thanks anyways

My husband really liked the taste of this. I followed this exactly and let the shrimp marinade all day while at work. I then put it on skewers and grilled.

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

Fantastic sauce. Not only have we used this on shrimp, it make to-die-for baby back ribs. I triple the sauce; marinate them overnight, reserving some sauce for basting. Incredible. 

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!

Way too strong of a curry flavor (and I do like curry).  If I halved the curry there would not be much flavor other than shrimp.

This recipe was very easy to make, and tasted great after grilling!

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.

Great recipe! Didn't have curry paste but I had curry powder and used that instead! But it was really good! Also, didn't grill I pan fried

Loved this simple prep for grilled shrimp.  Nice touch of heat and spice.  I prepared exactly as written and added just a drizzle of veg oil.  Hubs grilled to perfection.  I'll use this many more times.  Thanks for your submission!

See how to make a kicking Thai-inspired marinade for grilled shrimp.

thai spiced barbecue shrimp

Prep Time: 1 hours

Cook Time: 6 minutes

Total: 1 hours, 6 minutes

Servings: 8

Author : Ned Bruce

Ingredients

Instructions

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