Ginger-Soy-Lime Marinated Shrimp

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I made this tonight, I de-veined shrimp but kept shells on (better protection for overcooking.

I added a thai chilli and cilantro. The chilli was a great flavour addition. Will make again

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We enjoyed this recipe. As many of the reviewers, I used low sodium soy sauce and partially peeled, tail on shrimp. When it was time to grill, I used skewers to hold 6-7 shrimp---made grilling much easier. Made one addition to the marinade- had fresh cilantro on hand so I added a large handful (stems and all to blender. We thought the flavor was bright and yummy. I plan to keep this recipe handy!

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This was just ok for me. A little too salty for my liking. I removed the shells, just as others recommended. If I make it again, I will use low sodium soy sauce.

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I strongly recommend this recipe, it was easy to prepare and the favors are terrific. I agree with others reviews, removing the shells prior to grilling makes the dish an easier meal. I served the shrimp with roasted garlic couscous and a vinaigrette-tossed salad, which went well with the Shrimp. We had Riesling with the meal, and that worked well too. Hope this helps.

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I had to peel my shrimp in order to clean them so I grilled them naked, tails on (on my indoor grill and they turned out great...and they were a lot easier to eat. I will make this dish again.

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I've made these a few times and I have to say to peel them first. They cook a little faster and on the right grill they will mark up a little better for presentation *Grill marks*..and I like the texture a little more...I also use skewers and put about 6 jumbo prawns per skewer ...I think the shell is more of a show thing..Peel them rascals..You will be glad you did...

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I took the shells off and forgot the sugar, but these were delicious! I cooked them for a couple of minutes in the oven, but I bet they'd be even better on the grill. I'll definitely be making them again.

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Love it!!!! I am a big fan of good protein meals. Love the fact that it can help your immune system and even kids will eat this one!!! I did substitute a bit with cilantro and didnt need too much sugar for sweetening. I played with the recipe a bit, but it was as good as my recipe for shrimp dijon.
1 Can Tomato Soup, 1 clove minced garlic, 1tsp brown sugar, 1-2T dijon mustard, splash of lemon, olive oil.
Mix: soup, garlic, sugar, mustard, and a dash of hot sauce or chili seasoning only if desired (my family doesnt care for it boil and remove from heat. Cool then marinade shrimp in mixture in refrigerator for 2 hours. Remove shrimp save extra marinade for dipping sauce if desired and grill or bake shrimp about 4-5 minutes each side.

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This is by far the best shrimp marinade I've ever used; the only additions and substitutions were that I added cilantro and instead of regular sugar, I use brown sugar. Also good if pan frying as well.

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Without a doubt the best shrimp recipe ever! Even my daughter, who hates shrimp, loved these. And don't let the fact that the shrimp are unpeeled stop you from making these. It made it really fun to eat with the family. I wouldn't change a thing about the recipe. Yummy!