Ginger-Soy-Lime Marinated Shrimp

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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!

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wow these were good. I'd shell them to the tail then marinade next time I think...

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I usually make shrimp Spanish style on a grill pan, on high heat 2 minutes per side, after marinating briefly in olive oil, garlic, cumin and sometimes fresh parsley or cilantro. Then I add the shrimp to linguine with pesto.

I have made this recipe twice, once for just my fiancee and me and the second time for a group. For the group I decided to turn it into a pasta dish. I reserved the marinade and poured it over the shrimp and linguine. Everyone loved it. I'm making it again this weekend.

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This is an amazing recipe. I have now made it twice and both times the results are absolutely delicious and so simple to throw together. It's impossible to stop eating these juicy, flavor saturated shrimp. My family and friends love them too. I just have to say one more thing.... I am constantly surprised to read less than stellar reviews from individuals who describe how bland, boring and tasteless a recipe is, give it one or two stars and then go on to say things like " I used olive oil rather than peanut oil (peanut oil imparts such a different flavor into food or I broiled instead of grilled or I would say they need to be grilled rather than pan fried" THE RECIPE SAYS TO GRILL! This kind of thing happens through out the recipes on this site. Please stop! Try following the recipe and see how you like it. If after doing so you don't like the recipe, right a fair and honest review. Sorry for the rant, just had to.