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Ginger-Soy-Lime Marinated Shrimp Recipe

Ginger-Soy-Lime Marinated Shrimp

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Average Rating:

Total Reviews: 165

Showing 41-50 of 165

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  • on June 13, 2010

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    This was easy and very, very good! Pared with some grilled corn on the cobb and Asian Seaseme salad it was wonderful dinner.

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  • on May 25, 2010

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    first time using a new grill, first time cooking shrimp, no problem, this puts a new perspective on its so easy a caveman can do it, you stick 2 types of onions with pepper sugar soy sauce and you give your taste buds and experience they will not forget,

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  • on April 13, 2010

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    I also pulled shells of shrimp to get better flavor- thought it was mild but flavorful if that makes any sense. Cooked on grill as recommended- good texture and flavor.

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  • on February 24, 2010

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    I really don't know what went wrong with this one..... they cooked up fine but the flavor was terrible. I was really disappointed, we will eat anything but the taste was too much, they got tossed in the trash.

    I double checked the recipe and didn't forget anything, they marinated for 20 minutes.. I just don't know.

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  • on February 15, 2010

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    I used Bobby's recipe as the surf for my turf. For my wife, I prepared some pan-seared beef tenderloins (1.5" thick over a bed of pan fried garlic asparagus and topped with a mushroom ragout. Along with a side of classic baked chive potato and a wilted baby spinach/tomato/Parmesan salad, I topped the tenderloins with this shrimp. Alone, this shrimp stands up for itself and it is extremely easy to prepare. It even works well with the ragout. One step you should consider is removing the shells prior to serving if not using as finger food. The flavors are rich and strong, but not overpowering. And if cooked properly, the texture is outstanding. Cook quick over high heat until the marinade caramelizes to golden redish brown. I loved the ginger. I cut the recipe in half since it wasn't the main course. Thanks for sharing, Bobby. I learned sharing today as well.

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  • on February 14, 2010

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    Wow... I love this marinate and will use it for other dishes...

    I had large shrimp & did peel them, I used less soy sauce. I find seafood salty enough that you really don't need any aditional salt.
    FANTASTIC!! Thanks Bobby for another BBQ idea, LOVE IT........

    Cindy

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  • on February 10, 2010

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    I peeled the shrimp first. Great flavor and easy to make. Will make this again and try on chicken. (Thanks for the idea Karen in Bakersfield!

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  • on January 02, 2010

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    I have always had amazing luck with Boby Flay recipes. This was another success- I paired it with Giada's champagne risotto which I wasnt so sure about the flavor combination;but it was an amazing meal. I love having foodnetwork.com to inspire me!!!

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  • on January 01, 2010

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    I made this tonite for New Years. Half of the shrimp had the shells on, half off. We all preferred shell off. The flavor is so much better. They are awesome. We also use this marinade for chicken. It is delish!

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  • on September 06, 2009

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    Peeled 'em first, but followed the rest as is (which is not my norm. Fabulous on my grill pan - take them off the grill just before they are done if you don't want them chewy (like a good roast they will continue to cook for a bit. 'Chewiness' a technique issue not a recipe issue.

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