Ginger-Soy-Lime Marinated Shrimp

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I prepared this with the shell off and on skewers. The marinade smelled and tasted great. But I thought the shrimp were just OK. I liked them, but nothing special. I don't think I would make this again. I followed the recipe as directed except for the shells and used evoo instead of peanut oil.

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I went to a cookout and took this shrimp and I turned my back and there were a plate full shrimp tails. I peeled the shrimp, it would be a pain to peel these after cooked. Left tails on. I added some honey instead of sugar to cut down on soy saltiness. I also used lime zest in addition to fresh lime juice. It was amazing and I cooked for about 8 to 10 min on a low grill. Was NOT gummy or chewy.
I did marinate for approx. 2 hours. You will not be dissaponted. Willl use this as my go to for any occassion!!!

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Most of my guests are not the shrimp lover. I had a pressure to cook this meal. The preparation is straight forward but the taste came out so delicious. I don't have peanut oil so I put 1 teaspoon of peanut butter and make the sauce smell so good, especially, when you dip the shrimp with the sauce. Wow, the sauce is the kick flavor. Everyone like it and want me to make for the next party. Thanks Bobby Flay!

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Take the time to make this recipe..It will become a FAVORITE that you will make time and time again!! Me and the whole family LOVED it!!...You will feel like a chef...they are so wonderful! Enjoy

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I used peeled shrimp. I think the shrimp absorbed more of the flavors. I marinated the shrimp for 15 minutes, didn't want it to "cook" in the lime juice.

Really great flavor and a quick easy recipe. Makes my list!

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This is a great marinade for the deicate taste of fresh shrimp. But as other reviewers, we couldn't peel shrimp as the outer shell was glued to the meat. We'll do it again, but as with other simular southern shrimp recipes we'll peel first or remove sugar and add back to reserve marinade before seving.

This would also be great as peeled and baked in the marinade and served over rice and stewed tomatoes..

Thanks, Marc Cochran
Mt. Pleasant, SC

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I made this over the weekend for a BBQ and it was a HUGE hit! Everyone raved about it and asked for the recipe. I will for sure make this again!

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I have made this several times. The only things I changed were: I don't add sugar (I Forgot it the first time and it was great Also I buy the jumbo shrimp that are already split. The marinade seems to get into the shrimp better. I think the shrimp takes longer to cook then the recipe says. Great to bring camping. I've let the shrimp sit in a cooler in the marinade for a whole day. When I did this I didn't have a blender. I chopped everything as small as possible and everyone loved it. So don't worry if you can't blend it. Still tastes great. Matter of fact I am making it this weekend!

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I followed this reciped exactly except I peeled the shrimp before I marinated them. I marinated them for about 30 minutes then grilled them on a grill pan and they came out perfectly! I can see how they would be messy to peel after the fact. The marinade really gets to the shrimp if you peel them first! Will definitely be making this one again!!

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Easy recipe, great flavors and aromas but there is something about this recipe that makes the shrimp very chewy. I've tried this recipe several times and its never been edible. First time I followed the directions to the letter and the shrimp were a sticky mess, we cooked them just as long as the recipe called for and the shells stuck to the meat so bad it wasn't worth peeling them. The second time we grilled head off gulf shrimp to the same result, the third time we followed another reviewers recommendation and tried to use the marinade to saute the shrimp then serve them over pasta, we used gulf peeled , de-veined smaller shrimp and cooked them 3-4 minutes and they came out so chewy and awful we threw the entire mess out and made sandwiches. At this point I've decided that there is just something off with this recipe. Good Luck!