Red Curry Marinated Shrimp

Bobby Flay

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: All You Can Eat Shrimp Party

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on March 22, 2010

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    Made this two ways recently. Bobby's grilled shrimp was a big hit for my block club party. All the neighbors loved it.

    Yesterday, I marinated the shrimp but decided not to light the grill. I sauteed the marinated shrimp until almost done - set aside. Then put the marinade in the skillet, reduced then added a bit of butter & flour to thicken. Put the shrimp back in to warm and served over rice. Delish!

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  • on February 27, 2010

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    This took only minutes to put together and had just the right amount of flavor. Not to mention it's very light. I broiled the shrimp for two minutes on each side instead of grilling. I served it with brown rice. The whole family loved it. I will be making this again soon.

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  • on February 07, 2010

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    I left out the onions, used 1/2 can coconut milk and added dried red hot chile peppers and 3/4 cup white wine. I baked the shrimp in the marinade @ 350 for about 25 min, or until done. I served with Naan bread to soak up the juice. No left overs. Guess it was a hit. Coming from New Orleans, we call this Indian style BBQ shrimp. WHO DAT!!!!!!!!!!!!!!

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  • on September 25, 2009

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    Good marinade for the shrimp. I made a little extra and reduced it down with some peanut butter and used it as a sauce over vegetables and noodles. I did end up adding a little red pepper flake for spice.

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  • on July 19, 2009

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    This shrimp recipe was so easy and the shrimp was moist and so delicious! We paired it with a crunchy thai style cold noodle salad with a peanut sauce and had an unbelievably fantastic dinner. I would recommend this recipe to anyone who loves shrimp and craves variety.

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  • on June 17, 2009

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    Made this last night & while I didn't have any limes on hand, the recipe was still delicious, quick & easy. I soaked squares of red pepper in with the shrimp & threaded them on skewers to grill. I would have liked a little heat so I think I will add some crushed red pepper next time.

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  • on July 17, 2007

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    My guests and myself were equally delighted by the finished product. The tricky thing about marinades is that what you end up with after cooking is so different...and this one was a big hit. I added garlic, mirin, and sugar to further balance the flavors. It is also a very versatile recipe...by changing the color of the curry paste it could compliment any color of meat.

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  • on May 13, 2007

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    IT'S A KEEPER, EVERYONE LOVED IT.

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  • on August 11, 2006

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    Great taste and little fuss. Since making this recipe we now have the Red Curry Marinated Shrimp at least once a week. Great choice that really has some great flavors.

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  • on July 21, 2006

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    This shrimp was excellent! Great flavor from the curry and cilantro- I boiled the extra marinade after I took the shrimp out of it and used it as a sauce- served it over basmati rice- absolutely declicious!

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