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Awesome recipe Leslie, thank you so much for sharing this treasure. We enjoyed this spicy dish very much. Served over plain steamed rice is was perfection. The sauce was bright, tangy and full of flavor, while the shrimp were perfectly flavored and seasoned. I also used red curry, it was what I had on hand. It tasted wonderful, I can't wait to make this again. Made for ZWT7 for the Witchin Kitchen.

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Baby Kato June 21, 2011

10 star dipping sauce! This recipe should be renamed "Thai Green Curry Shrimp" because that's the dominant flavor...the sauce is quite potent and to-die-for; I would make it on its own to serve with other appetizers. This is easy to make and nothing like the icky-soggy-greasy coconut shrimp the recipe name brings to mind. Made for the "Let's Get Skewered" game in the Asian forum.

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FLKeysJen May 12, 2008

I absolutely loved this, really great combination of flavours and everything worked so well together. I did make a few changes to suit what I had on hand, I used red Thai curry paste but that probably only really affected the colour not the flavour. I also didn't have fresh lime so used kaffir lime leaves instead of the rind along with bottled lime juice but only used about half the quantity because it often seems stronger than fresh lime juice. It really just all worked together so well and has an interesting and complex flavour without overpowering the shrimp.

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Peter J August 11, 2007
Grilled Coconut Shrimp