This is a great simple green curry prawn recipe marinade for all seafood, not just prawns. Though not really Thai, it is a great quick Thai influenced recipe.
I like it with steamed Basmati Rice and Garlicky Snap Peas!
3 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 tablespoons Dijon mustard
1 tablespoon brown sugar
2 teaspoons prepared Thai green curry paste
3 cloves garlic chopped fine
Combine all marinade ingredients.
1 pound large shrimp peeled and de-veined.
Marinate the shrimp for one hour. Remove shrimp and reserve marinade.
Coat the shrimp with a little bit of a neutral oil (canola, peanut or olive oil), grill on high heat until opaque and curled.
1 tablespoon cold unsalted butter.
In a sauté pan place the reserved marinade, heat gently to bubbling. Turn off heat and with a whisk place the cold unsalted butter stir until it is incorporated.
After plating the shrimp, place the sauce over the shrimp. A little sliced green onion or chopped cilantro makes a nice garnish.
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