Thai Red Curry BBQ Prawns

    1 hour 6 min

    Red Thai curry paste, lemon juice and garlic are blended to make this quick and easy marinade for prawns.

    256 people made this

    Serves: 8 

    • 3 tablespoons fresh lemon juice
    • 1 tablespoon soy sauce
    • 1 tablespoon Dijon mustard
    • 2 cloves garlic, minced
    • 1 tablespoon dark brown soft sugar
    • 1 dessertspoon Thai red curry paste
    • 500g (1 1/4 lb) medium prawns - peeled and deveined

    Prep:1hr  ›  Cook:6min  ›  Ready in:1hr6min 

    1. In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add prawns, and seal or cover. Marinate in the refrigerator for 1 hour.
    2. Preheat barbecue for high heat. Lightly oil the cooking grate. Thread the prawns onto skewers. Transfer the marinade to a saucepan, and boil for a few minutes.
    3. Barbecue prawns for 3 minutes per side, or until opaque. Baste occasionally with the marinade.

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    Reviews & ratings
    Average global rating:

    Reviews in English (200)


    I prepared the marinade exactly as written. Any substitutions, in my view, would certainly impact the overall flavor intended. We were not disappointed, although hubby thought it was a little salty, even though no additional salt was added. This was a unique combination of marinating ingredients where no one ingredient stood out, creating a flavorful shrimp not dominated or obscured by other seasonings. There is no oil in the recipe, but there IS oil in the curry paste, so if you substitute curry for the curry paste, I'd recommend adding a little vegetable oil to the marinade. We cooked these on the indoor grill on bamboo skewers. I brushed a bit of melted butter over the grilled shrimp skewers for a little richness and shine. Perfect in mere minutes, beautiful and delicious. Thanks for sharing the recipe!  -  17 Feb 2008  (Review from Allrecipes US | Canada)


    Stellar. The weather was not conducive to grilling, so I poured the shrimp and the marinade into a skillet and simmered until the shrimp was done. My wife, daughter and I all loved it. My son, well, he is a spice-wuss so he didn't eat, but he said he liked the flavor if it wasn't so hot.  -  12 Jan 2007  (Review from Allrecipes US | Canada)


    The flavor was great on these. I used curry powder sice I didn't have paste. I am giving it a 4 star because they turned out a bit dry. No one else complained of this, so it must have been me though, and not the recipe. I'll certainly make it again though. They were still great.  -  13 Aug 2006  (Review from Allrecipes US | Canada)