*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The cooking time was way too much. I should have followed my gut instead of the instructions, as after the 10 minutes that it calls for (5 before beer, 5 after), my shrimp were overcooked and rubbery. Also, the instructions don't say when to add the red pepper flakes. It should have been with the black pepper, but I didn't notice until the end and then it was too late for the flavor to really meld. In general, not flavorful enough and I ended up adding old bay. Disappointing for me, but at least guests had high praise.
The cooking time was too long. I refuse to overcook shrimp so I stopped when the shrimp was done but "sauce" was super watery and nothing stuck to the shrimp. I removed the shrimp and I am going to boil the sauce down on its own and pour it over the shrimp.
SOOOO yummy and spicey. My husband hates spicey food but he could not stop eating these, I've made the recipe 3 times always turns out great, I didn't have fresh ginger but used the dry one and it was just fine
I would definitely make this again. My husband and I both loved it. I added more ginger and more garlic, and I followed folks suggestions to add the shrmp later. They came out perfectly cooked. I served it over egg noodles.
Relatively good but lacked some flavor. I ended up squeezing lemon over a few to try and that seemed to help. I thought the cook time on the shrimp would be too long also, (so I cooked them less) then finished in the sauce.