This turned out pretty good, but I added a whole can of coconut milk (15 oz.) to make a nice sauce, doubled some of the other ingredients (honey, ginger), and mixed in a few different kinds of vegetables and put the shrimp in at the end so they didn't overcook. I served it over rice. It was delicious, and it made a lot!
Yum thanks to the other reviewers we really enjoyed this dish. I think the thing that made it great was the addition of lite coconut milk. If that was in the original recipe I would up it to 5 stars. I also decreased the red pepper flakes to 1/2 tsp. because of my kids and increased the honey to 4 tsp. I also added about 2 Tbsp. of low sodium soy sauce. I think this would be great with some nuts like toasted walnuts or cashews. I served this over angel hair pasta since we already had rice a lot this week and it was delicious!
this is quite good but needs some tweaking ... I marinated the shrimp in the sauce ingredients before cooking it in the same sauce ... I've also tried it with a little orange juice added, to give it a little more flavour ... I serve it with steamed broccoli and a rice pilaf for a quick healthy meal.
Ok, here's how to take a good recipe and make it great (using recommendations from other reviewers and my own) - follow recipe as written except cut back on the red pepper flakes (way too hot to enjoy if not). Before adding shrimp dredge in flour, saute with other ingredients a minute or two, then add 200 ml lite coconut milk, simmer until thickened and pour over warm pasta!! Fantastic "Thai" like meal - even the kids loved it!
I thought this dish was AWESOME. I increased the amounts because I had more shrimp to cook. I also added a 1/2 cup of chicken broth at the end to make more of a sauce and served over rice. It was spicey so I would cut back red pepper flakes if you have those that don't like spicey. My husband loved it and he loves spicey food!
This was quick and easy and would have been fantastic but I hadn't expected the dish to be so lip-burning hot. I'll definitely make this again but use much less red pepper. I served this over a bed of store-bought butter & garlic pasta and it was almost restaurant quality.
I left out the red pepper since I didn't have any & substituted paprika. I would probably add a bit of red pepper next time since I had to doctor it with tobasco. I used fresh ginger & added a whole tablespoon of honey. I also added a splash of lime juice and orange zest when I cooked the shrimp. To finish it off I added 1/4 cup coconut milk & 1/4 cup chicken stock. I served it over coconut rice & I can't wait to make this again. Perhaps I will add some peppers and pineapple next time. Yummy!
Loved it-would add coconut milk and chicken broth next time but very good.
This is a delicious recipe. I find that the ginger garlic honey combo tastes great on anything. I used it to marinate pork tenderloin all the time.
This was okay. I thought there was too little sauce and what we did have was pretty bland even with the addition of fresh ginger. If I make it again I'd try adding coconut milk as others have suggested.
