Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.

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  • Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Nutrition Facts

142 calories; protein 18.3g 37% DV; carbohydrates 6.7g 2% DV; fat 4.4g 7% DV; cholesterol 163.8mg 55% DV; sodium 499.5mg 20% DV. Full Nutrition
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Reviews (2324)

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Most helpful positive review

Rating: 5 stars
01/14/2008
You have to give anything this fast, healthy and so full of flavor a 5. Note this isn't a recipe for small children or others with a tongue that can't handle heat. I'd cut back on the red pepper quite a bit if you want to achieve that. For me, however, the recipes worked perfectly as is. As others suggested I doubled the ingredients for the sauce and it's worth noting that this great sauce can be made well in advance, heck, keeping some in the fridge handy for those days you just don't fee like cooking. Read More
(915)

Most helpful critical review

Rating: 3 stars
02/07/2008
Good recipe, but really, ground ginger? Go all out and put some real ginger in, it makes the depth of flavor so much more interesting. Read More
(169)
3251 Ratings
  • 5 star values: 2007
  • 4 star values: 835
  • 3 star values: 250
  • 2 star values: 123
  • 1 star values: 36
Rating: 5 stars
01/14/2008
You have to give anything this fast, healthy and so full of flavor a 5. Note this isn't a recipe for small children or others with a tongue that can't handle heat. I'd cut back on the red pepper quite a bit if you want to achieve that. For me, however, the recipes worked perfectly as is. As others suggested I doubled the ingredients for the sauce and it's worth noting that this great sauce can be made well in advance, heck, keeping some in the fridge handy for those days you just don't fee like cooking. Read More
(915)
Rating: 5 stars
01/31/2008
This was by far the best stir fry-ish recipe I have ever made at home. I would suggest it to anyone! The ginger is a must, and keep the same amount of red pepper, because the spiciness is perfect! Just one note: if you decide to add frozen/fresh veggies (we did), be sure to double or even triple the liquid ingredients (we tripled them and it was perfect) like someone earlier suggested. Read More
(523)
Rating: 5 stars
01/20/2008
This recipe had a similar taste to General Tsao's Chicken found on this site but was much healthier! The recipe is good as is! I have however, made it numerous times and have adjusted a few things to my liking. I like to double the sauce, decrease the hot peppers and only use 1 teaspoon of oil. I also have found that using uncooked, peeled and deveined shrimp gives the dish a much better taste. I just cook it in the oil until opaque before adding the sauce. I just tried adding pea pods at the end, just until heated through, which was a great asian compliment to the meal. We always serve it over botan rice. A wonderful low fat, low calorie meal! Read More
(496)
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Rating: 4 stars
02/07/2008
i would recomend using raw shrimp as they cook so quickly. pre cooked shrimp come out rubbery while the raw ones will be nice and tender. try tossing in some bay scallops too. Read More
(212)
Rating: 4 stars
08/31/2005
I give this 4 and a half stars, but only because I didn't think up this recipe first! It tastes very much like what you would get at the restaurant. I made it twice, both were very good. I added one bag of stir fry veggies, the frozen kind, just prepare in the microwave and drain well before adding to the finished shrimp mixture. Could use fresh veggies as well, but I like the frozen. I also tried crushing 2 of the cloves of garlic and adding them to the sauce and using the remaining 2 cloves as recipe says, it gives the sauce a more garlic flavor.Also be careful not to overcook the shrimp! Read More
(196)
Rating: 3 stars
02/07/2008
Good recipe, but really, ground ginger? Go all out and put some real ginger in, it makes the depth of flavor so much more interesting. Read More
(169)
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Rating: 5 stars
01/26/2008
AMAZING! This recipe is a perfect mixture of tangy not-to-sweet sauce and a little bite of spicy-ness. It really only took 20 minutes (what I thought was amazing!). One suggestion though, if you are making this recipe use 6 tablespoons of water (not 4) and use more olive oil when cooking. Also, don't let the smell of the sauce confuse you at first, I thought it was disguisting too. But, when you cook it the sauce gets REALLY yummy! This recipe was amazing and I deffintaly recomend this! Read More
(141)
Rating: 3 stars
02/07/2008
I have a very similar recipe to this one. It calls for 1 lb shrimp, fresh ginger, garlic, Tbsp rice wine & I add one can chopped stewed tomatoes. It doesn't really need the honey because the stewed tomatoes give it sweetness. Served with rice this recipe with these additions makes it 5 stars & a wonderful meal for family or guests. You won't have any leftovers ! Read More
(130)
Rating: 5 stars
02/05/2008
Used 2#s of raw shrimp tripled the sauce and added just a little more red pepper flakes as we like things SPICY. There wasn't any left even my 4 year old cleaned his plate! Goes perfect with either steamed or fried rice. Thanks for a super easy way yummy recipe! Read More
(109)
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