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.
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!
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.
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!
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.
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!
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 !
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!
Double the sauce and add a package of frozen broccoli that has been cooked and drained.
