Stir-Fried Shrimp with Garlic and Chile Sauce

  • Patten Posted: 11/30/09
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    thought this was ok. not stellar. was definitely quick to prepare. was also a little hot for my taste. probably will not make again.

  • carolfitz Posted: 12/29/10
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    Simple recipe, made to direction & plated over flat rice noodles. Served with CL's snow peas & ginger. Nice, light supper.

  • PinkFlamingo Posted: 01/28/09
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    I thought this recipe was easy to make and tasted great. I did not have fresh ginger so I used ground. But even with that it was very good. I will definitely make this again and may even try adding vegetables to the shrimp when stir frying.

  • tifscatku Posted: 01/28/09
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    Wow! This tasted just like a dish at a Chinese restaurant. It's a very fast, go-to shrimp meal. You could serve this for company or just a weekday meal. I didn't have a jalapeno and it tasted great, but can see that it would give that back heat. I served this with ginger snow peas that was with the Thai soup in the same issue.

  • Cassandre Posted: 01/19/09
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    This was excellent and incredibly easy to make...I made the Shrimp Fried Rice as well but left the shrimp out of the rice...Ill be making this again soon!

  • Pepita Posted: 02/02/09
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    Good recipe - one that comes together in less than 15 mins. I'd use it during the week when I'm craving take out and I need to avoid it. But nothing spectacular - I avoided the jalapeno as I have a toddler.

  • Cansas Posted: 01/07/09
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    This shrimp is very flavorful. I substituted mirin for the rice wine and omitted the sugar (b/c mirin is sweet). Worked perfectly. Served with vegetable fried rice for a yummy Asian dinner made at home.

  • flowerfroggirl Posted: 05/07/09
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    This was REALLY quick to make. I started the garlic ginger rice in the rice cooker when I got home and then headed to the fitness center. When I got home, the rice was finished and I prepared the ingredients for the shrimp. I think it was a total of about 15 minutes form prep to dinner time. We didn't have the green onions for some reason. I guess I thought we had some in the fridge, but other than that we had all the ingredients and made it per the directions, unlike most recipes. We had extra jumbo shrimp instead of jumbo or large so there wasn't much for left overs. It wasn't very spicy. Or at least the jalapeno I had wasn't very spicy. If you want it more spicy use all the seeds in the jalapeno. We bought a bag of steam fresh Asian mix vegetables and tossed those in with the shrimp when they were done. It didn't seem like much at first, but once we added the veggies and served it over the rice, it would up being pretty filling.

  • sedutta Posted: 01/05/10
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    This was really quick to make, so perfect for a weeknight meal. My husband remarked that it looked like something you'd get at a Chinese restaurant- the sauce wasn't too runny like it gets for lots of homemade Chinese dishes. Next time, I will add broccoli to the shrimp and up the jalapeno. It was a very mild dish, but had a great flavor.

  • Deni0706 Posted: 01/10/09
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    I made this recipe as instructed, but did not remove the seeds or veins as I love spicy food. When I make this for company, I'll remove the seeds. I used the dry sherry as I couldn't find Shaoxing. It was fantastic! I served it over thin rice noodles, and served crusty bread. Spectacular! I will definitely make this again and again.

  • CAMichelle Posted: 01/11/09
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    I liked this recipe a lot. It was very easy to make. I did not make it with any of the other items that were showcased in this issue, I just served it with rice and oranges on the side. At first I thought it was bland, but it is a slow heat so watch out! I couldn't find the Shaoxing, so I used a sake recommended to me at the asian market. My husband just thought this was so-so. He prefers garlic lovers shrimp (also from Cooking Light) better, so I will continue to make that instead as shrimp is a treat.

  • maddi123 Posted: 03/12/10
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    This recipe is fantastic. Quick to make gourmet fare for a week night. I make extra sauce when I am serving it over noodles. I have also added scallops, which earned rave reviews. Definitely a keeper.

  • KateNOliveCook1 Posted: 01/07/09
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    I just made this last night for friends. It turned out great and it was quick to prepare. Everyone loved it. I made everything according to the recipe. It had good flavor and was just the right level of spicy. Do use the whole jalepeno pepper. I contemplated using half, but I'm glad I used the whole thing (minus the seeds). I served it on brown basmati rice (all I had) and with a side of stir fried vegetables. Definitely going to make this again.

  • ChefMelanie Posted: 02/23/09
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    Made over brown rice and threw in chopped red, yellow and green peppers, green beans, and snow peas. Tasty with a little kick from the jalepenos. It was good and quick to make on a weeknight. We had leftovers for lunch the next day.

  • wwubbs Posted: 03/09/09
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    This is the second time we have made this recipe and it was even better the 2nd time around! It is likely too spicy for kids, but we loved the spice! This time we played around with the ingredients to make more sauce and it was fabulous! We will keep this one for a long time to come. We had a side of asparagus (CL Sept 2007), which went well with the dish.

  • Rhonda3112 Posted: 02/25/09
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    I tried this last night and added asparagus (1" chopped) while the shrimp was cooking, then served it over rice. Overall, it turned out really well. It's kind of spicy, so kids may not like it. I would recommend adding a little more soy sauce.

  • klwhitney Posted: 05/08/09
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    I think I would prefer this with orange juice instead of chicken broth. Citrusy flavors would be a nice additon to this. But otherwise a very good recipe. My one substitution was using 1 tsp crushed red pepper flakes instead of the jalapeno. My family had mixed reviews: one stopped eating after two bites because it was too spicy, another thought it was too mild.

  • 2sweetlu Posted: 01/03/10
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    I think this is a good recipe, but I did make some changes for my son who is 7, and would diffenately make it again for him. We reduce the heat a bit and added it to taste at the table. I increased the fresh ginger to two tablespoons and eliminated the sugar, but added some diced fresh pineapple to add sweetness. I make my own veggie stock which is loaded with ginger and garlic as well as lemongrass which just layered the flavors nicely. I served this with a chow mein of veggies and noodles. this is so easy to make we will certainly make it in the future GOOD KID FRIENDLY MADE THIS WAY.

  • JIMMIC Posted: 02/01/10
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    Quick and easy. It seemed to us that the garlic stood out and we like garlic. Nothing special. I did not substitute anything. I did miss that it was for a buffet and had cut the recipe in half which ended up not being enough for two for dinner. I served it with rice. I wouldn't make again.

  • haybebe3 Posted: 09/15/11
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  • mar123 Posted: 11/14/11
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    Hmmm the dish was ok! I added broccoli, so that my husband would get full. I think I will try chicken next time and add a little more sugar. For sure dub. the sauce and scoop it over rice..

  • Sunshine555 Posted: 03/10/12
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    In Chinese or Asian cooking, we always stir fry the garlic and ginger to bring out the aroma. Then add the shrimps or any other meat. Perhaps add some chili garlic sauce would be better too.

  • jaschn1 Posted: 03/25/14
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    I loved this recipe! Full of flavor, easy to make and super low in carbs! I will be making this again. Next time, I will be adding pea pods, broccoli and maybe lemon grass!

  • ihealbox Posted: 08/24/14
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    Looks good to eat, I like to eat Shrimp! (ihealbox.com)

  • TJHeld Posted: 08/13/14
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    I loved everything about this recipe when I read it. I didn't like much about it when I tasted it. I just didn't think the sauce and shrimp worked well together. I would try it again but substitute chicken for the shrimp. I made the vegetable fried rice to go with it. The rice was pretty good.

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