Everyone loved it .
Easy Shrimp Stirfry .
Very tasty recipe 👍👍
Too vinegary, inedible. The family was gagging. A ruined dish. I would eliminate the vinegar entirely.
As it stands this is a very easy and tasty stir fry. However, I honestly think doubling the sauce and upping the broccoli florets by another cup would really improve the dish without too much of a nutritional hit, after all, it's only at 200 calories as it stands. Of course with the doubling of the sauce, one might want to keep a 1:1 mix of cornstarch and water handy in case the sauce needs some extra thickening.
Enjoyable dinner. I'd make it again. Made it even easier with frozen chopped broccoli thawed in the microwave. Next time I'd like extra veggies- either another cup or so of broccoli or some other veggie. I increased the red pepper and dereased the ginger and honey. I made rice noodles and stirred them in as the final step (instead of serving over rice).
This was a delicious, quick dinner. I added sliced red pepper but made no other changes to the ingredients. I did add the garlic, ginger, and onion to the shrimp as I stir fried it, then added the red pepper and broccoli. Yum!
I divided the recipe into 1/4s for one serving but I used sesame oil, 1/2 tsp at a time, in place of regular oil. I used 2 cups of broccoli for one serving. I didn't have any rice wine vinegar and it didn't matter. Very good, reminded me of a schezwaun dish at a Chinese restaurant, but theirs would be swimming in oil.
I thought it was delicious, but I would double the amount of broccoli next time I make it.
So easy! I followed other reviewers' advice and added 4 cups broccoli. My bag of shrimp was only 12 oz., so that's what I used. Everything else was the same, except ground ginger (didn't have fresh). It was great, but really only made 3 good servings even with doubling the broccoli. Next time I will add at least 5 cups of broccoli with a full pound of shrimp. Thought it needed a little more sauce, but wish there was a way to reduce the sodium - even reduced sodium soy sauce made it WAY too much sodium. What could replace some that with?
Delicious! I will definitely make this again :)
I made this last night and it was delicious!! I used a fresh chile pepper in place of the red pepper flakes, and I used 4 cups of broccoli only because that is what I ended up with after i cut it up. I served it with Near East quinoa/brown rice blend that is seasoned with rosemary and olive oil. I will definitely be making this again.
Quick and delish weeknight meal. Served with CL Sesame Brown Rice.
Needs more brocculi and a little less soy, but overall quiite tasty. Would be good with beef, too!
This was good and easy. I used 4 cups of broccoli florets and increased the cooking time a bit. Served over white rice with an Asian-style cucumber salad on the side. Who needs take out?
Love this recipe! It was quick and tasty.
We enjoyed this recipe but felt that the amount of soy sauce could be reduced by half.
Excellent! It has been added to my favorites. It moves very quickly and all ingredients compliment each other.
Delicious and simple! Great for a busy night!
This recipe packs an amazing amount of flavor for such a quick dinner fix. My husband and I both loved it. Our seven year-old thought it was delicious too, but a bit too spicy. It's definitely a keeper. You can ready my full review at Taking On Magazines: http://bit.ly/175rryE
Easy is right! This came together so fast and I was surprised how much flavor it had. I never even got any of the leftovers. They mysteriously disappeared! Been a little tired of broccoli lately and this is fixing that problem.
Quick, easy and really yummy. I made this following the directions exactly and served with brown rice. Will definitely add to the dinner rotation.
Easy dish with great flavor may add some noodles to it next time.
Easy to make and very tasty. I put it over rice which ups the calorie content but makes it more of a complete meal for me.
Great stir-fry. Quick, easy and tasty. Great weeknight recipe.