I thought I could liven this up with more ginger, some sliced red bell pepper, and using chicken stock instead of water, but it's still very, very bland. It improved a little when I sprinkled rice wine vinegar over it, but otherwise, bleh. Why make this when there are so many savory, spicy, complex stir-fry combinations out there?
I made a quick small batch and it was delish! I didn't follow the recipe to the T. I eyeballed the measurements. I pan fried the shrimp with minced garlic for a few minutes then added the water sauce mixture and stirred for 1 minute. I let it sit for 2 min off heat and served! Spicy, sweet deliciousness!
This dish was easy to prepare and took probably less than 30 minutes not counting peeling and de-veining the shrimp. It was a bit bland. I am not planning to make this dish again.
My family loved this shrimp recipe. Even my picky middle eater is a convert to something a little more spicy! I usually make fried rice to go with this. I double the sauce part of the recipe and use it to dip egg or spring rolls in as a side item.
Its a very tasty recipe, but was short of being a dish that really stood out and wowed me. It was a very good week night meal.
Very good dish, will make again.
Really good! I thought I had chili paste but it was really curry paste. I used it anyway and it was good. I also used a Watkins Spicy Garlic Soy Sauce instead of regular. It added a nice little heat.
Wow, what an amazing amount of flavor from an easy recipe with few ingredients. Even my boyfriend who is a relatively unadventurous eater gave it a big "thumbs-up" and said I need to put it in my menu rotation. This recipe would also be good with just about any vegetable, making it both versatile and easy.
Very tasty. I didn't follow the recipe exactly, I added the minced garlic to the sauce rather than stir frying it with the onions. Also added a little fresh grated ginger to the sauce ingredients. I used brown sugar instead of white and black pepper instead of white. I tossed the shrimp and veggies with the sauce in my wok and then removed them to let the sauce thicken. I then poured the thickened sauce over the shrimp and veggies in the serving dish. I think that helps to keep the shrimp from over cooking.
Very, very good. You could add more vegetables. A keeper!
Wow was this good; it went great over cous cous. I can't wait to make it again:)
Everyone loved it!
Made exactly as directed - simple ingredients and a ton of flavor! Comes together quickly for a weeknight meal!
This was a quick and delicious meal to prepare. A dish I would add to the recipe rotational. It has a great ginger flavor and tastes very light. I did not have the chile paste and can only imagine how much more flavor that would have added. I served this with the suggested cantaloupe slices and brown rice. Yummy!
I didn't like this recipe. The sauce was too bland and I doubled the sauce. Something was missing. The recipe is quick and easy, but I don't think I will be making this one again.
This recipe is a winner with all 4 in my family. We like it shrimp or chicken. Very fast & easy. A definite do-over.
Fabulous flavor and super quick and easy. A big hit with the family. I served it with coconut-jasmine rice and marinated sliced cucumber salad. We will definitely be adding this recipe to our regular rotation.
This was wonderfully quick to make. I served with jasmine rice and steamed snow peas it was even better the next day
We made this dish last night after a LONG hard day. Prepped the sauce before work, adding a tsp or so of fresh grated ginger. This dish was very flavorful. While the shrimp was defrosting in the sink under running water, we cut up the veggies, then everything came together in a snap. We added 3-4 sliced green onions and a drained can of sliced waterchestnuts but a lot of veggies would work. Served it with organic brown basmati rice. One big yum!!