Reviewed: Feb. 28, 2008

Ok, here's how to take a good recipe and make it great (using recommendations from other reviewers and my own) - follow recipe as written except cut back on the red pepper flakes (way too hot to enjoy if not). Before adding shrimp dredge in flour, saute with other ingredients a minute or two, then add 200 ml lite coconut milk, simmer until thickened and pour over warm pasta!! Fantastic "Thai" like meal - even the kids loved it!

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angfoodie

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Reviewed: Feb. 22, 2008

Really good, I cut back on the red peppers per other comments and they still came out spicy

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Monica J

Cooking Level: Beginning

Home Town: Concord, North Carolina, USA

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Reviewed: Feb. 20, 2008

Great recipe!!! One star is missing for an overload of pepper though. Like some other reviewers, I added more oil and honey to make more of a sauce, then tossed the mixture with Chinese noodles. I did add more of every seasoning except the pepper, and on that, be warned: if you're not into serious heat, DO NOT add the full tablespoon of pepper!!! I added a teaspoon and this was more than hot enough for me! Except for that one ingredient, the proportions I used were the same as this recipe, just in greater amounts. I also added a splash of mirin (sweet rice wine) that I had laying around. Overall, a great blend of flavors!

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Heather

Cooking Level: Intermediate

Living In: Geneseo, New York, USA

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Reviewed: Jan. 29, 2008

I added more honey at the end to give it more honey taste, but other wise it was great.

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Snoopy

Cooking Level: Beginning

Home Town: Cary, North Carolina, USA

Living In: Bellevue, Washington, USA

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Reviewed: Jan. 26, 2008

I agree with most reviewers, 1 Tbsp of red pepper is TOO much. As another suggested I also added more honey. The extra honey added to the other ingredients made a nice thick sauce. I had some left over fried rice from sesame chicken the night before. I put the shrimp on top of the rice that had some of the sauce from the sesame chicken and it was yummy. I considered looking for a recipe for a sesame chicken sauce when I made the shrimp the next time. I have used both raw and cooked shrimp, while both are good I think the raw shrimp was better. I have been looking for a great shrimp recipe and this is one of the best I have found. It is an added bonus that it is so easy and quick. Thanks!

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jabocmom

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Reviewed: Jan. 21, 2008

Thanks to other suggestions I only used 1 tsp of the red pepper flakes and 1/2 c. of chicken broth, it cooks down to a nice consistency. I also added an extra tsp of honey, served it on white rice (used some of the left over broth in the water for the rice). This is an easy recipe and I will definitely make this a regular dinner item.

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Trish

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Reviewed: Jan. 18, 2008

Use this for a starter. I make ahead and put on skewers and gently warm when needed. Family says they would love this served on rice as well.

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wendisue

Cooking Level: Expert

Living In: Woodstock, Ontario, Canada

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Reviewed: Jan. 16, 2008

this was very good I used 1/2 tsp of the red pepper and I added 1/2 cup of chicken broth to make a sauce.

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Jan. 13, 2008

Loved this recipe! we don't like curry so I used some cayenne pepper for some heat instead and it came out great we also did it over pasta because we had a lot of rice that week!! Made the recipe for 4 so we could have it for lunch the next day!!

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Shosh104

Cooking Level: Expert

Home Town: Somerset, Massachusetts, USA

Living In: Swansea, Massachusetts, USA

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Reviewed: Dec. 28, 2007

This was freaking fabulous! Start with 1tsp crushed red pepper and add more if needed (I needed a little less and it had quite the kick). I added butter and chick broth to make more sauce and it was perfect. I will def be making this again

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LOVEBUGSMAMMA

Cooking Level: Expert

Home Town: Absecon, New Jersey, USA

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Reviewed: Dec. 23, 2007

I just tried this for the 1st time and from the very 1st bite my husband took he shout "10 right of the bat!!" I personally loved it too! I only used about 2tsp red pepper and I think it was perfect that way, I love spicy food but using a whole tbsp would've been too over powering. Definitley making this again!

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dolphin

Cooking Level: Intermediate

Home Town: Levittown, Toa Baja, Puerto Rico

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 4, 2007

This is a new favorite! I love spicy and this is quite spicy, so if you are not in to HOT then you might want to reduce the red pepper.

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Kristi

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Reviewed: Nov. 29, 2007

Very tastey. I didn't measure any of the ingredients, just eye balled it. I also used a red onion not a yellow. Was good and easy.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Nov. 12, 2007

This was fantastic. I went easy on the red pepper since I have a low tolerance for spice. I also used fresh ginger and substituted green onions for yellow, since that's what I had on hand. Tons of flavor and pretty healthy too. An easy weeknight recipe I will definitely add to my rotation!

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Liz

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2007

good, but the shrimps really need to be previously marinated for more flavor..

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hefziba

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 6, 2007

Yummy yummy! So delicious! Made with brown rice.

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Sep. 24, 2007

As is, it is way too hot... and I live in South Louisiana! Try 1 tsp red pepper flakes and increase to your liking.

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ROBOSLOBIN

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Reviewed: Sep. 23, 2007

Great recipe. I did add about a tablespoon of orange juice to the recipe as suggested by an earlier reviewer. I didn't measure how much of the red pepper I added, but we happen to like our food spicy so we didn't mind the heat one bit. I served this with saffron rice.

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Child of the World

Cooking Level: Expert

Home Town: Panama City, Panama Province, Panama

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Reviewed: Sep. 10, 2007

Super easy to make and very tasty. I would give it 4.5 stars, not quite 5 stars but definitely worth making. I will make this again.

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Amanda D.

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Reviewed: Aug. 30, 2007

Loved this recipe!!! I also added orange juice and a little orange zest to add flavor. Allowed the sauce to thicken and served with angel hair pasta. Came out beautifully! Doing it again for a girls night!

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Suleka

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