Reviewed: Feb. 25, 2007

I thought this dish was AWESOME. I increased the amounts because I had more shrimp to cook. I also added a 1/2 cup of chicken broth at the end to make more of a sauce and served over rice. It was spicey so I would cut back red pepper flakes if you have those that don't like spicey. My husband loved it and he loves spicey food!

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Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Reviewed: Feb. 23, 2007

This is VERY delicious. I increased the honey to about a tablespoon + 1 tsp and I decreased the red pepper to 1/2 tsp as my son can't deal with heat at all. Even at 1/2 tsp it still gave a little bit of heat. We served it over angel hair with some bok choy and it was awesome!

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CHEFBETHPHX

Cooking Level: Professional

Home Town: Phoenix, Arizona, USA

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Reviewed: Feb. 22, 2007

This is an excellent recipe. I used the coconut milk suggestion, and as the sauce was a little thin I added a little cornstarch to thicken it. My husband loves this served with coconut rice. I was a bit sceptical and thought that the flavor combination would not be to my liking....I love it! can't wait to cook it again. Plan to include it in tbe menu for my family reunion!!!!

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misspiggy067

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Packwood, Washington, USA

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Reviewed: Feb. 14, 2007

Very easy recipe with great results! Nice and spicy, I may even cut back on the red peppers next time. Tasted great!

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plastichorse3

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Feb. 8, 2007

A great recipe! As promised, it's quick, easy, and delicious! However as others have repeatedly stated, it's MIGHTY spicy! Definitely follow their advice and reduce the amount of red pepper flakes! I used half a tablespoon and still felt it was too hot. Next time I'll only use a teaspoon of red pepper flakes. I served this with Sweet and Spicy Green Beans (another recipe on this website) and white rice and enjoyed a tasty, but spicy, dinner.

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CookingCutie

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2007

this was really great.. not much sauce but perfect with a side of jasmine rice. fast, easy and healthy..

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darra

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Reviewed: Jan. 31, 2007

This was just WAY!! too spicy.I love spicy but this took away from the meal, did'nt add to it.

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lizzie

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Reviewed: Jan. 28, 2007

I left out the red pepper since I didn't have any & substituted paprika. I would probably add a bit of red pepper next time since I had to doctor it with tobasco. I used fresh ginger & added a whole tablespoon of honey. I also added a splash of lime juice and orange zest when I cooked the shrimp. To finish it off, I added 1/4 cup coconut milk & 1/4 cup chicken stock. I served it over coconut rice & I can't wait to make this again. Perhaps I will add some peppers and pineapple next time. Yummy!

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CAIRA01

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Reviewed: Jan. 21, 2007

After my own additions, I would crank it up to 5 stars! I used a large shallot instead of onion, fresh ginger instead of ground, served it over spaghetti squash and topped the whole thing with lime juice and chopped cilantro plus a little more EVOO...really, really good (AND healthy!)

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Sarah W

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Reviewed: Jan. 17, 2007

This was quite tasty. I used a little less red pepper flakes than recipe called for and it was still a little too spicy.

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MrsHfromNJ

Cooking Level: Intermediate

Home Town: Vernon, New Jersey, USA

Living In: Netcong, New Jersey, USA

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Reviewed: Jan. 17, 2007

I took the advice of other reviewers and reduced the amount of red pepper flakes. I used about a teaspoon, and that was about the right amount of heat (for me). It did seem like something was missing, but I couldn't quite put my finger on it. It was okay, but next time I will certainly use it as a base and tweak the recipe.

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Elizabeth

Cooking Level: Intermediate

Living In: Carrollton, Georgia, USA

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Reviewed: Jan. 6, 2007

This recipe did not work for us. My husband didn't like it so I made him a poboy with the shrimp and he thought the poboy was delicious....probably because it was smothered in ranch dressing. I used frozen shrimp so that may have been my problem.

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LANDONLOUIS

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 3, 2007

I used a little coconut milk for more sauce and wilted some baby spinach leaves into it. Maybe a few cashews next time.

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KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 28, 2006

I made this tonight and it was a hit. I didn't follow the recipe to the T and I used 1 small onion, 2 cloves of garlic, a bit of crushed and ground ginger, more than a tsp of honey, chopped fresh parsley and used 1/2 the amount of red pepper flakes which was still a bit much and served over basmati rice. I like the idea of using coconut milk (yumm) so will try that next time around.

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Suzanne

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Reviewed: Nov. 19, 2006

not bad, not great. it was just okay.

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MichelleK

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 15, 2006

LOVED this dish...I used a bit less red pepper and added a bit of orange peel..YUM..

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JenJen

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Reviewed: Oct. 23, 2006

My boyfriend & I thought this recipe was delicious! We had a spring mix salad on the side with vinaigrette dressing. I started placing my shrimp on the salad and wow! My new favorite salad! I make this every couple weeks.

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MDABBSY

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Reviewed: Oct. 20, 2006

We didn't care for this at all. Something about the combination of flavors just didn't seem to work. Even the amount of red pepper flakes reduced to 1 tsp. was still too much. A disappointment.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 19, 2006

My family loved this. I added about 1 cup chicken broth and some corn starch to make a sauce and served it over angel hair pasta. Wonderful! I did not put any chili flakes in so my 3 year old would eat it. Great recipe!

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Beth

Cooking Level: Expert

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Reviewed: Oct. 14, 2006

My husband & I loved this! I used only about 1/2-1 teaspoon red pepper,I increased the honey to about 1 tablespoon, and I used fresh ginger. Definitely serve with either basmati or jasmine rice (made with some coconut milk)

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imjammin

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Hemet, California, USA

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Honey Ginger Shrimp

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