Reviewed: Sep. 19, 2006

I'm sorry I did not care for this at all. It lacked flavor in my opinion, but perhaps I did something wrong. Thanks for sharing it was worth a shot!

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Mama Ducky

Cooking Level: Expert

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Reviewed: Aug. 27, 2006

Wow, This was very tasty. I also decreased the hot pepper flakes. I used about 1 tsp, which was plenty hot enough for us. I increased the honey, too, about 1 T. in all. I served this with cocoanut rice. The flavours were amazing together. Thanks for posting.

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JADE_RAIN

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Reviewed: Aug. 20, 2006

I really enjoyed the overall flavor of this. I did cut down on the red pepper so I think it allowed the other flavors to show through. I will try again.

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rebeccajs

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Reviewed: Aug. 1, 2006

I thought this was really good, but it was hot. I used half the red pepper and it still had a pretty good kick to it. I served it over jasmine rice.

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CULLY79

Cooking Level: Intermediate

Home Town: Columbia, Tennessee, USA

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Reviewed: Jul. 23, 2006

This is an excellent recipe! A lot of people complained about it being too spicy. However, if you use common sense and reduce the amount of red pepper, it is a great meal! Goes great with a little jasmine rice.

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SCFEAGIN

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Reviewed: Jul. 17, 2006

Extremely spicy! I cut the red pepper in half and it was still too hot for my kids. The idea is good...might try it with more honey and even less peppers!

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Colorado Lisa

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Centennial, Colorado, USA

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Reviewed: Jul. 14, 2006

Way too spicy! Made a couple test shrimp before adding the whole amount, and even my boyfriend, who loves spicy food, couldn't stand how hot it was. Had to reduce the red peppers by half, add extra honey and some water to make more sauce. Recipe as is doesn't make any sauce. With changes, was much better and still fairly hot.

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bgoldsmith27

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Reviewed: Jul. 13, 2006

I made the recipe as written because I like spicy food - but this was too spicy even for me. All we could taste was heat. I'll try it again reducing the pepper and increasing the honey, because I think the recipe is a really good idea - it just missed the mark.

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MrsRoberti

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Reviewed: Jul. 13, 2006

Pretty good as is. I agree that the red pepper can be overpowering. I think I will add a bit more honey and fresh ginger next time. I would have liked a bit more sauce. Served with white rice and steamed broccoli.

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R&R

Cooking Level: Intermediate

Home Town: Taipei, Taipei, Taiwan

Living In: Mechanicsville, Maryland, USA

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Reviewed: Jul. 12, 2006

The recipe was very easy and quick. The shrimp had just the right amount of sweet and spice. I halfed the red flakes. If you want more "sauce" I'd add a little more honey. We served this with white rice and spinach. Yummy.

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D

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Reviewed: Jul. 6, 2006

Like others, too hot for us, the red pepper flakes overpower any other flavors. Possibly a milder chili powder?

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SuzyQ

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Orange, California, USA

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Reviewed: Jul. 3, 2006

I like spicy but I also like to be able to taste the rest of the ingredients, so I took note of other reviewers comments and reduced the red pepper flakes. I believe it was down to a heaping 1/2 tsp. more than plenty enough. When I test tasted I was VERY disappointed. Plenty hot enough but missing something. Added an extra tsp of honey and that seemed to do the trick. With these adjustments - it is most certainly a repeat recipe! Thanks Mande - would never have come up with this on my own! I forgot to mentioned that I used fresh ginger chopped fine. I try to use ground powdered ginger only for baking. I think there is a big difference in the taste.

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DRAGNLAW

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: May 9, 2006

This was simple to make and delicious. I omitted the red pepper for my kids and one of them loved the shrimp. For us, I followed the recipe and thought it had just the right amount of kick. Thanks for a great recipe.

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kccook

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: May 7, 2006

i used less red pepper & it was still plenty spicy. it's got a really nice balance of sweet & spicy - i've already shared it with friends!

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nmc

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Reviewed: Apr. 24, 2006

Very easy and delicious flavor. I served it over angel hair but needed more sauce. Next time I'll return the pasta to the pan and toss to use up all the flavor & juices from the pan. I'll definately make this again!

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APMIAZGA

Cooking Level: Intermediate

Home Town: Plainview, New York, USA

Living In: Colchester, Connecticut, USA

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Reviewed: Mar. 8, 2006

Really really good! I didn't have red pepper flakes so I used paprika, and it was too spicy for me, next time I'll use less. But it was still very good and smelled SO GREAT while it was cooking, which took about 5 minutes. So easy! Served over brown rice with steamed veggies, mmmmmm.

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Tiffany

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Reviewed: Feb. 17, 2006

This was quick and easy and would have been fantastic but I hadn't expected the dish to be so lip-burning hot. I'll definitely make this again but use much less red pepper. I served this over a bed of store-bought butter & garlic pasta and it was almost restaurant quality.

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Lucille Bluth

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Reviewed: Feb. 14, 2006

I thought this was great!

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RobinM

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2006

Could this recipe be any easier? I decreased the olive oil and red pepper but doubled the honey. I also added a little Garlic Teriakyi just so there would be more sauce for the rice. I will make this again . . . SOON. My 7 year old LOVED IT

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LRMOM1

Cooking Level: Expert

Home Town: Murfreesboro, Tennessee, USA

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Reviewed: Jan. 5, 2006

I found this recipe to be surprisingly bland. The pepper flakes made it "hot", but on the whole I thought it was rather tasteless.

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WEBDIVA1

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Springdale, Maryland, USA

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Honey Ginger Shrimp

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