Slippery Shrimp Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 1, 2009
Super tasty! Loved it.
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Reviewed: Dec. 19, 2008
Really, really special. The ingredients came together seamlessly. The cornstarch coating is perfectly light -- no need to use egg wash or anything else. Thanks for nailing a great dish!
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Reviewed: Jan. 20, 2009
The recipe is delich!! I just made it tonight. I did not change a thing. The shrimp were perfect with the cornstarch and not gummy - you definately have to shake the cornstarch off. Give it a try!!
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Photo by Kelly

Cooking Level: Expert

Living In: Lanham, Maryland, USA

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Photo by Julia  Garreaud
Reviewed: Jan. 20, 2009
WOW!!! This recipe is just fantastic! My teenage son summed it up, OMG!!! We love upscale Chinese food and to be able to make it at home and enjoy a GREAT restaurant quality dish right out of your own kitchen was very enjoyable. This is our new favorite dish. We decided not to include it in our regular rotation and to keep it for special celebrations or for a special pick me up! We also did the same recipe with Chicken and that was excellent as well! Thanks to Angela the submitter of this dish we can ALL ENJOY IT!!! Thanks Ange...
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Photo by Julia  Garreaud

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA
Living In: Gilford, New Hampshire, USA
Reviewed: Jan. 18, 2009
Undeniably awesome. I can't resist tinkering with a recipe, but this one is perfection as is. In fact, it is the first recipe from this site that I haven't changed one thing. Well, okay, I doubled the sauce, because ooh mama! Is it good! The coating is just right--not too heavy, just a light crispy coating. My husband isn't a shrimp kind of guy, I have to coax him to eat it. He really liked this and said he would definitely want it again. Yay for me, cuz I get to eat this again. And again. And again...
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Photo by Squeezer
Home Town: Lynnfield, Massachusetts, USA
Living In: Bristow, Virginia, USA
Reviewed: Jun. 12, 2009
Light and delicious, with a little zip. Just as I remembered! The recipe brought me back to my college days in LA...
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Reviewed: Jul. 13, 2009
Very good! I did not have white wine so I used sherry and I used rice vinegar. Wow! I will definitely make this again.
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Reviewed: Jan. 9, 2010
This was actually really good. I was nervous about tring it due to the negative reviews I read. Now I know why it’s called slippery shrimp as it is a little slippery. I did not think it was too sweet at all. Love the sweetness along with the spice in it. I have never eaten at Yang Chow’s but know how rewarding it is to reproduce a recipe from a great restaurant! I made Quick Chinese-style Vermicelli to go with this as I’m burned out on rice… I had to Dr. it up quite a bit but turned out great with this shrimp dish. I double the sauce to have enough to go with the Vermicelli (rice pasta). My hubby and I loved this dish…I really have come out of my cooking “box” and have explored a lot of Asian cooking and I’m really glad I have! Thanks for a great recipe!
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Photo by love2cook32

Cooking Level: Intermediate

Home Town: Plano, Texas, USA
Living In: Mckinney, Texas, USA

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Reviewed: Feb. 1, 2010
AMAZING!! I used a bag of already cooked, tail-off shrimp and just tossed it in the corn starch, skipping a step. We both loved it, and wish it had made twice as much!
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Photo by Lisa O'Keefe

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Reviewed: Mar. 12, 2010
Thank you sooooo much for sharing! It is delicious! I made this for my husband, my parents, & my brother and they all love it too! Yum!
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