Reviewed: Nov. 3, 2009

This recipe is SO good! I didn't have crushed red pepper, so I substituted it with cayenne pepper, but it came out so good. Nice spicy after taste.

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Serena

Cooking Level: Intermediate

Home Town: Palmyra, Virginia, USA

Living In: Fussa, Tokyo, Japan

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Reviewed: Sep. 26, 2009

I find this not quite filling enough for an actual meal, but I love using this dish for a warm salad appetizer. The flavors marinate so well together!

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bakegal83

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Reviewed: Jul. 24, 2009

WOW! Tasted even better than I thought! I added red bell pepper, then tossed the cabbage back into the mix for about 10 seconds before serving to get all the flavors together, then squeezed a little lime juice over the top - SSOOOOO delicious! I will definitely make this again. Very easy and fast!

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polloalegre

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Reviewed: Jul. 13, 2009

it was tasty, i added green onions and used sesame oil and fish sauce as well. i also squeezed lime juice over the shrimp prior to stir frying it to make the dish tangy and more thai. definitely less red pepper than suggested. my mouth was on fire! you can substitute the cabbage for bok choy as well. i served it with broken rice and it was delicious.

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nerdyconnie

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jun. 17, 2009

OMG. I absolutely adore this dish! I love super spicy food and this did it for me.

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myem1108

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: May 13, 2009

To make this quicker I used the coleslaw mix from the grocery store instead of cabbage (as suggested by another reviewer). I've made this with chicken and shrimp. My boyfriend and I have very different tastes but this is something that we both LOVED. It was a little spicy for me so I cut back on the red pepper flakes.

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Renee

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Reviewed: Apr. 21, 2009

This recipe was so good and easy! Husband was enjoying it so much he didn't leave too much left overs for me. But that's ok. I did find the red pepper flakes to be too much so next time I make this it will definitely be cut down to what I would usually use to season it.

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TheMrs

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Apr. 20, 2009

AWESOME recipe for starters. Would be a 5 if a teaspoon of sesame oil was used while cooking shrimp. I added freshly grated ginger and sliced bell peppers with the onions.

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 26, 2009

Turned out to be a really good dish...and I would definitely try it again

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Eilleen C

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Reviewed: Feb. 8, 2009

The picture does not give justice to what this recipe looks like on a plate, ready for serving. It was rather elegant looking meal. The flavor was great. I think there might be additional items I will try next time. I did add some fresh lime juice. Next time, after the peanut scare, I might stir a little of that into the dish and maybe a little bit more heat. Thanks for the recipe!

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: Feb. 8, 2009

I never rate recipes but this one is awesome! The picky boyfriend even wanted more. I used store bought coleslaw cabbage to save time and I added scallions. Happy eating!

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caribqueen2009

Cooking Level: Intermediate

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

Living In: Richmond, Virginia, USA

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Reviewed: Dec. 23, 2008

This was an easy recipe to make. I'd suggest using more water in the first step to cook the cabbage. This will also give you more sauce. I think I like my cabbage to be a little more tender, next time i'll cook for more than 30 seconds as well. Reduce pepper flakes if you dont like too spicy. I'd also maybe add a bit of sugar to accentuate the taste. This was a decent meal, but it felt like something was missing.

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Bcakes

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

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Reviewed: Dec. 8, 2008

I made this for my husband and we both agreed it was, surprisingly, a little bland.

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alaskagoldielox

Cooking Level: Intermediate

Home Town: Anoka, Minnesota, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 20, 2008

The holidays are coming so I wanted to give the family something different. This recipe is so very delicious. I used the red cabbage to give it some color. Everyone loved it.

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drea1968

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 25, 2008

We really enjoyed this, but like others, made some changes from the original recipe, which is why I only gave it 4 stars. It seemed like it would need some additional flavor (and sauce), so at the end, I added a couple tsp of sesame oil and fish sauce & a little powdered ginger (didn't have fresh on hand) to add some additional flavor to pour over top of the whole thing. I also used green beans instead of cabbage only because I had them. Loved the spiciness from the red pepper!!!

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Lisa W

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Reviewed: Sep. 22, 2008

Although my cooking skills are pretty awful... like forgetting to thaw the shrimp and chopping up the cilantro before cooking the cabbage.... this still turned out to be a tasty dinner. Thanks.

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John

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Reviewed: Sep. 18, 2008

Very yummy...will try adding broccoli next time.

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Eblueiz11

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Reviewed: Sep. 3, 2008

LOVED this one! It was spicy and delicious!!! I altered the serving amount to 4 rather than just 1, as the recipe states. Served it over the stir fried cabbage and it was outstanding! I used sesame oil to saute the cabbage, and I added a bunch of chopped green onions in with the shrimp. YUM!!! This one's a definite keeper!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Aug. 10, 2008

This was okay - a very tame stir fry. I used fresh green beans & baby bok choy instead of cabbage. Also added fresh basil and thai chili instead of red pepper flakes. Maybe some fish sauce and fresh grated ginger next time...that would be yum!

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jasmine

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: Aug. 1, 2008

Quick and easy and inexpensive!! I used Chinese cabbage. Dinner in about 10 minutes, WOW! Didn't even have to properly measure anything, just eyeballed the measurements. Thank you for sharing.

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CALCOLERICH

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Sydney, New South Wales, Australia

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Spicy Garlic and Pepper Shrimp

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