I have made this recipe twice, and every time I have it, it never lets me down. I have a 6 month old and a 4 year old. I'm a stay at home mom and so cooking quick foods that allow me to get back to tending to the little one are a must. This meal is actually made in 20 minutes. Now for me, I actually do use raw shrimp instead of pre-cooked because I think it retains it's moisture much better so it does take a bit longer for me. The juices keep the shrimp succulent, so I don't mind the sacrifice in time amounting to about 3-6 minutes. My daughter is use to spicer foods and loved it (the honey flavor in the sauce I think is what she likes the most). Overall, a simple to make dish that packs a lot of flavor and punch. If your child is sensitive to spicy flavors, just cut back on the crushed red pepper, but you will end up with a sweeter shrimp so it won't be "schezwan" persay. This is also a good recipe to just make batches of and freeze for quick meals. I also would recommend coconut rice with this (that is what we eat it with). You can store the coconut rice in your fridge in a closed container for several days and you'll have an easy dinner to whip up in the event you are short on time or just plain tired!
Was this review helpful?
1 user found this review helpful
I have made this recipe twice, and every time I have it, it never lets me down. I have a 6...