Szechuan Shrimp

From: Recipe Reader

On Sep 10, 2007

This is a very quick, easy dish, and I like all the flavors, except I did find it too salty so I did not use all of the sauce(it was doubled). I think low sodium soy sauce would be a good choice for this recipe. I thought the amount of heat was just right. I was happy to try this for the PAC event.

From: Marlitt

On Aug 27, 2007

I was really surprised how quick and easy these came together. Really great flavor that you for posting I'll be making these often since they are so fast and good.

From: pattikay in L.A.

On Jul 20, 2007

This has a very nice sauce, pleasantly spicy (I doubled the cayenne), with a satisfying flavor combination. I made a single serving of shrimp over some whole wheat noodles and I used the whole recipe for sauce, so for a pound of shrimp, I would probably double the sauce ingredients - however, I would not double the soy sauce because I think it would be too salty, as I found it borderline salty as is. Thanks for posting!

From: Liz_L

On Sep 30, 2007

Pretty good recipe! I doubled the sauce - at least! - but I used low-sodium soy sauce, and didn't have any problems with it being salty. I also used fresh ginger, and added some red pepper flakes with the cayenne pepper. I threw in the onions at the same time as the garlic; probably should have added them with the shrimp instead. Easy and tasty, something I'll be making again!