37 Reviews of Stir-Fried Shrimp in Garlic Sauce

From: Anne La Quebecoise

On Feb 3, 2006

Very good, but I had to make a few little changes in the end to make it really suit my tastes: I found adding an extra tbsp rice vinegar gave it the perfect tanginess, and I felt like it was begging for a little sweetness, so I added 1 tsp honey and it was just enough for me. I used 1/2 tsp cayenne instead of the chili paste and chiles and it turned out to be a tad too hot for me, but I know I'm the only one to blame for this! Served it over buckwheat noodles, with a few extra drops of sesame oil and sprinkled with sesame seeds. I think this recipe would also work well with diced tofu or chicken (cooked first and then set aside). Thanks for posting!

From: Manda

On Jan 5, 2004

ABSOLUTELY WONDERFUL!!!! I used 1 1/2 lb. med. shrimp, 1 bag of frozen stir-fry veggies, and added some extra broccoli, water chestnuts, and onion. I doubled the sauce because I had more veggies and shrimp than called for and skipped the heat. Took leftovers to work today, and the girls at work were drooling over the smell...but, I couldn't spare to offer them any/LOL (just too good to let go of). Definitely restaurant-quality, and perfect for a Asian-themed dinner party. This dish turned out so beautiful that I actually took a picture of the finished dish!! THANKS SO MUCH!!! ~Manda

From: Barb R

On Feb 18, 2005

Absolutely fantastic, thanks! As mentioned, I, too, would double the sauce, it's that great. Had to use Marsala wine instead of sake. Used onions and mushrooms as veggies and serrano chilies instead of Thai and Udon noodles. Husband added a little plum sauce to the final product, and it gave it an added richness as well. A keeper!!

From: Jamie318

On Mar 13, 2003

I had wok party for friend's birthday. This was the hit of the party! Everyone loved it...they wanted the recipe the next day. I left out the Thai chiles. The veggies I used were onion, carrots, red and green peppers, snow peas and baby corn. Will definitely do this one again!

From: Seashorewalker

On Jan 14, 2006

I made this exactly as the recipe stated. My DH & I thought it was very good and makes a good sauce. I used low sodium light soy but next time I think I will use half that and the other half regular soy. I thought it could use a tad bid more salt. It's good to use the low sodium soy to start and adjust if your tastes are more for the stronger stuff. The thickener made the consistancy of the sauce perfect. Thanks for posting.

From: Vina

On May 26, 2004

Wonderful, wonderful dish. I had to substitute red hot peppers, julienned, for the Thai as they weren't available. I also discovered that I was out of sesame oil after starting the recipe. Neither of these changes made this less than a five star recipe, however. I just can't wait to make it again with all of the correct ingredients, as I'm sure it'll be even better. Another winner, Sue L.

From: Binary Dragon

On Apr 24, 2004

Excellent recipe. Wasn't too hard to time consuming to prepare (though having all the ingredients on hand might be a little bit of a challange.) I would suggest at least doubling the ingrediants for the sauce though, as I did not have enough to adaquetly coat the rice.

From: Shjya Instance

On Aug 1, 2003

If there were only 6 stars!!! Awesome recipe! I've been searching for a real good Chinese Garlic Sauce recipe, and this one is it! I wouldn't change a thing, thank you so much for the recipe!

From: sugarpea

On Sep 1, 2004

Delicious and, in my case, lethally hot if all the chili paste and Thai chiles are used. I doubled the sauce, used 1/2tsp chili paste and 2 whole, seeded Thai chiles. That was plenty hot for me.Served this with rice noodles and thankfully there's enough left for lunch tomorrow. I will use rice next time as the noodles don't soak up all that delectable sauce.

From: J e l i s a

On Feb 17, 2004

This was a hit! I used fresh string beans and zuchini, added some crushed red pepper (couldn't find the Thai chilies), served with white rice. Thanks for another great recipe Sue