We really enjoyed this recipe! We had fresh shrimp from Mexico, sugar snap peas and scallions from our garden and served it over jasmine rice with fresh cilantro. Oh my! The seasoning on the shrimp really took it over the top and the sweet red pepper added not only color but a well blended flavor! Tons of peas left, I see us doing this one again!
A big hit with our family- especially hubby! Next time I won't put the shrimp in a bag with the ginger and garlic- it was too hard to get all of those yummy seasonings out and into the frying pan. I added some frozen stir-fry veggie mix to the peppers and snap peas for extra veggies. And because of the kids, I cut the red pepper back and served Asia hot sauce (sirachi) on the side for hubbie and me. I will be making this one again- I might try it with so precooked chicken too.
Easy and good. I used a substitute for the teriyaki, and I think it probably didn't do the recipe justice. I really like the shrimp and seasoning and would be good just sauted with steamed veggies and rice. Thanks!
This was yummy- just the right amount of 'heat' to make it flavorful. I subbed crushed red pepper flakes for the ground red pepper, omitted the scallions b/c we didn't have any, and used a bag of "pea pod stir fry mix" from the frozen veggie section at Walmart which gave a colorful mix of veggies that looked and tasted great with the shrimp. Served over brown rice- we'll make it again I'm sure. **Made again as a half-batch- still good!!
My whole house smells nice! I used fresh ginger and brown rice (because I'm a health nut). I like that the recipe is simple and uses ingredients and techniques I use all the time... but with much tastier results. Kudos!
This was good -- and I never realized you could cook instant rice this way! So easy!
Our entire family of five enjoyed this recipe. It was easy and quick -- and pleasantly filling. We used regular rice, left out the salt and used two garlic cloves. We added the peas to the peppers and cooked for 3-4 minutes before adding the shrimp. We found this to be quite spicy and will reduce the ground red pepper to 1/8 tsp. next time. Definitely a keeper!
I really liked this recipe. The only thing I changed was to make "real" rice rather than instant. I used a shrimp stock instead of chicken and this probably added to it as well. Good easy to do recipe. Thanks