Szechuan Shrimp

Good recipe and great flavor. I doubled everything except soy sauce but thought it was still a bit salty. Next time I'll either use light soy or use half of the amount called for. Will definitely be making this again!

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Simple, easy and tasty..... agree with other reviewers that it's better to use low-sodium ingredients as it's pretty heavy on the sodium count other wise..... but it tastes amazing! Even my super -fussy-raised-in-the-Caribbean-hot-chilli-sauce-husband thought it was good. Thanks for the recipe!!

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I was looking for something to use up some shrimp from my freezer - this was delicious! For ZWT6 N family picks.

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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!

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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.

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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.

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This was excellent and will be made more often. Was easy to do and quick to prepare.Couldnt fiqure out what to do with the onions so I just added them at the last minute with the shrimp. Thanks for a great meal.

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This was great. I used large prawns and added some chili oil with the cooking oil, for added "heat". Thanks for posting this!

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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!

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I didn't have any sherry, so I left that out, but otherwise I made it as directed. The family liked it ok, and although they weren't 'wowed' by it, it was all eaten. I'll definitely try this again once I have the sherry and see what a difference that addition makes.

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