39 Reviews

This is very good. I basiclly took the recipe and made Shrimp tacos. Much like fish tacos but with the Chili shrimp. I omit the cornstarch and saute the shrimp with the other ingredients then make a hot slaw of cabbage, sugar, carrots, and rice vinegar for topping the wheat soft tacos. DELISH. Another vesion would be to substitute chipoltle sauce with olive oil for the sesame oil. Great recipe Jessica K

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Diceman #2 January 24, 2009

The garlic, Ginger & Chili is a great combination that makes these prawns burst with flavor. I cut the oil back to 1 tbsp. I used a Thai sweet chili sauce (very hot) instead of our regular chili sauce. I got all the ingredients ready ahead of time and had them in two bowls-the prawns, garlic, ginger, dry chili & scallions in one and the remaining ingredients in another. It took me 5 minutes for the actual cooking - Thanks Jessica for a delicious recipe, to be repeated, for prawns

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Bergy September 19, 2005

I tried this out of curiosity. However, this uses far too much sesame oil, which other recipes rarely use for this type of szechwan dish.

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John C. August 06, 2016

Question: Can this receipe be frozen after cooking?

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Christine H. November 02, 2015

Good recipe! Just changed a few things... Added chopped water chestnuts and celery with crescent sliced white onions.(to give it some crunch factor) Also added a bit of fish sauce, brown sugar and lime juice. I used siracha sauce instead of catsup (yuck). The water chestnuts,celery, green onions and white onions went in last, just long enough to get them hot then served on good steamed jasmine rice, all topped with fresh cilantro, delicious!

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Vincent S. July 22, 2015

This is very similar to a popular Chinese dish from my favorite restaurant - what a great recipe! I added a coarsely chopped bell pepper, tomato, and a sliced onion (to sub for scallions), and stir-fried those before adding the shrimp. This will definitely go in regular rotation - thanks for the great recipe!

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Jaudon July 04, 2012

This was pretty good, the sauce was plenty thick though without the cornstarch.

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MaddieLC March 12, 2010

Absolutely wonderful! I added some water-chestnuts and esame seeds for a little extra touch. Even my 12-year old finicky eater loved it.

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mrscee3 February 01, 2010

My mom, sister and I thought this was great. I didn't use any oil, sherry wine or cornstarch and it was still awesome. Thanks!!

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hboz January 25, 2010

Excellent - we really enjoyed this. I didn't have any scallions on hand but did everything else as directed. We will definitely make this again. Thanks for sharing.

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Julie1351 November 27, 2009
Szechwan Shrimp (Chili Shrimp)