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I found this recipe last year and have made it numerous times and totally love it!!! I think mine is better than what I get at RT. Enjoy!!!
Never had the RT version of this dish, so my rating is based on personal preference, not a comparison. I liked all the seasonings in the batter, and I liked the flavor of the sauce. However, when the shrimp is tossed with the sauce, it loses it's crispiness. I like crunchy shrimp, so next time, I will just use the sauce on the side, for dipping. Thanks for sharing, oharaj5. Made for Fall PAC 2011.
This recipe was created by Todd Wilbur for his book "Top Secret Restaurant Recipes 3 (Penguin/Putnam) www.TopSecretRecipes.com
I moved to an area without a Ruby Tuesday and I've been missing my favorite appetizer. This was simple and quick to put together and it tasted just like I remember. I'm a sauce gal and I will be using this one with other dishes, for sure! Thanks for the recipe!
My wife and I both love the shrimp from Ruby Tuesdays. The recipe was great just like the restaurants. The only thing that I suggest is not to double flour the shrimp. Other than that excellent recipe!!!
I really love this stuff! Personally, I love spicy food but if you don't like it really spicy (like this recipy is) i would recommend cutting the cayenne pepper to 1/8 instead of 1/4. It's a shame that hardly no one bothers to try this at Ruby Tuesdays. If only they knew...
Awesome! Thanks for posting! I love Ruby Tuesday's Thai Phoon Shrimp. The chili sauce is versatile enough to be used on chicken tenders, or even as a marinade for grilling!
This recipe is amazing! I should know...since I created it after many trips to Ruby Tuesday and a lot of time in the Top Secret Lab. You've got to try this one everybody! Spicy, creamy...awesome! And it tastes just like the real thing. Enjoy! --Todd Wilbur, Top Secret Recipes