Shrimp with Garlic Sauce

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Wonderful...taste like, or better than restaurant. Added green onions and sliced zucchini. My favorite go to recipe for a quick meal.

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Just awesome! I have been trying for years to replicate a chinese restaurant favorite of mine with no luck, until now. Thank you Brain.

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This dish was very tasty! However, I would not call it "easy" especially since I don't have a wok or the appropriate gas burner to get a wok hot enough. I have a cheap electric stove and one 10" skillet. I did manage to recreate the recipe and it tasted yummy but was a messy process with the corn starch and needing to drain the oil in between the shrimp and the stir-fry of the veg. If you have a wok and a good stove it might be easier.

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My family loved this dish. The sauce was full of flavor and delicious, my favorite. I added a tablespoon of hoisin sauce for more Asian flavor, added scallions instead of onions and added extra garlic. I will definetely add the receipe to my menu book.

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Very good recipe! While I consider us excellent chefs, cooking Chinese food has always been challenging for my wife and I. It's one of those few ethnic foods we feel we don't make better at home. This recipe was the first one where I can truly say it exceeded the best Asian food we've had in restaurants.

We made it exactly per the recipe, with a little extra bell pepper and some sliced green onions. Next time, we agreed to add a little more garlic, and perhaps the pepper flakes others have suggested to pick it up just a bit - we like our garlic! This recipe is versatile, and I can imagine lots of delicious variations. Thanks Brian!

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Delicious!

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Loved the recipe! Keep them coming! I doubled the recipe for the sauce and vegetables and my family loved it.

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Love this shrimp! We made it yesterday and it was wonderful! Love Brian's fresh and tasty recipes! His show is great too!

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We were looking for an alternative to shrimp scampi, and this recipe really fit the bill. It is delicious as written.

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This was absolutely wonderful. I added a few pepper flakes. This is a keeper. Thank you Brian.

Elsa
St. Martin