"The steamed vegetables could be really any vegetables you have on hand (but don't skip the garlic if you love it as I do!). I was also making grilled chicken and the sauce was a terrific complement for that as well. I always substitute low-sodium soy sauce to lower the sodium count and I never miss the extra salt. The zest of the vinegar and citrus and the beautiful flavors of ginger, coriander and scallions makes this very aromatic and flavorful. To add heat, I used a red jalapeno diced fine instead of the serrano because I had it on-hand. Sincerely, I wanted to drink the leftover sauce it was so good.

I just have to comment as well how delicious and light in calories this is. You can't get much healthier than vitamin-packed steamed veggies, and the sauce adds no fat to the dish. I don't understand the negative rating here about the sauce. Maybe Asian awesomeness hasn't been properly introduced to your area of the country."

"I have a bit of a problem calling this a "shrimp cocktail". It bears little resemblance to the traditional version, and I far prefer that a shrimp cocktail be served chilled with cocktail sauce. The shrimp were excellent, but it's hard to mess up shrimp in a pan for a few minutes with good seasonings. As for the sauce, there was far too much of it for the amount of shrimp, so I was left with a lot of leftover sauce--that would have been fine if I was in love with the sauce, but it was a bit too sweet and the flavor pairing with the shrimp didn't quite make a good match. The shrimp were great on their own without the sauce. Next time I'm in the mood for shrimp cocktail, I'm going the traditional route. "