I too, doubled the sauce because, well, I just love extra sauce. I served the whole thing over whole wheat egg style noodles and the veggies I had in my fridge, mushrooms and sugar snap peas.
First off, coat the shrimp really well in the batter. Then do like the recipe says - only cook about half of the shrimp at a time. Lay them down gently and don't let them touch each other. Let each side cook for about 2-3 minutes. DO NOT MOVE THEM AROUND. Just let the little buggers be. Then after a few minutes, turn them over with a pair of tongs, and let the other side cook for about 2 minutes. You'll see them brown nicely and they will be crispy for sure.
Like others, I added some ginger and hot red pepper flakes to the sauce mixture, and I let it reduce a great deal. Once it was nice and saucy, I poured it into a small bowl, and I quickly sauteed my mushrooms and sugar snap peas (ok and a clove of chopped garlic and lots of fresh cracked pepper) in the same pan. There wasn't much sauce in the pan, but the little bit left was the perfect amount to slightly coat the veggies.
To serve, I put some pasta in the bowl, then lightly drizzled the sauce on top. Lightly! Because it can be a little strong so a little goes a long way. Then I put shrimp on top and did another quick drizzle. I wasn't trying to drown them and I wanted to make sure they stayed crispy. I put the veggies on the side.
Everything came out perfect! Watch how you cook the shrimp and adjust the seasoning and ingredients of the sauce to match your taste!