Community Pick
Stir-Fried Shrimp in Garlic Sauce
"This has a great garlic flavor and tastes delicious with or without the heaters!"
photo by DianaEatingRichly
- Ready In:
- 22mins
- Ingredients:
- 15
- Serves:
-
3-4
ingredients
- 1 lb large shrimp, cleaned and deveined
- 3 1⁄2 cups assorted fresh vegetables, chopped (your choice)
- 1⁄3 cup chicken broth
- 1 teaspoon rice wine vinegar
- 2 tablespoons light soy sauce
- 1⁄2 teaspoon sesame oil
- 1 teaspoon chili paste (sambal oelek) (optional)
- 1 tablespoon dry sherry or 1 tablespoon sake
- 1 1⁄2 tablespoons vegetable oil
- 9 cloves garlic, minced
- 1 1⁄2 teaspoons minced ginger
- 10 Thai chiles, stemmed and left whole (optional)
- 1 tablespoon cornstarch
- 3 tablespoons water
- hot steamed rice
directions
- In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
- In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
- Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
- Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
- Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
- Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
- Serve with hot cooked rice.
Questions & Replies
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This recipe looks great, but I cannot have soy and no heat either. Suggestions for modification?
Reviews
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Delicious, very tasty but did not overpower the shrimp/prawns, loved all the vegetables as well. I am a fan of chilli so found that simply made it - great recipe and I will be making it again very soon -
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ABSOLUTELY WONDERFUL!!!! I used 1 1/2 lb. med. shrimp, 1 bag of frozen stir-fry veggies, and added some extra broccoli, water chestnuts, and onion. I doubled the sauce because I had more veggies and shrimp than called for and skipped the heat. Took leftovers to work today, and the girls at work were drooling over the smell...but, I couldn't spare to offer them any/LOL (just too good to let go of). Definitely restaurant-quality, and perfect for a Asian-themed dinner party. This dish turned out so beautiful that I actually took a picture of the finished dish!! THANKS SO MUCH!!! ~Manda -
This was a hit! I used fresh string beans and zuchini, added some crushed red pepper (couldn't find the Thai chilies), served with white rice. Thanks for another great recipe Sue :-) -
YUM! YUM! YUM!- DH & I love it. I love that the recipe. -
DELICIOUS! Very easy to make and ready in no time at all. :)
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Tweaks
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Fantastic! I had to use chipotle instead of thai peppers. Delicious! -
This was a tasty way for us to load up on our veggies. We used oyster mushrooms, red bell pepper, onion, baby corn, bean sprouts and water chestnuts. I used sake instead of the sherry and substituted green hot peppers for thai chiles because I couldn't find any at the store. I used more veggies than the recipe called for, so I doubled the sauce. I thought it might have wanted a little more zip, so I might add a bit more rice wine vinegar as another reviewer suggested. I served this over steamed Jasmine rice. Thanks for this healthy recipe. Made for ZWT4. -
Delicious! My family loved this flavorful, quick and easy stir-fry. For the vegetables, I used snow peas, mushrooms, red bell pepper, celery, onion, broccoli, and carrots. I used the sake instead of the sherry and peanut oil instead of the vegetable oil. I would love to have added the Thai chiles but my store was out of them. I doubled the recipe and served it over steamed Jasmine rice. Everyone gave this 2-thumbs up! Thank you for sharing this fantastic recipe...it is definitely a keeper! *Made for ZWT4* -
This was quick and simple to make, but I thought it needed larger quantities of all the sauce ingredients because it was lacking a bit in flavour, especially for the amount of vegetables. I used a lot more soy sauce and vinegar than called for and I used chili sauce instead of chili paste since we love lots of spice. Still really nice!
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Very good, but I had to make a few little changes in the end to make it really suit my tastes: I found adding an extra tbsp rice vinegar gave it the perfect tanginess, and I felt like it was begging for a little sweetness, so I added 1 tsp honey and it was just enough for me. I used 1/2 tsp cayenne instead of the chili paste and chiles and it turned out to be a tad too hot for me, but I know I'm the only one to blame for this! Served it over buckwheat noodles, with a few extra drops of sesame oil and sprinkled with sesame seeds. I think this recipe would also work well with diced tofu or chicken (cooked first and then set aside). Thanks for posting!
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RECIPE SUBMITTED BY
PalatablePastime
United States
You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;)
I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos.
So don't be shy in dropping by.
If you like my stuff here you will LOVE my stuff there. Seriously.
