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
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
