Stir-Fried Shrimp in Garlic Sauce

Total Time
Prep 15 mins
Cook 7 mins

This has a great garlic flavor and tastes delicious with or without the heaters!

Ingredients Nutrition

  • 1 lb large shrimp, cleaned and deveined
  • 3 12 cups assorted fresh vegetables, chopped (your choice)
  • 13 cup chicken broth
  • 1 teaspoon rice wine vinegar
  • 2 tablespoons light soy sauce
  • 12 teaspoon sesame oil
  • 1 teaspoon chili paste (sambal oelek) (optional)
  • 1 tablespoon dry sherry or 1 tablespoon sake
  • 1 12 tablespoons vegetable oil
  • 9 cloves garlic, minced
  • 1 12 teaspoons minced ginger
  • 10 Thai chiles, stemmed and left whole (optional)
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • hot steamed rice


  1. In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
  2. In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
  3. 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).
  4. Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
  5. Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
  6. 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.
  7. Serve with hot cooked rice.
Most Helpful

5 5

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 :-)

1 5

Sorry, but this was just edible. Boring, bland and extremely plebeian. Anyone who has had Chinese food from a real Chinese restaurant would find this recipe extremely American in nature?an American trying to make Chinese food. Nice try, but it struck out big time.

5 5

Excellent recipe. Wasn't too hard to time consuming to prepare (though having all the ingredients on hand might be a little bit of a challange.) I would suggest at least doubling the ingrediants for the sauce though, as I did not have enough to adaquetly coat the rice.