STIR-FRIED SHRIMP IN GARLIC SAUCE
Make and share this Stir-Fried Shrimp in Garlic Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Rice
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 216.6, Fat 9.3, SaturatedFat 1.2, Cholesterol 191, Sodium 1613.8, Carbohydrate 8.3, Fiber 0.4, Sugar 0.4, Protein 23.1
GARLIC SHRIMP STIR-FRY
This entree tastes wonderful and is pretty enough to serve to company. Most of the preparation can be done in advance. Tender shrimp, colorful sweet peppers and crunchy snow peas give it a variety of interesting textures and flavors. -Irene Lalevee, River Vale, New Jersey
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute garlic in butter until tender. Add the shrimp, peas, peppers, basil, parsley, salt and pepper. stir-fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender. Add broth. Cook 1 minute longer or until heated through. Serve with rice.
Nutrition Facts : Calories 205 calories, Fat 8g fat (4g saturated fat), Cholesterol 188mg cholesterol, Sodium 563mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
STIR FRIED SHRIMP IN GARLIC SAUCE
A delicious stir fry shrimp dish that is very popular in Chinese restaurants. Recipe courtesy Stuart Chang Berman.
Provided by Marie
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Butter fly the shrimp by cutting along the backside, but not all the way through.
- Place the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water.
- Mix well.
- The consistency should be silky and the color milky.
- In a large wok, heat 2 cups of the oil to 280 °.
- Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer.
- Place the cooked shrimp in a colander to drain.
- In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste.
- Stir well.
- Bring the garlic sauce to a boil and lower the heat to a simmer.
- In a clean wok, heat the remaining tablespoon of oil to smoking.
- Add the sliced water chestnuts and stir-fry for 30 seconds.
- Add the garlic sauce, stir, and bring to a boil.
- Mix together the cornstarch and cold water and stir the mixture into the wok and bring to a boil.
- Stir until thickened and add the shrimp.
- Toss and stir 3 times until well coated.
- Stir in the sliced scallions and serve.
SHRIMP IN GARLIC SAUCE
This is, by far and bar none, the most popular Chinese seafood dish I know. In fact, it is better than its restaurant counterpart because it uses real garlic, not dried garlic reconstituted in water.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Using a cleaver or knife, slice the shrimp from the back, leaving a small donut-like hole in the center, essentially butterflying the shrimp. Be careful not to cut all the way through the shrimp. Rinse away any veins under cold water. Drain well.
- Put the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water. Mix well. The consistency should be silky and the color milky.
- In a large wok, heat 2 cups of the oil to 280 degrees F, or place 1 shrimp in the oil and when bubbles rise from it like Champagne bubbles in a glass, add the rest of the shrimp. Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer or brass metal strainer. Put the cooked shrimp in a colander to drain.
- For the sauce. In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste. Stir well. Bring the garlic sauce to a boil, lower the heat to a simmer.
- In a clean wok, heat the remaining 1 tablespoon of oil to smoking. Add the sliced water chestnuts and stir-fry for 30 seconds. Add the garlic sauce, stir, and bring to a boil. Stir in the cornstarch mixture and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir 3 times until well coated. Stir in the sliced scallions and serve.
SHRIMP WITH GARLIC SAUCE
Steps:
- For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat.
- Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain.
- For the sauce: In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and cornstarch. Set the bowl aside.
- Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice.
SHRIMP STIR-FRY
Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
EASY GARLIC FRIED SHRIMP
Steps:
- Stir together soy sauce, water, and sugar in a small bowl.
- Heat oil in a large skillet over medium heat and cook garlic until lightly browned. Add shrimp in one layer and pour soy sauce mixture on top. Cook until shrimp are pink, 2 to 3 minutes per side.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 2.9 g, Cholesterol 216 mg, Fat 11.4 g, Fiber 0.1 g, Protein 23.9 g, SaturatedFat 1.9 g, Sodium 699.9 mg, Sugar 1.2 g
EASY SHRIMP STIR FRY
I love shrimp and I'm always looking for new ways to fix it. This shrimp stir fry features crunchy peanuts and vegetables with a pleasant hint of ginger. -Josie Smith, Winamac, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 129mg cholesterol, Sodium 593mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY
Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place shrimp in a sealable bag or medium bowl.
- In a small bowl or measuring cup, mix marinade ingredients.
- Pour half of the marinade on the shrimp. Save the other half for later.
- Let the shrimp marinate in the refrigerator for at least 15 minutes.
- In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
- Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
- Serve the shrimp with sauce and garnish with green onion.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams
GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY
Here's what you need: shrimp, sesame oil, Gourmet Gardens™ Garlic Paste, Gourmet Gardens™ Ginger Paste, sweet chili sauce, soy sauce, rice wine vinegar, Gourmet Gardens™ Ginger Paste, canola oil, sesame oil, red pepper flakes, kosher salt, yellow onion, broccoli, red bell pepper, scallions, mushroom, medium carrot, baby bok choy, kosher salt, salted peanut, scallions
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 22
Steps:
- In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
- Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
- In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
- Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
- Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
- Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 772 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 10 grams, Protein 58 grams, Sugar 25 grams
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