Shrimp with Hot Garlic Sauce is packed with tons of flavor loaded with succulent shrimp and delicious vegetables and it can be on the table in 30 minutes!
Shrimp in Hot Garlic Sauce is always my go-to choice for Chinese take-out. I have been trying to re-create it for a few months now, and this recipe is pretty darn close. It's great for those days when you don't have anything thawed for your main course, served with jasmine rice and crusty garlic bread, or need a quick appetizer.
Ingredient Notes
- Shrimp-Use raw shrimp that has been cleaned and deveined already.
- Onion-I like to use a sweet onion.
- Sugar snap peas- snow peas will also work great.
- Water chestnuts- adds the perfect amount of texture.
- Ginger-I prefer to grate my own fresh ginger, but ground will work in a pinch.
- Cornstarch-This thickens the sauce a little bit.
- Rice wine- Adds the acidity that this dish needs, apple cider vinegar can work in a pinch.
- Chicken stock- Vegetable broth will also work.
- Brown sugar- Either light or dark will work fine.
- Garlic chili sauce- adds a little spicy boost but a pinch of red pepper flakes will also work.
Why this recipe works
Whenever I see that Jumbo shrimp is on sale I always try and stock up the freezer. There are so many quick shrimp recipes to use with it like my Cajun Shrimp Fajitas, Honey Garlic Butter Shrimp, and my Creamy Lemon Garlic Shrimp Pasta. Shrimp thaws in minutes in a bowl of cold water, so it is perfect for last-minute shrimp dishes.
How to make this recipe
- Step 1-In a small mixing bowl add all the ingredients for the sauce and mix until combined.
- Step 2-Add the peeled and deveined shrimp to a bowl.
- Step 3- Add some olive oil to a large skillet on medium heat and sauce the shrimp just until pink, remove and set aside.
- Step 4-Add in more olive oil and saute the veggies just until soft.
- Step 5-Add in the water chestnuts and garlic.
- Step 6-Pour the sauce in and let simmer.
- Step 7-Add the cooked shrimp back in and toss until coated.
- Step 8- Simmer just until thickened.
Recipe tips
- This dish is quick to prepare do make sure you have everything prepped and ready.
- I love to use my cast iron skillet for this garlic shrimp. But any heavy bottom pan or even wok would work just fine.
- The sauce can easily be doubled for your preference.
Recipe FAQ's
I usually buy shrimp that has already been deveined, but it's really easy to do if they're not. Most shrimp has been scored down the spine. Gently peel off the shell and legs. Using a small knife remove and discard the black vein that runs down the surface of the back. If you don't see it don't worry about it.
I personally prefer to serve this over a bed of jasmine rice, a green salad, and some crusty garlic bread.
In order to get a good sear on the shrimp make sure they are dry. Add a little olive oil to the pan on medium-high heat and cook just until it turns pink. Shrimp cooks quickly in about 4-5 minutes.
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Shrimp with Hot Garlic Sauce
This Shrimp with Hot Garlic Sauce is delicious and healthy and can be on the table in 30 minutes!
Ingredients
- 1 lb jumbo shrimp peeled, deveined and tails removed
- 3 tablespoons vegetable oil
- 1/2 onion thinly sliced
- 1/2 red pepper thinly sliced
- 1 cup sugar snap peas
- 1 large carrot peeled and cut into matchstick sizes
- 1-8 oz can water chestnuts
- 5 cloves garlic minced, about 3 tablespoons
- 1 tablespoon fresh ginger grated or minced
- 1/2 cup chicken stock
- 1/8 cup soy sauce
- 1 tablespoon cornstarch
- 1/2 tablespoon rice wine vinegar
- 1 1/2 tablespoon brown sugar
- 2 teaspoon garlic chili sauce
- green onions for garnish
Instructions
- In a medium bowl add stock, soy sauce, cornstarch, vinegar, brown sugar, ginger and chili garlic sauce. Whisk until combined.
- Heat a large cast iron skillet or heavy bottom pan to medium high, add 1 tablespoon oil and add shrimp and cook for 2 minutes then flip and cook another 2 minutes. Remove and set aside.
- Add 2 tablespoon oil and add carrots, onions, red peppers, snap peas cook 3-4 minutes until softened. Add water chestnuts and garlic, cook another minute.
- Give sauce another whisk in the bowl to make sure the cornstarch hasn't settled to the bottom. Then add it to the veggie mixture, reduce heat to low, add shrimp back in, stir and cook about another minute until thickened.
- Serve over rice
Nutrition Information
Yield
4Serving Size
4 ServingsAmount Per Serving Calories 322Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 240mgSodium 1615mgCarbohydrates 21gFiber 3gSugar 9gProtein 30g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
You went right past the printable recipe to write this comment.
Is that red bell pepper in the photos in addition to the carrot? I do not see this in the recipe.
Yay Kathleen!
This is a go to recipe for me. I tweak a bit but love it 😀