This Shrimp with Hot Garlic Sauce is delicious and healthy and can be on the table in 30 minutes!
This Shrimp dish is AH-Mazing! A dish packed with tons of flavor and delicious vegetables and comes together in a matter of minutes.
Whenever I see that Jumbo shrimp is on sale I always try and stock up the freezer. There are so many quick meals to use with it. Its great for those days when you don’t have anything thawed for dinner, or need a quick appetizer. Shrimp thaws in minutes in a bowl of cold water.
Tips for making shrimp with hot garlic sauce
- I love to use my cast iron skillet for this shrimp with hot garlic sauce. But any heavy bottom pan or even wok would work just fine.
- I like to use the jumbo shrimp usually 16/20 but any size will work.
- Both sugar snap peas and snow peas work well in this dish.
- Water chestnuts give this dish the perfect texture. They don’t taste like much to me, but they offer the perfect crunchy texture in each bite.
- The sauce can easily be doubled for your preference.
How to devein shrimp
I usually buy shrimp that has already been deveined, but its 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.
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. Served over a big ole bowl of steamy white rice…YUM!
Looking for some more shrimp recipes to try?
- Crispy Fried Coconut Shrimp
- Spicy Shrimp Ramen Bowls
- Crispy Shrimp Tacos
- Cajun Shrimp Avocado Tostadas
- Spicy Cajun Shrimp Fajitas
- 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
- 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
Serving Size4 Servings
Amount 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.