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!
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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 like my Crispy Fried Coconut Shrimp. I like to serve it with jasmine rice and Crusty Garlic Bread.
- 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 Shrimp with hot garlic sauce
- 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.
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.
Shrimp with Hot Garlic Sauce
- 1/2 cup low sodium chicken stock
- 1/8 cup low sodium soy sauce
- 1 tablespoon cornstarch
- 1/2 tablespoon rice wine vinegar
- 1 1/2 tablespoon brown sugar
- 2 teaspoon garlic chili sauce
- 3 tablespoons vegetable oil
- 1 lb jumbo shrimp 16/20 peeled deveined, and tails removed
- 1/2 white onion thinly sliced
- 1/2 red pepper thinly sliced
- 1 large carrot peeled and cut into matchstick sizes
- 1 cup sugar snap peas
- 1-8 oz can water chestnuts
- 5 cloves garlic minced about 3 tablespoons
- 1 tablespoon fresh ginger grated or minced
- Green onions for garnish
- In a medium bowl add stock, soy sauce, cornstarch, vinegar, brown sugar, ginger, and chili garlic sauce. whisk until combined and set aside.
- 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 tablespoons of oil and add carrots, onions, red peppers, and snap peas cook for 3-4 minutes until softened. Add water chestnuts and garlic, and cook for another minute.
- Give the 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.