Shrimp with Hot Garlic Sauce
This Shrimp with Hot Garlic Sauce is delicious and healthy and can be on the table in 30 minutes!
Servings 4
Calories 310kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
Chicken stock or vegetable stock is fine.
Snap peas or snow peas will work.
I use 16/20 jumbo shrimp but you can really use any size, the smaller ones may cook a little faster.
Nutrition
Serving: 4Servings | Calories: 310kcal | Carbohydrates: 20g | Protein: 29g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Cholesterol: 239mg | Sodium: 679mg | Fiber: 3g | Sugar: 8g