Description
Bring bold flavors to your dinner table with this sizzling Shrimp with Hot Garlic Sauce! Juicy shrimp, vibrant vegetables, and a rich, savory-spicy sauce come together in a quick stir-fry that’s bursting with sweet, garlicky heat. Ready in minutes, it’s a better-than-takeout meal your family will love!
Ingredients
For the Sauce:
Low Sodium Chicken Stock – 1/2 cup
Low Sodium Soy Sauce – 1/8 cup
Cornstarch – 1 tablespoon
Rice Wine Vinegar – 1/2 tablespoon
Brown Sugar – 1 1/2 tablespoons
Garlic Chili Sauce – 2 teaspoons
Fresh Ginger, grated or minced – 1 tablespoon
For the Stir-Fry:
Vegetable Oil – 3 tablespoons, divided use
Jumbo Shrimp (16/20 size), peeled, deveined, tails removed – 1 lb
White Onion, thinly sliced – 1/2
Red Bell Pepper, thinly sliced – 1/2
Large Carrot, peeled and cut into matchstick pieces – 1
Sugar Snap Peas – 1 cup
Water Chestnuts, drained – 1 (8 oz) can
Garlic, minced (about 3 tablespoons) – 5 cloves
Green Onions, for garnish
Instructions
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In a medium bowl, whisk together the chicken stock, soy sauce, cornstarch, rice wine vinegar, brown sugar, garlic chili sauce, and ginger. Set aside.
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Heat 1 tablespoon of vegetable oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
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In the same pan, add the remaining 2 tablespoons of oil. Add carrots, onions, red bell pepper, and sugar snap peas. Stir-fry for 3–4 minutes until slightly softened but still vibrant.
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Stir in the water chestnuts and minced garlic. Cook for another minute until fragrant.
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Whisk the prepared sauce again to re-incorporate the cornstarch, then pour it into the vegetable mixture. Reduce heat to low.
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Return the cooked shrimp to the skillet and toss everything together until coated. Let simmer for about 1 minute until the sauce thickens.
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Garnish with green onions and serve immediately over jasmine rice or noodles.
Notes
Use fresh, deveined jumbo shrimp for best texture and flavor.
For extra spice, add more garlic chili sauce or a dash of crushed red pepper flakes.
Don’t overcook the shrimp — remove them as soon as they turn pink to keep them tender.
Feel free to substitute veggies like snow peas, broccoli, or zucchini based on what you have on hand.
Double the sauce if you prefer a saucier stir-fry!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian, Chinese-American