Chinese Shrimp In Garlic Sauce Recipes

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CHINESE TAKE-OUT SHRIMP WITH GARLIC



Chinese Take-Out Shrimp with Garlic image

There is a great garlic flavor to this with an underlying heat that is fabulous served over rice!

Provided by KMOMMYZ

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 4

Number Of Ingredients 16

2 tablespoons canola oil
10 cloves garlic, chopped
1 teaspoon minced fresh ginger root
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 cup small white button mushrooms
1 teaspoon crushed red pepper flakes
½ teaspoon salt
1 teaspoon ground black pepper
1 pound peeled and deveined jumbo shrimp
½ cup chicken broth
1 tablespoon rice vinegar
2 tablespoons fish sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
  • Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

Nutrition Facts : Calories 225.5 calories, Carbohydrate 16.1 g, Cholesterol 172.6 mg, Fat 8.3 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 0.8 g, Sodium 1089.7 mg, Sugar 3.2 g

SHRIMP IN GARLIC SAUCE



Shrimp in Garlic Sauce image

This is, by far and bar none, the most popular Chinese seafood dish I know. In fact, it is better than its restaurant counterpart because it uses real garlic, not dried garlic reconstituted in water.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1 pound large shrimp (21 to 25 shrimp per pound), peeled
1 egg white
1/4 cup cornstarch
1 to 2 tablespoons water
2 cups plus 1 tablespoon vegetable oil
1/4 cup chicken broth
1/4 cup apple cider vinegar
1/4 cup ketchup
3 tablespoons black soy sauce
2 tablespoons dry sherry
8 garlic cloves, crushed and finely minced
2 tablespoons finely minced fresh ginger
5 tablespoons sugar
1 teaspoon chili paste, or to taste and tolerance
1/2 cup sliced fresh water chestnuts, optional
1 tablespoons cornstarch mixed with 3 tablespoons cold water
1/2 cup sliced scallions, on the diagonal in 1/2-inch pieces

Steps:

  • Using a cleaver or knife, slice the shrimp from the back, leaving a small donut-like hole in the center, essentially butterflying the shrimp. Be careful not to cut all the way through the shrimp. Rinse away any veins under cold water. Drain well.
  • Put the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water. Mix well. The consistency should be silky and the color milky.
  • In a large wok, heat 2 cups of the oil to 280 degrees F, or place 1 shrimp in the oil and when bubbles rise from it like Champagne bubbles in a glass, add the rest of the shrimp. Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer or brass metal strainer. Put the cooked shrimp in a colander to drain.
  • For the sauce. In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste. Stir well. Bring the garlic sauce to a boil, lower the heat to a simmer.
  • In a clean wok, heat the remaining 1 tablespoon of oil to smoking. Add the sliced water chestnuts and stir-fry for 30 seconds. Add the garlic sauce, stir, and bring to a boil. Stir in the cornstarch mixture and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir 3 times until well coated. Stir in the sliced scallions and serve.

SHRIMP WITH GARLIC SAUCE



Shrimp with Garlic Sauce image

Provided by Brian Boitano

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

2 cups canola oil
1 pound large shrimp, peeled and deveined
1/2 cup cornstarch
2 tablespoons brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 cup vegetable broth
1 1/2 tablespoons cornstarch
2 tablespoons canola oil
1/2 medium onion, sliced
3 tablespoons chopped garlic
1 tablespoon chopped ginger
1/2 red bell pepper, chopped
2 cups broccoli florets, blanched
1 (8-ounce) can water chestnuts, drained
4 cups cooked white rice, for serving

Steps:

  • For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat.
  • Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain.
  • For the sauce: In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and cornstarch. Set the bowl aside.
  • Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice.

CRISPY SHRIMP OR CALAMARI WITH CHINESE NOODLES AND SPICY GARLIC SAUCE



Crispy Shrimp or Calamari with Chinese Noodles and Spicy Garlic Sauce image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

Oil for deep-frying
2 tablespoons peanut oil
3/4 cup (4 ounces) sliced Double-Blanched Garlic, recipe follows
2 tablespoons sugar
1 cup rice wine
1/4 cup rice wine vinegar
2 tablespoons plus 1 teaspoon dark soy sauce
4 ounces carrots, peeled, trimmed, and cut into julienne (about 1 cup)
4 ounces haricots verts, trimmed, blanched, and refreshed (about 1 cup)
4 ounces green onions, trimmed and cut into strips (about 1 cup)
2 teaspoons Vietnamese chile sauce
12 ounces fresh Chinese egg noodles or thin spaghetti
1 pound large shrimp, cleaned and tails removed, or, 1 pound calamari, cleaned and cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
About 1/2 cup flour
1/4 teaspoon sesame oil
3 heads garlic
Kosher salt

Steps:

  • Bring a large stockpot of water to a boil. In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil. (The oil must be very hot, about 375 degrees F.)
  • Make the sauce: In a large skillet or saute pan, heat the 2 tablespoons of peanut oil. Over medium-high heat, saute the garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue to saute until the garlic begins to caramelize, 1 or 2 minutes longer. Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce. Add the carrots, haricots verts, and 2 ounces of the green onion, reserving 1 ounce as garnish. Stir in the chili sauce and continue to cook until the sauce is reduced by half.
  • Meanwhile, add salt to the boiling water and cook the noodles until they are al dente. Drain the noodles well and stir them into the sauce until they are well coated.
  • Season the shrimp or calamari with salt and pepper and toss with the flour to coat lightly. Deep-fry the shrimp or calamari in small batches until golden, 1 or 2 minutes. (The easiest way to do this is to use a fine-mesh basket or strainer. Place the shrimp or calamari in the basket and gently ease the basket into the oil.) Drain on clean paper towels.
  • To serve, divide the noodles and vegetables among 4 large warm plates. Arrange the shrimp or calamari over and around each portion and garnish with the remaining green onions. Drizzle a little sesame oil over the noodles and serve immediately.
  • Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.

STIR FRIED SHRIMP IN GARLIC SAUCE



Stir Fried Shrimp in Garlic Sauce image

A delicious stir fry shrimp dish that is very popular in Chinese restaurants. Recipe courtesy Stuart Chang Berman.

Provided by Marie

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb large shrimp, peeled & deveined (21-25 per pound)
1 egg white
1/4 cup cornstarch
1 -2 tablespoon water
2 cups vegetable oil
1 tablespoon vegetable oil
1/4 cup chicken broth
1/4 cup apple cider vinegar
1/4 cup ketchup
3 tablespoons soy sauce
2 tablespoons dry sherry
8 garlic cloves, crushed and minced
2 tablespoons minced fresh ginger
5 tablespoons sugar
1 teaspoon chili paste (or to taste)
1/2 cup sliced fresh water chestnut
1 tablespoon cornstarch
3 tablespoons cold water
1/2 cup sliced scallion, cut in 1/2-inch pieces

Steps:

  • Butter fly the shrimp by cutting along the backside, but not all the way through.
  • Place the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water.
  • Mix well.
  • The consistency should be silky and the color milky.
  • In a large wok, heat 2 cups of the oil to 280 °.
  • Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer.
  • Place the cooked shrimp in a colander to drain.
  • In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste.
  • Stir well.
  • Bring the garlic sauce to a boil and lower the heat to a simmer.
  • In a clean wok, heat the remaining tablespoon of oil to smoking.
  • Add the sliced water chestnuts and stir-fry for 30 seconds.
  • Add the garlic sauce, stir, and bring to a boil.
  • Mix together the cornstarch and cold water and stir the mixture into the wok and bring to a boil.
  • Stir until thickened and add the shrimp.
  • Toss and stir 3 times until well coated.
  • Stir in the sliced scallions and serve.

CHILE-GARLIC SHRIMP



Chile-Garlic Shrimp image

This is one of my favorite recipes that can be made as an appetizer of a main course. My wife and I have been making these delicious shrimp for a few years now and the entire family loves it.

Provided by DadLuvs2Cook

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 4

Number Of Ingredients 8

1 pound uncooked medium shrimp, peeled and deveined
1 (1.6 oz) package buffalo wing seasoning mix (such as McCormick® Original Buffalo Wings Seasoning Mix)
5 tablespoons unsalted butter
2 teaspoons bottled minced garlic
¼ teaspoon crushed red pepper flakes
¼ cup coarsely chopped fresh cilantro
2 teaspoons lime juice
4 lime wedges, for garnish

Steps:

  • Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat.
  • Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook.
  • Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 9.9 g, Cholesterol 210.7 mg, Fat 15.4 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 9.4 g, Sodium 910.9 mg, Sugar 4.4 g

SHRIMP WITH BROCCOLI IN GARLIC SAUCE



Shrimp with Broccoli in Garlic Sauce image

I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice.

Provided by AkronJoya

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 11

2 cups fresh broccoli florets
1 tablespoon water
2 tablespoons peanut oil
4 large cloves garlic, minced
1 cup low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
¼ cup canned water chestnuts, drained
2 tablespoons cornstarch

Steps:

  • Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
  • Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 10.1 g, Cholesterol 173.6 mg, Fat 8 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 495.9 mg, Sugar 1.3 g

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From recipeshappy.com
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CHINESE SHRIMP AND BROCCOLI STIR FRY - COOKING MADE HEALTHY
2018-04-26  · Instructions. Add the canola oil to a large skillet (with a cover) on high heat. Add the shrimp and cook for 2 minutes or until just cooked through on both sides. Remove the shrimp, reduce the heat to medium-high and add in the broccoli, garlic and ginger and toss well. Cook for 30 seconds until you can smell the garlic and ginger, then add in ...
From cookingmadehealthy.com
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ASIAN CHILLI GARLIC PRAWNS (SHRIMP) | RECIPETIN EATS
2019-05-22  · Heat oil in a large skillet over high heat. Add half the prawns and sear for about 45 seconds on each side until golden, then remove into bowl. Repeat. Remove skillet from stove to cool down slightly, turn down to medium. Return skillet to stove, heat sesame oil. Add garlic, ginger and chilli flakes.
From recipetineats.com
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Top Asked Questions

How do you cook shrimp in garlic sauce?
Directions. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with...
How to cook shrimp stir fry with sauce?
Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more.
What is Chinese garlic shrimp?
Chinese Garlic Shrimp is an absolutely delicious recipe. It’s got wonderful flavors of five spice, garlic, salt and pepper, and a hint of chilli pepper. This recipe is very quick and easy to make, and very little preparation. You can use either fresh or frozen shrimp, if frozen, make sure you defrost them first!
How to cook Chinese garlic sauce?
This Chinese garlic sauce is lightly sweet and so flavorful. It’s amazing as a stir-fry sauce or it can be used as a dipping sauce. Heat the vegetable oil in a medium saucepan over high heat. Add the garlic, ginger, and chilis. Cook, stirring constantly until fragrant, about 15 seconds.

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