Shrimp with Garlic Sauce

Total Time:
1 hr
Prep:
40 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Shrimp:
  • 2 cups canola oil
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup cornstarch
  • Garlic Sauce:
  • 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
Directions

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.


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    So good!!!! Love the crunchier version of this shrimp stir fry! Perfect balance of ginger and garlic (I used 4 medium cloves). I steam the broccoli in advance as it cooks more evenly once in the pan.
    only change is I saute the Shrimp....one of my favorites!
    I made this as directed except I didn't have red pepper and I didn't use sugar. I also added several tablespoons of siracha sauce. It really was very good. I always wondered about the proportions for the sauce and this recipe answered the question. My version was obviously spicier than the recipe. Well worth making.
    Gettin close to that perfect shrimp stir fry recipe I'm looking for! This recipe is really good, the only change I made was right before everything was finished. I tasted the sauce and thought it was waaay too sweet.... so I added around 1 tsp salt and that seemed to balance it out. The only downside is the shrimp that were so crunchy to start progressively get more soggy as you eat, but I don't think theres a way to fix that.
    Delicious and healthy. My family enjoyed it too! I added a lot of veggies-broccoli, snow peas, yellow squash, carrots, red and green peppers in addition to the veggies called for. Also added red chile flakes for some heat and a little chopped jalapeño. I will definitely make this again maybe using chicken in lieu of shrimp! I also threw in some slivered almonds for some extra crunch and just because I love them!
    I hate to give Brian Boitano stars, but I just wasn't a fan of this recipe. The sauce had an odd taste to me. LOVE LOVE LOVE Brian Boitano though, and I wish there were new episodes of his show. It was one of my favorite shows to watch on Food Network and most of his recipes are fabulous.
    The recipe suggested this meal would take an hour to make but I did it in about 30 minutes. I'm not a fan of water chestnuts so I substituted some chopped celery instead which gave the same crunchy texture. I also used scallions instead of the onions. My shrimp stuck to the bottom of the pan when I fried it which made whatever coating the cornstarch gave it come off. And it used a lot of oil for such a little bit of shrimp. If I make this again I will skip this step and just add the un-cornstarched shrimp in with the veggies. The sauce was very tasty but it was missing some heat. I would add some siracha next time. I think this would also work well with cubed tofu for vegetarian diets. Overall a delicious, quick and healthy meal.
    Wonderful...taste like, or better than restaurant. Added green onions and sliced zucchini. My favorite go to recipe for a quick meal.  
    Just awesome! I have been trying for years to replicate a chinese restaurant favorite of mine with no luck, until now. Thank you Brain.
    This dish was very tasty! However, I would not call it "easy" especially since I don't have a wok or the appropriate gas burner to get a wok hot enough. I have a cheap electric stove and one 10" skillet. I did manage to recreate the recipe and it tasted yummy but was a messy process with the corn starch and needing to drain the oil in between the shrimp and the stir-fry of the veg. If you have a wok and a good stove it might be easier.
    My family loved this dish. The sauce was full of flavor and delicious, my favorite. I added a tablespoon of hoisin sauce for more Asian flavor, added scallions instead of onions and added extra garlic. I will definetely add the receipe to my menu book.
    Very good recipe! While I consider us excellent chefs, cooking Chinese food has always been challenging for my wife and I. It's one of those few ethnic foods we feel we don't make better at home. This recipe was the first one where I can truly say it exceeded the best Asian food we've had in restaurants. 
     
    We made it exactly per the recipe, with a little extra bell pepper and some sliced green onions. Next time, we agreed to add a little more garlic, and perhaps the pepper flakes others have suggested to pick it up just a bit - we like our garlic! This recipe is versatile, and I can imagine lots of delicious variations. Thanks Brian!
    Delicious!
    Loved the recipe! Keep them coming! I doubled the recipe for the sauce and vegetables and my family loved it.
     
    Love this shrimp! We made it yesterday and it was wonderful! Love Brian's fresh and tasty recipes! His show is great too!
    We were looking for an alternative to shrimp scampi, and this recipe really fit the bill. It is delicious as written.
    This was absolutely wonderful. I added a few pepper flakes. This is a keeper. Thank you Brian.
     

     
    Elsa
     
    St. Martin
    I had such great results with this recipe!! Coating the shrimp in the corn starch was genius! The flavor of the sauce was flavorful and it even looked pretty on the plate! I will make this again and again! Thanks Brian for sharing this tasty dish!! You Rock!!!
    Love,love loved it!
    Thank you SO much, Brian, for such a lovely recipe! I added more veggies for my personal taste, and I only had 8 oz. of shrimp. I couldn't bring myself to deep fry, so I just cooked them quickly in a pan with just a tad bit of oil. Also, after reading the other reviews, I added a dash of red pepper flake. Yummy with Alton Brown's baked brown rice. All in all, super quick meal!
    I have lived in so many major cities and tried so many recipes on my own for chinese cuisine. This was so good my 2 year old, who is the most picky eater on the planet, asked for 3rds!!!! I made enough to have left overs for the next day and unlike chinese take-out that tastes bad the next day, not even close! It was just as good as the night before! I am sold!!! Great recipe! Bring more of those Brian!
    This is a tasty recipe! Thanks Brian.
     

     
    This show is awesome & a hoot. Man, it should be on five days a week.
     
    IT jUMPED TO Monday from Sunday here in the midwest. Even if don't like a recipe, I'll never miss the show. Some shows are getting a bit tired -- but not Boitano. He's a real entertainer -- who'd a guessed.
     

     
    If he doesn't get a daily show - shame on you food network.
    Made the exact recipe. Everyone enjoyed! I had left over sauce and served it with lobster pieces. Again...terrific. My plan...try the sauce with shrimp-size pieces of chicken or pork. My bet...delicious!
    This turned out wonderful!! We are a big fan of shrimp and even more of a fan of Brian Boitano! All your recipes we have tried have turned out wonderful. Please continue to be on FoodTV. We look forward to your program weekly and really missed it when you were on vacation (?) or maybe you were filming new programs. Love ya and your recipes.
    Frying up all the shrimp coated in cornstarch is the most time consuming part of the recipe but was worth that time. The shrimp come out crispy and hold together well, I think without that coating shrimp can tend to be kind of slimy and mushy when added to that much sauce. The sauce stuck well to the shrimp as a result. After the shrimp are fried up the rest of the dish comes together really quickly.
     
    I added red pepper flakes too which gave it more dimension. I'll make this again but may use a little less soy sauce to cut down on some of the sodium.
     
    I also didn't need to blanch the broccoli first, I just cut them up into small florets as I prefer my broccoli to be a little crunchy. I'm adding this to my stir-fry go to recipes!
    I LOVE SHRIMP AND AM ALWAYS LOOKING FOR DIFFERENT RECIPES TO TRY. THIS WAS A FUN RECIPE AND IF YOUR MISE EN PLACE IS IN PLACE, SUPER QUICK WHEN THE COOKING STARTS.
     
    I, TOO, ADDED SOME CRUSHED RED PEPPER, BUT THAT IS AN INDIVIDUAL CHOICE.
     

     
    LOVE BRIAN'S ANTICS, BUT IT NEVER TAKES AWAY FROM THE COOKING INSTRUCTIONS AND THE LEARNING THAT TAKES PLACE.
     

     
    This was fantastic! We will make this over and over. It would be great with just about any meat or vegetable. The only changes we made were to add crush red pepper flakes, scallions and we didn't do the water chestnuts. Highly recommend it.
    this sounds amazing!! I can't wait to make this!! Total wow factor! Brian knows his stuff!
    I saw it on TV, and tried it.
     
    Got WOW's. Better than take out, and
     
    shrimp crispy. Brocc. v. good. I added the red
     
    pepper flakes also. Do it.
     
    So try it.
     
    Thanks,
     
    Tom
    This recipe was delicious and better than Chinese takeout. I made this recipe last night for me and my fiance and it was fabulous. I added some red pepper flakes for some spice and use chicken stock instead of vegetable stock. It was very quick and easy to cook. This recipe is a keeper. Brian did you great job with this one.
     
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