Shrimp with Garlic Sauce

Total Time:
1 hr
40 min
20 min

4 servings

  • 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

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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4.7 30
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. item not reviewed by moderator and published
only change is I saute the of my favorites! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 jalapeƱo. 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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Wonderful...taste like, or better than restaurant. Added green onions and sliced zucchini. My favorite go to recipe for a quick meal. item not reviewed by moderator and published
Just awesome! I have been trying for years to replicate a chinese restaurant favorite of mine with no luck, until now. Thank you Brain. item not reviewed by moderator and published
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. item not reviewed by moderator and published

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Recipe courtesy of Ina Garten