Photo: Shrimp with Garlic Sauce Recipe
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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Newest Ratings and Reviews
Read all 23 reviews
By davisarts_10695853
Murrieta, CA
on March 23, 2012
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Wonderful...taste like, or better than restaurant. Added green onions and sliced zucchini. My favorite go to recipe for a quick meal.
By mariamjohnson
San Francisco, CA
on March 06, 2012
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Just awesome! I have been trying for years to replicate a chinese restaurant favorite of mine with no luck, until now. Thank you Brain.
By rubybluemonkey_...
on March 05, 2012
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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.
Read all 23 reviews