Chinese Take-Out Shrimp with Garlic Recipe - Allrecipes.com
Chinese Take-Out Shrimp with Garlic Recipe
  • READY IN 25 mins

Chinese Take-Out Shrimp with Garlic

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. 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.
  2. 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.
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Footnotes

  • Cook's Note:
  • If you really like it spicy, add up to 1 teaspoon additional crushed red pepper flakes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2009

Very tasty thanks for this one. My in-laws are from Vietnam so I have stiff competition when it comes to stir fries, but this recipe, won the family over and I plan to cook it again. I added a bell pepper and about 2 TBSP sugar to the sauce but otherwise changed nothing. Next time I will make more sauce because it was very good, and would be great over extra rice. Tips* to make the wok extra hot, and not to make the food soggy I stir fry all my stir fry dishes one part at a time. For example first fry up the peas, take them out and set aside, then do the mushrooms, continue until everything is complete, and then once everything is hot and crispy toss it in the wok or skillet with the sauce of your choice. I learned this from an Asian cooking show that was teaching how to make the best stir fry if you do not have a restaurant quality wok with a burning flame in your home. Since using this technique my food has improved greatly in this style of cooking. I hope it will work for you also.

 
Most Helpful Critical Review
Sep 23, 2011

This was WAY too salty and spicy. If I make this again I will leave out the salt, black pepper, and red pepper. Why call it shrimp with garlic if you can't taste either one?

 

21 Ratings

Jul 20, 2010

This was excellent! The only reason I am giving 4 instead of 5 is that is was SUPER spicy. Me and hubby really like the spice but it was almost too much for us which leads me to believe it would be WAY too hot for most people. Scale back on the heat and you have yourself a fabulous meal.

 
Nov 22, 2010

WOW! If you are a garlic lover, a seafood lover, and like an asian inspired dish with some heat, STOP, you have found the perfect recipe! This was really delicious, I prepared exactly as written and just added some more veg, some shredded carrot and red pepper strips. Served over jasmine rice spiked with carrot and fine diced red peppers. Hubby raved over this. Thanks for a very delicious recipe, will keep this one in the rotation for sure.

 
Mar 15, 2010

WE loved this. I used onion,bell pepper and carrots as the only veggies. It was a very nice meal

 
Dec 10, 2010

I love this - I was truly crazy about it!! My DH liked it, and my step son did not (And i left out the red peppers in hopes that he'd like it - so next time I'll make it with the red pepper flakes too :) I used 1tbsp canola and 1tbsp sesame oil, yum! I didn't have fish sauce, so I used clam juice. Other than that I followed the recipe, well less garlic but will use a bit more next time too. Yum -thanks for a great recipe!

 
Jan 07, 2013

I used this recipe as a basis and then adjusted to my own taste. Here are my variations: Added 1 small sweet yellow onion Doubled sauce recipe(vinegar, chicken broth, sherry and fish sauce) Doubled corn starch/water Added 1 tsp sugar used and entire head of garlic(about 15 cloves) I prepped the ingredients first, then made the sauce. I halved the jumbo shrimp(Costco fresh shrimp are awesome) and soaked them in the sauce while I was cooking the veggies. I then added the shrimp and continued cooking for about a minute then added the sauce and finally the corn startch slurry. I served this over Jasmine Rice and it was incredible. Better than any Chinese restaraunt I've ever had it at. Kudos on this great recipe.

 
Sep 21, 2010

This is very tasty shrimp stir-fry recipe. I cut back on the garlic though, by only using 2 garlic cloves. 10 garlic cloves is way too much garlic for me! I served it over hot steamed rice, as suggested.

 

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Nutrition

  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 1210 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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