"There is a great garlic flavor to this with an underlying heat that is fabulous served over rice!" — KMOMMYZ
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minced fresh ginger root
1 (8 ounce) can
sliced water chestnuts, drained
small white button mushrooms
crushed red pepper flakes
ground black pepper
peeled and deveined jumbo shrimp
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.
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?
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.
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.
WE loved this. I used onion,bell pepper and carrots as the only veggies. It was a very nice meal
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Take-Out Shrimp with Garlic
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 226
** Calories from Fat: 75
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