Chinese Take-Out Shrimp with Garlic

Chinese Take-Out Shrimp with Garlic

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"There is a great garlic flavor to this with an underlying heat that is fabulous served over rice!"
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25 m servings 227 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


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


  1. 24 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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?

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 ...

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...

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 writt...

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

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) Do...

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 flak...

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 ...

This was exceptionally good. I was surprised at the flavor. No soy sauce which is great. I had a little too much red pepper in it so will cut back the next time. A little too much heat for me.

Very flavorfull! For the garlic lover!

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