Best Chinese Take Out Shrimp With Garlic Recipes

CHINESE TAKE-OUT SHRIMP WITH GARLIC

Chinese Take-Out Shrimp with Garlic image

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

Provided by KMOMMYZ

Categories World Cuisine Recipes Asian Chinese

Time 25m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
10 cloves garlic, chopped
1 teaspoon minced fresh ginger root
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 cup small white button mushrooms
1 teaspoon crushed red pepper flakes
½ teaspoon salt
1 teaspoon ground black pepper
1 pound peeled and deveined jumbo shrimp
½ cup chicken broth
1 tablespoon rice vinegar
2 tablespoons fish sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon water

Steps:

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.
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.

Nutrition Facts : Calories 225.5 calories, Carbohydrate 16.1 g, Cholesterol 172.6 mg, Fat 8.3 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 0.8 g, Sodium 1089.7 mg, Sugar 3.2 g

SHRIMP WITH GARLIC SAUCE

Shrimp with Garlic Sauce image

Provided by Brian Boitano

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 cups canola oil
1 pound large shrimp, peeled and deveined
1/2 cup cornstarch
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

Steps:

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.