Shrimp with Hot Garlic Sauce Recipe-Butter Your Biscuit (2024)

Notes

• Shrimp: Use raw shrimp that has been cleaned and deveined already.
• Onion: I like to use a sweet onion.
• Sugar snap peas: snow peas will also work great.
• Water chestnuts: adds the perfect amount of texture.
• Ginger: I prefer to grate my own fresh ginger, but ground will work in a pinch.
• Cornstarch: This thickens the sauce a little bit.
• Rice wine: Adds the acidity that this dish needs, apple cider vinegar can work in a pinch.
• Chicken stock: Vegetable broth will also work.
• Brown sugar: Either light or dark will work fine.
• Garlic chili sauce: adds a little spicy boost but a pinch of red pepper flakes will also work.

How to make Shrimp with hot garlic sauce

• Step 1: In a small mixing bowl add all the ingredients for the sauce and mix until combined.
• Step 2: Add the peeled and deveined shrimp to a bowl.
• Step 3: Add some olive oil to a large skillet on medium heat and sauce the shrimp just until pink, remove and set aside.
• Step 4: Add in more olive oil and saute the veggies just until soft.

• Step 5: Add in the water chestnuts and garlic.
• Step 6: Pour the sauce in and let simmer.
• Step 7: Add the cooked shrimp back in and toss until coated.
• Step 8: Simmer just until thickened.

• 1/2 cup low sodium chicken stock
• 1/8 cup low sodium soy sauce
• 1 tablespoon cornstarch
• 1/2 tablespoon rice wine vinegar
• 1 1/2 tablespoon brown sugar
• 2 teaspoon garlic chili sauce
• 3 tablespoons vegetable oil
• 1 lb jumbo shrimp 16/20 peeled deveined, and tails removed
• 1/2 white onion thinly sliced
• 1/2 red pepper thinly sliced
• 1 large carrot peeled and cut into matchstick sizes
• 1 cup sugar snap peas
• 1-8 oz can water chestnuts
• 5 cloves garlic minced about 3 tablespoons
• 1 tablespoon fresh ginger grated or minced
• Green onions for garnish

• In a medium bowl add stock, soy sauce, cornstarch, vinegar, brown sugar, ginger, and chili garlic sauce. whisk until combined and set aside.

• Heat a large cast iron skillet or heavy bottom pan to medium-high, add 1 tablespoon oil, and add shrimp and cook for 2 minutes then flip and cook another 2 minutes. Remove and set aside.

• Add 2 tablespoons of oil and add carrots, onions, red peppers, and snap peas cook for 3-4 minutes until softened. Add water chestnuts and garlic, and cook for another minute.

• Give the sauce another whisk in the bowl to make sure the cornstarch hasn't settled to the bottom. Then add it to the veggie mixture, reduce heat to low, add shrimp back in, stir, and cook about another minute until thickened.

• Serve over rice.

Chicken stock or vegetable stock is fine.

Snap peas or snow peas will work.

I use 16/20 jumbo shrimp but you can really use any size, the smaller ones may cook a little faster.