SHRIMP WITH GARLIC SAUCE
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.
SPICY GARLIC SHRIMP
Chinese-Korean dish of spicy shrimp. This dish can very very spicy or mild depending upon the peppers used.
Provided by powerplantop
Categories Korean
Time 1h15m
Yield 2 , 2 serving(s)
Number Of Ingredients 17
Steps:
- Mix shrimp with egg wite, corn starch and just enough water that you have a thick batter. Then lightly fry shrimp.
- Add chili oil and dried peppers peppers to hot pan. Add rest of sauce ingredients except water and corn starch. Cook for 1 or 2 minutes.
- Mix water and corn starch then add to pan. Mix well.
- Add shrimp to sauce and coat.
Nutrition Facts : Calories 566.5, Fat 3.1, SaturatedFat 0.8, Cholesterol 441.7, Sodium 877.6, Carbohydrate 79.3, Fiber 5.3, Sugar 11.9, Protein 52.4
SHRIMP STIR FRY RECIPE WITH GARLIC & GINGER
Other vegetables that you can easily add to this recipe: snow peas, canned straw mushrooms (halved), canned baby corn (cut small pieces), fresh bean sprouts, red bell pepper (julienned), julienned carrots. If you add more ingredients, increase the amount of seasoning and garlic/ginger/green onion.
Provided by Jaden
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.
- Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
- In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is nicely seared, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate and set aside.
- Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant. [If you are using other vegetables, like snow peas, add them to the wok now and stir fry for a minute or until the vegetables are bright in color and crisp-crunchy]
- Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through. Serve immediately.
Nutrition Facts : Calories 190 kcal, Carbohydrate 2 g, Protein 24 g, Fat 8 g, Cholesterol 285 mg, Sodium 1385 mg, ServingSize 1 serving
CHINESE TAKE-OUT SHRIMP WITH GARLIC
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
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
GARLIC CHILI SHRIMP
Asian style stir fried garlic chili shrimp or prawns is juicy, spicy and sweet. Often in Asian cuisine, shrimp or prawns are cooked as a whole that have head and shell on. Not only is it convenient to cook, but also it retains shrimp juicy and gives more flavor to the food.
Provided by Tracy O.
Categories Main Course Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Mince 5 cloves of garlic.
- Cut 3 sticks of green onion.
- Pour ½ tablespoon of vegetable oil into a non-stick pan and turn on medium to high fire. Then, add minced garlic and stir fry for a minute.
- Next, add the washed whole raw shrimp and stir fry a little bit.
- After that, add 1 tablespoon of chili garlic sauce, ½ tablespoon of soy sauce, ½ tablespoon of brown sugar and 1 tablespoon of water and stir fry a few minutes.
- Until the shrimp cooks. It turns orange red. (Around 3-5 minutes and don't over cook them because the texture of shrimp will change.)
- When the shrimp is cooked, add the chopped green onion, mix it and ready to serve.
Nutrition Facts : ServingSize 14 g, Calories 98 kcal, Carbohydrate 3 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 191 mg, Sodium 811 mg, Fiber 1 g, Sugar 2 g
CHINESE CHILI GARLIC SHRIMP
Spicy, garlicky, and sweet all at once, these crispy chili garlic shrimp will be your new favorite takeout dish at home in your own kitchen!
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 10
Steps:
- Combine the shrimp and Shaoxing wine in a medium-sized bowl. Sprinkle evenly with salt. Mix until the salt is evenly dispersed. Set aside while preparing the rest of the ingredients.
- Combine all the sauce ingredients in a bowl and stir until the brown sugar is dissolved. Set aside.
- Heat 4 tablespoons of oil (or just enough to cover the bottom of the pan) in a medium-sized skillet until hot. Meanwhile, add the cornstarch and all-purpose flour to the bowl with the shrimp. Toss until the shrimp are fully coated.
- Shake the extra flour off the shrimp and add them to the pan. You might need to cook them in two batches. Let the shrimp cook without touching them, until the bottom turns golden, 2 to 3 minutes. Flip to brown the other side, another 2 to 3 minutes. Once done, transfer the shrimp to a large plate without overlapping and keep cooking the rest.
- Once you're done cooking the shrimp, turn off the stove and use paper towels to wipe the pan to remove any residue.
- Add the remaining 1/2 tablespoon of oil to the pan and heat over medium heat. Add the ginger and stir until fragrant, about 1 minute.
- Add the sauce to the pan. Cook and stir until the sauce becomes thick and glossy, 20 to 30 seconds.
- Turn the heat off and return the shrimp into the pan, tossing to coat thoroughly.
- Serve hot as a main dish.
Nutrition Facts : ServingSize 1 serving, Calories 275 kcal, Carbohydrate 18.6 g, Protein 23.6 g, Fat 10.9 g, SaturatedFat 2.1 g, Cholesterol 212 mg, Sodium 768 mg, Fiber 0.4 g, Sugar 10 g
CHINESE GARLIC SHRIMP
Chinese Garlic Shrimp is a wonderful quick and easy recipe with terrific flavors! Serve as an appetizer, main dish with Jasmine rice or add to a stir-fry.
Provided by Lovefoodies
Categories Seafood
Time 10m
Number Of Ingredients 11
Steps:
- In a plastic ziplock bag, add the sugar, cornstarch, five-spice powder, salt and pepper. In a separate bowl, add the chili, scallions, garlic and stir to combine.
- Clean the shrimps and dry with paper towels, then place in the prepared zip lock bag with the cornstarch ingredients. Give it a shake so all the shrimps are well coated.
- In a frying pan,add the peanut oil and over a high heat, heat the oil until it is sizzling hot. Then add the shrimp, cook until they just start turning pink, and turn so the other side of the shrimp are the same. Remove with a slotted spoon on to some kitchen paper.
- Turn the heat down and transfer the garlic scallion mixture to the pan until the garlic is a golden colour. Be careful not to burn the garlic as this will result in a bitter taste. Then add the shrimp back to the pan with the garlic and toss until everything is combined.
- Serve as a starter, or a main dish with some lemon wedges and lovely fragrant Jasmine rice and a vegetable stir fry!
Nutrition Facts : Calories 312 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 256 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 6, Sodium 1757 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GARLIC & CHIVE SHRIMP
Make and share this Garlic & Chive Shrimp recipe from Food.com.
Provided by xoxofannyxoxo
Categories Very Low Carbs
Time 17m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- In a small frypan or wok heat with oil (olive oil works best).
- Fry Garlic until slightly golden brown (1-2 mins).
- Add Shrimp, Butter, and Salt. Cook Shrimp until it turns pink on both sides (About 3-5 mins.).
- Turn Heat off and mix in fresh chives. Toss together.
- Sprinkle Fresh basil and Black ground pepper on top.
- serve!
CHINESE SHRIMP RECIPE
Prepare for compliments with our Chinese Shrimp Recipe! Fresh ginger and garlic give this Chinese shrimp recipe terrific flavor and aroma.
Provided by My Food and Family
Categories Chinese Food
Time 1h25m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Toss shrimp with ginger and garlic. Refrigerate 1 hour. Meanwhile, mix teriyaki sauce, broth and crushed pepper until blended.
- Heat oil in large skillet. Add shrimp mixture; cook and stir 3 to 5 min. or until shrimp turn pink. Add teriyaki mixture, broccoli and carrots; stir. Cook until vegetables are crisp-tender, stirring frequently.
- Add nuts; mix lightly.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
SHRIMP IN GARLIC SAUCE
This is, by far and bar none, the most popular Chinese seafood dish I know. In fact, it is better than its restaurant counterpart because it uses real garlic, not dried garlic reconstituted in water.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Using a cleaver or knife, slice the shrimp from the back, leaving a small donut-like hole in the center, essentially butterflying the shrimp. Be careful not to cut all the way through the shrimp. Rinse away any veins under cold water. Drain well.
- Put the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water. Mix well. The consistency should be silky and the color milky.
- In a large wok, heat 2 cups of the oil to 280 degrees F, or place 1 shrimp in the oil and when bubbles rise from it like Champagne bubbles in a glass, add the rest of the shrimp. Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer or brass metal strainer. Put the cooked shrimp in a colander to drain.
- For the sauce. In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste. Stir well. Bring the garlic sauce to a boil, lower the heat to a simmer.
- In a clean wok, heat the remaining 1 tablespoon of oil to smoking. Add the sliced water chestnuts and stir-fry for 30 seconds. Add the garlic sauce, stir, and bring to a boil. Stir in the cornstarch mixture and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir 3 times until well coated. Stir in the sliced scallions and serve.
CHINESE GARLIC SAUCE
This Chinese Garlic Sauce is a flavorful, hearty, and satisfying brown stir-fry sauce. It's a delicious homemade alternative to takeout and has the perfect combination of spicy, salty, and sweet flavors! The recipe is vegan, low in fat and calories, and can be made gluten-free!
Provided by Michaela Vais
Categories Sauce
Time 10m
Number Of Ingredients 13
Steps:
- Add all ingredients for the sauce into a medium-sized bowl and stir with a whisk. Set aside.
- Next, heat vegetable oil in a saucepan or skillet over medium heat. Add fresh garlic and ginger and sauté for 30-60 seconds, stirring frequently.
- Whisk the sauce again, then pour it into the saucepan. Bring to a boil and let simmer for a few minutes until thickened, stirring frequently.
- Use the sauce immediately, for example, in a stir-fry or as a dip for vegan dumplings or summer rolls. Or let it cool completely and pour the sauce into a clean jar.
- Store leftovers in the refrigerator for up to 4 or 5 days. Enjoy!
Nutrition Facts : Calories 58 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 554 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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