Shrimp In Hot Garlic Sauce

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Servings: 2 Difficulty: Intermediate
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A quick and spicy stir-fry with tender shrimp in a savory, garlic-chili glaze served over rice.
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Shrimp In Hot Garlic Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 564.5

Description

This vibrant Shrimp in Hot Garlic Sauce is a perfect weeknight meal that delivers bold, aromatic flavors in under thirty minutes. The dish features tender, succulent shrimp tossed in a rich sauce made from minced garlic, fresh ginger, ketchup, and spicy chili sauce. The combination of savory, sweet, and heat creates a complex flavor profile that coats every bite beautifully. It is an indulgent yet simple comfort food that feels restaurant-quality. Serve it hot over fluffy short-grain white rice for a satisfying meal that brings warmth and energy to your table. Ideal for busy evenings or when you crave something with a little kick.

Directions

  1. In a bowl, combine the shrimp with salt and water. Mix gently and let stand for 10 minutes.
  2. Rinse the shrimp in a colander under running water, then drain thoroughly and pat dry with paper towels.
  3. In a small bowl, mix the dried shrimp with cornstarch and dry sherry. Set aside to marinate.
  4. In another small bowl, combine the minced garlic, minced ginger, dry sherry, and water. Set aside.
  5. In a separate bowl, whisk together ketchup, hot chili sauce, water, cornstarch, sugar, and salt. Set aside.
  6. Heat oil in a wok or large skillet over high heat until shimmering.
  7. Add the marinated shrimp to the wok. Stir-fry until the shrimp are just cooked through and pink, about 2-3 minutes. Remove shrimp from the wok and set aside.
  8. If needed, add more oil to the wok. Add the garlic and ginger mixture. Stir-fry for about 30 seconds until fragrant.
  9. Pour in the sauce mixture. Stir continuously until the sauce comes to a boil and thickens.
  10. Return the cooked shrimp to the wok. Toss gently to coat the shrimp evenly in the thickened sauce. Heat through for 1 minute.
  11. Serve the shrimp and sauce immediately over cooked short-grain white rice.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 564.5kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.6g3%
Cholesterol 172.5mg58%
Sodium 8808.2mg368%
Total Carbohydrate 101.3g34%
Dietary Fiber 6.7g27%
Sugars 8.8g
Protein 33.0g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using chili paste instead of chili sauce, use half the amount (about 3/4 tablespoon) as it is more concentrated.

Ensure shrimp are completely dry after rinsing to ensure they sear properly and don't steam in the wok.

For a milder dish, reduce the amount of hot chili sauce or use sweet chili sauce instead.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.

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