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&# 226;ÂÂs 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.
Shrimp In Hot Garlic Sauce
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.Ingredients
Directions
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In a bowl, combine the shrimp with 1 teaspoon of salt and 1 tablespoon of water. Mix gently and let stand for 10 minutes.
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Rinse the shrimp in a colander under running water, then drain thoroughly and pat dry with paper towels.
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In a small bowl, mix the dried shrimp with 2 teaspoons of cornstarch and 1 teaspoon of dry sherry. Set aside to marinate.
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In another small bowl, combine the minced garlic, minced ginger, 1 tablespoon of dry sherry, and 1 tablespoon of water. Set aside.
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In a separate bowl, whisk together ketchup, hot chili sauce, 1/2 cup of water, 1/2 tablespoon of cornstarch, sugar, and 1/2 teaspoon of salt. Set aside.
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Heat 3 tablespoons of oil in a wok or large skillet over high heat until shimmering.
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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.
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If needed, add 1 tablespoon more oil to the wok. Add the garlic and ginger mixture. Stir-fry for about 30 seconds until fragrant.
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Pour in the sauce mixture (ketchup, chili sauce, etc.). Stir continuously until the sauce comes to a boil and thickens.
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Return the cooked shrimp to the wok. Toss gently to coat the shrimp evenly in the thickened sauce. Heat through for 1 minute.
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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.
