Shrimp In Hot Garlic Sauce

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.

Cooking Method: Frying, Stir Frying

Cuisine: American

Courses: Main 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.

Read it online: https://www.chefs-mate.com/recipe/shrimp-in-hot-garlic-sauce/