Shrimp with Hot Garlic Sauce

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Shrimp with Hot Garlic Sauce

Bold, Healthy, and On the Table in 30 Minutes!

This Shrimp with Hot Garlic Sauce is a delicious and wholesome stir-fry packed with tender shrimp, crisp veggies, and a bold garlic-chili sauce — all without a drop of wine or alcohol. It’s a great choice for a quick weeknight dinner, ready in just 30 minutes and bursting with flavor.

Prep & Cook Time

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Calories per Serving: 310 kcal

 Ingredients

For the Sauce:

  • ½ cup low-sodium chicken stock (or vegetable stock)
  • ⅛ cup low-sodium soy sauce
  • 1 tablespoon cornstarch
  • ½ tablespoon apple cider vinegar (or white vinegar with a pinch of sugar)
  • 1½ tablespoons brown sugar
  • 2 teaspoons garlic chili sauce
  • 1 tablespoon fresh ginger, grated or minced

For the Stir-Fry:

  • 3 tablespoons vegetable oil, divided
  • 1 lb jumbo shrimp (16/20), peeled, deveined, tails removed
  • ½ white onion, thinly sliced
  • ½ red bell pepper, thinly sliced
  • 1 large carrot, peeled and cut into matchstick-sized pieces
  • 1 cup sugar snap peas (or snow peas)
  • 1 (8 oz) can water chestnuts, drained
  • 5 cloves garlic, minced (about 3 tablespoons)
  • Green onions, sliced, for garnish
  • Steamed rice, for serving

Instructions

  1. Make the Sauce:
    In a medium bowl, whisk together the chicken stock, soy sauce, cornstarch, apple cider vinegar, brown sugar, garlic chili sauce, and grated ginger. Set aside.
  2. Cook the Shrimp:
    Heat 1 tablespoon oil in a large cast iron or heavy-bottomed skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side, or until just cooked through. Remove shrimp from the pan and set aside.
  3. Sauté the Vegetables:
    Add the remaining 2 tablespoons oil to the pan. Add the carrots, onions, red bell pepper, and snap peas. Stir-fry for 3–4 minutes, or until just tender. Add water chestnuts and garlic, and cook for 1 more minute.
  4. Add the Sauce & Finish:
    Whisk the sauce again to ensure the cornstarch hasn’t settled. Pour it into the skillet with the veggies, reduce heat to low, and return the shrimp to the pan. Stir everything together and cook for another minute, or until the sauce thickens and coats the shrimp and vegetables.
  5. Serve:
    Garnish with sliced green onions and serve hot over steamed rice.

 Recipe Tips

  • Vinegar Substitute: Apple cider vinegar offers a fruity tang, perfect for this stir-fry. You can also use lemon juice in a pinch.
  • Shrimp Size: Jumbo shrimp (16/20) offer great texture, but medium or small shrimp will work—just adjust the cooking time accordingly.
  • Vegetable Swaps: Feel free to add mushrooms, zucchini, baby corn, or broccoli based on what you have on hand.

Nutrition (Per Serving)

  • Calories: 310 kcal
  • Carbohydrates: 20g
  • Protein: 29g
  • Fat: 12g
  • Saturated Fat: 1g
  • Cholesterol: 239mg
  • Sodium: 679mg
  • Fiber: 3g
  • Sugar: 8g

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