Stir-Fried Shrimp with Garlic and Chile Sauce

26 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Total Time
17 Mins
Yield
4 servings (serving size: 1 cup)
By Nathan Fong
January 2009
RECIPE BY Cooking Light

A platter of succulent stir-fried orange-pink shrimp symbolizes gold coins (wealth) and good fortune for the coming year. Order fresh shrimp from the fishmonger; have it peeled and deveined while you shop for the rest of the menu.

Ingredients

  • 1/2 cup fat-free, lower-sodium chicken broth
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 2 teaspoons Shaoxing (Chinese rice wine) or dry sherry
  • 2 teaspoons lower-sodium soy sauce
  • 1/4 teaspoon white pepper
  • 1 tablespoon canola oil
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons minced garlic
  • 1 1/2 teaspoons minced peeled fresh ginger
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 cup (1-inch) slices green onions
  • 1/2 teaspoon dark sesame oil
  • Cilantro sprigs (optional)

Nutritional Information

  • Calories 244
  • Fat 7.1g
  • Satfat 0.9g
  • Monofat 2.9g
  • Polyfat 2.4g
  • Protein 35.4g
  • Carbohydrate 6.8g
  • Fiber 0.8g
  • Cholesterol 259mg
  • Iron 4.5mg
  • Sodium 371mg
  • Calcium 109mg

How to Make It

Step 1

Combine first 6 ingredients in a small bowl, stirring with a whisk.

Step 2

Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink. Add garlic, ginger, and jalapeño; stir-fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.

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Ratings & Reviews

ihealbox's Review

CAMichelle
August 24, 2014
Looks good to eat, I like to eat Shrimp! （ihealbox.com）

TJHeld's Review

ChefMelanie
August 13, 2014
I loved everything about this recipe when I read it. I didn't like much about it when I tasted it. I just didn't think the sauce and shrimp worked well together. I would try it again but substitute chicken for the shrimp. I made the vegetable fried rice to go with it. The rice was pretty good.

jaschn1's Review

Pepita
March 25, 2014
I loved this recipe! Full of flavor, easy to make and super low in carbs! I will be making this again. Next time, I will be adding pea pods, broccoli and maybe lemon grass!

noelle71's Review

noelle71
April 20, 2013
N/A

Sunshine555's Review

haybebe3
March 10, 2012
In Chinese or Asian cooking, we always stir fry the garlic and ginger to bring out the aroma. Then add the shrimps or any other meat. Perhaps add some chili garlic sauce would be better too.

mar123's Review

maddi123
November 14, 2011
Hmmm the dish was ok! I added broccoli, so that my husband would get full. I think I will try chicken next time and add a little more sugar. For sure dub. the sauce and scoop it over rice..

haybebe3's Review

TJHeld
September 15, 2011
i cant believe this!! me and my sister just got two i-pads for $42.77 each and a $50 amazon card for $9. the stores want to keep this a secret and they dont tell you. go here BIDGETSdotCOM

carolfitz's Review

sedutta
December 29, 2010
Simple recipe, made to direction & plated over flat rice noodles. Served with CL's snow peas & ginger. Nice, light supper.

maddi123's Review

Cassandre
March 12, 2010
This recipe is fantastic. Quick to make gourmet fare for a week night. I make extra sauce when I am serving it over noodles. I have also added scallops, which earned rave reviews. Definitely a keeper.

JIMMIC's Review

Cansas
February 01, 2010
Quick and easy. It seemed to us that the garlic stood out and we like garlic. Nothing special. I did not substitute anything. I did miss that it was for a buffet and had cut the recipe in half which ended up not being enough for two for dinner. I served it with rice. I wouldn't make again.