Saucy Garlic Shrimp Stir

This hearty garlic shrimp stir fry delivers restaurant-quality flavor in just 20 minutes of your time. The sauce clings perfectly to each succulent shrimp, creating that sticky, savory goodness that makes homemade Chinese food so satisfying.

I discovered this recipe during a busy work week when takeout was tempting but my budget disagreed. Now it's become my secret weapon for impressing dinner guests who can't believe something this delicious comes together so quickly.

Ingredients

• Vegetable oil: needed for the high heat cooking without burning
• White shrimp: peeled and deveined, save time by purchasing them already prepared
• Fresh ginger: adds that warming aromatic quality essential in Chinese cooking
• Chopped garlic: forms the backbone of flavor, look for plump firm cloves
• Red bell pepper: provides sweet crunch and beautiful color contrast
• Green onions: bring a mild onion flavor and fresh finish
• Soy sauce: creates the umami base, select low sodium if watching salt intake
• Shaoxing wine: optional but authentic, adds depth like a Chinese cooking sherry
• Ketchup: sounds unusual but adds perfect sweetness and tang
• Chicken broth: enriches the sauce with savory notes
• Cornstarch: crucial for creating that thick glossy restaurant style sauce

Step-by-Step Instructions

Prepare the Sauce:

Whisk together soy sauce, Shaoxing wine, ketchup, chicken broth, and cornstarch until completely smooth with no lumps. The cornstarch needs to fully dissolve now to prevent clumping later during cooking.

Heat the Pan:

Heat your oil in a large skillet over medium high heat until it shimmers and just begins to smoke slightly. The proper heat ensures your shrimp sear rather than steam giving you that perfect texture.

Cook the Shrimp:

Add shrimp to the hot oil spreading them out in a single layer allowing them space to cook evenly. Sauté until they transform from translucent gray to opaque pink flipping once about 4 to 6 minutes total. Look for slight curling which indicates they're done.

Add Aromatics:

Introduce ginger and garlic stirring constantly for about one minute. Watch carefully as garlic burns quickly. You'll know they're ready when the aroma fills your kitchen but before they take on any brown color.

Combine and Thicken:

Pour in your reserved sauce mixture and add bell peppers. Toss everything together ensuring each shrimp gets coated. Allow the sauce to come to a simmer watching as it transforms from cloudy to clear and thickens to a glossy consistency that coats the back of a spoon.

Finish and Serve:

Stir in green onions and sprinkle with crushed peanuts if using. The heat from the dish will slightly wilt the onions releasing their flavor. Serve immediately over steamed rice for the complete experience.

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The secret to this dish's incredible flavor is actually the brief marriage of ginger and garlic before adding the sauce. My grandmother taught me that these 60 seconds are what separate good Chinese cooking from great Chinese cooking as the hot oil extracts all the aromatic compounds that simply cannot be achieved any other way.

Storage Secrets

This garlic shrimp stir fry keeps beautifully in airtight containers for up to three days in the refrigerator. I recommend storing individual portions with rice for grab and go meals. The sauce will thicken considerably when cold which is actually a bonus as it reheats perfectly. For longer storage you can freeze the stir fry without the bell peppers which tend to become mushy then add fresh ones when reheating.

Smart Substitutions

This recipe welcomes many variations based on what you have available. Chicken thighs cut into bite sized pieces work wonderfully instead of shrimp just increase cooking time to about 8 minutes. No Shaoxing wine? Dry sherry or even a splash of rice vinegar with a pinch of sugar creates a similar effect. Vegetarians can substitute tofu that has been pressed and cornstarch dusted before frying or use thinly sliced mushrooms for their meaty texture.

Serving Suggestions

While perfectly delicious over simple steamed rice this stir fry becomes a feast when paired with complementary sides. I love serving it alongside quick steamed broccoli or bok choy that can be prepared while the shrimp rests. For a complete Chinese restaurant experience add a simple egg drop soup as a starter. When hosting friends I place the stir fry in the center of the table family style surrounded by small bowls of additional toppings like thinly sliced chilis sesame seeds extra green onions and crispy fried garlic chips.

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Frequently Asked Questions About Recipes

→ Can I use frozen shrimp for this stir fry?

Yes, frozen shrimp works well! Thaw completely before cooking by placing in a colander under cold running water for 5-7 minutes. Pat dry with paper towels to ensure proper searing and prevent excess water from diluting the sauce.

→ What can I substitute for Shaoxing wine?

If you don't have Shaoxing wine, you can substitute dry sherry, mirin (use half the amount), or rice vinegar mixed with a pinch of sugar. For a non-alcoholic option, use chicken broth with a splash of rice vinegar or a touch more soy sauce.

→ Can I add vegetables to this dish?

Absolutely! This stir fry is very adaptable. Snow peas, broccoli florets, sliced carrots, mushrooms, or baby corn would all be delicious additions. Just add harder vegetables earlier in the cooking process to ensure they cook through properly.

→ How spicy is this garlic shrimp stir fry?

The base recipe is mild with flavors of garlic and ginger. To add heat, incorporate red pepper flakes, sriracha, or sliced fresh chilies when adding the garlic and ginger. Start with a small amount and adjust to your preference.

→ Can I make this dish ahead of time?

Yes! This stir fry is excellent for meal prep. Store in airtight containers for up to 3 days. For best results, slightly undercook the shrimp if you know you'll be reheating later, as this prevents them from becoming rubbery when warmed up again.

→ What's the best way to serve garlic shrimp stir fry?

Steamed white rice is traditional, but brown rice, quinoa, or cauliflower rice work well for lower-carb options. For a complete meal, serve with a side of steamed vegetables or a simple cucumber salad dressed with rice vinegar and sesame oil.