Saucy Garlic Shrimp Stir

This garlic shrimp stir fry has become my weeknight dinner hero when I need something impressive yet incredibly quick. The combination of juicy shrimp and that glossy, flavor-packed sauce creates a restaurant-quality meal that's ready faster than delivery could ever arrive.

I first developed this recipe during a busy work week when I had almost no time to cook but refused to order out again. My family now requests it at least twice a month, claiming it beats our local Chinese restaurant's version.

Ingredients

• 1 tablespoon vegetable oil: provides the perfect base for quick stir frying without overwhelming the delicate shrimp flavor
• 1 pound white shrimp: peeled and deveined; look for sustainably sourced shrimp that are firm and smell fresh
• ½ tablespoon freshly grated ginger: adds warming aromatic notes that define great Asian cooking
• 1 tablespoon chopped garlic: the star flavor that gives this dish its name; use fresh for best results
• 1 medium red bell pepper: sliced for natural sweetness and vibrant color
• 1 tablespoon finely chopped green onions: adds bright finish and color contrast
• Crushed peanuts: optional, but adds wonderful texture contrast
• Sauce ingredients: combine soy sauce, ketchup, Shaoxing wine, chicken broth, and cornstarch for that perfect thick glossy coating

Step-by-Step Instructions

Prepare the Sauce:

Whisk together soy sauce, Shaoxing wine, ketchup, chicken broth, and cornstarch until completely smooth. The cornstarch is crucial here as it creates that perfect thick glossy consistency that coats every piece of shrimp. Make sure there are no lumps before setting aside.

Heat the Pan:

Heat vegetable oil in a large skillet over medium high heat until it sizzles, about one minute. The proper heat level is critical for successful stir fry cooking; your pan should be hot enough that a drop of water instantly evaporates when it hits the surface.

Cook the Shrimp:

Add shrimp to the hot oil and sauté until they turn pink and slightly curled, about 4 to 6 minutes. Be careful not to overcook, as shrimp can quickly become tough and rubbery. You want them just cooked through with a tender bite.

Add Aromatics:

Introduce ginger and garlic to the pan and cook until their fragrance fills your kitchen, about 1 minute. This brief cooking releases their essential oils without burning, which would create bitterness.

Create the Sauce:

Pour in your prepared sauce mixture and add bell pepper strips. Toss everything well to ensure even coating. Allow the sauce to simmer and thicken to your desired consistency, around 2 to 3 minutes. The sauce should coat the back of a spoon but still flow.

Finish and Serve:

Stir in green onions and top with optional crushed peanuts. Serve immediately over steamed rice for the complete experience. The contrast between the saucy shrimp and plain rice creates the perfect balance.

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The Shaoxing wine might seem like an unusual ingredient but it adds that authentic Chinese restaurant flavor that makes this dish special. I discovered its importance while taking a cooking class from a chef who emphasized that this ingredient is what separates homemade stir fries from professional ones.

Storing Leftovers

This garlic shrimp stir fry keeps beautifully in airtight containers for up to three days in the refrigerator. I recommend portioning it with steamed rice in meal prep containers for grab and go lunches. The flavors actually develop and deepen overnight, making next day leftovers something to look forward to rather than just tolerate.

Smart Substitutions

If you cannot find Shaoxing wine, dry sherry makes an excellent substitute, or simply omit it and add a touch more chicken broth. For those avoiding shellfish, this same sauce works wonderfully with sliced chicken breast or firm tofu cubes cooked the same way. Vegetable options are endless; broccoli, snow peas, or baby corn all work beautifully with this sauce.

Balancing Flavors

The key to this stir fry is balancing sweet, salty, and savory elements. The ketchup might seem unusual in Chinese cooking, but it provides both sweetness and a touch of acidity that balances the savory soy sauce. If you prefer a spicier version, add a teaspoon of chili garlic sauce or sriracha to the sauce mixture before cooking.

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Recipe FAQs

→ Can I use frozen shrimp for this stir fry?

Yes, frozen shrimp works well. Just make sure to thaw completely and pat dry before cooking to ensure proper searing and to prevent excess water in your sauce.

→ What can I substitute for Shaoxing wine?

If you don't have Shaoxing wine, you can substitute with dry sherry, rice wine vinegar mixed with a touch of sugar, or simply omit it. The dish will still be flavorful without it.

→ Can I add other vegetables to this stir fry?

Absolutely! Snow peas, broccoli florets, sliced carrots, or mushrooms would all work well. Just adjust cooking times accordingly – harder vegetables should be added earlier in the process.

→ What's the best way to tell when shrimp are properly cooked?

Properly cooked shrimp turn from translucent gray to opaque pink and form a 'C' shape. If they curl into a tight 'O' shape, they're likely overcooked. They should feel firm but still have a slight bounce.

→ Can I make this dish ahead of time?

This stir fry is ideal for meal prep. Store in airtight containers for up to 3 days. For best results, store individual portions with rice for easy reheating. Just be careful not to overcook the shrimp when reheating.

→ Is this dish gluten-free?

Not as written, but it's easily adaptable. Simply substitute regular soy sauce with tamari or coconut aminos, and verify your chicken broth is gluten-free.