Stir Fried Shrimp With Garlic And Chile Sauce

This has a nice spicy hint. It looks similar to the Thai shrimp dish I did a few days back but I promise it is completely different in taste. This one is spicy and filled with garlic vs. the Thai ones has a nice coconut taste. From Cooking Light


  • 1/2  cup  fat-free, less-sodium chicken broth
  • 2  teaspoons  cornstarch
  • 1  teaspoon  sugar
  • 2  teaspoons  Shaoxing (Chinese rice wine) or dry sherry
  • 2  teaspoons  low-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)


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

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.


One Comment Add yours

  1. Kevin says:

    That shrimp looks tasty!

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