Shrimp With Garlic Sauce Recipes

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SHRIMP WITH BROCCOLI IN GARLIC SAUCE



Shrimp with Broccoli in Garlic Sauce image

I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice.

Provided by AkronJoya

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 11

2 cups fresh broccoli florets
1 tablespoon water
2 tablespoons peanut oil
4 large cloves garlic, minced
1 cup low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
¼ cup canned water chestnuts, drained
2 tablespoons cornstarch

Steps:

  • Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
  • Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 10.1 g, Cholesterol 173.6 mg, Fat 8 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 495.9 mg, Sugar 1.3 g

EASY CREAMY GARLIC SHRIMP



Easy creamy garlic shrimp image

This creamy garlic shrimp recipe is a delicious and easy dinner recipe served with pasta or crusty bread to mop up the sauce.

Provided by Alida Ryder

Categories     Dinner

Time 15m

Number Of Ingredients 9

500 g (1lb) shrimp / prawns (shelled and deveined)
1 tsp salt
1/2 tsp pepper
2 tbsp butter
1 tbsp Cajun seasoning
4 garlic cloves (crushed )
1 cup cream
1-2 tsp lemon juice
parsley (for garnish)

Steps:

  • Pat the shrimp dry with paper towels then place in a bowl. Season generously with salt and pepper.
  • Heat a large pan over high heat then add the butter and shrimp. Cook until they shrimp are opaque and starting to brown. Remove from the pan and set aside.
  • In the same pan, add another teaspoon of butter then add the garlic and the cajun seasoning.
  • Pour the cream into the pan along with the lemon juice. Bring up to a simmer and cook for 5 minutes until the sauce has reduced and coats the back of a spoon easily.
  • Add the shrimp back into the pan then allow to heat through for 1-2 minutes. Scatter over the parsley and serve.

Nutrition Facts : Calories 269 kcal, Carbohydrate 5 g, Protein 27 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 348 mg, Sodium 1567 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

SAUTEED SHRIMP IN GARLIC SAUCE



Sauteed Shrimp in Garlic Sauce image

Chipotle chiles are smoke-dried jalapenos that add a distinct flavor and moderately spicy heat to this dish from Suzette Hagan of Indianapolis, Indiana.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 8

1 1/2 pounds medium shrimp, peeled and deveined
Coarse salt and ground pepper
3 tablespoons olive oil
5 garlic cloves, coarsely chopped
1 to 2 tablespoons chopped chipotle in adobo (canned)
1/2 teaspoon paprika
2/3 cup dry white wine
1 tablespoon chopped fresh parsley

Steps:

  • Season shrimp with salt and pepper; set aside. In a large nonstick skillet, heat oil over medium-high heat. Add garlic and chipotle; cook until garlic just begins to color, about 1 minute.
  • Add shrimp; cook, tossing constantly, until opaque throughout, about 2 minutes. Add paprika, and stir to coat. With a slotted spoon, transfer shrimp to a serving dish.
  • Pour wine into pan; bring to a boil over high heat. Cook until reduced by half and slightly thickened, about 1 minute. Pour sauce over shrimp, and sprinkle with parsley.

GARLIC BUTTER SHRIMP



Garlic Butter Shrimp image

An amazing flavor combination of garlicky, buttery goodness - so elegant and easy to make in 20 min or less!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 7

8 tablespoons (1 stick) unsalted butter, divided
1 1/2 pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
5 cloves garlic, minced
1/4 cup chicken stock
Juice of 1 lemon, or more, to taste
2 tablespoons chopped fresh parsley leaves

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth. Stir in shrimp and gently toss to combine. Serve immediately, garnished with parsley leaves, if desired.

SHRIMP WITH GARLIC SAUCE



Shrimp With Garlic Sauce image

This is a simple garlic shrimp that is great served on steamed rice or pasta. I also like to serve it as an appetizer, just double up the recipe depending on amount of guests.

Provided by Vseward Chef-V

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup olive oil
4 medium garlic cloves, thinly sliced
1 medium red pepper, stemmed, seeded and cut in a 1/8-inch dice
1 1/4 lbs medium shrimp, peeled
3 tablespoons lemon juice
3 tablespoons dry sherry
crushed red pepper flakes, to taste
salt, to taste
3 tablespoons parsley, finely chopped, for garnish

Steps:

  • Heat the oil in a large skillet over medium-high heat.
  • Add the garlic, pepper and shrimp.
  • Cook for about 2 minutes, stirring constantly, just until the shrimp turn pink.
  • Increase the heat to high.
  • Add the lemon juice, sherry, hot red pepper and salt to taste and bring to a boil.
  • Serve immediately, sprinkled with parsley.

Nutrition Facts : Calories 452, Fat 29.6, SaturatedFat 4.2, Cholesterol 216, Sodium 216.4, Carbohydrate 6.8, Fiber 0.8, Sugar 2, Protein 29.5

SHRIMP IN GARLIC SAUCE



Shrimp in Garlic Sauce image

This is, by far and bar none, the most popular Chinese seafood dish I know. In fact, it is better than its restaurant counterpart because it uses real garlic, not dried garlic reconstituted in water.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1 pound large shrimp (21 to 25 shrimp per pound), peeled
1 egg white
1/4 cup cornstarch
1 to 2 tablespoons water
2 cups plus 1 tablespoon vegetable oil
1/4 cup chicken broth
1/4 cup apple cider vinegar
1/4 cup ketchup
3 tablespoons black soy sauce
2 tablespoons dry sherry
8 garlic cloves, crushed and finely minced
2 tablespoons finely minced fresh ginger
5 tablespoons sugar
1 teaspoon chili paste, or to taste and tolerance
1/2 cup sliced fresh water chestnuts, optional
1 tablespoons cornstarch mixed with 3 tablespoons cold water
1/2 cup sliced scallions, on the diagonal in 1/2-inch pieces

Steps:

  • Using a cleaver or knife, slice the shrimp from the back, leaving a small donut-like hole in the center, essentially butterflying the shrimp. Be careful not to cut all the way through the shrimp. Rinse away any veins under cold water. Drain well.
  • Put the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water. Mix well. The consistency should be silky and the color milky.
  • In a large wok, heat 2 cups of the oil to 280 degrees F, or place 1 shrimp in the oil and when bubbles rise from it like Champagne bubbles in a glass, add the rest of the shrimp. Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer or brass metal strainer. Put the cooked shrimp in a colander to drain.
  • For the sauce. In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste. Stir well. Bring the garlic sauce to a boil, lower the heat to a simmer.
  • In a clean wok, heat the remaining 1 tablespoon of oil to smoking. Add the sliced water chestnuts and stir-fry for 30 seconds. Add the garlic sauce, stir, and bring to a boil. Stir in the cornstarch mixture and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir 3 times until well coated. Stir in the sliced scallions and serve.

SHRIMP WITH GARLIC SAUCE



Shrimp with Garlic Sauce image

Provided by Brian Boitano

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

2 cups canola oil
1 pound large shrimp, peeled and deveined
1/2 cup cornstarch
2 tablespoons brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 cup vegetable broth
1 1/2 tablespoons cornstarch
2 tablespoons canola oil
1/2 medium onion, sliced
3 tablespoons chopped garlic
1 tablespoon chopped ginger
1/2 red bell pepper, chopped
2 cups broccoli florets, blanched
1 (8-ounce) can water chestnuts, drained
4 cups cooked white rice, for serving

Steps:

  • For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat.
  • Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain.
  • For the sauce: In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and cornstarch. Set the bowl aside.
  • Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice.

SIMPLE GARLIC SHRIMP



Simple Garlic Shrimp image

If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 4

Number Of Ingredients 11

1 ½ tablespoons olive oil
1 pound shrimp, peeled and deveined
salt to taste
6 cloves garlic, finely minced
¼ teaspoon red pepper flakes
3 tablespoons lemon juice
1 tablespoon caper brine
1 ½ teaspoons cold butter
⅓ cup chopped Italian flat leaf parsley, divided
1 ½ tablespoons cold butter
water, as needed

Steps:

  • Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
  • Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
  • Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
  • Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
  • Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
  • Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.9 g, Cholesterol 188.1 mg, Fat 12 g, Fiber 0.4 g, Protein 19.1 g, SaturatedFat 4.7 g, Sodium 243.7 mg, Sugar 0.4 g

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