There is a great garlic flavor to this with an underlying heat that is fabulous served over rice!

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.

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  • Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

Cook's Note:

If you really like it spicy, add up to 1 teaspoon additional crushed red pepper flakes.

Nutrition Facts

226 calories; protein 21.4g; carbohydrates 16.1g; fat 8.3g; cholesterol 172.6mg; sodium 1089.7mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/02/2009
Very tasty thanks for this one. My in-laws are from Vietnam so I have stiff competition when it comes to stir fries, but this recipe, won the family over and I plan to cook it again. I added a bell pepper and about 2 TBSP sugar to the sauce but otherwise changed nothing. Next time I will make more sauce because it was very good, and would be great over extra rice. Tips* to make the wok extra hot, and not to make the food soggy I stir fry all my stir fry dishes one part at a time. For example first fry up the peas, take them out and set aside, then do the mushrooms, continue until everything is complete, and then once everything is hot and crispy toss it in the wok or skillet with the sauce of your choice. I learned this from an Asian cooking show that was teaching how to make the best stir fry if you do not have a restaurant quality wok with a burning flame in your home. Since using this technique my food has improved greatly in this style of cooking. I hope it will work for you also. Read More
(94)

Most helpful critical review

Rating: 1 stars
09/23/2011
This was WAY too salty and spicy. If I make this again I will leave out the salt black pepper and red pepper. Why call it shrimp with garlic if you can't taste either one? Read More
(3)
43 Ratings
  • 5 star values: 25
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
12/02/2009
Very tasty thanks for this one. My in-laws are from Vietnam so I have stiff competition when it comes to stir fries, but this recipe, won the family over and I plan to cook it again. I added a bell pepper and about 2 TBSP sugar to the sauce but otherwise changed nothing. Next time I will make more sauce because it was very good, and would be great over extra rice. Tips* to make the wok extra hot, and not to make the food soggy I stir fry all my stir fry dishes one part at a time. For example first fry up the peas, take them out and set aside, then do the mushrooms, continue until everything is complete, and then once everything is hot and crispy toss it in the wok or skillet with the sauce of your choice. I learned this from an Asian cooking show that was teaching how to make the best stir fry if you do not have a restaurant quality wok with a burning flame in your home. Since using this technique my food has improved greatly in this style of cooking. I hope it will work for you also. Read More
(94)
Rating: 4 stars
07/20/2010
This was excellent! The only reason I am giving 4 instead of 5 is that is was SUPER spicy. Me and hubby really like the spice but it was almost too much for us which leads me to believe it would be WAY too hot for most people. Scale back on the heat and you have yourself a fabulous meal. Read More
(23)
Rating: 5 stars
11/22/2010
WOW! If you are a garlic lover a seafood lover and like an asian inspired dish with some heat STOP you have found the perfect recipe! This was really delicious I prepared exactly as written and just added some more veg some shredded carrot and red pepper strips. Served over jasmine rice spiked with carrot and fine diced red peppers. Hubby raved over this. Thanks for a very delicious recipe will keep this one in the rotation for sure. Read More
(16)
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Rating: 5 stars
01/07/2013
I used this recipe as a basis and then adjusted to my own taste. Here are my variations: Added 1 small sweet yellow onion Doubled sauce recipe(vinegar chicken broth sherry and fish sauce) Doubled corn starch/water Added 1 tsp sugar used and entire head of garlic(about 15 cloves) I prepped the ingredients first then made the sauce. I halved the jumbo shrimp(Costco fresh shrimp are awesome) and soaked them in the sauce while I was cooking the veggies. I then added the shrimp and continued cooking for about a minute then added the sauce and finally the corn startch slurry. I served this over Jasmine Rice and it was incredible. Better than any Chinese restaraunt I've ever had it at. Kudos on this great recipe. Read More
(14)
Rating: 5 stars
03/15/2010
WE loved this. I used onion bell pepper and carrots as the only veggies. It was a very nice meal Read More
(10)
Rating: 5 stars
12/10/2010
I love this - I was truly crazy about it!! My DH liked it and my step son did not (And i left out the red peppers in hopes that he'd like it - so next time I'll make it with the red pepper flakes too:) I used 1tbsp canola and 1tbsp sesame oil yum! I didn't have fish sauce so I used clam juice. Other than that I followed the recipe well less garlic but will use a bit more next time too. Yum -thanks for a great recipe! Read More
(7)
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Rating: 5 stars
07/15/2017
This was exceptionally good. I was surprised at the flavor. No soy sauce which is great. I had a little too much red pepper in it so will cut back the next time. A little too much heat for me. If you are using fish sauce I don't think salt is needed especially if you also use chicken stock or broth that is salted. I thought mine was quite salty. I also doubled the sauce. Read More
(5)
Rating: 4 stars
09/21/2010
This is very tasty shrimp stir-fry recipe. I cut back on the garlic though by only using 2 garlic cloves. 10 garlic cloves is way too much garlic for me! I served it over hot steamed rice as suggested. Read More
(5)
Rating: 4 stars
10/13/2009
Very flavorfull! For the garlic lover! Read More
(4)
Rating: 1 stars
09/23/2011
This was WAY too salty and spicy. If I make this again I will leave out the salt black pepper and red pepper. Why call it shrimp with garlic if you can't taste either one? Read More
(3)
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