Shrimp With Garlic Sauce Recipe

Prepare shrimp

Rinse shrimp and pat dry with paper towels. Place in a medium bowl.

Add 1 tsp salt, 1/2 tsp black pepper, 1 tablespoon cornstarch, and 1 tablespoon light soy sauce to the shrimp. Toss until shrimp are evenly coated. Let sit 10 minutes while preparing the sauce. The cornstarch will tighten the texture and help the sauce cling.

Combine sauce liquids: In a small bowl whisk together 1/2 cup chicken broth, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sugar, and 1/4 teaspoon red pepper flakes (if using). Set aside.

Make slurry: In a separate small cup stir 1 teaspoon cornstarch into 2 tablespoons cold water until smooth. Set aside.

Cook aromatics: Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. When oil is shimmering, add 4 cloves finely minced garlic and 1 teaspoon minced ginger. Stir constantly for 20–30 seconds until fragrant but not browned.

Sauté scallions: Add the 2 tablespoons sliced green parts of scallions and cook 10–15 seconds until slightly wilted.

Add sauce base: Pour the reserved sauce liquids into the skillet and bring to a gentle simmer, scraping any browned bits. Taste and adjust seasoning (add a pinch more salt or 1/2 tsp soy if needed).

Thicken sauce: Stir the cornstarch slurry briefly and slowly pour into the simmering sauce, stirring constantly. Simmer 1–2 minutes until sauce is glossy and slightly thickened. Turn heat very low and stir in 1/2 teaspoon sesame oil. Remove from heat and keep warm while cooking shrimp.

Cook shrimp: Wipe out the skillet or use a second clean skillet and heat over medium-high heat. Add 1 tablespoon oil (if needed). When hot, add the marinated shrimp in a single layer without crowding. Cook 1.5–2 minutes per side (total 3–4 minutes) until shrimp are pink and just opaque. Do not overcook.

Combine shrimp with sauce: Return the warmed garlic sauce to medium heat. Add the cooked shrimp to the skillet with the sauce and toss for 30–45 seconds so shrimp are coated and heated through. If sauce needs loosening, add up to 2 tablespoons hot water or broth.

Finish: Taste and adjust — add a squeeze of lemon or lime if desired. Sprinkle with extra sliced scallions or chopped cilantro.

Serve immediately over cooked jasmine rice or noodles (4 servings). Provide lemon/lime wedges on the side.

Leftovers: Store shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid toughening the shrimp.