Shrimp In Garlic Sauce Recipe

Prepare and marinate shrimp

Rinse shrimp and pat dry with paper towels. In a bowl combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper. Add shrimp and toss to coat thoroughly. Let marinate 10–15 minutes while you prepare other ingredients.

Mix the sauce

In a small bowl whisk together 3/4 cup chicken broth (or water), 1.5 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sugar and 1/2 teaspoon sesame oil. Set aside. In a separate small cup, stir 1 teaspoon cornstarch into 2 tablespoons cold water to make a slurry and set aside.

Cook aromatics

Heat a large skillet or wok over medium-high heat until hot. Add 2 tablespoons vegetable oil and swirl. Add the minced garlic (about 6–8 cloves) and minced ginger, and the white parts of the scallions. Stir-fry 30–45 seconds until fragrant and just starting to color—avoid burning the garlic. If using dried red pepper flakes or fresh chiles, add them now and stir 10 seconds.

Cook shrimp

Increase heat to high. Add the marinated shrimp in a single layer and stir-fry 1 to 1.5 minutes per side (about 2–3 minutes total) until pink and just cooked through. Remove shrimp to a plate and keep warm. Do not overcook; shrimp will finish in the sauce.

Finish sauce

With the pan still hot, pour the prepared sauce mixture into the pan, scraping up any brown bits. Bring to a gentle simmer, then stir the cornstarch slurry once more and slowly pour it into the sauce while stirring. Simmer 30–45 seconds until sauce thickens and becomes glossy. Taste and adjust seasoning with a pinch of salt, additional soy sauce (if needed), or a splash more rice vinegar for brightness.

Combine shrimp and sauce

Return the cooked shrimp to the pan and toss to coat evenly in the garlic sauce. Cook together 30 seconds so shrimp are heated through and fully coated. Stir in the green parts of the scallions. Turn off heat and drizzle 1/2 teaspoon sesame oil over the dish; toss briefly.

Transfer shrimp in garlic sauce to a serving dish. Garnish with extra sliced scallions, freshly ground black pepper, and optional chili oil or sliced chiles if you like heat. Serve immediately over steamed jasmine rice or noodles. Leftovers keep in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking shrimp.