Garlic Shrimp Stirfry

Garlic Shrimp Stirfry

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Jessica Hannan


Chinese food is a staple around here, as it is typically tomato free, and won't kill me. (Attack of the killer tomatoes EEEEEK!)
It is super easy and very tasty. Serve with hot jasmine rice.


★★★★★ 2 votes

5 Min
10 Min


  • 1/2
    inch piece ginger root
  • 3 clove
  • 1 lb
    precooked tail on shrimp, thawed
  • 1 can(s)
    sliced water chestnuts
  • 3
    green onions
  • 2-3 Tbsp
    oyster sauce
  • 3 Tbsp
    soy sauce
  • 1 1/2 c
    chicken broth
  • 1/4 c
    corn starch
  • 1/4 c

How to Make Garlic Shrimp Stirfry


  1. Combine the oyster sauce, soy sauce and broth in a small bowl, set to the side.
  2. Slice the ginger root thinly and quarter the garlic. Place in wok with sunflower oil and turn heat to medium high. Slice the green onions and set to the side.
  3. When oil is hot and the ginger crispy, remove ginger and garlic. Add shrimp, green onions, and water chestnuts to the wok, stir fry 2-3 minutes.
  4. Pour the sauce mixture into the wok, bring to a boil.
    Combine cornstarch and water, add to the wok.
    Whisk, and stir until the sauce thickens and becomes shiney.

Printable Recipe Card

About Garlic Shrimp Stirfry

Course/Dish: Other Main Dishes Seafood
Regional Style: Asian

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