Garlic Shrimp Stirfry

Garlic Shrimp Stirfry Recipe

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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


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inch piece ginger root
3 clove
1 lb
precooked tail on shrimp, thawed
1 can(s)
sliced water chestnuts
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


  • 1Combine the oyster sauce, soy sauce and broth in a small bowl, set to the side.
  • 2Slice 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.
  • 3When 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.
  • 4Pour 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.

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About Garlic Shrimp Stirfry

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

Show 3 Comments & Reviews

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