Shrimp with Spicy Garlic Sauce

Shrimp with Spicy Garlic Sauce

Chili oil, chili paste and garlic give this Asian recipe a spicy boost!

Prep Time



Total Time






dried black (shiitake) mushrooms
medium carrot, cut diagonally into thin slices
pound uncooked medium shrimp in shells
teaspoon cornstarch
teaspoon water
tablespoon chili or vegetable oil
teaspoons finely chopped garlic cloves
tablespoon chili or vegetable oil
medium head cabbage, cut into 2x3/4-inch pieces
cup Progresso® chicken broth (from 32-ounce carton)
medium green onions, cut diagonally into 1-inch pieces
tablespoon chili paste
  1. Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips.
  2. Place carrot in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse with cold water; drain.
  3. Peel shrimp. Cut shrimp lengthwise in half; wash out vein. Pat dry with paper towels. Mix cornstarch and water.
  4. Heat wok or 12-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add shrimp and garlic; stir-fry until shrimp are pink and firm. Remove shrimp from wok.
  5. Add 1 tablespoon oil; rotate wok to coat side. Add mushrooms and cabbage; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 1 minute.
  6. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Add shrimp, carrot, onions and chili paste. Cook and stir about 30 seconds or until shrimp are hot.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Uncooked shrimp in the shell, often referred to as "green shrimp", should smell fresh with no "fishy" aroma.
Time Saver
To save time, pick up a package of coleslaw mix in the produce section. Use 3 cups coleslaw mix instead of the 1/2 head cabbage.
Special Touch
Garnish plates with Green Onion Brushes. To make, cut each green onion 2 inches above root; slice off end of root. From root end, make 2 or 3 cuts into onion. Make 2 or 3 more cuts at a right angle to first cuts. Place in ice water until flower opens up.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 70 ),
  • Total Fat 8 g
    • (Saturated Fat 2 g,),
  • Cholesterol 80 mg;
  • Sodium 230 mg;
  • Total Carbohydrate 12 g
    • (Dietary Fiber 4 g,
  • Protein 11 g;
Percent Daily Value*:
    • 2 Vegetable;
    • 1 Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.