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Shrimp with Spicy Garlic Sauce

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  • Prep 30 min
  • Total 38 min
  • Servings 4
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Chili oil, chili paste and garlic give this Asian recipe a spicy boost!
Updated Jun 12, 2008
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Ingredients

  • 6 dried black (shiitake) mushrooms
  • 1 medium carrot, cut diagonally into thin slices
  • 3/4 pound uncooked medium shrimp in shells
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1 tablespoon chili or vegetable oil
  • 2 teaspoons finely chopped garlic cloves
  • 1 tablespoon chili or vegetable oil
  • 1/2 medium head cabbage, cut into 2x3/4-inch pieces
  • 1/4 cup Progresso™ chicken broth (from 32-ounce carton)
  • 4 medium green onions, cut diagonally into 1-inch pieces
  • 1 tablespoon chili paste
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Uncooked shrimp in the shell, often referred to as "green shrimp", should smell fresh with no "fishy" aroma.
  • tip 2
    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.
  • tip 3
    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

150 Calories, 8 g Total Fat, 11 g Protein, 12 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
70
Total Fat
8 g
Saturated Fat
2 g
Cholesterol
80 mg
Sodium
230 mg
Potassium
540 mg
Total Carbohydrate
12 g
Dietary Fiber
4 g
Protein
11 g
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
34%
34%
Calcium
8%
8%
Iron
14%
14%
Exchanges:
2 Vegetable; 1 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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