Best 10 Shrimp In Garlic Sauce Recipes

SIMPLE GARLIC SHRIMP

Steps:

• Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
• Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
• Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
• Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
• Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
• Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

SHRIMP WITH GARLIC SAUCE

Steps:

• Heat the oil in a large skillet over medium-high heat.
• Add the garlic, pepper and shrimp.
• Cook for about 2 minutes, stirring constantly, just until the shrimp turn pink.
• Increase the heat to high.
• Add the lemon juice, sherry, hot red pepper and salt to taste and bring to a boil.
• Serve immediately, sprinkled with parsley.

SHRIMP WITH GARLIC SAUCE

Steps:

• For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat.
• Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain.
• For the sauce: In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and cornstarch. Set the bowl aside.
• Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice.

SHRIMP IN GARLIC SAUCE

Steps:

• Using a cleaver or knife, slice the shrimp from the back, leaving a small donut-like hole in the center, essentially butterflying the shrimp. Be careful not to cut all the way through the shrimp. Rinse away any veins under cold water. Drain well.
• Put the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water. Mix well. The consistency should be silky and the color milky.
• In a large wok, heat 2 cups of the oil to 280 degrees F, or place 1 shrimp in the oil and when bubbles rise from it like Champagne bubbles in a glass, add the rest of the shrimp. Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer or brass metal strainer. Put the cooked shrimp in a colander to drain.
• For the sauce. In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste. Stir well. Bring the garlic sauce to a boil, lower the heat to a simmer.
• In a clean wok, heat the remaining 1 tablespoon of oil to smoking. Add the sliced water chestnuts and stir-fry for 30 seconds. Add the garlic sauce, stir, and bring to a boil. Stir in the cornstarch mixture and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir 3 times until well coated. Stir in the sliced scallions and serve.

SHRIMP WITH GREEN GARLIC SAUCE

Steps:

• In a food processor, blend all ingredients except shrimp, cheese and bread.
• Melt butter mixture in a skillet, add shrimp and saute until shrimp are pink outside and opaque in the center.
• Top with cheese and serve atop French bread slices.

SAUTEED SHRIMP IN GARLIC SAUCE

Steps:

• Season shrimp with salt and pepper; set aside. In a large nonstick skillet, heat oil over medium-high heat. Add garlic and chipotle; cook until garlic just begins to color, about 1 minute.
• Add shrimp; cook, tossing constantly, until opaque throughout, about 2 minutes. Add paprika, and stir to coat. With a slotted spoon, transfer shrimp to a serving dish.
• Pour wine into pan; bring to a boil over high heat. Cook until reduced by half and slightly thickened, about 1 minute. Pour sauce over shrimp, and sprinkle with parsley.

SHRIMP WITH BROCCOLI IN GARLIC SAUCE

Steps:

• Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
• Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.

GARLIC BUTTER SHRIMP

Steps:

• In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.

SHRIMP IN GARLIC SAUCE - LIKE TIO PEPE'S

Steps:

• Peel Shrimp. Leave the very end of the tail on. Cut along the back of the shrimp tail 1/8-inch and remove vein. Clean and set aside in cold water. Mince garlic, parsley. Heat olive oil in a small saucepan. Pour enough olive oil so that it is about 1/4 inch deep in the pan. Add one tooth of garlic. Use moderate heat to raise the temperature slowly. When the garlic tooth begins to sizzle, lower the heat slightly and add the minced garlic, parsley, saffron and shrimp. Break the dried pepper in half and toss it in the pan. Salt and pepper to taste. Use a spoon to gently to stir the ingredients, turning the shrimp over to cook evenly. The heat should be high enough for the ingredients to sizzle, but so high that the oil smokes and burns the ingredients. Add the dry sherry towards the end when the shrimp have changed color and are just about ready. Cooking time should be about 5 minutes. Transfer ingredients to a deep plate and serve immediately. CHEF'S NOTE: This is traditional cooked in a heat resilient ceramic bowl and is served sizzling. To reproduce this sizzling presentation you can preheat the ceramic bowl in the oven and transfer ingredients to it when ready. Be sure to have ready a wide brim serving plate on which to place and carry the hot ceramic bowl. An oven pad placed between the bowl and the serving plate is advised. The Spanish tend to use a cazuela when cooking this dish as this is the most traditional method. A cazuela is an earthenware dish that can be used either on top of the oven over a gas flame or for baking inside the oven.

SHRIMP IN GARLIC SAUCE

Steps:

• Boil first 4 ingredients until liquid is reduced to 3/4 cup, approximately 25 minutes. Strain. Set aside.
• Heat oil in heavy medium skillet over medium-high heat. Add shrimp and half of garlic and sauté until shrimp are almost cooked through, about 3 minutes. Remove shrimp from skillet. Add remaining garlic and wine to skillet and boil until reduced to glaze, about 2 minutes. Stir in clam juice mixture and boil until reduced to thin sauce consistency, about 4 minutes. Return shrimp to skillet and return to boil. Season with pepper and serve immediately.