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Shrimp with Spicy Garlic Sauce

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By Betty Crocker Kitchens
Updated Jun 12, 2008
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Chili oil, chili paste and garlic give this Asian recipe a spicy boost!

Shrimp with Spicy Garlic Sauce

  • Prep Time 30 min
  • Total 38 min
  • Servings 4
  • Ingredients 12
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Place carrot in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse with cold water; drain.
  • Step 
    3
    Peel shrimp. Cut shrimp lengthwise in half; wash out vein. Pat dry with paper towels. Mix cornstarch and water.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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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