Grammy's Kitchen · Shrimp Stir Fry · Easy Garlic Shrimp Stir Fry
One of 32 shrimp stir fry recipes we measured
from therecipecritic.com
It ranks #2 of 32 for sauce cling among the shrimp stir fry recipes we compared. 15 cooks on therecipecritic.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 41% | 19% |
| sweetener | 53% | 9% |
| thickener | 2% | 1% |
| aromatics | 2% | 2% |
| vegetables and beans | 81% | 60% |
| fat | 3% | 5% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound peeled and deveined shrimp |
| 120 g | 1/2 cup chicken broth |
| 64 g | 1/4 cup soy sauce |
| 9 g | 3 cloves minced garlic |
| 40 g | 3 tablespoons brown sugar |
| 4 g | 1 teaspoon sesame oil |
| 8 g | 1 tablespoon cornstarch |
| 14 g | 1 tablespoon vegetable oil |
| 182 g | 2 cups broccoli florets |
| 200 g | 1 cup sugar snap peas |
| 120 g | 1 sliced red bell pepper |
| 64 g | 1/2 cup shredded carrots |
| sliced green onions |
Method: 4 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Excellent recipe. The sauce is easy and very succulent. I love the hint of sweetness and the strong garlic. I used a bag of fresh stir fry vegetables (carrots, fresh pea pods, carrots and broccoli). I had to add a bit of chicken broth to help cook the vege” — a cook, 5.0★
“Same here. Son-in-law thought I made soup lol. Mine turned out soupy as well, even cooked it longer, but it was a very tasty recipe; I would just do less of the chicken broth. But it was a delicious meal with the rice, nonetheless.” — a cook, 4.0★