Shrimp in spicy garlic sauce with ginger rice
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 520, total fat 16 G., saturated fats 1 G., proteins 23 G., carbohydrates 69 G., fiber 2 G., cholesterol 143 mg, sodium 1233 mg, sugar 8 G.
Calories 520, total fat 16 G., saturated fats 1 G., proteins 23 G., carbohydrates 69 G., fiber 2 G., cholesterol 143 mg, sodium 1233 mg, sugar 8 G.
Jasmine rice simmered in water with slices of ginger adds a unique flavor that pairs beautifully with seafood. Serve it alongside shrimp and broccoli in a spicy garlic sauce. Shrimp and broccoli florets are individually pan-fried and then combined in a delicious sauce made with chicken broth and ketchup, store-bought spicy garlic sauce, oyster sauce, and a little cornstarch for thickening. Both the seafood and broccoli are fried for just a couple of minutes to ensure they remain crisp and deliciously firm, preserving all their nutritional benefits.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.6 kg large shrimp, peeled and deveined
- 350 g broccoli florets (about 6 cups)
- 4 thin slices fresh peeled ginger root + 2 tbsp. minced ginger
- 1.5 cups jasmine rice
- 0.5 cups lightly salted chicken broth
- 1/3 cup ketchup
- 2 tablespoons hot garlic sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/4 cup vegetable oil
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Recipes with similar ingredients: shrimps, jasmine rice, broccoli cabbage, oyster sauce, garlic sauce, ginger root, ketchup, starch
Cooking the dish according to the recipe:
- In a medium saucepan, combine 2 1/4 cups water and ginger pieces and bring to a boil over high heat. Add the rice and return to a boil. Cover, reduce heat to low, and simmer until the water is absorbed and the rice is tender, about 18 minutes. Fluff the rice with a fork and cover.
- Meanwhile, in a measuring cup, combine the chicken broth, ketchup, hot garlic sauce, oyster sauce, cornstarch, and 1/2 cup water. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in two batches and cook until translucent, 1-2 minutes per side. Transfer to a large bowl.
- Add the broccoli and 1/2 cup water to the pan and cook, stirring occasionally, until the broccoli is crisp-tender and the water has evaporated, about 3 minutes. Add to the bowl with the shrimp.
- Add the remaining 2 tablespoons of vegetable oil to the pan. Add the minced ginger and fry until golden brown, 30 seconds to 1 minute. Pour in the prepared sauce and simmer until thickened, about 2 minutes. Add the shrimp and broccoli and stir, adding a little water if necessary to thin the sauce. Serve with rice.
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