Garlic Shrimp (Institute of Culinary Education) Recipe

Name: Garlic Shrimp (Institute of Culinary Education)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb shrimp, shelled and deveined; 1 inch piece fresh ginger, peeled and julienned; 3 garlic cloves, finely diced; ¼ cup rice vinegar; ¼ cup cornstarch; ¼ cup sesame oil; 1 carrot, peeled, julienned; 12 lb snow peas; 1 cup soy sauce; ½ cup fresh cilantro, leaves only, roughly chopped; ¾ cup scallion, sliced on the bias

Servings: persons

1 lb shrimp, shelled and deveined
1 inch piece fresh ginger, peeled and julienned
3 garlic cloves, finely diced
¼ cup rice vinegar
¼ cup cornstarch
¼ cup sesame oil
1 carrot, peeled, julienned
12 lb snow peas
1 cup soy sauce
½ cup fresh cilantro, leaves only, roughly chopped
¾ cup scallion, sliced on the bias

1
Toss the shrimp with the ginger, garlic, vinegar and cornstarch.
2
Hold to the side.
3
Heat a wok or skillet and add the oil.
4
Place the shrimp mixture into the hot oil and cook for 5 minutes, stirring occasionally.
5
Mix in the carrots and snow peas, and cook an additional few minutes.
6
Pour in the soy sauce, and toss along with the cilantro and scallions.
7
Serve immediately with rice if desired.

1561

kcal

Calories

Fat

234

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb shrimp, shelled and deveined, 1 inch piece fresh ginger, peeled and julienned, 3 garlic cloves, finely diced, ¼ cup rice vinegar, and more.

Yes, Garlic Shrimp (Institute of Culinary Education) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic Shrimp (Institute of Culinary Education)

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