Shrimp With Garlic Sauce

Name: Shrimp With Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried black mushrooms; 1/2 medium head cabbage; 4 green onions (with tops); 1 medium carrot; 3/4 lb. raw medium shrimp (in shells); 1 tsp. cornstarch; 1 tsp. water; 4 Tbsp. vegetable oil, divided; 1/4 c. chicken broth; 2 tsp. finely chopped garlic; 1 Tbsp. chili paste

Eats Now Editorial Team · 331 kcal · Seafood

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Shrimp With Garlic Sauce – a delicious recipe with black mushrooms, head cabbage, green onions, carrot, shrimp, cornstarch. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

6 dried black mushrooms
1/2 medium head cabbage
4 green onions (with tops)
1 medium carrot
3/4 lb. raw medium shrimp (in shells)
1 tsp. cornstarch
1 tsp. water
4 Tbsp. vegetable oil, divided
1/4 c. chicken broth
2 tsp. finely chopped garlic
1 Tbsp. chili paste

1
Soak mushrooms in hot water for 20 minutes or until soft; drain.
2
Rinse in warm water; drain.
3
Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips.

331

kcal

Calories

Fat

Carbs

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 6 dried black mushrooms, 1/2 medium head cabbage, 4 green onions (with tops), 1 medium carrot, and more.

Yes, Shrimp With Garlic Sauce 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.

Quick Info

Servings
4 servings
Calories
331 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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