Savor a wonderfully bold, sweet, and deeply comforting Cantonese home classic right at home with this recipe for Shrimp In Ketchup Sauce. This straightforward wok recipe stir-fries succulent peeled shrimp with green onions, garlic, and root ginger inside a velvety, tangy tomato ketchup reduction gloss.

This satisfying maritime favorite pairs its sweet glazed profile with our alternative skewered backyard cookout options, matching the style in our robust Surf & Turf Kabobs. If you prefer exploring an alternative elegant seafood masterpiece broiled under high grid heat with a zesty lemon coat instead, see our premium Simple And Easy Broiled Salmon.

Savory and Sweet East Asian Seafood Woks

In search of unique traditional Indonesian seafood items slow-simmered inside a sweet ginger-turmeric broth matrix? Try our authentic Pesmol Ikan (Fish Pesmol).
Love long noodle pasta bowls loaded with a premium array of sautéed clams and calamari rings? See our gorgeous Seafood Spaghetti Marinara.

Key Ingredients

Succulent peeled Shrimp: Flash-fried expertly over high wok heat to lock in maximum moisture and guarantee an exceptionally firm interior bite center.
Tangy Tomato Glaze: Processed smoothly with ginger and garlic cloves to deliver texturally brilliant flavor pockets and a beautiful outer look finish framework.

Shrimp In Ketchup Sauce Ingredients

6 tiger shrimp3 tablespoon ketchup1 tablespoon minced garlic1 tablespoon light soy1 tablespoon vinegar1 tablespoon sugar

Directions

1. Wash and rinse the shrimp. Dry them with kitchen paper. Coat them with corn starch.2. Fry the shrimp over medium high heat until turning red.3. Add all the sauce and mix well. Fry for another 1 min. Done.

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