Ketchup Shrimp Stir-Fry: Bill's Mom’s Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4
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Calories
197 kcal
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Course
Main Course
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Cuisine
Chinese
Ketchup Shrimp Stir-Fry: Bill's Mom’s Recipe
Description
The recipe begins by rinsing and patting dry large shrimp, which may be cooked shell on or peeled leaving tails for added flavor. Shrimp are briefly seared over high heat to nearly cook them through, then removed from the wok. Aromatics including sliced ginger, garlic, and scallion whites are stir-fried in oil to infuse the base with fragrance. The shrimp are then combined with a sauce made from ketchup, soy sauce, Shaoxing wine, Worcestershire sauce, sugar, and white pepper, which provides a glossy, balanced coating with sweet, savory, and umami notes.
The quick stir-fry method retains shrimp tenderness while the sauce adds moisture and flavor. Scallion greens added toward the end give freshness and mild onion flavor. This dish can be served immediately over rice or noodles for a simple yet flavorful seafood meal inspired by a home recipe.
Ingredients
- 12 ounces Shrimp 340g, 15 to 20 size, large, shell-on headless
- 2 tablespoons vegetable oil divided, or canola oil
- 7 lices ginger cut ⅛-inch thick, fresh
- 1 clove garlic (sliced)
- 2 scallions (cut at an angle into 2-inch pieces, with the white and green parts separated)
- ¼ cup ketchup
- 1 teaspoon Worcestershire sauce (optional)
- ⅛ teaspoon white pepper
- ½ teaspoon sugar
- 2 tablespoons Shaoxing wine
- 1 tablespoon soy sauce
Instructions
- Rinse your shrimp under running water, and thaw if frozen. Pat dry with a paper towel. If desired, you can peel the shells off for easy eating, but do leave the tails on, as they add extra flavor when seared in the wok. (Note: We cooked and photographed this ketchup shrimp with the shells on like my mom used to do, but I have to admit, this dish may be better if the shrimp are peeled with only the tails left on.)
- Heat 1 tablespoon of canola or vegetable oil in your wok until it just starts to smoke. Fry the shrimp on both sides for 20 seconds on each side (15 seconds if you peeled the shells off), and set aside. The shrimp should be 80% cooked.
- Turn the heat down to low, and add another tablespoon of oil to your wok. Add the 7 slices of ginger, and let it infuse the oil for 15 seconds. Add sliced garlic and the white parts of the scallions. Turn the heat up to medium high and stir-fry everything for 10 seconds.
- Add ¼ cup ketchup and 1 teaspoon Worcestershire sauce if using. Stir into the oil and fry for 15 seconds. Next, stir in the shrimp and any juices on the plate, and add ⅛ teaspoon white pepper, ½ teaspoon sugar, and 2 tablespoons Shaoxing wine.
- Stir for 10 seconds, and add 1 tablespoon soy sauce. Continue to stir-fry until the sauce begins the reduce and coats the shrimp. Finally, add the rest of the scallions (the green parts).
- Stir for another 10 seconds and transfer to a dish. Serve this ketchup shrimp dish with white rice and a side of veggies. This ketchup shrimp is good hot out of the wok or at room temperature so keep this in mind if you are making multiple dishes in your wok for the table.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 214mg | 71% |
| Sodium | 1064mg | 44% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 128mg | 13% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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