Ketchup Shrimp Recipe

A plate of rice with ketchup shrimp on half of it.

Bouncy, sweet shrimp tossed in a mouth-watering sweet and tangy sauce, this classic Chinese ketchup shrimp recipe is the perfect weeknight dish you can whip up quickly on a busy night. Made with simple ingredients, this nostalgic recipe will hit the spot every time!

Course Main Course

Cuisine Chinese

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 181kcal

Author Carmy

Ingredients

For the Sauce

½ cup ketchup
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
⅛ teaspoon white pepper
2 tablespoons water

For the Shrimp

2 tablespoon oil divided in half
1 pound shrimp peeled, deveined
2 green onions white & light greens diced and dark greens cut into long 2 inch strands
1 tablespoon minced garlic
toasted sesame seeds optional garnish

Instructions

In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, white pepper, and water. Set aside.
In a large non-stick skillet or wok, heat up a tablespoon of oil over medium-high heat. Once hot, add shrimp as close to in a single layer as possible. Cook in batches if needed.
Cook the shrimp for 1 to 2 minutes on each side or just until firm and pink. Set aside on a clean plate.
In the same skillet, heat up the rest of the oil before adding the white (and light green) part of the green onions and saute for 1 to 2 minutes before adding the minced garlic. Cook for another minute.
Add the cooked shrimp back to the skillet, the dark green parts of the green onions, and the sauce.
Toss everything together until well combined and evenly coated in sauce, cooking for at least a minute.

Video

Nutrition