Spicy Sautéed Shrimp

Spicy Sautéed Shrimp
Staff Writer

By using ketchup in this spicy shrimp recipe rather than a traditional tomato sauce, you’ll get the five basic tastes that Sir Kensington’s founders Ramadan and Norton explain is the best part of ketchup: sweet, sour, salty, savory, and bitter. 

4
Servings
175
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  shrimp, peeled and de-veined, tails left intact
  • cloves minced garlic
  • 1/2  Cup  thinly sliced onion
  • 1/2  Teaspoon  corn starch
  • 1  Tablespoon  salt
  • 1  Tablespoon  cooking oil
  • 1  Tablespoon  finely chopped basil leaves, with addition sprig for garnish
  • 2  Tablespoons  ketchup, preferably Sir Kensington's Gourmet Scooping Ketchup

Directions

Soak the shrimp in cold water with 1 tablespoon of salt for 10 minutes. Drain water and refrigerate for 1 hour. Lightly coat the shrimp with corn starch.

In a medium-sized sauté pan, heat the oil and brown the garlic. Add the sliced onion and cook for 1 minute more. Add the shrimp and cook until pink, about 2 minutes. Last add the ketchup and basil, stir well, and cook for 1 minute more. Garnish with a basil sprig and serve immediately. 

Nutritional Facts

Total Fat
11g
16%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
18mg
6%
Carbohydrate, by difference
17g
13%
Protein
5g
11%
Vitamin A, RAE
20µg
3%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
28mg
3%
Choline, total
18mg
4%
Fiber, total dietary
1g
4%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
55mg
8%
Selenium, Se
3µg
5%
Sodium, Na
108mg
7%
Water
120g
4%
Zinc, Zn
1mg
13%