Spicy Sautéed Shrimp

Staff Writer
Spicy Sautéed Shrimp

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
128
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound shrimp, peeled and de-veined, tails left intact
  • 2 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
5g
7%
Sugar
2g
N/A
Saturated Fat
0.6g
2.8%
Cholesterol
143mg
48%
Protein
16g
32%
Carbs
5g
2%
Vitamin A
63µg
7%
Vitamin B12
1µg
21%
Vitamin B6
0.2mg
11.6%
Vitamin C
2mg
3%
Vitamin D
0.1µg
N/A
Vitamin E
2mg
11%
Vitamin K
3µg
4%
Calcium
69mg
7%
Fiber
0.3g
1.2%
Folate (food)
25µg
N/A
Folate equivalent (total)
25µg
6%
Iron
0.3mg
1.8%
Magnesium
28mg
7%
Monounsaturated
2g
N/A
Niacin (B3)
2mg
11%
Phosphorus
286mg
41%
Polyunsaturated
1g
N/A
Potassium
180mg
5%
Sodium
720mg
30%
Zinc
1mg
8%

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