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.
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.