4
1 rating

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. 

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
Servings4
Calories Per Serving128
Total Fat5g7%
Sugar2gN/A
Saturated0.6g2.8%
Cholesterol143mg48%
Protein16g32%
Carbs5g2%
Vitamin A63µg7%
Vitamin B121µg21%
Vitamin B60.2mg11.6%
Vitamin C2mg3%
Vitamin D0.1µgN/A
Vitamin E2mg11%
Vitamin K3µg4%
Calcium69mg7%
Fiber0.3g1.2%
Folate (food)25µgN/A
Folate equivalent (total)25µg6%
Iron0.3mg1.8%
Magnesium28mg7%
Monounsaturated2gN/A
Niacin (B3)2mg11%
Phosphorus286mg41%
Polyunsaturated1gN/A
Potassium180mg5%
Sodium720mg30%
Zinc1mg8%