Spicy Sautéed Shrimp

Spicy Sautéed Shrimp
4 from 1 ratings
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. 
  • 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 tablespoon ketchup, preferably sir kensington's gourmet scooping ketchup
  1. 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.
  2. 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.