Include in Print View:

Shrimp In Red Sauce

Shrimp in Red Sauce recipe image
This classic Chinese dish features plump, succulent shrimp tossed in a vibrant red sauce made from ketchup, ginger, and scallions. The sauce offers a perfect balance of savory depth and subtle sweetness, clinging beautifully to the tender seafood. It’s an incredibly quick weeknight meal that delivers restaurant-quality flavor with minimal effort. Ideal served over steamed rice to soak up every drop of the rich sauce, this recipe is a fantastic option for busy evenings or when you crave bold, home-style Asian flavors without a long cooking time.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 450
Description
This classic Chinese dish features plump, succulent shrimp tossed in a vibrant red sauce made from ketchup, ginger, and scallions. The sauce offers a perfect balance of savory depth and subtle sweetness, clinging beautifully to the tender seafood. It’s an incredibly quick weeknight meal that delivers restaurant-quality flavor with minimal effort. Ideal served over steamed rice to soak up every drop of the rich sauce, this recipe is a fantastic option for busy evenings or when you crave bold, home-style Asian flavors without a long cooking time.
Ingredients
  • Shrimp; large, uncooked
  • Salt
  • Rice wine
  • Fresh ginger
  • Scallions
  • Cornstarch
  • Water
  • Peanut oil
  • Peanut oil
  • Ketchup
  • Water
  • Sugar
  • Salt
Directions
  1. 1
    Rinse the shrimp well under running water.
  2. 2
    Pull off legs, leaving shells on, and cut a small slit about one-third up the back of the shell to allow marinade penetration.
  3. 3
    Place shrimp in a bowl with salt, rice wine, and chopped ginger.
  4. 4
    Stir well and let marinate for at least 30 minutes.
  5. 5
    Chop the white parts of the scallions and the remaining ginger into small match-head-sized pieces.
  6. 6
    Mix cornstarch and water in a small bowl to create a slurry.
  7. 7
    Pour off excess liquid from the shrimp, ensuring the ginger bits remain attached.
  8. 8
    Heat a pan over high flame for 15 seconds, then add peanut oil.
  9. 9
    When oil bubbles and smokes slightly, add shrimp and stir-fry for 1-2 minutes until nearly pink and stiff.
  10. 10
    Lower heat, cover, and cook for 5 more minutes, then remove shrimp from pan.
  11. 11
    Wipe pan clean, reheat over high flame, and add fresh peanut oil.
  12. 12
    When oil is hot, add remaining ginger, scallions, and ketchup; stir-fry vigorously for 10 seconds.
  13. 13
    Add water, sugar, and salt; bring to a boil and cook for 1 minute.
  14. 14
    Return shrimp to the pan.
  15. 15
    Stir cornstarch slurry and pour into the pan.
  16. 16
    Stir-fry until sauce is clear and thick, about 30 seconds.
  17. 17
    Taste for salt, give a final stir, and serve immediately over rice.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 1.5g8%
Cholesterol 172.5mg58%
Sodium 5230.3mg218%
Total Carbohydrate 15.0g5%
Dietary Fiber 0.5g2%
Sugars 8.0g
Protein 22.8g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/shrimp-in-red-sauce/