Stir-Fried Shrimp with Tomato Sauce

Name: Stir-Fried Shrimp with Tomato Sauce
Total time: 25 min
Yield: 6
Cuisine: Asian
Ingredients: 1/2 egg white; 1 tablespoon cornstarch; 1/2 teaspoon salt; 12 large shrimp, peeled and deveined; 1/2 tablespoon canola oil, plus more for frying; 1/4 cup red wine vinegar; 1/4 cup sugar; 3/4 tablespoon tomato paste; Cayenne pepper to taste; 1/2 cup mayonnaise; 1 tablespoon sweetened condensed milk; 1 tablespoon fresh lemon juice; Salt and cayenne pepper for finishing

Recipe GLPR170a71d767bcd6

Asian

Main Course

25 min

202 cal

Servings: 6

Stovetop

SNAP eligible

Large shrimp tossed in a light cornstarch coating and quickly stir-fried, then tossed with a sweet and tangy tomato-based sauce with a creamy mayonnaise complement. This Southeast Asian-inspired dish balances bright vinegar, warm spices, and rich umami flavors for a satisfying main course.

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Ingredients

1/2 egg white

1 tablespoon cornstarch

1/2 teaspoon salt

12 large shrimp, peeled and deveined

1/2 tablespoon canola oil, plus more for frying

1/4 cup red wine vinegar

1/4 cup sugar

3/4 tablespoon tomato paste

Cayenne pepper to taste

1/2 cup mayonnaise

1 tablespoon sweetened condensed milk

1 tablespoon fresh lemon juice

Salt and cayenne pepper for finishing

Directions

In a small bowl, whisk together the egg white and cornstarch until smooth, then add 1/2 teaspoon salt to create a light coating mixture. Add the peeled and deveined shrimp and gently toss to coat evenly.
Heat a large wok or skillet over high heat with additional canola oil (beyond the 1/2 tablespoon). Once the oil is hot and shimmering, carefully add the shrimp in a single layer and sear for 2-3 minutes without stirring until they begin to turn pink on the bottom.
Stir the shrimp and continue cooking for another 1-2 minutes until they are opaque throughout and cooked to an internal temperature of 160°F. Transfer the cooked shrimp to a clean plate.
In a small bowl, combine the red wine vinegar, sugar, and tomato paste, whisking until the paste is fully dissolved and the mixture is smooth. Add a pinch of cayenne pepper to taste.
Return the wok or skillet to medium heat. Pour in the tomato-vinegar sauce and warm for about 1 minute, stirring gently to avoid sticking.
Return the cooked shrimp to the wok and toss gently to coat with the sauce. Cook for an additional 1 minute to allow the flavors to combine.
In a small bowl, whisk together the mayonnaise, sweetened condensed milk, and fresh lemon juice until well combined. Season with a pinch of salt and cayenne pepper to taste.
Transfer the stir-fried shrimp and sauce to a serving platter. Drizzle or dollop the creamy mayonnaise mixture over the top just before serving, or serve it on the side for guests to add as desired.

Comments

Grocery List Plus Editorial Staff4.25

Stir-fries are fast weeknight anchors, and this one works: shrimp is available year-round at every Charlotte chain, and the pantry staples (cornstarch, tomato paste, vinegar, sugar) are cheap and shelf-stable. The real cost driver is shrimp itself—plan $12–16 for six servings at Harris Teeter or Walmart, making this $2–2.75 per plate before sides. Twenty-five minutes is honest for cooking but ignores the shrimp prep (devein and pat dry), so add five to ten minutes to the timeline. The sauce blends tomato paste with mayo and condensed milk in a way that's silky and offbeat rather than a traditional red, which works as written but means leftovers can turn gluey overnight; this is genuinely a same-night dish.