Chile Shrimp with Tomato Ketchup
Recipe GLPR3139833e049433
A vibrant Southeast Asian-inspired dish featuring succulent tiger shrimp kissed with heat and coated in a tangy-savory glaze made from tomato ketchup, fish sauce, and fresh ginger. Ready in minutes, this protein-packed main course delivers bold flavors with minimal ingredients.
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Ingredients
½ lb Raw peeled tiger shrimp
1 tbsp Tomato ketchup
2 tsp Fish sauce
1 tbsp Fresh ginger, chopped
1 tbsp Vegetable oil
Directions
Pat the shrimp dry with paper towels to remove excess moisture, which helps them cook evenly and develop better color.
In a small bowl, whisk together the tomato ketchup, fish sauce, and chopped ginger until well combined. Set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Add the shrimp to the hot oil and cook for 2 to 3 minutes, stirring occasionally, until they begin to turn pink and opaque.
Pour the ketchup-fish sauce mixture over the shrimp and toss continuously for 1 to 2 minutes, ensuring the shrimp are cooked through to an internal temperature of 145°F and the sauce coats them evenly.
Transfer to a serving plate and serve immediately while hot.
