Chinese Stir-Fried Shrimp (Classic Ketchup Shrimp Recipe) (2024)

5 from 21 votes

Ketchup shrimp is a Chinese classic dish that is more well-known as a homemade dish that is made by many Asian families rather than something that is ordered from a restaurant which makes it a very nostalgic and cozy dish for a lot of Asians. (Just like Steamed Spare Ribs with Black Bean Sauce and Scrambled Egg with Shrimp!)

Ketchup shrimp at its core is a simple sweet and sour stir-fry made with stir-fried shrimp tossed in ketchup, a bit of Worcestershire sauce, and onions and is served with steamed white rice.

Here is an overview of all the ingredients you need to make this delicious Cantonese stir fried shrimp recipe at home. For the exact ingredients and measurements, please scroll to the recipe card below.

• Shrimp: This is the star of the dish. They're juicy and tender and carry the sweet and sour flavor of the sauce beautifully. You can use frozen or fresh shrimp for this ketchup shrimp recipe. There is the option of either using whole shrimp with the shell and head on, shrimp with just the shell (no head), or peeled shrimp (with the tail-on). Use what you enjoy the most. If you don't like the hassle of peeling shrimp, then definitely use peeled shrimp.
• Yellow Onion: You can use yellow onions or white onions for this dish, both give a lot of great flavor to this ketchup shrimp after it has been stir-fried and soften.
• Green Onions (Scallions): These add a slight crunch and a mild onion flavor to the stir fry. They're also used to garnish the dish, adding a pop of color and freshness. I think they’re a must-have!
• Ginger and Garlic: This aromatic duo are also must-have ingredients, for this dish and you should not omit it.
• Ketchup: This is a key ingredient in the sauce. It gives the stir fry its distinct sweet and tangy flavor and also gives the dish its vibrant color. Use any type of ketchup you have on hand.
• Worcestershire Sauce: This adds a deep, savory, umami flavor to the stir fry. It compliments the sweetness of the ketchup and adds complexity to the dish. I personally think you should not omit this ingredient; it really elevates the flavor in a unique and delicious way.
• Soy Sauce: This lends a salty, umami flavor to the stir fry. It also helps to balance out the sweetness of the ketchup. Alternatively, you can use fish sauce.
• Water: This is used to thin out the sauce. It allows the sauce to coat the shrimp and vegetables evenly, guaranteeing that every bite is flavorful.

Making this incredible stir fried shrimp recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Step 1: Prepare the Shrimp, Aromatics, and Ketchup Sauce

Thaw your Shrimp: If you're starting with frozen shrimp, place them under a steady stream of cold water to thaw.

Trim and Peel Your Shrimp: If you're using shrimp with heads on, grab a pair of scissors to snip off the whisker and sharp spike on the head. If you prefer your shrimp peeled, go ahead and do that, but leave the tails on.

Mix your Sauce: In a small bowl, combine all the ingredients for the 'Ketchup sauce'. Set it aside for now.

Prep your Green Onions: Wash your green onions and cut off the root ends. Slice the onions into two-inch sections, keeping the white and green parts separate. Slice the white part lengthwise and set it aside. Optional: finely mince a few pieces of green onion for garnish at the end.

Prepare your Garlic and Ginger: Slice the ginger into thin ⅛ inch slices, and finely mince your garlic. Set both aside.

Get your Pan Ready: Set your stove to medium-high heat, add some oil to your pan, and wait for the oil to get hot and shimmer.

Fry your Shrimp: Add your shrimp to the pan and stir fry for about one to two minutes, or until it's about 80-90% cooked. Then, remove the shrimp and set it aside.

Stir Fry Your Aromatics: Add more oil to your pan and throw in your ginger and the white parts of your green onions. Stir fry for about one to two minutes.

Add Your Garlic: Add in your minced garlic and stir fry it for about a minute.

Combine Ingredients and Cook: Add your cooked shrimp, the sweet and sour ketchup sauce, and green onions into the pan. Stir fry until the sauce thickens, which should take about a minute.

Plate and Garnish: Plate your stir fry and sprinkle the minced green onions on top.

Enjoy: Serve your stir fry with a bowl of steamed white rice and enjoy!

Joyce’s Tips For Making the Best Stir Fried Shrimp

Thaw the Shrimp Completely: If you are using frozen shrimp, make sure that it is completely thawed out before you use it. This will help the shrimp cook more evenly and more quickly.

Be Careful with Fresh Shrimp: If you're buying fresh shrimp with the heads on, make sure they are fresh. Enzymes in the head can make the shrimp texture mushy if they've been sitting around for too long or thawed from frozen for several days.

Consider Buying Pre-Peeled Shrimp: If you don't like the mess of peeling shrimp, you definitely can use pre-peeled and deveined shrimp. I like to buy the ones with the tails still intact though, but it's definitely not necessary. Using pre-peeled shrimp also makes this dish more flavorful as well since the sauce coats the shrimp directly and is not lost on the shrimp skins.

Prep your Aromatics and Sauce in Advance: Mixing your ketchup sauce and preparing your ginger, garlic, and green onions ahead of time will make the cooking process smoother and quicker.

Don't Overcook the Shrimp: Overcooking can make the shrimp tough and rubbery, so when you are pan frying them, remove it from the heat when it is around eighty to ninety percent done. Don't worry, they will fully cook the rest of the way when you cook it in the ketchup sauce.

Frequently Asked Questions

To refrigerate this ketchup shrimp, allow your stir-fry to cool first then transfer it to an airtight container and store it in the fridge. It should last for up to three days.

When you're ready to enjoy your leftovers, heat them thoroughly in a large skillet or wok over medium heat. You can add a bit of water or soy sauce to prevent the shrimp from drying out. Alternatively, you can reheat in the microwave, but make sure that the shrimp is heated evenly to avoid a rubbery texture.

Unfortunately, due to the nature of shrimp, freezing leftover stir-fried shrimp is not recommended. Shrimp can become rubbery and lose its texture.

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If you're looking for more seafood recipes, definitely check out this is a collection of Asian seafood recipes that I have put together that uses fish, shrimp and shellfish.