It's been a while since I made this stir-fry and I'm feeling pretty tired, so this write-up may not be as detailed as it should be, but at least it'll be recorded. There's not much to it though. You stir-fry your shrimp in a ketchup-based sauce and serve over rice with some sort of veggie side. We did garlic broccoli to go with it.

Ketchup Shrimp Stir-Fry

Slightly adapted from Woks of Life

Ingredients

• 350g raw shrimp¹
• 2 Tbsp. canola (or other neutral) oil, divided
• 7 (3mm thick) slices fresh ginger
• 1-2 cloves garlic, sliced
• 2 scallions, sliced, green and white parts separated
• 1/4 c. ketchup
• 1 tsp. Worcestershire sauce
• 1/8 tsp. white peppercorns, ground
• 1/2 tsp. sugar
• 2 Tbsp. Shaoxing wine
• 1 Tbsp. light soy sauce
• 1 tsp. cornstarch (optional)
• 1 tsp. water (optional)

Directions

1. Rinse shrimp and thaw if frozen.
2. Heat 1 Tbsp. of the oil over medium-high heat.
3. Add the shrimp and cook for 15-20 seconds per side. (15 seconds for shelled, 20 seconds for unshelled.) Remove from wok and set aside.
4. Reduce heat to low and add remaining 1 Tbsp. of oil.
5. Add ginger and cook for 15-30 seconds.
6. Add garlic and the white parts of the scallions and increase heat to medium. Cook for 10-15 seconds.
7. Add ketchup and Worcestershire sauce and cook for another 15-20 seconds.
8. Add the shrimp (along with any collected juices), white pepper, and wine and cook for another 20 seconds or so.
9. Stir in soy sauce and cook until sauce thickens and coats the shrimp.
10. If you would like and even thicker sauce, you may make a slurry of 1 tsp. of cornstarch + 1 tsp. of water and stir that into the sauce.
11. Stir in green parts of scallions and cook for another 10-20 seconds.
12. Serve hot or room temperature.

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¹ You may use either headless, deveined, shell-on shrimp or shelled raw shrimp. If using shelled shrimp, be sure they still have the tails on. The tails (and shells) add extra flavour during cooking. Making this dish with shelled shrimp makes it easier to eat, making it with shell-on shrimp makes it a little more flavourful. We opted for shelled shrimp and ease of eating. It was still plenty tasty. ^Back