Red Sauced Shrimp

Total time: 10 minutes


  • 12oz (360gr) cleaned shrimp
  • 1 1/2 tbs minced fresh ginger
  • 3 cloves garlic, minced
  • 6 green onions (scallions), thinly sliced
  • 2 tbs sherry
  • 2 tbs soy sauce
  • 2 tbs ketchup
  • 1 tbs olive oil
  • 1 tbs sesame or walnut oil
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
  • 1/2 tsp red pepper flakes (optional, I leave them out as it makes it too hot for me)


  • Have everything measured and ready.
  • Heat oils in large nonstick skillet or wok over medium-high heat.  When very hot add ginger, garlic and onion (and red pepper flakes if using).  Stir-fry for 1 minute.
  • Add shrimp and stir-fry for 1 - 2 minutes longer, until shrimp turn opaque and start to curl.
  • Add sherry, ketchup and soy sauce.  Stir to combine.
  • Stir cornstarch mixture to recombine, then add it to the shrimp, stirring constantly.
  • Sauce will quickly thicken and coat shrimp.  Remove and serve immediately.