Food & Wine

What's This?
Serving size 4
Prep Time
Total Time


2 lb large shrimp, preferably head-on2 Tbsp ketchup2 Tbsp dry sherry2 Tbsp Asian sweet chili sauce2 Tbsp fresh lemon juice2 Tbsp soy sauce1 Tbsp sugar3 Tbsp vegetable oil2 medium jalapeño, seeded and minced2 clove garlic, minced1 stalk of fresh lemongrass, tender inner white bulb only, minced1 Tbsp minced fresh ginger4 scallions, thinly sliced¼ cup chopped cilantro steamed rice, for serving


1. Using scissors, cut down the back shell of each shrimp and remove the dark intestinal vein, leaving the shell intact. In a small bowl, combine the ketchup, sherry, chili sauce, lemon juice, soy sauce and sugar.

2. In a large skillet, heat 2 tablespoons of the vegetable oil. Add the deveined shrimp to the skillet and cook over high heat, turning once, until they start to curl and turn pale pink, about 2 minutes.

3. Add the remaining 1 tablespoon of oil to the skillet with the jalapeños, garlic, lemongrass and ginger and cook, stirring, until fragrant, about 1 minute. Add the scallions and the ketchup mixture and stir-fry for 30 seconds. Stir in the cilantro. Spoon the shrimp onto plates and serve with rice.

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Tags: Appetizer, Healthy, Shrimp, Shellfish, Asian, Quick, Cocktail Party, Entertaining

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