Shrimp In Chili-tomato Sauce

  • images/shrimp_in_chili_tomato_sauce.jpg

Makes 4 servings


  • 1/4 cup ketchup
  • 2 tablespoons hoisin sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon sesame oil

  • 1/4 teaspoon salt
  • 1 tablespoon dry sherry
  • 1 tablespoon cornstarch
  • 1 pound raw large shrimp, peeled and deveined

  • 2 tablespoons cooking oil
  • 2 tablespoons chopped onion
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1/2 teaspoon red pepper flakes (or more to taste)


  1. Combine the salt, sherry, and cornstarch in a medium bowl. Add the shrimp, stir to coat, and let stand for 30 minutes. Combine the sauce ingredients in a small bowl.
    2. Heat a wok over high heat until hot. Add the oil, onion, garlic, ginger and red pepper; cook for 30 seconds. Add the shrimp and stir-fry until pink, 2 to 3 minutes. Add the sauce and cook for 1 minute or until the shrimp are nicely glazed.

*Note: Traditionally, restaurants cook and serve these shrimp with the shells left on. In this recipe, I've made it easy for you, but try preparing the dish with the shells left on at least once. You'll find the flavor is even more intense and juicy with the added crunchy texture of the shells.