ketchup sriracha shrimp
Entrees, Hong Kong Style, Recipes

Ketchup Sriracha Shrimp

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I love shrimp. And I love shell-on shrimp even more!

Seafood is extremely easy to find in Hong Kong as it is surrounded by water. Did you know that there’re actually 260 outlaying islands in Hong Kong? Islands like Cheung Chau, Peng Chau, Lamma Island, and Lantau Island are the most populated amongst them all. There’re tons of fishing villages and historic sites that tourists often miss out on when they visit the Kong. The four major outlaying islands are pretty easy to get to by ferry which you can board from Central on Hong Kong Island. Plus, there are ferries that would take you from island to island. Sometimes I feel like even locals themselves don’t realize just how amazing these outlaying islands are! Going to the islands is always an adventure for people who don’t actually live there. After all, Hong Kong is not always about the hustle and bustle, especially when outdoor adventures are easily accessible within an hour or less. I’m talking about hiking, swimming, surfing, going to the beach, taking boat trips, eating fresh seafood, visiting fishing villages and old temples, etc. I can really go on and on about all the fun outdoorsy stuff in the Kong (as lately I’m doing some homework and begin to think about what kind of day trips I’d like to go on when I head back to Hong Kong NEXT MONTH!)

So, what brings me to this Ketchup Sriracha Shrimp? I think it’s just the fact that it’s another dish that reminds me of my mom’s cooking. Her version, however, does not involve any sriracha or spiciness, just plain simple ketchup shrimp. But when I was putting this recipe together, adding sriracha just makes sense!

ketchup sriracha shrimp

And you don’t need a whole lot of sriracha either, 1/2 tablespoon is all you need to highlight the taste.

ketchup sriracha shrimp

What else do you need other than ketchup to make this Ketchup Sriracha Shrimp? A tiny bit of rice vinegar, garlic, scallion, salt, and white pepper powder. My mom would often make her ketchup shrimp with whole shrimp, meaning with the heads and all. Fresh seafood, though, isn’t always so easy find and widely available. I totally would have gone with fresh shrimp if it was easier and cheaper to get here! This time, I just settled on some good ol’ frozen shrimp. Can you make this dish with shelled shrimp you may ask? You could… but I don’t recommend it because it just won’t give you the same flavor. Plus, how could you eat a Cantonese shellfish dish without the shells? It’s like eating buffalo wings without bones. You just gotta stick with what’s good here!

Tangy and sweet with a spicy kick. I just can’t get enough of it!

ketchup sriracha shrimp ketchup sriracha shrimp

Ketchup Sriracha Shrimp
Prep time
Cook time
Total time
Serves: 2
  • 1 lb frozen medium shrimp, shell-on and deveined
  • 2 stalks of scallion
  • Sauce:
  • 3 tbsp ketchup
  • ½ tbsp sriracha
  • 1 tsp rice vinegar
  • ¼ tsp white pepper powder
  • 1 tsp salt
  • 1 tbsp minced garlic
  1. Thaw frozen shrimp by running it under tap water for 5 minutes, in a colander. Give it a toss half way through to make sure it's getting thawed thoroughly. Then pat dry with paper towels.
  2. Chop scallion into 2" stalks, discard the white end parts. Then mix sauce ingredients together and set aside.
  3. Set a frying pan or skillet over medium-high heat, When the pan is hot, add some oil and twirl the pan to spread. Add shrimp to the pan. The shrimp should sizzle when it first come in contact with the pan. Saute the shrimp until it starts to turn pink on both sides. Cook until almost all the grey bits on the shrimp is gone but not totally, then add the sauce and scallion. Let it cook for another 20-30 seconds until the sauce has incorporated and shrimp has turn pink completely. It should take no more than 5 minutes to cook.
  4. Turn off the heat, plate, and serve hot.


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  • Kathleen | HapaNom

    Shrimp and sriracha is a fantastic combo – it totally makes sense! But I never thought to add ketchup to the mix – I bet that adds a really nice sweetness to the dish! Your pictures are totally making my mouth water, I think I could eat the entire dish!

    I hope you have a fabulous time in Hong Kong – I’ll be looking forward to hearing about all of the awesome food you eat!

    • Kayiu

      Thanks Kathleen! :) It was really hard not to chow down the entire thing!

      I am really looking forward to my trip! It’d be nice to see the family during Chinese New Year. That reminds me that I should get an extra memory card for my camera!

  • Nagi@RecipeTin Eats

    KAYIU! This is awesome for it’s simplicity but authentic flavours! And I had no idea Hong Kong had so many islands! I LOVE your new design!! It’s so clean and easy on the eye – modern, fresh, classy AND unique. 12/10! :)

    • Kayiu

      NAGI! Glad you’re liking the new design :) I’m LOVING IT TOO!

      Thanks for stopping by again! 😀

  • Gina

    Yay for Hong Kong! I have so many favorite people from there, and I think that may be our trip for next year! This recipe looks delicious, I’m saving it for later!

    Pink Wings

    • Kayiu

      Thanks for stopping by, Gina! You guys must go next year! It’s always so much fun visiting the vibrant HK :)

  • Lokness @ The Missing Lokness

    I didn’t know there are 260 islands in HK. I have only been to Lamma Island 2 times. It is a shame that I haven’t really explored HK while I lived there. But you totally should go around town and check things out! Have tons of fun!

    You are such a genius to add sriracha into ketchup shrimps! A great balance of sweetness, tangyness and spiciness!

    • Saucy Spatula

      Thanks girl! Adding sriracha was really a no-brainer! Glad we’re on the same page!

      I’m counting the days for HK! Gotta figure out what else to do on the plane other than watching movies for those 16 hours! Trip planning in full force!

      • Lokness @ The Missing Lokness

        Plane ride is painful! Have you heard of the podcast called “serial”? That maybe something you can listen to on the plane.