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Ketchup Shrimp Tips
Can you use other types of shrimp to make this ketchup shrimp recipe?
This shrimp recipe
calls for uncooked shrimp, peeled and deveined, but you can also use other types of shrimp
you may have on hand. Cooked shrimp will help speed up the recipe on a busy weeknight—just add them at the same time as the ketchup mixture. Shell-on shrimp can also be used, and are often the more traditional choice in this dish.
Another option for ketchup shrimp is buying frozen shrimp. It may seem counter-intuitive, but trust us: Unless you’re certain that the fresh shrimp at your market have never been frozen, then frozen shrimp is a better, safer and tastier option. Cover the frozen shrimp in room temperature water for 10 minutes or until thawed, then pat dry and proceed with the recipe.
How can you make sure your ketchup shrimp don't become rubbery?
To know when shrimp are cooked (and safe to eat), watch the color. A perfectly cooked shrimp is firm enough to curl without being constricted and has an opaque pink color with a sheen. When they are overcooked, shrimp turn matte white or gray.
Another easy way to tell if your shrimp are cooked is if they are curled into a nice "C" shape. Overcooked shrimp are curled tightly into an "O" shape. So, C = cooked, O = overcooked. Easy!
What do you serve with ketchup shrimp?
White rice is a quick and simple side for ketchup shrimp, but if you want to take it up a notch try our easy fried rice
or stick to the seafood theme with crispy crab rangoons
. —Maggie Knoebel, Taste of Home Associate Recipe Editor and Tester
3/4 cup: 241 calories, 7g fat (1g saturated fat), 252mg cholesterol, 954mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 28g protein.