Defrost the cocktail shrimp under running water for 3–5 minutes or in the refrigerator for half a day.

Heat 3 tbsp olive oil in a pan and add 1 tbsp minced garlic to create garlic oil.

Add the shrimp to the garlic oil and stir-fry until they turn red and are well coated.

Add the seasoning: 2 tbsp ketchup, 1 tbsp chili powder, 1 tbsp sugar, 2 tbsp soy sauce, 1 tbsp vinegar, and 2 tbsp water. Stir until the chili powder dissolves.

Add 1 tbsp butter and stir until melted and incorporated into the sauce.