Kung Pao Shrimp (Better Than Takeout)
Make an easy dinner with Kung Pao Shrimp, a quick stir-fry made with shrimp, vegetables, peanuts, and dried chilies tossed in a spicy, savory, slightly sweet sauce.
Servings: 4 Servings
Ingredients
For the Homemade Kung Pao Sauce
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
For the Shrimp Stir-Fry
- 1 tablespoon olive oil
- ½ medium red onion cut into cubes
- ½ medium red bell pepper cut into cubes
- ½ medium yellow bell pepper cut into cubes
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 8-10 whole dried red chilies
- 1½ lb. jumbo shrimp peeled and deveined
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup roasted peanuts
- 2 tablespoons chopped green onions for garnish
Instructions
- Combine the soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil in a small bowl. Mix well and set the sauce aside.
- Heat the oil in a large skillet over medium heat. Add the onions and bell peppers and sauté for 3-5 minutes until the onions soften.
- Add the minced garlic, ginger, and dried red chilies and sauté for 1 minute. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes until the shrimp turn opaque.
- Pour the prepared sauce over the shrimp and vegetables and add the peanuts. Simmer for 2 minutes until the sauce starts to thicken.
- Garnish with green onions and serve warm over a bed of rice.
Nutrition
Calories: 302kcal | Carbohydrates: 23g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 2115mg | Potassium: 691mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1690IU | Vitamin C: 178mg | Calcium: 133mg | Iron: 2mg