Kung Pao Shrimp Recipe
This easy Kung Pao Shrimp recipe is spicy, saucy, and better than takeout. Ready in 30 minutes with simple pantry ingredients.
Servings: 4 Servings
Ingredients
For the sauce
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoon water
- 1 tablespoon rice vinegar
- 2 teaspoon cornstarch
- 1 teaspoon sesame oil
For the shrimp
- 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 red chilis dried
- 1½ lb. jumbo shrimp peeled and deveined
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup roasted peanuts
- 2 tablespoons chopped green onions to garnish
Instructions
- In a small bowl combine all the sauce ingredients; soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil. Mix and set it aside.
- Heat oil over a large skillet on medium heat. Add onions and bell peppers, and saute for 3-5 minutes until the onion softens.
- Add minced garlic, ginger, and red chili, and saute for a minute. Add the shrimp and season it with salt and pepper. Cook the shrimp until it turns opaque for 2-3 minutes.
- Pour the prepared sauce over along with the peanuts. Let it simmer for 2 minutes until the sauce starts to thicken.
- Once done, garnish with green onions and serve while it's still warm over the bed of rice.
Notes
- Stir fry recipes come together quickly so you want to prep everything in advance.
- Minimize your prep work by choosing shrimp that’s been peeled and deveined.
- If using frozen shrimp, thaw completely before beginning the recipe.
- Don’t overcook the shrimp or it will become chewy.
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