One of our favorite recipes is kung pao shrimp, which we like cooking at home.
Bell peppers and tender, juicy shrimp in a sauce with a touch of sweet spice. For the ideal supper, garnish this dish(kung pao shrimp) with chopped green onions and peanuts.
Kung Pao Shrimp: What is it?
Fresh, crisp, sautéed vegetables and shrimp are combined in a sweet and sour sauce known as kung pao.
This dish’s sauce blends soy sauce, hoisin, and sesame oil with a small amount of broth to create a powerful taste combination. Chili flakes on top give some heat (add a little or a lot).
You can create Kung Pao beef or chicken, two of the most popular meals on a Chinese restaurant menu.
Kung Pao Shrimp (Pinterest)Ingredients/Variations
SHRIMP
In this recipe, medium-sized, peeled, and deveined shrimp, but any size will work beautifully!
VEGGIES
Shrimp is cooked with diced bell peppers and onion till soft. Add mushrooms, baby corn, snap peas, or chopped zucchini as you see fit!
SAUCE
The centerpiece of this dish is this sauce! This sweet and savory sauce is made by combining soy sauce, brown sugar, chicken stock, hoisin, and sesame oil.
PEANUTS
This meal differs from other takeout favorites because of the peanuts. Alternatively, if you don’t have peanuts, use cashews.
Making Kung Pao Shrimp
A spectacular meal can be prepared in only a few easy steps!
- Mix cornstarch and soy sauce with shrimp (this tenderizes and adds a nice crust).
- After cooking the onions, add the bell peppers, ginger, garlic, and red pepper flakes.
- Simmer. When the sauce has thickened, add the shrimp and sauce to the skillet.
Serve with noodles or rice.
Tips
- This stir fry comes together quickly, so prepare your ingredients in advance.
- Don’t overcook the shrimp; start with fresh, thawed, peeled, and deveined shrimp.
- Sauté the dry-roasted peanuts in a dry pan for a few minutes to add flavor and make them extremely crispy.
Kung Pao Shrimp (Pinterest)Ingredients for Kung Pao Shrimp
Marinade
- ¾ pound shrimp peeled and deveined
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
stir fry
- 2 tablespoons vegetable oil
- 1 small onion chopped
- 1 red bell pepper cut into chunks
- 1 green bell pepper cut into chunks
- 1 tablespoon garlic grated
- 1 tablespoon ginger grated
- ½ teaspoon crushed red pepper flakes more if desired
- 3 green onions thinly sliced
- ¼ cup dry roasted peanuts
Sauce
- ⅓ cup low sodium chicken stock
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon dry sherry
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Instructions
- In a small bowl, mix the shrimp, soy sauce, and cornstarch. 10 minutes of marinating (while prepping the other vegetables). Combine the sauce components, then reserve.
- In a skillet, heat the vegetable oil over medium-high heat.
- Stir-fry the shrimp for 2-3 minutes, or until it turns pink (it will continue to cook in the sauce). Take out of the pan and place aside.
- If more oil is required, put onions in the pan. Cook for about 2 to 3 minutes, or until they begin to soften.
- Add the ginger, garlic, red pepper flakes, and green and red bell peppers.
- Cook the vegetables for just 5 minutes, or until they begin to soften.
Cook the sauce after adding it until it starts to thicken. The shrimp should only be cooked thoroughly for one more minute after being stirred in. - Serve over rice after incorporating peanuts and green onions.
Notes
For up to three days, leftovers can be stored in the refrigerator in an airtight container.
Reheat in a pan or in the microwave until thoroughly warmed.