Description
This Kung Pao Shrimp recipe is a flavorful and spicy dish with jumbo shrimp, crunchy peanuts, and a savory sauce served over a bed of steamed rice.
Ingredients
Scale
Main Ingredients:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- ½ medium red onion, cubed
- ½ medium red bell pepper, cubed
- ½ medium yellow bell pepper, cubed
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 8–10 whole dried red chilis
- 1½ pounds jumbo shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup roasted peanuts
- 2 tablespoons chopped green onions, for garnish
Instructions
- Prepare the sauce: Combine soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil in a bowl. Set aside.
- Cook vegetables: Sauté onion and bell peppers in olive oil until tender.
- Add aromatics and shrimp: Stir in garlic, ginger, and chilis. Add shrimp and cook until opaque.
- Combine: Pour in the sauce, add peanuts, and simmer until thickened.
- Serve: Garnish with green onions and enjoy over rice.
Notes
- Prep all ingredients before starting for efficient cooking.
- Use pre-peeled and deveined shrimp for convenience.
- Thaw frozen shrimp completely before cooking.
- Avoid overcooking shrimp to maintain tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 1100 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 220 mg