Description
Kung Pao Shrimp is a flavorful and spicy stir-fry dish made with jumbo shrimp, bell peppers, red onion, and peanuts in a savory soy sauce-based sauce. It’s a quick and easy dish that’s perfect for a delicious weeknight dinner.
Ingredients
Units
Scale
Main Ingredients:
- 1/4 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
- 1/2 medium red onion, cut into cubes
- 1/2 medium red bell pepper, cut into cubes
- 1/2 medium yellow bell pepper, cut into cubes
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 8–10 whole dried red chilis
- 1 1/2 pounds jumbo shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup roasted peanuts
- 2 tablespoons chopped green onions, to garnish
Instructions
- Prepare Sauce: Combine soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil in a small bowl. Set aside.
- Sauté Vegetables: Cook onion and bell peppers in olive oil until softened.
- Add Aromatics and Shrimp: Sauté garlic, ginger, and chilis, then add shrimp and seasonings.
- Simmer with Sauce: Pour prepared sauce over shrimp, add peanuts, and simmer until thickened.
- Serve: Garnish with green onions and serve over rice.
Notes
- Prep all ingredients before cooking for a smooth process.
- Use peeled and deveined shrimp for convenience.
- Thaw frozen shrimp completely before cooking.
- Be careful not to overcook shrimp to maintain tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 8 g
- Sodium: 1050 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 220 mg