Description
This Kung Pao Shrimp recipe is a vibrant, spicy Chinese stir-fry featuring succulent jumbo shrimp tossed with crunchy bell peppers, red onions, and peanuts, coated in a tangy, savory sauce with a hint of sweetness and heat. Perfect for a quick and flavorful weeknight dinner, it combines bold flavors and textures in a deliciously balanced dish served best over rice.
Ingredients
Scale
For the 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:
- 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 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, to garnish
Instructions
- Prepare the sauce: In a small bowl, combine soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil. Whisk the ingredients together thoroughly and set aside to allow the flavors to meld.
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the diced red onion and bell peppers. Cook for 3-5 minutes, stirring occasionally, until the onion becomes soft and the peppers begin to tenderize.
- Add aromatics and shrimp: Stir in the minced garlic, grated ginger, and dried red chilis. Sauté for about one minute until fragrant. Then add the peeled and deveined shrimp to the skillet. Season with salt and ground black pepper. Cook the shrimp for 2-3 minutes, stirring occasionally, until they turn opaque and are just cooked through.
- Incorporate the sauce and peanuts: Pour the prepared sauce over the shrimp and vegetables, then add the roasted peanuts. Stir well and allow the mixture to simmer for approximately 2 minutes, or until the sauce thickens and coats the ingredients nicely.
- Garnish and serve: Remove from heat, sprinkle chopped green onions over the top for freshness and color. Serve immediately while warm, ideally over a bed of steamed rice.
Notes
- Stir-fry recipes cook quickly, so prep all your ingredients beforehand to ensure smooth cooking.
- Use shrimp that are already peeled and deveined to save time and effort.
- If using frozen shrimp, make sure to thaw them completely before starting the recipe to ensure even cooking.
- Avoid overcooking the shrimp to prevent them from becoming tough and chewy.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 210 mg
