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Kung Pao Shrimp

This Kung Pao Shrimp recipe is a Chinese takeout favorite that's ready in under 30 minutes made with shrimp, veggies and a spicy-sweet sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian
Servings: 4
Author: Kristin Maxwell

Ingredients

Stir Fry

  • 1 pound large shrimp peeled and deveined (tail on)
  • 2 tablespoons canola oil
  • 1 small white onion diced
  • 1 medium red bell pepper seeded and chopped
  • 1 medium green bell pepper seeded and chopped
  • 1 tablespoon minced ginger
  • 2 garlic cloves minced
  • 2 teaspoons dried red pepper flakes
  • 1/4 cup dry roasted peanuts
  • For garnish: sliced green onions and sesame seeds

Sauce

  • 4 tablespoons soy sauce
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon rice wine vinegar or white wine vinegar
  • 1 teaspoon sesame oil
  • 4 tablespoons water
  • 2 teaspoons cornstarch

Instructions

  • In a small mixing bowl, whisk together minced garlic, ginger, soy sauce, sugar, vinegar, sesame oil, water, and cornstarch. Set aside.
  • Heat canola oil in a wok or large skillet over medium-high heat. Add shrimp and cook 2-3 minutes, stirring frequently, until the shrimp just turns pink. It will continue to cook when making the sauce. Transfer to a plate and set aside.
  • Add onions to the skillet with more oil if needed. Cook for 2-3 minutes or until they begin to soften. Add the bell peppers, ginger and garlic and cook another 4-5 minutes or until the vegetable begin to soften.
  • Pour sauce into the skillet and cook for 1-2 minutes or until the sauce begins to thicken. Add the shrimp, red pepper flakes and peanuts to the skillet and cook for 1-2 more minutes, stirring occasionally.
  • Serve over rice topped with sesame seeds and sliced green onions (optional).

Notes

Storage - Leftovers can be stored in an airtight container for up to 4 days.
Reheating - Leftovers can be reheated in a skillet on the stove over medium until warmed.

Nutrition

Calories: 260kcal | Carbohydrates: 14g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1707mg | Potassium: 414mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1543IU | Vitamin C: 65mg | Calcium: 88mg | Iron: 1mg

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