Description
This Kung Pao Shrimp recipe is a vibrant, spicy Chinese stir-fry dish featuring succulent shrimp, crunchy bell peppers, and roasted peanuts all tossed in a savory-sweet tangy sauce. It’s a quick and flavorful meal perfect for a weeknight dinner that pairs wonderfully with steamed rice.
Ingredients
Scale
- 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, 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 lbs 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
- In a small bowl, combine soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil. Whisk well until the sugar and cornstarch are dissolved. Set aside.
- Heat olive oil in a large skillet over medium heat. Add diced red onion and bell peppers, then sauté for 3-5 minutes until the onion softens but vegetables remain crisp-tender.
- Stir in minced garlic, grated ginger, and dried red chilis, cooking for about 1 minute until fragrant. Add the peeled and deveined shrimp, seasoning with salt and black pepper. Cook shrimp for 2-3 minutes until they turn opaque and are just cooked through.
- Pour the prepared sauce mixture over the shrimp and vegetables, then add the roasted peanuts. Stir to combine and let everything simmer for 2 minutes until the sauce thickens and coats the ingredients nicely.
- Remove from heat, garnish with chopped green onions, and serve immediately over steamed rice to enjoy a hot and savory Kung Pao Shrimp meal.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg
Keywords: Kung Pao Shrimp, Chinese Stir-fry, Shrimp Recipe