Kung Pao Shrimp

Name: Kung Pao Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Yield: 3 -4 servings
Ingredients: 1 pound jumbo 12- to 15-count raw shrimp, fresh or frozen and thawed, peeled and deveined; 2 tablespoons low-sodium soy sauce; 2 tablespoons + 2 teaspoons rice vinegar; 1 ½ teaspoons sesame oil divided; 3 teaspoons cornstarch; ½ teaspoon kosher salt; 1 ½ teaspoons honey; ½ teaspoon crushed red pepper flakes; 2 tablespoons canola oil or grapeseed or avocado oil; 1 red bell pepper; 1 green bell pepper; 1 medium yellow onion; ½ cup peanuts; 3 garlic cloves minced; 1 tablespoon minced or grated fresh ginger from about a 1-inch piece; 3 green onions thinly sliced; Cooked brown rice for serving

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Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
3 -4 servings
Calories
421 kcal
Course
Dinner
Cuisine
Asian

Kung Pao Shrimp

Iris Warren

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This kung pao shrimp recipe is a restaurant-style stir-fry that takes less than 10 minutes to cook, making it a go-to for busy weeknights!

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Ingredients

Servings

1 pound jumbo 12- to 15-count raw shrimp, fresh or frozen and thawed, peeled and deveined
2 tablespoons low-sodium soy sauce divided
2 tablespoons + 2 teaspoons rice vinegar divided
1 ½ teaspoons sesame oil divided toasted or untoasted
3 teaspoons cornstarch divided
½ teaspoon kosher salt
1 ½ teaspoons honey
½ teaspoon crushed red pepper flakes more or less to taste
2 tablespoons canola oil or grapeseed or avocado oil
1 red bell pepper diced into 1/4-inch pieces
1 green bell pepper diced into 1/4-inch pieces
1 medium yellow onion diced into 1/4-inch pieces
½ cup peanuts preferably unsalted
3 garlic cloves minced about 1 tablespoon
1 tablespoon minced or grated fresh ginger from about a 1-inch piece
3 green onions thinly sliced white and green parts separated from the dark green parts (about 1/2 cup)
Cooked brown rice for serving

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Instructions

In a medium bowl or zip-top bag, combine 1 tablespoon soy sauce, 2 teaspoons rice wine vinegar, 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, and the salt. With a fork, whisk to combine and dissolve the cornstarch so that the mixture is smooth
Pat the shrimp dry, then add to the marinade and toss gently to coat. Cover the bowl or tightly seal the bag. Marinate at room temperature for at least 15 minutes or refrigerate for up to 2 hours.
When you’re ready to cook the kung pao shrimp, in a small bowl combine the remaining 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, honey, red pepper flakes, and 2 teaspoons cornstarch. Whisk to combine and dissolve the cornstarch.
In a large skillet or wok, heat 1 tablespoon of the canola oil over medium-high heat. Once the oil is hot and shimmering, add the shrimp along with its marinade. Cook, undisturbed, until the shrimp is golden brown on one side and releases from the pan, about 1 to 2 minutes.
With a spatula or large spoon, toss the shrimp to turn and redistribute it. Continue cooking, just until the shrimp is opaque and firm to the touch, about 1 minute more. Transfer to a plate or bowl.
To the skillet, add the remaining 1 tablespoon of canola oil over medium-high heat. When hot, add the red bell pepper, green bell pepper, and onion. Cook, stirring constantly, until the vegetables are crisp-tender, about 1-2 minutes. Add the peanuts
Add the garlic, ginger, and white and light green parts of the green onions. Cook just until fragrant, about 30 seconds.
Return the shrimp and any juices that have accumulated to the skillet. Cook, stirring constantly, until everything is hot and evenly coated with the sauce, about 1 minute more. Sprinkle with the dark green parts of the green onions. Enjoy hot with rice.

Notes

TO STORE: Kung pao shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
TO REHEAT: Warm leftover kung pao shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Transfer the shrimp and vegetables to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.
Adapted from my Kung Pao Chicken
TO STORE: Kung pao shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
TO REHEAT: Warm leftover kung pao shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Transfer the shrimp and vegetables to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.

Nutrition Information

Show Details

Serving 1(of 3) Calories 421kcal (21%) Carbohydrates 22g (7%) Protein 29g (58%) Fat 25g (38%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 13g Trans Fat 0.05g Cholesterol 191mg (64%) Potassium 633mg (18%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 1880IU (38%) Vitamin C 89mg (99%) Calcium 131mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 3-4 servings

Amount Per Serving

Calories 421 kcal

% Daily Value*

Serving	1(of 3)
Calories	421kcal	21%
Carbohydrates	22g	7%
Protein	29g	58%
Fat	25g	38%
Saturated Fat	3g	15%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	13g	65%
Trans Fat	0.05g	3%
Cholesterol	191mg	64%
Potassium	633mg	13%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	1880IU	38%
Vitamin C	89mg	99%
Calcium	131mg	13%
Iron	2mg	11%