Kung Pao Shrimp
User Reviews
4.6
297 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
20 mins
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Servings
2 people
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Calories
458 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Shrimp
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This kung pao shrimp is everything you crave in one bowl—spicy, savory, sour, and sweet! With tender, juicy shrimp, crisp bell peppers, and a kick from the chilies, all tossed in a rich and flavorful kung pao sauce. Best part? It’s ready to devour in just 20 minutes!
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Ingredients
- 2 tablespoons oil
- 1 inch (2.5cm) ginger peeled and thinly sliced
- 1/4 onion quartered
- 1/2 green bell pepper cut into pieces
- 10 mini dried red chilies or 5 regular-sized dried chilies
- 10-12 oz (280g-350g) big shrimp shelled, peeled and deveined
- 1/4 cup roasted peanuts
- 3 talks scallions use the white parts only
Kung Pao Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons Sweet soy sauce ABC Kecap Manis
- 1/2 teaspoon cornstarch
- 4 tablespoons water
- 1/2 teaspoon sesame oil
- 3 dashes white pepper
- 1/2 teaspoon Chinese black vinegar rice vinegar or apple cider vinegar
- 1/2 teaspoon sugar
Instructions
- Mix the kung pao sauce ingredients and set aside.
- Heat a wok and add the cooking oil until it’s very hot. Add the ginger and stir quickly. Then add the onion, green bell pepper, and dried red chilies. Stir-fry until the chilies release their spicy aroma. Add the shrimp and roasted peanuts, continuing to stir.
- When the shrimp are nearly cooked, add the kung pao sauce to the wok and stir until the sauce thickens. Add the chopped scallions, give a few quick stirs, then dish out and serve hot.
Notes
- I like to devein the shrimp for a cleaner taste. For the tails, it’s up to you—leave them on for a nice presentation or take them off for easier eating.
- Shrimp cook fast—just 2–3 minutes per side. As soon as they turn pink and curl, they’re ready. Overcooking will make them rubbery, and no one wants that!
- No Chinese black vinegar? Rice vinegar or apple cider vinegar works in a pinch. Can’t find sweet soy sauce? Try mixing regular soy sauce with a pinch of sugar as a substitute.
- Roasted peanuts are a must for that amazing crunch and flavor. I like to toast them in a dry skillet over medium heat for a few minutes until they’re golden and fragrant.
- For a milder dish, I cut back on the chilies or leave them out altogether. If I do use dried chilies, I keep them whole to keep the heat level in check and simply remove them before serving.
Nutrition Information
Show Details
Serving
2people
Calories
458kcal
(23%)
Carbohydrates
31g
(10%)
Protein
27g
(54%)
Fat
26g
(40%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
179mg
(60%)
Sodium
2219mg
(92%)
Potassium
515mg
(15%)
Fiber
4g
(16%)
Sugar
17g
(34%)
Vitamin A
1207IU
(24%)
Vitamin C
29mg
(32%)
Calcium
124mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 2people | |
| Calories | 458kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 27g | 54% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 179mg | 60% |
| Sodium | 2219mg | 92% |
| Potassium | 515mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 1207IU | 24% |
| Vitamin C | 29mg | 32% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
297 reviews
Excellent
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