Kung Pao Shrimp
User Reviews
5
-
Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
288 kcal
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Course
Main Course, Lunch, Dinner
Kung Pao Shrimp
Description
This Kung Pao Shrimp dish starts with shrimp marinated briefly in soy sauce and cornstarch to ensure a tender texture. Stir frying the shrimp quickly seals in moisture, then it's set aside while vegetables like onions and bell peppers sauté until just softened. Garlic, ginger, and red pepper flakes build aromatic heat.
The sauce is a carefully balanced mixture of reduced-sodium chicken broth, soy, hoisin sauce, dry sherry, brown sugar, and toasted sesame oil, thickened with cornstarch to coat the ingredients with a glossy finish. The shrimp is returned to the pan to finish cooking in the sauce, infusing it with flavor. Roasted peanuts and sliced green onions are stirred in last for crunch and freshness.
Served over rice, this dish offers a multi-dimensional flavor profile with contrasting textures, suitable for a flavorful home-cooked main.
Ingredients
Marinade
- ¾ pound Shrimp peeled and deveined, medium
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
Stir Fry
- 2 tablespoons vegetable oil
- 1 small onion chopped
- 1 red bell pepper cut into chunks
- 1 green bell pepper cut into chunks
- 1 tablespoon garlic grated
- 1 tablespoon ginger grated fresh
- ½ teaspoon red pepper flakes more if desired
- 3 green onions thinly sliced
- ¼ cup peanuts dry roasted
Sauce
- ⅓ cup chicken broth reduced sodium
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon dry sherry
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil toasted
- 1 teaspoon cornstarch
Instructions
- Combine shrimp, soy sauce, and cornstarch in a small bowl. Let marinate 10 minutes (while prepping the other vegetables). Combine sauce ingredients and set aside.
- Heat vegetable oil in a skillet over medium-high heat.
- Add shrimp and stir-fry 2-3 minutes or just until it turns pink (it will continue to cook in the sauce). Remove from the pan and set aside.
- Add more oil to the pan if needed and add onions. Cook 2-3 minutes or until they start to soften.
- Add in the red and green bell pepper, garlic, ginger, and red pepper flakes. Cook for about 5 minutes or just until the vegetables start to soften.
- Add the sauce and cook until it begins to thicken. Stir in the shrimp and simmer 1 minute more or just until cooked through.
- Stir in green onions and peanuts and serve over rice.
Notes
- Leftovers store in an airtight container in the fridge for up to 3 days.
- Reheat gently in a microwave or pan to retain shrimp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288 | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 215mg | 72% |
| Sodium | 1931mg | 80% |
| Potassium | 376mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1205IU | 24% |
| Vitamin C | 70mg | 78% |
| Calcium | 153mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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