Kung Pao Shrimp
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
265 kcal
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Course
Main Course
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Cuisine
Asian
Kung Pao Shrimp
Description
The Kung Pao Shrimp recipe features shrimp sautéed with diced onions and vibrant bell peppers. The sauce blends soy sauce, hoisin, sesame oil, sugar, cornstarch, and water, creating a glossy coating when added to the stir-fry. Dried red chilies and roasted peanuts provide a textured contrast with mild to moderate spiciness adjustable by the amount of chilies used. Cooking over high heat ensures the vegetables stay tender-crisp while the shrimp finish with a firm, juicy bite. Salt and black pepper season the dish to taste.
This dish serves well over steamed rice or alongside stir-fried noodles to soak up the sauce. It can be adjusted to suit preferred heat levels by using more or fewer chilies, with seeds removed to reduce spice while retaining flavor. The peanuts add a nutty depth that complements the savory sauce.
Use extra-large shrimp for a more pronounced presence of seafood. Dried chilies like chile de arbol work well and can be found in international grocery aisles. Adjust the amount of chilies to balance heat preferences, and removing seeds helps control spice without losing the characteristic chili flavor.
Ingredients
- For the stir fry:
- For the sauce:
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 pound Shrimp peeled and deveined, large
- 1 tablespoon hoisin sauce
- 1 red bell pepper cut into 1 inch pieces
- 2 teaspoons sesame oil
- 1 green bell pepper cut into 1 inch pieces
- 2 teaspoons sugar
- 1/2 cup yellow onion cut into 1/2 inch pieces
- 2 teaspoons cornstarch
- 1 teaspoon garlic minced
- 2 tablespoons water
- 4-6 dried red chili seeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)
- 1/2 cup roasted unsalted peanuts
- salt to taste
- black pepper to taste
Instructions
- Heat the oil in a large pan over high heat. Add the onion and cook for 2-3 minutes or until just softened. Add the red and green bell pepper and cook for 3-4 minutes or until tender. Season with salt and pepper to taste. Add the garlic and cook for 30 seconds.
- Add the shrimp to the pan and cook for 3-4 minutes, or until shrimp are pink and opaque. Add the chilies and peanuts to the pan.
- While the shrimp and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
- Add the sauce to the shrimp mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.
Notes
- Use extra-large shrimp to highlight the seafood in this dish.
- Small dried chilies like chile de arbol can be found in international grocery aisles.
- Adjust chili quantity to control spiciness; removing seeds reduces heat but keeps flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 173mg | 58% |
| Sodium | 988mg | 41% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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