Kung Pao Shrimp
User Reviews
5
Kung Pao Shrimp
Description
This Kung Pao Shrimp recipe starts with a sauce made from chicken broth, oyster sauce, sriracha, and cornstarch for thickness. Shrimp and dry roasted peanuts are briefly cooked in hot oil, allowing the shrimp to turn opaque but not overcook. Bell peppers, garlic, and fresh ginger are then stir-fried, followed by the sauce, which is brought to a boil and thickened. The shrimp and peanuts return to the pan to finish cooking just until the shrimp is fully opaque.
The dish brings together tender shrimp and crunchy peanuts with the fresh crispness of bell peppers, all coated in a spicy-sweet-tangy sauce. It is best served hot as a main course, likely over steamed rice to absorb the flavorful sauce.
Check oyster sauce labels if gluten is a concern. Avoid overcooking shrimp as it can become tough. Variations can adjust spice levels or nut types according to preference.
Ingredients
- 1 cup chicken broth
- 3 TB oyster sauce
- 2 tsp sriracha
- 2 tsp cornstarch
- 2 TB neutral cooking oil generic cooking oil
- 1 lb Shrimp extra large or jumbo, peeled and deveined
- ½ cup peanuts dry roasted
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and chopped
- 3 garlic minced, cloves
- 1 TB ginger grated, fresh
Instructions
- In a bowl, add the broth, oyster sauce, Sriracha, and cornstarch. Whisk until smooth. Set aside.
- In a large non-stick pan or wok, add 1 TB oil over medium-high heat. Once oil is just smoking, add shrimp and peanuts. Cook 1 minute or just until shrimp turn spotty and partially opaque in color. Transfer to a bowl. Set aside.
- In the skillet over medium heat, add remaining oil, bell peppers, garlic, and ginger. Stir to combine. Cook 3 minutes, stirring frequently.
- Stir in broth and bring ingredients to a boil.
- Add back the shrimp and peanuts. Simmer just until the sauce thickens and the shrimp turn fully opaque, no longer than 1 minute. Do not overcook. Immediately remove from heat once shrimp turns opaque and serve warm.
Notes
- Verify oyster sauce brand for gluten-free options if needed.
- Avoid overcooking shrimp to keep them tender.
- Refer to the original recipe source for alternative variations and substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 356kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 38g | 76% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 190mg | 63% |
| Sodium | 657mg | 27% |
| Potassium | 742mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 1046IU | 21% |
| Vitamin C | 65mg | 72% |
| Calcium | 208mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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