Kung Pao Shrimp

Name: Kung Pao Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: For the stir fry:; For the sauce:; 1 tablespoon vegetable oil; 2 tablespoons soy sauce; 1 pound large shrimp; 1 tablespoon hoisin sauce; 1 red bell pepper; 2 teaspoons sesame oil; 1 green bell pepper; 2 teaspoons sugar; 1/2 cup yellow onion; 2 teaspoons cornstarch; 1 teaspoon minced garlic; 2 tablespoons water; 4-6 dried red chilies; 1/2 cup roasted; salt and pepper to taste

User Reviews

5.0

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
265 kcal
Course
Main Course
Cuisine
Asian

Kung Pao Shrimp

Benson Pickett

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This recipe for Kung Pao shrimp is veggies, peanuts and plenty of shrimp, cooked in a savory and spicy sauce. Make your own take out in just 20 minutes!

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Ingredients

Servings

For the stir fry:
For the sauce:
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 pound large shrimp peeled and deveined
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 minced garlic
2 tablespoons water
4-6 dried red chilies 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 and pepper to taste

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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

I like to use extra large shrimp for this recipe, just because the shrimp are really the star of the show here.
You can use most small dried chilies for this dish. You may find small dried chilies in the international aisle of your grocery store. You can also use dried chile de arbol peppers which may be found with Mexican items in your local store.
I use 4-6 chilies for a moderate spice level. Feel free to increase the chili peppers if you like more of a kick in your food!
Break the chilies open and shake out the seeds to reduce the spiciness of the dish while keeping the flavor.

Nutrition Information

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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%)