Kung Pao Shrimp
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Unrated
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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 -6 servings
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Course
Main Course
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Cuisine
Asian
Kung Pao Shrimp
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This easy, healthy, Kung Pao Shrimp tastes better than takeout and is on your table in less than 30 minutes! You will love combination of juicy shrimp and crunchy peanuts in the savory, fiery garlic chili sauce with CUSTOMIZABLE heat!
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Ingredients
- 1 pound Shrimp peeled, deveined, tails off, large
Sauce/Marinade
- 1/4 cup soy sauce low sodium
- 1/4 cup mirin may sub dry sherry, Japanese sweet rice wine
- 1/4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 2-3 tablespoons red chili paste
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
Add later:
- 1/4 cup water
- 1 tablespoon cornstarch
Stir Fry
- 1 cup peanut salted dry roasted
- 1 tablespoon olive oil
- 2 bell pepper any combo of colors, chopped
- 1/2 onion chopped
- 2 teaspoons ginger freshly grated
- 4-6 garlic cloves, minced
Instructions
- In a medium bowl, whisk together marinade/sauce ingredients EXCEPT water, and cornstarch. Add 1/3 cup of the marinade/sauce to a large freezer bag with shrimp. Let marinate at room temperature while you prep your veggies, or up to 30 minutes. To the remaining sauce, whisk in 1/4 cup water and cornstarch.
- Meanwhile, in a large skillet, dry roast peanuts until golden, tossing occasionally, approximately 3 minutes. Set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat. Once hot, add onion and sauté 3 minutes. Add bell peppers, garlic and ginger and continue to stir fry 2 additional minutes.
- Add shrimp and stir fry just until opaque, about 2-3 minutes (don't overcook!). Add reserved sauce to skillet and simmer until sauce thickens, approximately 1-2 minutes. Taste and season with additional salt and/or pepper, red chili paste for spicier or sugar for sweeter if desired.
- Garnish individual servings with peanuts and optional green onions. Serve with rice.
Notes
- *If you aren’t sure how much to add, I would start with less and add more to taste – you can add more heat but its hard to take it away!
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