Tender juicy shrimp and bell peppers in a sauce with a little sweet heat. Top this dish with green onions and chopped peanuts for the perfect meal!
What is Kung Pao Shrimp?
Kung Pao shrimp is a sweet and spicy combination of fresh, crisp, sautéed veggies with shrimp. The sauce for this recipe combines a bit of broth with bold flavors from soy sauce, hoisin and sesame oil. A sprinkle of chili flakes add some heat (add a little or a lot). One of the most popular entrees on a Chinese food restaurant menu, you can also make Kung Pao chicken or beef.
Ingredients/Variations
SHRIMP Medium-sized, peeled & deveined shrimp in this recipe, but any size will work great! VEGGIES Bell peppers, and diced onion are sauteed with the shrimp until soft. Feel free to add mushrooms, baby corn, snap peas or diced zucchini! SAUCE This sauce is the star of this dish! Soy sauce, brown sugar, chicken stock, hoisin, and sesame oil are whisked together to create this sweet & savory sauce. PEANUTS Peanuts set this dish apart from other take-out favorites. Substitute with cashews if you don’t have peanuts.
How To Make Kung Pao Shrimp
Just a few simple steps and a special dinner will be on the table! Serve over rice or noodles.
Tips
Like most stir fry recipes, this comes together quickly so prep your ingredients beforehand. Start with fresh, thawed peeled and de-veined shrimp and be sure not to overcook them. For extra flavor on the dry roasted peanuts, saute them in a dry pan for a few minutes to make them extra crunchy!
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