Description
Kung Pao Shrimp features succulent shrimp cooked in a savory sauce with an enticing blend of flavors. This delightful dish is easy to prepare and perfect for a quick dinner or a comforting meal at home.
Ingredients
Scale
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoon water
- 1 tablespoon rice vinegar
- 2 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- ½ medium red onion, cut into cubes
- ½ medium red bell pepper, cut into cubes
- ½ medium yellow bell pepper, cut into cubes
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 8-10 whole red chilis, dried
- 1½ lb. jumbo shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup roasted peanuts
- 2 tablespoons chopped green onions, to garnish
Instructions
- Combine soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil in a small bowl and set aside.
- Heat olive oil in a large skillet over medium heat, then add onions and bell peppers. Sauté for 3-5 minutes until onions soften.
- Add minced garlic, ginger, and dried red chilis; sauté for another minute.
- Introduce the shrimp to the skillet, seasoning with salt and pepper. Cook until shrimp turn opaque, about 2-3 minutes.
- Pour the sauce over the shrimp and stir in roasted peanuts. Simmer for 2 minutes until the sauce thickens.
- Garnish with green onions and serve warm over rice.
Notes
Feel free to adjust the number of chilis based on your spice preference.
Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg