Kung Pao Shrimp
Kung Pao Shrimp captures loads of flavor and spice. It's sweet, spicy and savory. A favorite, quick, weeknight meal in 30 minutes.
Servings: 4
Equipment
- large skillet or deep pan
- sharp knives
Ingredients
- 1 tsp sesame oil
- 1 lb large shrimp, peeled and deveined
- ½ medium yellow onion, cubed (1 inch pieces)
- 1 small green bell pepper, seeded and cubed (1 inch pieces)
- 1 small red bell pepper, seeded and cubed (1 inch pieces)
- ¾ cup celery, chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- ½ tsp cayenne pepper *optional for heat, read notes
- 3-5 dried arbol chilies *see notes!
- ¼ cup peanuts
- ¼ cup green onions, sliced for grnish
Kung Pao Sauce
- 3 Tbsp low sodium soy sauce
- 2 Tbsp sesame oil
- 3 Tbsp hoisin sauce
- 2 tsp sugar
- 2 tsp cornstarch *see notes
- 2 tsp water *to make a slurry with the corn starch
Instructions
- If serving with rice, start the rice according to package. Heat 1 tsp sesame oil in a large, deep pan over high heat. Add chopped onion, red and green bell pepper, celery and cook for 5-6 minutes or until tender. Add the garlic and cook for 30 seconds. Meanwhile, whisk together Kung Pao Sauce, leave the corn starch slurry to the side until sauce is in the hot pan.
- Add the shrimp to the pan, seasoning everything with salt, pepper, optional cayenne pepper and cook for 4-6 minutes, tossing frequently. Cook until shrimp are pink and opaque (they will cook more in the sauce). Add the chilies and peanuts to the pan.
- Add the sauce to the shrimp mixture and bring to a boil; cook for 30 seconds to 1 minute, add in the cornstarch slurry (1/2 tsp water mixed with 1 tsp corn starch). Let things simmer for 1-2 more minutes until the sauce thickens.
- Serve while hot over rice, cauliflower rice or fried rice. Garnish with green onions. Enjoy!
Notes
For a moderate spice level; use 4-6 dried chilies. Feel free to increase the chili peppers if you like more of a kick in your food, I like to use 8-10 personally for a higher spice! You don't want to eat the whole chilies, you can leave them to the side.
*if you cannot find the dried chilies, use extra cayenne or fresh fresno peppers
Don't overcook the shrimp. I know this is a common mistake, if you feel you may have cooked the shrimp too much with the veggies, pull them out before reducing the sauce and add them back in right before serving.
*use arrow root as a substitute to corn starch for gluten free option
*nutrition facts do not include rice
Store leftovers in an airtight container in the fridge for up to 4 days, I do not recommend freezing it if the shrimp was already frozen.
Nutrition
Serving: 1cup | Calories: 267kcal | Carbohydrates: 16g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1564mg | Potassium: 366mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1058IU | Vitamin C: 40mg | Calcium: 89mg | Iron: 1mg