This spin on the American-Chinese classic features delectable shrimp, bell pepper, and crunchy roasted peanuts covered in a savory and slightly (or very!) spicy sauce. So easy to prepare and ready in only 15 minutes!
2017 has been a super exciting year for me as I had the opportunity to watch one of my biggest dreams turn into reality – my very first cookbook was published! My passion through this cookbook (and this blog!) is to show you how simple it is to create delicious Chinese recipes at home.
Kung Pao Shrimp is a spin on one of the most popular American-Chinese classics; Kung Pao Chicken. It features large succulent shrimp, slightly charred bell pepper and crunchy roasted peanuts (my personal favorite ingredient in any Kung Pao dish), covered in a delicious savory sauce. Not only is it super easy to make; it comes together in only about 15 minutes!
Heat 2 tablespoons of peanut oil in a wok over medium heat. Add 1 small bell pepper (cut into bite-sized pieces) and about 8 – 10 pieces of dried red chili. If you like your Kung Pao Shrimp spicy, cut the dried chilis into halves or even quarters. If you are daring, you can even add a fresh jalapeno pepper! Allow the skin of the bell pepper to blister.
Next, add the ginger and garlic, and stir-fry till aromatic; about 20 seconds.
Kung Pao Shrimp
FOR THE SAUCE
FOR THE STIR-FRY
In a small bowl, prepare the sauce by combining the rice vinegar, soy sauce, brown sugar, dark soy sauce, sesame oil, and cornstarch. Set it aside.
In a wok over medium heat, heat the peanut oil.
Add the chiles and bell pepper and stir-fry slowly, allowing the skin of the bell pepper to blister.
Add the ginger and garlic and stir-fry for about 20 seconds until aromatic.
Add the shrimp, spreading them in a single layer. Cook the bottom side of the shrimp, then flip and stir-fry them for about 1 minute or until fully cooked.
Add the roasted peanuts and stir in the sauce.
When the sauce thickens, turn off the heat and toss in the scallions. Transfer to a serving dish and serve with steamed rice.
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