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SideChef
Recipes
Dairy-Free
Kung Pao Shrimp
Recipe

14 INGREDIENTS • 6 STEPS • 15MINS

Kung Pao Shrimp

4.7
3 ratings
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!
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
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!
15MINS
Total Time
$3.03
Cost Per Serving
Ingredients
Servings
4
us / metric
Sauce
Rice Vinegar
2 Tbsp
Rice Vinegar
Light Soy Sauce
2 Tbsp
Light Soy Sauce
Brown Sugar
2 tsp
Brown Sugar
Dark Soy Sauce
1 tsp
Dark Soy Sauce
Sesame Oil
1 tsp
Sesame Oil
Corn Starch
1 tsp
Corn Starch
Stir-Fry
Peanut Oil
2 Tbsp
Peanut Oil
Dried Chili Pepper
8
Dried Chili Peppers
cut into bite-sized pieces
Green Bell Pepper
1
Green Bell Pepper, chopped
Fresh Ginger
1 piece
Fresh Ginger, julienned, peeled
2-inch
Garlic
2 cloves
Garlic, minced
Shrimp
1 lb
Shrimp
peeled, deveined, tail on
Dry Roasted Peanuts
4 Tbsp
Dry Roasted Peanuts
Scallion
1 stalk
Scallion
cut into 1-inch pieces
Nutrition Per Serving
VIEW ALL
Calories
346
Fat
16.3 g
Protein
30.5 g
Carbs
26.2 g
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Kung Pao Shrimp
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Cooking InstructionsHide images
step 1
In a small bowl, prepare the sauce by combining the Rice Vinegar (2 Tbsp), Light Soy Sauce (2 Tbsp), Brown Sugar (2 tsp), Dark Soy Sauce (1 tsp), Sesame Oil (1 tsp), and Corn Starch (1 tsp). Set it aside.
step 2
In a wok over medium heat, heat the Peanut Oil (2 Tbsp). Add the Dried Chili Peppers (8) and Green Bell Pepper (1) and stir-fry slowly, allowing the skin of the bell pepper to blister.
step 2 In a wok over medium heat, heat the Peanut Oil (2 Tbsp). Add the Dried Chili Peppers (8) and Green Bell Pepper (1) and stir-fry slowly, allowing the skin of the bell pepper to blister.
step 3
Add the Fresh Ginger (1 piece) and Garlic (2 cloves) and stir-fry for about 20 seconds until aromatic.
step 3 Add the Fresh Ginger (1 piece) and Garlic (2 cloves) and stir-fry for about 20 seconds until aromatic.
step 4
Add the Shrimp (1 lb), 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.
step 4 Add the Shrimp (1 lb), 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.
step 5
Add the Dry Roasted Peanuts (4 Tbsp) and stir in the sauce. When the sauce thickens, turn off the heat and toss in the Scallion (1 stalk).
step 5 Add the Dry Roasted Peanuts (4 Tbsp) and stir in the sauce. When the sauce thickens, turn off the heat and toss in the Scallion (1 stalk).
step 6
Transfer to a serving dish and serve with steamed rice. Enjoy!
step 6 Transfer to a serving dish and serve with steamed rice. Enjoy!
Tags
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Dairy-Free
American
Lunch
Dinner
Chinese
Quick & Easy
Seafood
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