Kung Pao Shrimp

Name: Kung Pao Shrimp
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Asian-American
Ingredients: 1.5 lbs large shrimp, peeled and deveined; 2/3 cup roasted peanuts; 3 tbsp soy sauce; 2 tbsp rice vinegar; 2 tsp sugar; 1 tsp sesame oil; 2 tbsp vegetable oil; 4 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1/2 tsp red pepper flakes; 1 red bell pepper, diced; 2 green onions, sliced; 1 tbsp cornstarch; 3 tbsp water

Tender shrimp tossed with roasted peanuts in a spicy, tangy sauce with a touch of sweetness. A trending Asian-American favorite that is vibrant, complex, and endlessly satisfying.

27 minEasyServes 4360 cal/serving

Asian-AmericanDinnerStovetopStandard

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Ingredients

1.5 lbs large shrimp, peeled and deveined
2/3 cup roasted peanuts
3 tbsp soy sauce
2 tbsp rice vinegar
2 tsp sugar
1 tsp sesame oil
2 tbsp vegetable oil
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1/2 tsp red pepper flakes
1 red bell pepper, diced
2 green onions, sliced
1 tbsp cornstarch
3 tbsp water

Instructions

1

Mix 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tsp sugar, and 1 tsp sesame oil in a small bowl. Set aside.
2

Mix 1 tbsp cornstarch with 3 tbsp water to make a slurry. Set aside.
3

Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 4 cloves minced garlic and 1 tbsp minced fresh ginger, cook for 30 seconds until fragrant.
4

Add 1.5 lbs large shrimp, peeled and deveined and stir-fry for 2-3 minutes until starting to turn pink.
5

Add 1 diced red bell pepper and 1/2 tsp red pepper flakes. Stir-fry for 1 minute.
6

Pour in the sauce and stir-fry for 1 minute. Add the cornstarch slurry and toss to thicken.
7

Stir in 2/3 cup roasted peanuts and cook for 30 seconds. Top with 2 sliced green onions and serve over rice.

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Questions

Why mix the cornstarch with water first in Kung Pao Shrimp?

Step 2 reads: "Mix 1 tbsp cornstarch with 3 tbsp water to make a slurry." Dry starch clumps the moment it meets hot liquid. The slurry in step 2 disperses it first, and it only thickens once the sauce comes back to a simmer.

Is there a substitute for rice vinegar in Kung Pao Shrimp?

The entry for Kung Pao Shrimp calls for 2 tbsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I use frozen shrimp instead of shrimp in Kung Pao Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Kung Pao Shrimp uses 1.5 lbs large shrimp, peeled and deveined.

Is Kung Pao Shrimp spicy?

Moderately. The heat in Kung Pao Shrimp comes from 1/2 tsp red pepper flakes. For a milder plate, halve the chili flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Kung Pao Shrimp contain peanuts?

Yes: 2/3 cup roasted peanuts. The full allergen list for this entry is gluten, peanuts, soy, shellfish and sesame. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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