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

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.

Questions

Can I make Kung Pao Shrimp gluten-free?

Yes. The gluten in this entry is 3 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Kung Pao Shrimp keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Kung Pao Shrimp?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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