Kung Pao Shrimp

PIn it

Spice up your weeknight with a homemade Kung Pao Shrimp dinner. This classic dish offers a perfect balance of savory, sweet, and spicy flavors, making it an excellent choice for a quick and satisfying meal. You’ll love how easy it is to bring this takeout favorite to your own kitchen.

Key Ingredients & Substitutions:

• Shrimp: Use fresh or frozen (thawed) medium or large shrimp.
• Peanuts: Unsalted, dry-roasted peanuts are best. You can substitute with cashews for a different crunch.
• Bell Peppers: Red bell pepper adds color and sweetness. Green bell pepper works too.
• Soy Sauce: Low-sodium is recommended.
• Rice Vinegar: Essential for tang.
• Sesame Oil: Toasted sesame oil provides rich flavor.
• Cornstarch: For thickening the sauce.
• Garlic & Ginger: Fresh is always best.
• Dried Red Chilies: Adjust quantity to your spice preference. Remove seeds for less heat.

Ingredients:

For the Shrimp Marinade:

• 1 pound raw shrimp, peeled and deveined
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch
• 1/4 cup water or chicken broth
• 1 teaspoon toasted sesame oil

For the Stir-Fry:

• 2 tablespoons vegetable oil (or other neutral oil)
• 3-4 dried red chilies, stems removed (or 1/2 teaspoon red pepper flakes)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, diced
• 1/2 cup unsalted roasted peanuts
• 2 green onions, chopped, for garnish (optional)

How Much Time Will You Need?

• Total Time: 25 minutes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Servings: 4
• Calories per serving: Approximately 350-400 (varies by ingredients)
• Tools Needed: Large skillet or wok, mixing bowls, whisk

Step-by-Step Instructions:

1. Marinate the Shrimp

In a medium bowl, combine the peeled and deveined shrimp with cornstarch and soy sauce. Toss gently to coat the shrimp evenly. Set it aside while you prepare the other ingredients.

2. Prepare the Sauce

In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, water or broth, and toasted sesame oil. Mix until the sugar is dissolved and there are no lumps from the cornstarch.

3. Stir-Fry Aromatics and Bell Pepper

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the dried red chilies, minced garlic, and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic. Add the diced red bell pepper and cook for 2-3 minutes until slightly softened.

4. Cook the Shrimp

Add the marinated shrimp to the skillet. Spread it in a single layer if possible. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque. Do not overcook the shrimp.

5. Combine and Thicken

Give the prepared sauce a quick whisk again, then pour it over the shrimp and vegetables in the skillet. Stir continuously for 1-2 minutes until the sauce thickens and coats all the ingredients.

6. Finish with Peanuts and Garnish

Remove the skillet from the heat. Stir in the roasted peanuts. Garnish with chopped green onions if you like. Serve your delicious Kung Pao Shrimp immediately with steamed rice for a fantastic shrimp dinner.

Variation Ideas:

• Add other vegetables like zucchini, water chestnuts, or snap peas.
• For extra heat, add a pinch of red pepper flakes with the chilies.
• Serve over noodles instead of rice.
• Use chicken or tofu instead of shrimp for a different protein option.

Storage Instructions:

Store leftover Kung Pao Shrimp in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave until heated through. Avoid overcooking, as this can make the shrimp rubbery.

Frequently Asked Questions:

Can you make Kung Pao Shrimp less spicy?

Yes, absolutely. Reduce or omit the dried red chilies to control the spice level.

What kind of shrimp should you use for this recipe?

You can use fresh or frozen raw shrimp, peeled and deveined. Medium or large shrimp work best.

Can you prepare the sauce ahead of time?

Yes, you can whisk the sauce ingredients together a day in advance and store it in the refrigerator. Whisk again before using.

What does “peeled and deveined” mean for shrimp?

Peeled means the shell is removed. Deveined means the dark digestive tract (the “vein”) running along the shrimp’s back is removed for better taste and texture.

What should you serve with Kung Pao Shrimp?

Steamed white rice is a classic pairing. You can also serve it with brown rice, quinoa, or noodles.

Is this dish naturally gluten-free?

No, traditional soy sauce contains wheat. To make it gluten-free, use tamari instead of soy sauce.