Kung Pao Shrimp

By jiafei

2 Person

20 Minutes

457 Calories

Kung Pao Shrimp - easy and delicious Kung Pao shrimp recipe that takes 20 mins to make. This recipe is so much better and healthier than Chinese takeout. I love the delicious taste of Kung Pao sauce and fresh, bouncy and succulent shrimp. Today, I am going to teach you how to make Kung Pao Shrimp and the authentic recipe of this delicious dish. Kung Pao (sometimes spelled as Kung Pow) are Chinese recipes that are stir-fried and served with a spicy sauce. The most popular Kung Pao dishes are made with either chicken or shrimp. While I love Kung Pao Chicken, I prefer shrimp because shrimp is briny and tasty. The flavor combination of kung pao sauce and shrimp work like magic, so much as that some Chinese restaurants call this dish Kungfu Shrimp.

Ingredients

Kung Pao Sauce

1/2 tsp. Sugar
1/2 tsp. Chinese black vinegar, rice vinegar or apple cider vinegar
White pepper
1/2 tsp. Sesame oil
4 tbsp. Water
1/2 tsp. Corn starch
2 tbsp. Sweet soy sauce
2 tbsp. Soy sauce

3 stalks Scallions, use the white parts only
1/4 cup Roasted peanuts
10-12 oz. Big shrimp, shelled, peeled and deveined
10 Mini dried red chilies
1/2 Green bell pepper, cut into pieces
1/4 Onion, quartered
1 inch Piece ginger, peeled and thinly sliced
2 tbsp. Oil

Method

01

Mix the Kung Pao sauce ingredients and set aside.
02

Heat a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring.
03

When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out and serve hot.

Related Tags

Kung Pao Shrimp

4.0

( By jiafei )

01 Information

Grade easy
Serving 2 servings
Calorie 457 Kcal
Prep Time 15 Mins
Cook Time 5 Mins
Total Time 20 Mins

02 Ingredients

Kung Pao Sauce

1/2 tsp. Sugar

1/2 tsp. Chinese black vinegar, rice vinegar or apple cider vinegar

White pepper

1/2 tsp. Sesame oil

4 tbsp. Water

1/2 tsp. Corn starch

2 tbsp. Sweet soy sauce

2 tbsp. Soy sauce

3 stalks Scallions, use the white parts only

1/4 cup Roasted peanuts

10-12 oz. Big shrimp, shelled, peeled and deveined

10 Mini dried red chilies

1/2 Green bell pepper, cut into pieces

1/4 Onion, quartered

1 inch Piece ginger, peeled and thinly sliced

2 tbsp. Oil

03 Method

Step 1

Mix the Kung Pao sauce ingredients and set aside.

Step 2

Heat a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring.

Step 3

When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out and serve hot.

04 Author

jiafei

79 Recipes

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