Kung Pao Shrimp
This kung pao shrimp recipe is a restaurant-style stir-fry that takes less than 10 minutes to cook, making it a go-to for busy weeknights!
Prep: 5 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 3 -4 servings
Ingredients
- 1 pound jumbo 12- to 15-count raw shrimp, fresh or frozen and thawed, peeled and deveined
- 2 tablespoons low-sodium soy sauce divided
- 2 tablespoons + 2 teaspoons rice vinegar divided
- 1 ½ teaspoons sesame oil divided toasted or untoasted
- 3 teaspoons cornstarch divided
- ½ teaspoon kosher salt
- 1 ½ teaspoons honey
- ½ teaspoon crushed red pepper flakes more or less to taste
- 2 tablespoons canola oil or grapeseed or avocado oil
- 1 red bell pepper diced into 1/4-inch pieces
- 1 green bell pepper diced into 1/4-inch pieces
- 1 medium yellow onion diced into 1/4-inch pieces
- ½ cup peanuts preferably unsalted
- 3 garlic cloves minced about 1 tablespoon
- 1 tablespoon minced or grated fresh ginger from about a 1-inch piece
- 3 green onions thinly sliced white and green parts separated from the dark green parts (about 1/2 cup)
- Cooked brown rice for serving
Instructions
- In a medium bowl or zip-top bag, combine 1 tablespoon soy sauce, 2 teaspoons rice wine vinegar, 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, and the salt. With a fork, whisk to combine and dissolve the cornstarch so that the mixture is smooth
- Pat the shrimp dry, then add to the marinade and toss gently to coat. Cover the bowl or tightly seal the bag. Marinate at room temperature for at least 15 minutes or refrigerate for up to 2 hours.
- When you’re ready to cook the kung pao shrimp, in a small bowl combine the remaining 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, honey, red pepper flakes, and 2 teaspoons cornstarch. Whisk to combine and dissolve the cornstarch.
- In a large skillet or wok, heat 1 tablespoon of the canola oil over medium-high heat. Once the oil is hot and shimmering, add the shrimp along with its marinade. Cook, undisturbed, until the shrimp is golden brown on one side and releases from the pan, about 1 to 2 minutes.
- With a spatula or large spoon, toss the shrimp to turn and redistribute it. Continue cooking, just until the shrimp is opaque and firm to the touch, about 1 minute more. Transfer to a plate or bowl.
- To the skillet, add the remaining 1 tablespoon of canola oil over medium-high heat. When hot, add the red bell pepper, green bell pepper, and onion. Cook, stirring constantly, until the vegetables are crisp-tender, about 1-2 minutes. Add the peanuts
- Add the garlic, ginger, and white and light green parts of the green onions. Cook just until fragrant, about 30 seconds.
- Return the shrimp and any juices that have accumulated to the skillet. Cook, stirring constantly, until everything is hot and evenly coated with the sauce, about 1 minute more. Sprinkle with the dark green parts of the green onions. Enjoy hot with rice.
Notes
- TO STORE: Kung pao shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- TO REHEAT: Warm leftover kung pao shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Transfer the shrimp and vegetables to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.
Nutrition
Serving: 1(of 3)Calories: 421kcalCarbohydrates: 22gProtein: 29gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.05gCholesterol: 191mgPotassium: 633mgFiber: 5gSugar: 9gVitamin A: 1880IUVitamin C: 89mgCalcium: 131mgIron: 2mg
