Kung Pao Shrimp

Kung Pao Shrimp combines tender shrimp with a spicy kick from dried chilies, crunchy peanuts, and vibrant veggies, all tossed in a savory sauce for a quick, flavorful meal.

Course Main Course

Prep Time 15

Cook Time 10

Total Time 25

Servings -4 servings

Calories 350kcal

Author Liza A

Ingredients

2 tbsp vegetable oil
1- inch piece ginger peeled and thinly sliced
1 small onion quartered
1 small green bell pepper cut into strips
8-10 mini dried red chilies or to taste
1 lb large shrimps peeled and deveined
1/3 cup roasted peanuts
2 green onions chopped

Sauce:

2 tbsp soy sauce
2 tbsp sweet soy sauce I used ABC Kecap Manis
1/2 tsp cornstarch
4 tbsp water
1/2 tsp sesame oil
1/8 tsp white pepper
1/2 tsp apple cider vinegar or rice vinegar
1/2 tsp sugar

Instructions

In a bowl, combine all sauce ingredients; set aside.
Place a skillet or wok over high heat. Add oil, swirling to coat sides. Add ginger; stir-fry for a few seconds. Add onion, green pepper, and dried red chilies. Stir-fry for 2 minutes or until vegetables are soft and chilies are fragrant.
Add shrimps and roasted peanuts; keep stirring until shrimps are almost cooked.
Give the sauce a quick stir and then add into the wok, stirring until sauce boils and thickens. Add green onions and stir to coat.
Serve with steamed rice.
Enjoy!

Notes

Recipe adapted: Rasa Malaysia

Nutrition