Easy homemade Kung Pao Shrimp you can whip up in less than 30 minutes – so much healthier than takeout and bursting with spicy, savory Asian flavor!
1 1/2 – 2 pounds large or medium shrimp, deveined and tails removed
1 tablespoon oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1 white onion, chopped
1/4 cup peanuts
3/4 cup soy sauce
2 teaspoon sesame oil
2 teaspoons balsamic vinegar (may sub other vinegar such as rice wine or white in a pinch)
2 teaspoons sugar
2 teaspoons sriracha chili sauce or crushed red pepper flakes (or more to taste)
2 tablespoons corn starch
1/3 cup cold water
Whisk together sauce ingredients and set aside. In a separate, small bowl whisk together the water and corn starch till dissolved and set aside.
Add shrimp, oil, garlic, red pepper flakes, chopped onions, and peanuts to a large pan or skillet and saute over medium-high heat for 3-5 minutes until shrimp are pink and fully cooked and onions and tender.
Add sauce to pan and stir to combine. Stir in corn starch slurry until mixture comes to a boil and thickens, then reduce heat and simmer for about 5 minutes. Serve with cooked rice and garnish with green onions if desired.