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Kung Pao Shrimp

Posted in : MAIN DISHES on by : Admin

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!

Ingredients

  • 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
  • Sauce

  • 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
  • Instructions

  • 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.
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