Kung Pao Shrimp Recipe
A flavorful and quick Kung Pao Shrimp recipe featuring tender jumbo shrimp stir-fried with colorful bell peppers, red onion, and dried red chilis, all coated in a savory-sweet soy-based sauce and topped with crunchy roasted peanuts and fresh green onions. Perfect for a weeknight dinner served over steamed rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Sauce
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
Main Ingredients
- 1 tablespoon olive oil
- ½ medium red onion, cut into cubes
- ½ medium red bell pepper, cut into cubes
- ½ medium yellow bell pepper, cut into cubes
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 8–10 whole dried red chilis
- 1½ pounds jumbo shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup roasted peanuts
- 2 tablespoons chopped green onions, to garnish
Instructions
- Prepare the sauce: In a small bowl, combine soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil. Whisk the ingredients together thoroughly and set aside to allow the flavors to meld.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add the diced red onion and bell peppers. Cook for 3-5 minutes, stirring occasionally, until the onion becomes soft and the peppers begin to tenderize.
- Add aromatics and shrimp: Stir in minced garlic, grated ginger, and dried red chilis. Sauté for about one minute until fragrant. Then add the peeled and deveined shrimp to the skillet. Season with salt and ground black pepper. Cook shrimp for 2-3 minutes, stirring occasionally, until they turn opaque and are just cooked through.
- Combine with sauce and peanuts: Pour the prepared sauce over the shrimp and vegetables, then add roasted peanuts. Stir well and allow the mixture to simmer for approximately 2 minutes, or until the sauce thickens and coats the ingredients nicely.
- Garnish and serve: Remove from heat, sprinkle chopped green onions over the top for freshness and color. Serve immediately while warm, ideally over a bed of steamed rice.
Notes
- Prep all ingredients beforehand since stir-fry recipes cook quickly to ensure smooth cooking.
- Use shrimp that are already peeled and deveined to save time and effort.
- If using frozen shrimp, thaw completely before starting to ensure even cooking.
- Avoid overcooking the shrimp to prevent them from becoming tough and chewy.
Keywords: Kung Pao Shrimp, shrimp stir-fry, Chinese shrimp recipe, spicy shrimp, quick dinner, easy stir-fry, seafood recipe
Find it online: https://busyrecipe.com/kung-pao-shrimp-recipe/