Kung Pao Shrimp
Kung Pao Shrimps is an easy Chinese take out style shrimp recipe. Shrimps are tossed in vegetables like bell peppers and onion and simmered in delicious sweet, spicy and savory kung pao sauce. Roasted peanuts are added while stir frying the vegetables for extra crunch. This Chinese shrimp recipe gets ready in under 30 minutes from start to finish.
Servings 4 People
Ingredients
For stir fry:
- 15 to 20 shrimps peeled and deveined
- ½ red bell pepper cut into 1-inch pieces
- ½ green bell pepper cut into 1-inch pieces
- 1 small sized onion cut into 1/2-inch pieces
- 2 tablespoon peanuts roasted
- 2 dry red chillies
- 1 tablespoon garlic minced (used 6 garlic pods)
For sauce:
- 4 tablespoon soy sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon black pepper powder
- 2 tablespoon sesame oil
- 1 tablespoon vinegar I used apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 4 tablespoon water
Instructions
- Heat a skillet and add oil.
- After oil gets heated, add chopped bell peppers and sauté till it turns tender.
- Add chopped onion and sauté for some time.
- Mix chopped garlic and dry red chillies and sauté till raw aroma of garlic goes away.
- Add roasted peanuts and mix well.
- Add the shrimps and sauté for 4 minutes.
- While the shrimps are getting cooked, prepare the kung pao sauce.
- Take a mixing bowl and add the sauce ingredients – soy sauce, sriracha sauce, black pepper powder, sesame oil, vinegar, sugar, cornstarch, and water.
- Pour the sauce in the pan and cover the shrimps and vegetables in the sauce.
- Simmer till the sauce thickens.