Kung Pao Shrimp Recipe

Name: Kung Pao Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken broth; 2 tablespoons oyster sauce; 1/2 - 1 teaspoon chili paste, depending on how hot you like it (like sambal oelek); 2 teaspoons cornstarch; 1 tablespoon peanut oil; 1 tablespoon sesame oil; 1 lb extra large shrimp, peeled and deveined; 1/2 cup dry roasted peanuts; 1 red bell pepper, chopped; 3 garlic cloves, minced; 1 tablespoon grated fresh ginger

Servings: persons

1 cup chicken broth
2 tablespoons oyster sauce
1/2 - 1 teaspoon chili paste, depending on how hot you like it (like sambal oelek)
2 teaspoons cornstarch
1 tablespoon peanut oil
1 tablespoon sesame oil
1 lb extra large shrimp, peeled and deveined
1/2 cup dry roasted peanuts
1 red bell pepper, chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger

1
Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
2
Heat the peanut oil in a large skillet over medium high heat.
3
Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 - 3 minutes). Transfer them to a plate.
4
Heat the sesame oil in the skillet, and saute the bell pepper until just barely tender (about 3 minutes). Then add the garlic and ginger to the skillet with the bell peppers and cook, stirring, until fragrant (about 1 minute).
5
Add the broth mixture to the pan with the pepper mixture. Bring to boil. When boiling, add the shrimp and peanuts and simmer until the sauce has thickened, about 1 minute. Make sure the shrimp are done (but not overcooked).
6
Serve over rice or lo mein noodles.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup chicken broth, 2 tablespoons oyster sauce, 1/2 - 1 teaspoon chili paste, depending on how hot you like it (like sambal oelek), 2 teaspoons cornstarch, and more.

Yes, Kung Pao Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Shrimp

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