Kung Pao Shrimp Recipe

Name: Kung Pao Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp:; 1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake; 1 teaspoon cornstarch; 1/2 teaspoon salt; 1 pound peeled and deveined medium shrimp; Sauce:; 1 tablespoon sugar; 2 tablespoons water; 1 tablespoon Chinese black vinegar or balsamic vinegar; 1 tablespoon low-sodium soy sauce; 3/4 teaspoon cornstarch; 1/2 teaspoon dark sesame oil; Remaining ingredients:; 2 tablespoons canola oil; 1 1/3 cups thinly sliced green bell pepper strips (about 1 large); 1 tablespoon minced garlic; 1 tablespoon minced peeled fresh ginger; 3 to 4 small dried hot red chiles, broken in half and seeded; 1/4 cup chopped unsalted, dry-roasted peanuts; 3 cups hot cooked short-grain rice

Servings: persons

Shrimp:
1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
1 teaspoon cornstarch
1/2 teaspoon salt
1 pound peeled and deveined medium shrimp
Sauce:
1 tablespoon sugar
2 tablespoons water
1 tablespoon Chinese black vinegar or balsamic vinegar
1 tablespoon low-sodium soy sauce
3/4 teaspoon cornstarch
1/2 teaspoon dark sesame oil
Remaining ingredients:
2 tablespoons canola oil
1 1/3 cups thinly sliced green bell pepper strips (about 1 large)
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
3 to 4 small dried hot red chiles, broken in half and seeded
1/4 cup chopped unsalted, dry-roasted peanuts
3 cups hot cooked short-grain rice

1
To prepare shrimp, combine first 4 ingredients; cover and chill 10 minutes.
2
To prepare sauce, combine sugar and next 5 ingredients (through sesame oil).
3
Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add bell pepper, garlic, ginger, and chiles to wok; stir-fry 1 minute or just until chiles begin to lightly brown (do not burn). Add shrimp mixture to wok; stir-fry 2 minutes or until shrimp are done. Stir sauce; add sauce to wok. Stir-fry 30 seconds or until sauce thickens. Sprinkle with chopped peanuts. Serve over rice.

794

kcal

Calories

Fat

124

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 20 ingredients. The key ingredients include: Shrimp:, 1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake, 1 teaspoon cornstarch, 1/2 teaspoon salt, 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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