Description
Kung Pao Shrimp is a delicious stir-fry dish packed with bold flavors, crunchy peanuts, and tender shrimp. With its sweet, savory, and slightly spicy sauce, this recipe is a restaurant-quality dish you can make at home in just 25 minutes. Perfect for busy weeknights, it pairs beautifully with steamed rice or noodles, making it a family favorite that everyone will love.
Ingredients
For the Marinade
- ¾ pound medium shrimp, peeled and deveined
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
For the Stir-Fry
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 tablespoon garlic, grated
- 1 tablespoon fresh ginger, grated
- ½ teaspoon red pepper flakes (or more if you like it spicy)
- 3 green onions, thinly sliced
- ¼ cup dry roasted peanuts
For the Sauce
- ⅓ cup reduced sodium chicken broth
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon dry sherry
- 1 teaspoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
Instructions
- Combine shrimp, soy sauce, and cornstarch in a small bowl. Let marinate for 10 minutes while you prep the vegetables.
- Mix all the sauce ingredients together in a separate bowl and set aside.
- Heat vegetable oil in a skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2–3 minutes, just until pink. Remove from the pan and set aside.
- Add a little more oil if needed, then add the onion. Cook for 2–3 minutes until it begins to soften.
- Add red and green bell peppers, garlic, ginger, and red pepper flakes. Stir-fry for about 5 minutes until vegetables start to soften.
- Pour in the prepared sauce and cook until it thickens slightly.
- Return the shrimp to the pan and simmer for 1 minute until fully cooked.
- Stir in green onions and peanuts before serving.
Notes
-
- Serving Suggestions: Serve Kung Pao Shrimp over steamed jasmine rice, white rice, or fluffy brown rice. It also pairs wonderfully with lo mein noodles or fried rice. For a lighter meal, serve it with quinoa, zucchini noodles, or cauliflower rice. Garnish with extra green onions or sesame seeds for added flavor and presentation.
- Storing Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce. Alternatively, microwave in short intervals, stirring halfway through.
- Freezing: Kung Pao Shrimp can be frozen for up to 2 months. Allow it to cool completely, then freeze in a freezer-safe container. Thaw overnight in the fridge and reheat before serving.
- Meal Prep Tip: Make the sauce and chop the vegetables ahead of time to save time on busy weeknights. Cook shrimp just before serving to keep them tender and juicy.