Kung Pao Shrimp is a classic Chinese dish that features succulent shrimp stir-fried with vegetables and tossed in a flavorful, spicy sauce.
Kung Pao Shrimp Recipe
Ingredients
Instructions
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In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and sugar. Set aside.
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Heat vegetable oil in a wok or large skillet over medium-high heat.
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Add minced garlic and grated ginger to the hot oil and stir-fry for about 30 seconds until fragrant.
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Add the shrimp to the wok and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the wok and set aside.
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In the same wok, add diced bell peppers and onions. Stir-fry for 2-3 minutes until they start to soften.
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Return the cooked shrimp to the wok with the vegetables.
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Pour the prepared sauce over the shrimp and vegetables. Stir well to coat everything evenly.
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Add the cornstarch-water mixture to the wok and stir-fry for an additional 1-2 minutes until the sauce thickens.
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Sprinkle red pepper flakes and chopped roasted peanuts into the wok. Toss everything together.
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Remove from heat and garnish with fresh cilantro.
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Serve the Kung Pao Shrimp hot with steamed rice or noodles.
Note
Shrimp: Use fresh or frozen shrimp for this recipe. If using frozen shrimp, make sure to thaw them properly before cooking. You can also substitute shrimp with chicken or tofu for a different variation.
Spice Level: Adjust the amount of red pepper flakes or omit them entirely if you prefer a milder taste. Feel free to customize the spice level to suit your taste preferences.
Vegetables: While bell peppers and onions are commonly used in Kung Pao Shrimp, you can add other vegetables like broccoli, snap peas, or carrots for added texture and flavor.
Peanuts: Roasted peanuts add crunch and nuttiness to the dish. You can also use cashews or almonds as a substitution.
Sauce: The combination of soy sauce, hoisin sauce, rice vinegar, and sugar creates a balanced and savory-sweet flavor. Adjust the seasoning according to your taste.