Kung Pao Shrimp
Spicy stir-fried shrimp with peanuts in a savory sauce
Ingredients
Instructions
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Prepare the shrimpIn a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of cornstarch until lightly coated. This will help the shrimp stay tender during cooking.
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Prepare the sauceIn a small bowl, whisk together the soy sauce, rice vinegar, and brown sugar until the sugar dissolves. Set aside.
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Stir-fry aromaticsHeat the vegetable oil in a large wok or skillet over high heat. Add the minced garlic, ginger, and dried chilies. Stir-fry for 30 seconds until fragrant but not burnt.
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Cook the shrimpAdd the coated shrimp to the wok and stir-fry for 2-3 minutes until they just turn pink and start to curl. Remove the shrimp and set aside to prevent overcooking.
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Cook the vegetablesIn the same wok, add the diced red and green bell peppers. Stir-fry for 1-2 minutes until they begin to soften but still remain crisp.
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Combine all ingredientsReturn the shrimp to the wok. Add the green onions, peanuts, and ground Sichuan peppercorns (if using). Pour in the prepared sauce and toss everything together for 1-2 minutes until well combined and heated through.
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Adjust seasoningTaste and adjust seasoning if necessary. The dish should have a balance of spicy, sweet, and savory flavors.
Nutritional Information
385
Calories
per serving
28
Protein
g per serving
18
Carbohydrates
g per serving
22
Total Fat
g per serving
3.5
Saturated Fat
g per serving
4
Fiber
g per serving
9
Sugar
g per serving
920
Sodium
mg per serving
45
Vitamin C
% daily value per serving
15
Iron
% daily value per serving
Kung Pao Shrimp is Also Known As
Gong Bao Shrimp, Kung Po Shrimp, Kungpao Prawns or Szechuan Kung Pao Shrimp
