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A vibrant plate of Kung Pao Shrimp garnished with vegetables and peanuts.

Kung Pao Shrimp

A flavorful and easy-to-make dish that combines succulent shrimp, spicy chilies, and crunchy peanuts, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g shrimp, peeled and deveined The star of the dish; feel free to use chicken or tofu as a substitute.
  • 2 tablespoons vegetable oil For sautéing; you can use sesame oil for an added layer of flavor.
  • 3-4 dried red chilies Bring the heat; adjust according to your spice preference.
  • 1 bell pepper, diced Add color and crunch with any color bell pepper.
  • 1/2 cup unsalted peanuts For that satisfying crunch; you can use cashews instead if you prefer.
  • 3 cloves garlic, minced Essential for aroma; can be replaced with garlic powder if you're in a pinch.
  • 1 tablespoon ginger, minced Offers a lovely warmth; crystallized ginger can work in a hurry.
  • 2 green onions, sliced Brings freshness; substitute with regular onions if needed.
  • 3 tablespoons soy sauce Traditional flavor; low-sodium soy sauce is a healthier alternative.
  • 1 tablespoon rice vinegar For acidity; apple cider vinegar can be an equivalent.
  • 1 tablespoon hoisin sauce Adds sweetness; a mix of soy sauce and honey can achieve a similar effect.
  • 1 tablespoon cornstarch Serves as a thickening agent; arrowroot is a suitable substitute.
  • 1 tablespoon water To combine with hoisin sauce; no substitutes are needed here.

Method
 

Preparation
  1. In a bowl, marinate the shrimp with soy sauce, rice vinegar, and cornstarch for 15 minutes.
  2. Heat oil in a pan over medium heat, add dried chilies and stir-fry for a few seconds.
  3. Add minced garlic and ginger, sauté until fragrant.
  4. Toss in the marinated shrimp and stir-fry until they turn pink.
Cooking
  1. Incorporate bell pepper, peanuts, and green onions. Stir well.
  2. In a small bowl, mix hoisin sauce and water, then pour this mixture into the pan. Stir to coat everything evenly.
  3. Cook for another 2-3 minutes, ensuring the shrimp and veggies are well cooked, then serve hot.

Notes

For the best texture and flavor, serve immediately with steamed rice or quinoa. Store leftovers in an airtight container in the refrigerator for 2-3 days, or freeze for up to a month.