Kung Pao Shrimp
This spin on the American-Chinese classic features delectable shrimp, bell pepper, and crunchy roasted peanuts covered in a savory and slightly (or very!) spicy sauce. So easy to prepare and ready in only 15 minutes!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons peanut oil
- 8 to 10 dried red chiles
- 1 green bell pepper (small, cut into bite-sized pieces)
- 2- inch piece ginger (peeled and julienned)
- 2 garlic cloves (minced)
- 1 pound shrimp (peeled, deveined, tail on)
- ¼ cup roasted peanuts
- 1 stalk scallions (cut into 1-inch pieces)
Instructions
- 1
In a small bowl, prepare the sauce by combining the rice vinegar, soy sauce, brown sugar, dark soy sauce, sesame oil, and cornstarch. Set it aside.
- 2
In a wok over medium heat, heat the peanut oil.
- 3
Add the chiles and bell pepper and stir-fry slowly, allowing the skin of the bell pepper to blister.
- 4
Add the ginger and garlic and stir-fry for about 20 seconds until aromatic.
- 5
Add the shrimp, spreading them in a single layer. Cook the bottom side of the shrimp, then flip and stir-fry them for about 1 minute or until fully cooked.
- 6
Add the roasted peanuts and stir in the sauce.
- 7
When the sauce thickens, turn off the heat and toss in the scallions. Transfer to a serving dish and serve with steamed rice.