Description
A delicious and flavorful Kung Pao Shrimp recipe that combines shrimp with vegetables and a savory sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper, diced (any color)
- 1 cup snap peas, trimmed
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/4 cup roasted peanuts
- 1 tablespoon hoisin sauce
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 green onions, sliced
Instructions
- In a medium bowl, combine shrimp, soy sauce, rice vinegar, and cornstarch. Toss to coat and let marinate for 5 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add bell pepper, snap peas, garlic, and ginger. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Return the shrimp to the skillet and add hoisin sauce, red pepper flakes, and peanuts. Stir well to combine and heat through for another 2 minutes.
- Garnish with sliced green onions before serving.
Notes
- This dish is best served immediately over cooked rice or quinoa.
- To enhance the flavor, consider adding a splash of sesame oil before serving.
- For a vegetarian option, substitute shrimp with tofu or tempeh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg