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Kung Pao Shrimp: Discover This Flavorful Recipe Today!


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  • Author: Aaliyah
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Low Calorie

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

  1. In a medium bowl, combine shrimp, soy sauce, rice vinegar, and cornstarch. Toss to coat and let marinate for 5 minutes.
  2. 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.
  3. In the same skillet, add bell pepper, snap peas, garlic, and ginger. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
  4. 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.
  5. 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