KUNG PAO SHRIMP

KUNG PAO SHRIMP

This recipe for Kung Pao shrimp is veggies, peanuts and plenty of shrimp, cooked in a savory and spicy sauce. Make your own take out in just 20 minutes!

Course Main Course

Cuisine Asian

Keyword chinese shrimp, Kung Pao shrimp

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Calories 265 kcal

Author Dinner at the Zoo

Ingredients

· For the stir fry:

· 1 tablespoon vegetable oil

· 1 pound large shrimp peeled and deveined

· 1 red bell pepper cut into 1 inch pieces

· 1 green bell pepper cut into 1 inch pieces

· 1/2 cup yellow onion cut into 1/2 inch pieces

· 1 teaspoon minced garlic

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· 1/2 cup roasted unsalted peanuts

· salt and pepper to taste

· For the sauce:

· 2 tablespoons soy sauce

· 1 tablespoon hoisin sauce

· 2 teaspoons sesame oil

· 2 teaspoons sugar

· 2 teaspoons cornstarch

· 2 tablespoons water

Instructions

1. Heat the oil in a large pan over high heat. Add the onion and cook for 2-3 minutes or until just softened. Add the red and green bell pepper and cook for 3-4 minutes or until tender. Season with salt and pepper to taste. Add the garlic and cook for 30 seconds.

2. Add the shrimp to the pan and cook for 3-4 minutes, or until shrimp are pink and opaque. Add the chilies and peanuts to the pan.

3. While the shrimp and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.

4. Add the sauce to the shrimp mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.