Kung Pao Shrimp Recipe
- cook TIME 15 mins
- prep TIME 5 mins
- total TIME 20 mins
Ingredients (19)
- 24 oz raw shrimp about 24 medium (12 oz if peeled)
- 4 tbsp unsalted chicken broth
- 2 tbsp reduced-sodium soy sauce
- 1/2 tbsp sesame oil
- 1/2 tbsp sesame seeds toasted
- 2 tsp cornstarch
- 1 tsp brown sugar
- 1 tsp hoisin sauce
- 1 tsp paprika
- 2 tbsp olive oil divided
- 4 oz red bell peppers about 1 medium, cut into chunks
- 4 oz green bell peppers about 1 medium, cut into chunks
- 1 oz peanuts toasted
- 3 oz onions about 3/4 a medium, cut into chunks
- 2 tbsp garlic about 3 cloves, minced
- 1 tbsp ginger about 1 small knob, finely chopped
- 2 tbsp green scallion about 2 sprigs, cut into 1-inch segments
- 6 dried chilis or to taste
- 3 cups cooked medium-grain rice
INSTRUCTIONS
In a bowl, mix together 4 tbsp chicken broth, 2 tbsp soy sauce, 1/2 tbsp sesame oil, 2 tsp cornstarch, 1 tsp brown sugar, 1 tsp hoisin sauce, and 1 tsp paprika. Set aside.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 oz red bell peppers, 4 oz green bell peppers, and 3 oz onions, and sauté for 3 minutes. Place the cooked vegetables in a bowl and set aside.
Add another 1 tbsp olive oil to the skillet. Sauté 2 tbsp garlic and 1 tbsp ginger for 30 seconds, then add the shrimp to sear. Stir them around so each shrimp touches the skillet, and leave them be so they sear nicely. After about 3 minutes, move the shrimp around and flip to sear the other side for 2 minutes.
Add the cooked vegetables back to the pan and stir everything for 1 minute. Stir the sauce (the cornstarch will have settled to the bottom) and add it to the skillet. Allow it to reduce for about 1 minute.
Turn off the heat. Mix in 6 dried chilis, 1 oz toasted peanuts, and sprinkle on top 2 tbsp chopped scallion and 1/2 tbsp toasted sesame seeds.
Serve with 3 cups cooked rice and enjoy.
