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Easy Kung Pao Shrimp

A quick and flavorful dish featuring shrimp in a spicy, tangy sauce with crunchy peanuts and crisp veggies, perfect for any dinner occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese, Szechuan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound large shrimp, peeled and deveined Use fresh shrimp for best texture
  • 2 tablespoons vegetable oil
  • 1 cup bell pepper, diced
  • 1/2 cup unsalted peanuts Roasted peanuts recommended
  • 3 pieces green onions, chopped For garnish and flavor
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon chili paste Adjust to taste
  • to taste Salt and pepper

Method
 

Preparation
  1. Rinse the shrimp under cold water and pat them dry with a paper towel. Set aside.
Make the Sauce
  1. In a small bowl, combine the soy sauce, rice vinegar, hoisin sauce, and chili paste. Stir well until blended.
Cooking
  1. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced bell pepper and cook for about 2-3 minutes until slightly softened.
  2. Stir in the minced garlic and ginger; sauté for another minute until fragrant.
  3. Add the shrimp to the skillet and season with salt and pepper. Cook for about 3-4 minutes, flipping occasionally until they are pink and opaque.
  4. Pour the sauce over the shrimp and veggies; toss everything together until well coated.
  5. Stir in the peanuts and chopped green onions. Cook for an additional minute until heated through.
Serving
  1. Serve hot over basmati or jasmine rice and garnish with extra green onions if desired.

Notes

For a health boost, serve with steamed broccoli or cucumber salad. To store leftovers, keep in an airtight container in the refrigerator for up to 2 days.