Kung Pao Shrimp
This easy, healthy, Kung Pao Shrimp tastes better than takeout and is on your table in less than 30 minutes! You will love combination of juicy shrimp and crunchy peanuts in the savory, fiery garlic chili sauce with CUSTOMIZABLE heat!
Servings 4 -6 servings
Ingredients
- 1 pound large shrimp peeled, deveined, tails off
Sauce/Marinade
- 1/4 cup low sodium soy sauce
- 1/4 cup Japanese sweet rice wine/mirin (may sub dry sherry)
- 1/4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 2-3 tablespoons red chili paste*
- 1 teaspoon sesame oil
- 1/2 teaspoon pepper
Add later:
- 1/4 cup water
- 1 tablespoon cornstarch
Stir Fry
- 1 cup salted dry roasted peanuts
- 1 tablespoon olive oil
- 2 bell peppers, chopped (any combo of colors)
- 1/2 onion, chopped
- 2 teaspoons freshly grated ginger
- 4-6 garlic cloves, minced
Instructions
- In a medium bowl, whisk together marinade/sauce ingredients EXCEPT water, and cornstarch. Add 1/3 cup of the marinade/sauce to a large freezer bag with shrimp. Let marinate at room temperature while you prep your veggies, or up to 30 minutes. To the remaining sauce, whisk in 1/4 cup water and cornstarch.
- Meanwhile, in a large skillet, dry roast peanuts until golden, tossing occasionally, approximately 3 minutes. Set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat. Once hot, add onion and sauté 3 minutes. Add bell peppers, garlic and ginger and continue to stir fry 2 additional minutes.
- Add shrimp and stir fry just until opaque, about 2-3 minutes (don't overcook!). Add reserved sauce to skillet and simmer until sauce thickens, approximately 1-2 minutes. Taste and season with additional salt and/or pepper, red chili paste for spicier or sugar for sweeter if desired.
- Garnish individual servings with peanuts and optional green onions. Serve with rice.
Notes
*If you aren’t sure how much to add, I would start with less and add more to taste – you can add more heat but its hard to take it away!