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Kung Pao Shrimp Recipe
Kung Pao Shrimp Recipe - a Chinese restaurant classic but let’s learn to make it at home! Sauteed shrimp combined with sauteed veggies in a sweet and zesty kung pao sauce, so delicious!
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
4
servings
Author:
Valentina
Ingredients
2
Tbsp
oil, divided
2
Tbsp
unsalted butter, divided
shrimp-
1
lb
raw shrimp
peeled and deveined
¼
tsp
salt
or to taste
⅛
tsp
ground black pepper
or to taste
1
Tbsp
cornstarch
1/2
small onion
diced
1/2
green bell pepper
diced
1/2
red bell pepper
diced
3
garlic cloves
minced
1
Tbsp
grated fresh ginger
½
tsp
red pepper flakes
1/4
cup
roasted peanuts
kung pao sauce-
1/2
cup
chicken broth
1/4
cup
soy sauce
1
Tbsp
brown sugar
1
tsp
cornstarch
green onion and sesame seed
to garnish (optional)
US Customary
-
Metric
Instructions
Make Kung Pao Sauce-
In a
bowl
, whisk together the ingredients for the kung pao sauce and set aside.
Cook Shrimp-
Coat the shrimp in the cornstarch and season with salt and pepper.
In a
large skillet
, saute the shrimp with 1 Tbsp oil and 1 Tbsp butter 2-3 minutes or until the shrimp is opaque, flipping halfway through cooking.
Remove the shrimp from the skillet and cover to keep warm.
In the same
skillet,
add 1 more Tbsp of oil and saute the diced peppers and onions over medium high heat until veggies are tender.
Once the veggies are tender, add 1 Tbsp butter along with the garlic and grated ginger and cook until fragrant.
Add the roasted peanuts and red pepper flakes to the skillet and toss to combine.
Combine Everything-
Pour in the sauce into the skillet and bring to a simmer, continue cooking until the sauce thickens.
Garnish with sliced green onion and sesame seeds.
Serve with the desired side dishes and enjoy!