Easy Kung Pao Shrimp Recipe
If you’re craving a delightful, quick meal that packs a punch of flavor, you’re in for a treat with this easy Kung Pao Shrimp recipe. This dish perfectly combines a spicy kick with a hint of sweetness and is sure to please any palate, all within the first bite. Whether you’re a seasoned chef or a novice cook, you’ll find this recipe both approachable and rewarding.
I remember the first time I made this dish for my family. It was one of those rare evenings when everyone was home, and we gathered around the kitchen to cook together. The aroma of sizzling shrimp mixed with the tangy sauce was irresistible, pulling us all together. This recipe has since become a family favorite, sparking conversations and creating fond memories around our dinner table.
Why You’ll Love This Recipe
This Kung Pao Shrimp recipe is a game-changer because of its simplicity and flavor complexity. It’s a well-balanced dish that is not only delicious but also quick to prepare, making it perfect for busy weeknights. The combination of spicy, sweet, and savory elements caters to all taste preferences. Plus, it’s a healthier alternative to takeout, using fresh ingredients and avoiding any unnecessary preservatives.
Ingredients Notes
The ingredients for this dish are easily accessible in any local grocery store or online market. Fresh shrimp is the star of the show, always choose the freshest available. For a nut-free version, omit the peanuts or opt for a seed mix. Soy sauce can be replaced with tamari for a gluten-free version. To add a heat, adjust the amount of red chili flakes to your liking.
Recipe Steps
Step 1
Begin by peeling and deveining the shrimp. Pat them dry with paper towels to ensure they sear nicely.
Step 2
In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch, then set aside.
Step 3
Heat oil in a large skillet over medium-high heat. Add peanuts and stir-fry until golden brown. Remove and set aside.
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Step 4
In the same skillet, add shrimp and cook until pink and opaque. Remove from heat and set aside with peanuts.
Step 5
Pour the sauce mixture into the skillet, bring to a simmer, and then return the shrimp and peanuts. Stir everything until well coated. Serve immediately.
Storage Options
Leftover Kung Pao Shrimp can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, store the cooled dish in freezer-friendly containers for up to 2 months. To reheat, thaw in the fridge overnight and warm in a skillet over low heat to retain the texture.
Variations & Substitutions
For a vegetarian twist, replace shrimp with firm tofu or tempeh. To add more veggies, incorporate broccoli or bell peppers. If you’re after a milder flavor, reduce the chili flakes and add a splash of coconut milk for a creamy version.
Serving Suggestions
Kung Pao Shrimp is best served with steamed jasmine rice or noodles. It’s a versatile dish, perfect for family dinners or entertaining guests. Pair with simple sides like stir-fried vegetables or a light Asian-inspired salad to complete the meal.
Frequently Asked Questions
Can I use frozen shrimp for this recipe? Yes, frozen shrimp works well for this recipe. Just make sure to thaw them completely and remove excess moisture by patting them dry before cooking.
How do I know when the shrimp is cooked? Shrimp is cooked when it turns pink and opaque. It should curl into a loose “C” shape. Overcooked shrimp becomes tough and rubbery, so keep an eye on them.
Is this recipe suitable for meal prepping? Absolutely! This dish holds up well in the fridge, maintaining its flavors and textures, making it an excellent option for meal prep.
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Easy Kung Pao Shrimp Recipe
Ingredients
Main Ingredients
- 1 pound shrimp peeled and deveined
- 2 tablespoons vegetable oil
- 1 cup red bell pepper diced
- 0.5 cup unsalted peanuts roasted
- 3 tablespoons soy sauce
Instructions
Preparation Steps
- Heat 1 tablespoon of oil in a wok over medium heat.
- Add shrimp and stir-fry until pink, about 2 minutes.
- Remove shrimp and set aside.
- In the same wok, add remaining oil and sauté bell peppers until softened.
- Add peanuts and soy sauce, stirring to combine.
- Return shrimp to the wok and toss with the sauce to coat.
- Serve hot.
Notes
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