Kung Pao Shrimp

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Introduction

Kung Pao Shrimp is a classic Chinese dish that combines tender, juicy shrimp with a flavorful medley of vegetables and peanuts, all tossed in a savory and spicy sauce. This vibrant stir-fry is a perfect harmony of sweet, salty, tangy, and spicy flavors, offering a satisfying kick in every bite. Easy to prepare yet bold in taste, Kung Pao Shrimp is ideal for weeknight dinners or when you’re craving restaurant-quality Chinese cuisine at home. Served over steamed rice or noodles, it’s a crowd-pleaser that’s as delicious as it is visually appealing.

I remember the first time I made this dish at home. The kitchen was filled with the mouthwatering aroma of sizzling shrimp and aromatic spices, and my family couldn’t wait to dig in. What I love about Kung Pao Shrimp is its versatility—you can adjust the level of heat to suit your taste, adding more or less chili peppers depending on how spicy you like it. The crunchy peanuts and crisp vegetables add the perfect texture to the dish, making every bite an exciting combination of flavors and textures.

This dish is surprisingly quick to make, too. With just a few simple ingredients, you can have a vibrant, flavorful meal on the table in no time. Whether you’re cooking for a weeknight dinner or impressing guests with your homemade Chinese cuisine, Kung Pao Shrimp is guaranteed to be a hit!

Perfect for:

  • Quick weeknight dinners
  • Chinese food lovers
  • Meal prepping
  • Hosting casual dinner parties
  • Anyone craving bold, spicy flavors

Why You’ll Love This Recipe

Here’s why Kung Pao Shrimp is a must-try:

  • Bold and Balanced Flavors: A perfect mix of sweetness, tanginess, and spiciness that will tantalize your taste buds.
  • Quick to Make: This dish comes together in under 30 minutes, making it ideal for busy days.
  • Protein-Rich: Shrimp is a lean, healthy protein option that cooks quickly.
  • Customizable Heat Level: Adjust the spice to your preference, making it kid-friendly or as fiery as you like.
  • Restaurant-Quality: Tastes just as good, if not better, than takeout, but fresher and healthier.

Preparation and Cooking Time

  • Total Time: 25 minutes
  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Servings: 4 servings
  • Calories per serving: Approximately 300-350 calories
  • Key Nutrients: Protein: 25g, Carbs: 15g, Fat: 18g

Ingredients

Gather these ingredients to make Kung Pao Shrimp:

For the Sauce:

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/4 cup water

For the Stir-Fry:

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small zucchini, sliced (optional)
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 6-8 dried red chilies (adjust for spice preference)
  • 1/3 cup roasted peanuts or cashews
  • 2 green onions, chopped (for garnish)

Ingredient Highlights

  • Shrimp: The star of the dish, offering a tender and juicy texture.
  • Dried Red Chilies: Provide the signature heat of Kung Pao dishes; adjust the quantity based on your spice tolerance.
  • Soy Sauce and Hoisin Sauce: Create the savory, umami-rich base of the sauce.
  • Peanuts or Cashews: Add crunch and nutty flavor to complement the tender shrimp and crisp vegetables.
  • Ginger and Garlic: Bring depth and aromatic warmth to the dish.

Step-by-Step Instructions

Here’s how to make Kung Pao Shrimp:

Prepare the Sauce:

  1. Mix the Sauce Ingredients: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, oyster sauce (if using), cornstarch, sesame oil, sugar, and water. Set aside.

Stir-Fry the Shrimp:

  1. Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and stir-fry for 1-2 minutes per side until pink and just cooked through. Remove the shrimp from the pan and set aside.

Cook the Vegetables:

  1. Stir-Fry the Aromatics: In the same pan, add the remaining tablespoon of oil. Add the garlic, ginger, and dried red chilies. Stir-fry for 30 seconds until fragrant.
  2. Add the Vegetables: Toss in the bell peppers and zucchini. Stir-fry for 3-4 minutes until they start to soften but remain crisp.

Combine and Finish:

  1. Add the Shrimp Back: Return the cooked shrimp to the pan with the vegetables.
  2. Pour in the Sauce: Give the sauce a quick stir to ensure the cornstarch is evenly mixed, then pour it over the shrimp and vegetables. Stir to coat everything evenly.
  3. Add the Peanuts: Toss in the roasted peanuts or cashews and stir for another minute until the sauce thickens and everything is well combined.

Serve and Garnish:

  1. Garnish and Serve: Remove from heat and garnish with chopped green onions. Serve hot over steamed rice or noodles.

How to Serve

  • Over Steamed Rice: The classic pairing for Kung Pao Shrimp.
  • With Noodles: Toss with lo mein or rice noodles for a hearty meal.
  • On a Lettuce Wrap: For a low-carb option, serve the shrimp and veggies on crisp lettuce leaves.
  • With a Side of Dumplings: Pair with Chinese dumplings or egg rolls for a full spread.

Additional Tips

  • Use fresh shrimp for the best flavor, or defrost frozen shrimp properly before cooking.
  • Toast the peanuts or cashews for extra depth of flavor.
  • Keep the vegetables crisp by not overcooking them.
  • Adjust the spice level by reducing or increasing the dried chilies.

Recipe Variations

  1. Kung Pao Chicken (substitute chicken for shrimp)
  2. Vegetarian Kung Pao (use tofu or mushrooms)
  3. Kung Pao Beef
  4. Kung Pao Scallops
  5. Gluten-Free Kung Pao (use tamari instead of soy sauce)
  6. Low-Carb Kung Pao (serve over cauliflower rice)
  7. Vegan Kung Pao (use tofu and skip oyster sauce)
  8. Kung Pao Shrimp with Pineapple (add pineapple chunks for a sweet twist)
  9. Extra Spicy Kung Pao (add chili oil or fresh chilies)
  10. Thai-Style Kung Pao (add a splash of fish sauce and basil)

Freezing and Storage

  • Freezing: Store in an airtight container and freeze for up to 1 month. Thaw and reheat before serving.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Special Equipment

  • Large wok or skillet
  • Spatula or tongs for stir-frying

FAQ Section

  1. Can I use pre-cooked shrimp? Yes, but reduce cooking time to avoid overcooking.
  2. Can I skip the peanuts? Yes, replace them with cashews or omit them entirely.
  3. How do I make it less spicy? Use fewer dried chilies or omit them.
  4. Can I make it ahead? Yes, prep the sauce and chop the veggies in advance.
  5. Can I double the recipe? Absolutely, just ensure your pan is large enough to avoid overcrowding.

Conclusion

Enjoy the bold, spicy, and savory flavors of Kung Pao Shrimp, a dish that’s sure to impress your taste buds and elevate your dinner game. With perfectly cooked shrimp, crunchy peanuts, and a rich, tangy sauce, every bite is a flavorful explosion that balances heat and sweetness in the most delicious way.

Whether it’s a quick weeknight meal or a special occasion, this stir-fry is guaranteed to delight! It’s easy to make, packed with vibrant ingredients, and a crowd-pleaser everyone will love.

I’d love to see how your Kung Pao Shrimp turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your tasty creations. Happy cooking!

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