This Kung Pao shrimp is an authentic Chinese dish that combines fresh vegetables and delicious shrimp in a mouthwatering sauce. It is bursting with spicy, bold flavors and succulent pieces of shrimp for a simple meal that everyone will enjoy! As if it couldn't get any better, it is ready to eat in only 30 minutes!
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Instructions
In a small bowl, stir together 1 lb shrimp, 1 tablespoon low sodium soy sauce, ¼ teaspoon salt, and ⅛ teaspoon ground white pepper. Do not add the cornstarch. Set aside to marinate.
In a separate bowl, combine your sauce ingredients (⅓ cup chicken broth, ¼ cup low sodium soy sauce, 2 tablespoon hoisin sauce, 1 tablespoon dry sherry, 1 teaspoon light brown sugar, 1 teaspoon sesame oil, 1 teaspoon cornstarch). Set aside.
Place a large skillet over medium-high heat and add 2 tablespoon cooking oil.
Stir 2 teaspoon cornstarch into the bowl with the shrimp and then transfer it all into the hot pan. Stir fry for 2-3 minutes, or until the shrimp has just turned pink (it will continue to cook as it rests and in the sauce when finishing the dish). Remove the shrimp from the pan and set it aside.
If necessary, you can add more oil to the pan. Add the diced 1 small white onion and the 3-6 green onions and cook for 2-3 minutes. Then add the 1 red bell pepper, 1 green bell pepper, 1 tablespoon garlic, 1 tablespoon ginger, and 2-4 dried red chili peppers. Cook for an additional 5 minutes, or until the veggies begin to soften.
Stir or whisk the sauce and then add it to the vegetables. Cook, stirring occasionally, until the sauce begins to thicken. Then, stir in the shrimp and cook for 1 more minute, or until heated through.
Stir in the ¼ cup dry roasted peanuts and serve immediately over rice. Garnish with the greens from the green onions if desired.
Notes
You can use fresh or frozen shrimp for your kung pao. Fresh shrimp will yield the best flavor, but frozen will work if that's what you have on hand. Make sure they are peeled and de-veined!
Large (jumbo or colossal) shrimp can be butterflied if desired.
Dried Chinese Sichuan chile peppers are best, but dried chili de arbol is more commonly found in grocery stores.
Slice the ends off dried peppers and let the seeds fall out, then chop them into small slices for your stir fry. Scissors work wonderfully for this.
To store: Leftover kung pao shrimp can be kept in a shallow airtight storage container in the fridge for up to 3 days.
To reheat: Reheat in a skillet over medium to medium-high heat until heated through.