Kung Pao Shrimp
Servings: 4 servings
Calories: 245cal
Ingredients
- 2 Tablespoons olive oil
- 1 medium green bell pepper chopped into chunks
- 1 medium red bell pepper chopped into chunks
- 1 medium onion chopped into chunks
- 1 Tablespoon minced garlic
- 10 ounces raw large shrimp peeled, deveined, tails removed
- ¼ cup peanuts
Sauce
- ¼ cup soy sauce
- 1 Tablespoon hoisin sauce
- 2 Tablespoons oyster sauce
- 2 teaspoons sesame oil
- 1 Tablespoon brown sugar
- 1 teaspoon cornstarch
- ½ cup water
Instructions
To Make the Sauce
- In a small saucepan add soy sauce, hoisin sauce, oyster sauce, sesame oil, and brown sugar. Bring to a gentle boil then reduce heat to a simmer.
- Make a slurry from the cornstarch and water. Add slurry to the saucepan and simmer until sauce begins to thicken.
To Make the Vegetables and Shrimp
- Heat olive oil in wok over medium-high heat until shimmering.
- Add green and red bell peppers and the onion to the hot oil. Stir fry for 3-4 minutes then add the minced garlic. Cook for another 1-2 minutes.
- Add the shrimp and stir fry an additional 6-7 minutes.
- Add the thickened sauce to the wok and toss to coat everything well and heat through.
- Add peanuts and toss to coat. Remove from heat and serve.
Notes
- For frozen shrimp - allow them to thaw first then pat them dry before beginning. To thaw shrimp quickly, place them in a sealed plastic bag and submerge them in a bowl of cold water for around 25 minutes. Do not use hot or warm water. I would not recommend using precooked shrimp for this recipe.
- You can omit the peanuts if desired.
- To make this dish spicy feel free to add some chili flakes, dried chili peppers, or Sichuan peppercorns.
Nutrition
Serving: 1serving | Calories: 245cal | Carbohydrates: 15g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 1530mg | Potassium: 355mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1170IU | Vitamin C: 65mg | Calcium: 73mg | Iron: 1mg
