If you're looking for a quick, easy, and SPICY replacement for your favorite takeout, look to our Kung Pao Shrimp. We stir-fry bell peppers, dried chiles, peanuts, and shrimp with a sweet and fiery chili-infused brown sauce that will leave your taste buds singing. Less than 30 minutes from start to finish.
Marinate the shrimp. Add the shrimp to a medium bowl along with 2 teaspoons tamari, dry sherry, and brown sugar. Stir to combine. Marinate while you cook the veggies.
Heat a wok or large skillet to a high heat. Add one tablespoon of oil. Swirl to cook the pan. Add the peppers. Stir-fry, moving the veggies with a spatula frequently, for 2-3 minutes until the peppers start to soften and blister slightly. Add ginger, garlic, chiles, and peanuts. Stir fry another 2-3 minutes until garlic is fragrant and softened. Remove the veggies from the pan and set aside.
While the veggies cook, whisk balsamic vinegar, remaining tamrari, brown sugar, chicken brown, hosin, red pepper flakes, and cornstarch together in a small bowl.
When the veggies are done cooking, add the remaining oil to the wok. Swirl to coat the pan. Drain the shrimp of the marinade and pat dry with paper towels. Season with a little bit of salt and pepper. Add the shrimp to the wok. Stir-fry for 2-3 minutes or until the shrimp are pink on both sides. Add the veggies, chiles, and peanut back to the wok with the shrimp. Stir to combine. Pour in the sauce. Toss to coat. Bring the mixture up to a boil and reduce to a simmer. Simmer until the sauce starts to thicken. Toss again, coating the shrimp and veggies.
Season to taste with salt and pepper. Garnish with chopped peanuts.