Kung Pao Shrimp

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.

Course Main Course

Cuisine Asian

Keyword kung pao shrimp, kung pao chicken, spicy asian shrimp,

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 297kcal

Author Nicole

Cost $20

Equipment

Ingredients

1 1/4 lb shrimp, peeled and deveined
2 tsp dry sherry
1 tbsp brown sugar, divided
2 1/2 tbsp tamari
1 tbsp + 2 tsp canola oil
1 large red bell pepper, roughly chopped
1 large green bell pepper, roughly chopped
1 tsp grated ginger
3 large garlic cloves, minced
6 chile de arbol dried peppers
1/3 cup peanuts, plus more for garnish
2 tsp balsamic vinegar or Chinese black vinegar
2 tsp hoisin sauce
1/4 tsp crushed red pepper flakes, plus more if you like spice!
1/4 cup chicken broth
2 tsp cornstarch

Instructions

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.

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