Delicious Kung Pao Shrimp
Experience the vibrant flavors and delightful crunch of this kung pao shrimp dish, perfect for both weeknight dinners and special occasions. Tender shrimp combined with colorful bell peppers and a savory sauce creates a meal that not only tastes great but also looks stunning on the plate. Ready in under 30 minutes, this recipe is ideal for impressing family and friends alike!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup bell peppers (mixed red and green), chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ½ cup unsalted peanuts
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp chili paste (adjust to taste)
- 2 tsp honey
Instructions
- Prepare your ingredients by chopping bell peppers, mincing garlic and ginger, and measuring sauce components.
- In a bowl, whisk together soy sauce, rice vinegar, sesame oil, chili paste, and honey. Set aside.
- Heat oil in a large skillet over medium-high heat. Sauté minced garlic and ginger for about 30 seconds until fragrant.
- Add shrimp to the pan; cook until pink and opaque (3–4 minutes), stirring occasionally.
- Toss in chopped bell peppers and peanuts; cook until peppers soften slightly (2–3 minutes).
- Pour the sauce over shrimp and vegetables; stir well to coat. Simmer for another 2 minutes until heated through.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 200mg
Keywords: Feel free to substitute shrimp with chicken or tofu if desired. For extra heat, increase the amount of chili paste or add sliced fresh chilies. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.