Description
A spicy and flavorful Kung Pao Shrimp recipe featuring succulent shrimp stir-fried with blistered bell peppers, dried chili peppers, peanuts, and a savory-sweet sauce made from soy, vinegar, and sesame oil. This quick and easy Chinese-inspired dish is perfect for a weeknight dinner served over steamed rice.
Ingredients
Scale
Sauce
- 2 tablespoons Rice Vinegar
- 2 tablespoons Light Soy Sauce
- 2 teaspoons Brown Sugar
- 1 teaspoon Dark Soy Sauce
- 1 teaspoon Sesame Oil
- 1 teaspoon Corn Starch
Main Ingredients
- 2 tablespoons Peanut Oil
- 8 Dried Chili Peppers
- 1 Green Bell Pepper, sliced
- 1 piece Fresh Ginger, julienned
- 2 cloves Garlic, minced
- 1 pound Shrimp, peeled and deveined
- 1/4 cup Dry Roasted Peanuts
- 1 stalk Scallion, chopped
Instructions
- Prepare the sauce: In a small bowl, mix together rice vinegar, light soy sauce, brown sugar, dark soy sauce, sesame oil, and corn starch until well combined. Set aside.
- Heat oil and stir-fry peppers: Heat peanut oil in a wok over medium heat. Add dried chili peppers and sliced green bell pepper. Stir-fry slowly to allow the bell pepper skin to blister and develop flavor.
- Add aromatics: Add the julienned ginger and minced garlic to the wok. Stir-fry for about 20 seconds until fragrant and aromatic.
- Cook the shrimp: Add the shrimp in a single layer, allowing the bottom side to cook before flipping. Stir-fry shrimp for approximately 1 minute or until fully cooked and pink.
- Combine peanuts and sauce: Add the dry roasted peanuts to the wok, then pour in the prepared sauce. Stir continuously until the sauce thickens and coats all ingredients evenly.
- Finish and serve: Turn off the heat and toss in chopped scallions. Transfer the Kung Pao Shrimp to a serving dish and serve immediately with steamed rice. Enjoy!
Notes
- You can adjust the number of dried chili peppers to control the spiciness level.
- Make sure to cook the shrimp just until pink to avoid overcooking and rubbery texture.
- Blistering the bell peppers adds a nice smoky flavor—don’t rush this step.
- Serve immediately for the best taste and texture.
- For a gluten-free version, substitute soy sauce with tamari.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: Kung Pao Shrimp, Chinese Shrimp Recipe, Spicy Shrimp, Stir-Fried Shrimp, Easy Chinese Dinner
