• Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Serves: 4

Kung Pao Shrimp

  • Recipe Submitted by on

 Ingredients List

  • For the stir fry:
  • 1 tablespoon vegetable oil
  • 1 pound large shrimp peeled and deveined
  • 1 inch red bell pepper cut into 1 pieces
  • 1 inch green bell pepper cut into 1 pieces
  • 1/2 of a white or yellow onion cut into 1/2 inch pieces
  • 1 teaspoon minced garlic
  • 4-6 dried red chilies seeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)
  • 1/2 cup roasted unsalted peanuts
  • salt and pepper to taste
  • For the sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons water

 Directions

Heat the oil in a large pan over high heat. Add the onion and cook for 2-3 minutes or until just softened. Add the red and green bell pepper and cook for 3-4 minutes or until tender. Season with salt and pepper to taste. Add the garlic and cook for 30 seconds.
Add the shrimp to the pan and cook for 3-4 minutes, or until shrimp are pink and opaque. Add the chilies and peanuts to the pan.
While the shrimp and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
Add the sauce to the shrimp mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.

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