Kung Pao Shrimp Recipe
Dive into a vibrant fusion of flavors with our Kung Pao Shrimp. Juicy, succulent shrimp are stir-fried to perfection and tossed with crunchy peanuts, crisp bell peppers, and a medley of vegetables, all enveloped in a savory, spicy sauce that strikes the perfect balance between heat and sweetness. Served over a bed of fluffy rice, this dish is a delightful explosion of taste that will transport your palate straight to the streets of Sichuan.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sauce
In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, cornstarch, water, and red pepper flakes until smooth. Set aside.
- 2
Cook the Shrimp
In a large skillet or wok, heat peanut oil over medium-high heat. Add shrimp and cook for 2-3 minutes, until they turn pink and are fully cooked. Remove shrimp from the skillet and set aside.
- 3
Stir-Fry Vegetables
In the same skillet, add the minced garlic, ginger, diced red bell pepper, and zucchini. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- 4
Combine Ingredients
Add the cooked shrimp back to the skillet with the vegetables. Pour the prepared sauce over the shrimp and vegetables. Stir well to combine and cook for another 2-3 minutes until everything is heated through and the sauce has thickened.
- 5
Add Peanuts
Stir in the roasted peanuts and chopped green onions. Mix well and cook for an additional minute.
- 6
Serve
Serve hot over cooked rice or noodles, garnished with additional green onions if desired.
