Kung Pao Shrimp Recipe
Stir-fried shrimp, peanuts, and vegetables in a spicy sauce.
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Ingredients
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Main Ingredients
Sauce Ingredients
Cooking Oil
Method
Preparation
- 1
Prepare the Sauce
In a small bowl, combine soy sauce, rice vinegar, sugar, cornstarch, sesame oil, minced garlic, and minced ginger. Mix well until the sugar and cornstarch are dissolved. Set aside.
- 2
Prepare the Vegetables
Dice the bell pepper and zucchini, and chop the green onions. Set them aside for later use.
- 3
Prepare the Shrimp
Ensure the shrimp are peeled and deveined. Pat them dry with a paper towel to remove excess moisture.
Cooking
- 4
Heat the Oil
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.
- 5
- 6
Stir-Fry the Vegetables
In the same skillet, add the dried red chilies, diced bell pepper, diced zucchini, and chopped green onions. Stir-fry for about 4-5 minutes until the vegetables are tender but still crisp.
- 7
Combine and Finish
Return the cooked shrimp to the skillet with the vegetables. Pour the prepared sauce over the shrimp and vegetables. Stir well to coat everything in the sauce and cook for an additional 2-3 minutes until the sauce thickens.
- 8
Serve
Remove from heat and serve hot. Enjoy your Kung Pao Shrimp over steamed rice or noodles if desired.