Kung Pao Shrimp
Ingredients
Marinade
- ¾ pound medium shrimp peeled and deveined
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
Stir Fry
- 2 tablespoons vegetable oil
- 1 small onion chopped
- 1 red bell pepper cut into chunks
- 1 green bell pepper cut into chunks
- 1 tablespoon garlic grated
- 1 tablespoon grated fresh ginger
- ½ teaspoon red pepper flakes more if desired
- 3 green onions thinly sliced
- ¼ cup dry roasted peanuts
Sauce
- ⅓ cup reduced sodium chicken broth
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon dry sherry
- 1 teaspoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
Instructions
- 1
Combine shrimp, soy sauce, and cornstarch in a small bowl. Let marinate 10 minutes (while prepping the other vegetables). Combine sauce ingredients and set aside.
- 2
Heat vegetable oil in a skillet over medium-high heat.
- 3
Add shrimp and stir-fry 2-3 minutes or just until it turns pink (it will continue to cook in the sauce). Remove from the pan and set aside.
2 min - 4
Add more oil to the pan if needed and add onions. Cook 2-3 minutes or until they start to soften.
2 min - 5
Add in the red and green bell pepper, garlic, ginger, and red pepper flakes. Cook for about 5 minutes or just until the vegetables start to soften.
5 min - 6
Add the sauce and cook until it begins to thicken. Stir in the shrimp and simmer 1 minute more or just until cooked through.
1 min - 7
Stir in green onions and peanuts and serve over rice.
Nutrition
Per serving (based on 4 servings)
