Kung Pao Shrimp

This flavorful Kung Pao Shrimp is made with stir fried shrimp, bell peppers, garlic and green onions tossed in a sweet and spicy homemade kung pao sauce. The recipe takes less than 20 minutes to make and is so much better and healthier than take out! Serve over rice to soak up all of the delicious sauce.

👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Kelley Simmons📖 chefsavvy

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

skillet
pan
bowl
whisk

📝 Preparation Steps

Kung Pao Shrimp

large shrimp (peeled with the tails off)12 ounces

Heat oil in a large skillet. Add in the bell pepper and sauté over medium high heat for ⏱️ 3-4 minutes or until slightly tender and carmazlied.

oil1 tablespoonteaspoon sesame oil1/8

Next add in shrimp and saute until fully cooked ⏱️ 2-3 minutes.

large shrimp (peeled with the tails off)12 ounces

Add in garlic and ginger cook for ⏱️ 1 minute.

garlic (minced)2 cloves

Add the Kung Pao Sauce to the pan along with the cooked shrimp. Turn the heat down and allow the sauce to simmer until it is thickened, ⏱️ 2 minutes.Serve with chopped peanuts, green onions and sesame seeds for serving, if desired.

large shrimp (peeled with the tails off)12 ounceschopped peanuts (for serving)

Kung Pao Sauce

Whisk soy sauce, water, cornstarch, rice wine vinegar, sesame oil and Sriracha in a small bowl. Set aside.

water3 tablespoonscornstarch1 teaspoonrice wine vinegar1 teaspoonoil1 tablespoonteaspoon sesame oil1/8

large shrimp (peeled with the tails off)12 ounceschopped peanuts (for serving)

Nutrition Facts

calories

265.44 kcal

fat Content

9.69 g

serving Size

1 serving

fiber Content

0.9 g

sugar Content

1.68 g

sodium Content

2151.12 mg

protein Content

36.53 g

cholesterol Content

428.64 mg

carbohydrate Content

6 g

saturated Fat Content

0.89 g

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