Kung Pao Shrimp
Experience a fiery, flavor-packed culinary adventure with this Kung Pao Shrimp recipe! This classic Sichuan-inspired dish features tender shrimp stir-fried to perfection and coated in a savory sauce infused with soy, hoisin, and a hint of sesame oil. Vibrant red bell peppers, crisp zucchini, and crunchy roasted peanuts add bold textures and balance to every bite, while dried red chili peppers bring the signature heat you crave. Ready in just 30 minutes, this quick and easy recipe is perfect for weeknight dinners or when you're craving takeout-style flavors at home. Serve over fluffy white rice for a satisfying, restaurant-quality meal your family will love!
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Recipe Information
Ingredients
- 1 pound shrimp (peeled and deveined)
- 3 tablespoons soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 6 pieces dried red chili peppers
- 3 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 1 medium red bell pepper (diced)
- 1 small zucchini (chopped)
- 1 cup roasted peanuts
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 scallions (sliced)
- 3 cups white rice (cooked, for serving)
Instructions
In a medium bowl, combine the shrimp, 1 tablespoon of soy sauce, and cornstarch. Mix well and let marinate for 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes until they are pink and just cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the dried red chili peppers and stir-fry for 30 seconds until fragrant.
Add the garlic and ginger to the skillet and cook for another 30 seconds, stirring constantly.
Add the diced red bell pepper and chopped zucchini. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, hoisin sauce, rice vinegar, sugar, and sesame oil.
Return the cooked shrimp to the skillet, then pour in the sauce. Toss everything together and cook for 1-2 minutes until the shrimp and vegetables are coated and the sauce is slightly thickened.
Stir in the roasted peanuts and sliced scallions. Cook for another 30 seconds to heat through.
Serve immediately over cooked white rice. Enjoy!
Nutrition Facts
Calories |
2549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 28.2 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2629 mg | 114% | |
| Total Carbohydrate | 261.2 g | 95% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 21.7 g | ||
| Protein | 179.1 g | 358% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 419 mg | 32% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3501 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
