My favorite shrimp to use in dishes like these are plump Argentinean shrimp. This dish is a class Chinese food takeout staple - and incredibly easy to make from scratch at home. Swirl to cook the pan. © SpendWithPennies.com. It adds more flavor than water, but be sure to use low-sodium so you don’t add too much salt. twitter I want to reach through my screen and grab a forkful. Cornstarch. The sauce for this recipe combines a bit of broth with bold flavors from soy sauce, hoisin and sesame oil. Kung Pao Shrimp is originally developed from the authentic Sichuan style Kung Pao Chicken - and features a slightly spicy and sweet taste that is similar to Chinese garlic sauce and full of earthy, garlic flavor. In Kung Pao chicken it’s more of a in-your-face spice. Pour in the sauce. Make sure to pat the shrimp dry before adding them to the wok, so they stir fry instead of steam. Without cornstarch, we’d have a super loose sauce. stress-free. Red pepper flakes. This looks seriously amazing!! I use something similar to this. This easy, delicious kung pao shrimp recipe is simple, quick, and perfect for an easy dinner recipe - but bright and colorful, so it's also great for a dinner party or Sunday supper. Add the oil, swirling to coat the sides. This sauce is the star of this dish! Stir in the shrimp and simmer 1 minute more or just until cooked through. Add a little bit more oil to the wok. Stir to combine. Cook for about 5 minutes or just until the vegetables start to soften. Combine shrimp, soy sauce, and cornstarch in a small bowl. Stir fry the shrimp. If you love Chinese Food Takeout, you've probably had kung pao shrimp - the rich, earthy, spicy dish loaded with flavor from shrimp, bell peppers, celery, water chestnuts, chilis, and crunchy peanuts! Simmer until the sauce starts to thicken. Your email address will not be published. Learn how your comment data is processed. The ideal way to freeze this meal is in separate bags - simply portion out the shrimp, but do not cook, and place in one bag in the freezer - and cook/prepare the vegetables and sauce, then store those in an airtigh bag in the freezer. Instructions Heat the oil in a large pan over high heat. Marinate the shrimp. VEGGIES Hi- I'm Courtney O'Dell, the writer and photographer behind Sweet C's. It’s perfect for stir-frying because it retains heat really well and cooks everything evenly. Shrimp doesn’t bode well leftover, so instead of making the kung pao shrimp ahead of time from start to finish, try prepping everything in advance instead. Chiles. Ginger and garlic is usually always found in most Asian dishes, and this one is no exception. Serve with chopped peanuts, green onions and sesame seeds for serving, if desired. Peanuts set this dish apart from other take out favorites. I like to add a little bit of sweetness to my kung pao shrimp to balance out the spiciness, and brown sugar does the trick! Another ingredient I don’t keep on hand. facebook Cook 2-3 minutes or until they start to soften. It seriously is quicker to whip up a batch of this delicious kung pao shrimp than ordering takeout and driving to pick it up - and it tastes about a million times better! Less than 30 minutes from start to finish. pinterest * Percent Daily Values are based on a 2000 calorie diet. Tender juicy shrimp and bell peppers in a sauce with a little sweet heat. Store everything in the fridge until you’re ready to eat. This quick, easy, flavor-packed Kung Pao Shrimp is just what the doctored ordered on a Monday. Add the sauce and cook until it begins to thicken. Serve over steamed rice or noodles. In our Szechuan recipes (like these Ants Climbing a Tree and Hunan Chicken) we use a Chili bean paste very specific to Szechuan cooking, called Doubanjiang. Your email address will not be published. Season to taste with salt and pepper. If you can’t find them, any large shrimp will work as well. Bell peppers, and diced onion are sauteed with the shrimp until soft. While the veggies cook, whisk tamari, sherry, brown sugar, red pepper flakes, hoisin, balsamic vinegar, chicken stock, and cornstarch together in a small bowl. Stir to combine. To make things a little bit easier, I like to use ginger you can find already grated and stored in a tube. After a bit of research, I found that balsamic vinegar is a close substitute, so that’s what I use. Did you love this Kung Pao Shrimp? Kung Pao Shrimp is a spicy Asian dish that is traditionally made with hot chili peppers, soy sauce, other spices, and shrimp. -Add frozen vegetables to pan and cook to almost hot - then add shrimp and sauce and cook until shrimp is white and opaque and vegetables are piping hot. I'm including notes on making this recipe appropriate for a keto diet, so don't skip them if you're looking for a low carb kung pao shrimp! The difference is in the type of chile you use, plus Szechuan is a style of cooking. Set aside. This is the best shrimp recipe! To make a Keto Kung Pao Shrimp, swap soy sauce for Coconut Aminos, and skip the corn starch entirely. Add one tablespoon of oil. Add the peppers and stir-fry for a few minutes until slightly softened and starting to blister. Swap out the shrimp for chicken, pork, or beef. One of the most popular entrees on a Chinese food restaurant menu, you can also make Kung Pao chicken or beef. Feel free to add mushrooms, baby corn, snap peas or diced zucchini! Toss again. The best part about this easy kung pao shrimp recipe? Remove everything from the wok and set aside. I find traditional kung pao shrimp usually comes with an array of peppers and onions, so that’s what I stuck with. Flavors are also balanced and mellowed with a little bit of tangy balsamic vinegar, and of course, we can’t have an Asian dish without a little bit of salt from my favorite Asian condiment – tamari. A little in-your-face spice. rss The plump shrimp are joined with what I deem a classic combination in al Kung Pao recipes – plenty of sweet bell peppers and beyond a generous amount of crunchy peanuts. Add the sauce. Season with a little bit of salt and pepper. Add the onion and cook for 2-3 minutes or until just softened. Be sure to leave a rating and a comment below! Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. -Add to freezer and keep for no longer than 2 months. Your choices are: Instead of rice, think about serving it with our easy, I don’t know about you, but I can’t have Chinese takeout without dumplings. I love Kung Pao Chicken, but I've never tried it with shrimp. -When cooking, remove directly from freezer, open bag and remove kung pao shrimp, and re-heat in a hot skillet with 2 tbsp oil (from frozen). Top this dish with green onions and chopped peanuts for the perfect meal!

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