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.
Ingredients
Kung Pao Shrimp
- 1 tablespoon oil
- 12 ounces large shrimp, peeled with the tails off
- 1/2 cup red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 teaspoon fresh ginger, minced
Kung Pao Sauce
- 3 tablespoons low sodium soy sauce *very important to use low sodium*
- 3 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon rice wine vinegar
- 1/8 teaspoon sesame oil
- 1/2 teaspoon sriracha, or more to taste if you like it spicy
- chopped peanuts, for serving
- green onions for garnish, if desired
- sesame seeds for garnish, if desired
Instructions
Kung Pao Shrimp
- 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.
- Next add in shrimp and saute until fully cooked 2-3 minutes.
- Add in garlic and ginger cook for 1 minute.
- 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.
Kung Pao Sauce
- Whisk soy sauce, water, cornstarch, rice wine vinegar, sesame oil and Sriracha in a small bowl. Set aside.
- 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.
Nutrition Information
Calories: 265.44kcalCarbohydrates: 6gProtein: 36.53gFat: 9.69gSaturated Fat: 0.89gCholesterol: 428.64mgSodium: 2151.12mgPotassium: 251.18mgFiber: 0.9gSugar: 1.68gVitamin A: 652.06IUVitamin C: 47.42mgCalcium: 252.07mgIron: 4.11mg