Add the sauce to the skillet and the shrimp and cook until thickened. Kung Pao Shrimp If you're looking for a quick, easy, and SPICY replacement for your favorite takeout, look to our Kung Pao Shrimp. VEGGIES Tamari. This is the best shrimp recipe! Drain the shrimp of the marinade and pat dry with paper towels. When cooking shrimp, remember to cook it hot and fast - just at the end of the dish. When the cornstarch mixes with the liquid and then hits heat, it immediately thickens up. In traditional kung pao shrimp, you would use Chinese cooking wine, but I don’t ever have that on hand, so I use dry sherry instead. One of the most popular entrees on a Chinese food restaurant menu, you can also make Kung Pao chicken or beef. 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. Combine sauce ingredients and set aside. Cornstarch. My favorite shrimp to use in dishes like these are plump Argentinean shrimp. -When shrimp has thawed, heat a large nonstick skillet and add 2 tbsp oil, swirl in pan until shimmery. Less than 30 minutes from start to finish. The best part about this easy kung pao shrimp recipe? Also traditional in kung pao shrimp is Chinese black vinegar. It adds wonderful texture, so don’t skip it! -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. Shrimp. Spice in our Kung Pao shrimp comes in two forms, itty bitty Chile de arbol dried peppers and crushed red pepper flakes for a double duty of spice that will leave your eyes watering and nose twitching. SAUCE Shrimp is perfect when cooked just through - not overcooked. When you add the oil to the wok, but sure to coat the pan evenly with the oil before adding any veggies or protein. Set aside. Add the veggies, chiles, and peanut back to the wok with the shrimp. SHRIMP This easy kung pao shrimp is great when prepped and heated with just a couple simple modifications. It can be make keto or paleo because it is a naturally low carb Chinese food dish.... so if you're watching your carbs, and missing Chinese food, this keto kung pao shrimp recipe is a perfect easy way to get your fix! We need a little bit of liquid to loosen the sauce up and chicken stock is what we use. Red pepper flakes. Season with a little bit of salt and pepper. Just a few simple steps and a special dinner will be on the table! 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! It adds more flavor than water, but be sure to use low-sodium so you don’t add too much salt. Your email address will not be published. When many people say they don't like shrimp, I often like to ask why they don't - and many times, they complain of chewy, gummy, and overly fishy tasting shrimp - all things that are caused by overcooking shrimp. Season to taste with salt and pepper. Add in shrimp and sauté until cooked through, 3-4 minutes. rss My greatest passion is creating in the kitchen and making deliciously comforting recipes! Cook for about 5 minutes or just until the vegetables start to soften. Add the peppers and stir-fry for a few minutes until slightly softened and starting to blister. Add bell peppers, celery, zucchini and hot thai peppers and sauté for 2-3 minutes or until slightly tender. youtube. This quick, easy, flavor-packed Kung Pao Shrimp is just what the doctored ordered on a Monday. Stir in the shrimp and simmer 1 minute more or just until cooked through. facebook Start with fresh, thawed peeled and de-veined shrimp and be sure not to overcook them. Kung Pao shrimp is a sweet and spicy combination of fresh, crisp, sautéed veggies with shrimp. Add the shrimp to a medium bowl along with 2 teaspoons tamari, dry sherry, and brown sugar. Pour in the sauce. Your email address will not be published. pinterest I like to turn the heat up at the end of preparing kung pao shrimp and toss in the shrimp and the sauce at the same time and toss them until the shrimp are cooked through and the sauce has thickened and slightly absorbed into the dish. instagram Make the sauce. Stir-fry, moving the veggies with a spatula frequently, for 2-3 minutes until the peppers start to soften and blister slightly. Pour the sauce over the shrimp and veggies. Season to taste with salt and pepper. Your email address will not be published. Ginger and garlic is usually always found in most Asian dishes, and this one is no exception. Courtney writes the popular creative lifestyle blog Sweet C’s Designs- a site devoted to delicious everyday recipes, home decor, crafts, DIY inspiration, and photography tips to help make your every day extraordinary. Your email address will not be published. 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. 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! Heat a wok or large skillet to a high heat. Remove the veggies from the pan and set aside. The sauce for this recipe combines a bit of broth with bold flavors from soy sauce, hoisin and sesame oil. more about me! To start, I heat up the wok over a high heat. -Add to freezer and keep for no longer than 2 months. When the veggies are done cooking, add the remaining oil to the wok. About 6 minutes to read this article. Serve over steamed rice or noodles. Balsamic vinegar. Hoisin. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Add a little bit more oil to the wok. Brown sugar. Pour all of the sauce over the shrimp and bell peppers. Chop the veggies. https://sweetcsdesigns.com/the-best-easy-kung-pao-shrimp-recipe Add the onion and cook for 2-3 minutes or until just softened. It looks so good and I know my husband will love it too! Stir fry the veggies. Swirl to cook the pan. Did you love this Kung Pao Shrimp? Let marinate 10 minutes (while prepping the other vegetables). Marinate while you cook the veggies. It will come together in about 15 minutes this way. Please leave a comment on the blog or share a photo on Pinterest, Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style.