Description
Flavor-Packed Kung Pao Shrimp Ready in Just 30 Minutes
Ingredients
Scale
- 3/4 lbs shrimp
- 1 1/2 tbsp vegetable oil
- 1/2 cup zucchini
- 1/3 cup red bell peppers
- 1/4 cup green onions
- 8–12 slices ginger or 1/4 tsp ginger powder
- 1 1/2 tbsp minced garlic
- 1/3 cup canned water chestnuts
- 1/3 cup peanuts
- 10–14 dried red chiles
- 2 tbsp soy sauce
- 2 tsp dark soy sauce
- 3 tbsp sugar
- 4 tsp rice vinegar
- 2 tbsp water
- 2 tsp corn starch
- 1/2 tsp sesame oil
Instructions
- Pat dry the defrosted shrimp and chop the zucchini, red bell peppers, green onions, and ginger. Mince the garlic and drain the water from the canned water chestnuts.
- Combine the soy sauce, dark soy sauce, sugar, rice vinegar, water, and corn starch in a bowl. Mix well until the sugar dissolves.
- Remove the seeds from the dried red chiles.
- Place all your diced, chopped, and prepared ingredients near your wok or skillet.
- Add vegetable oil to your heated wok or skillet over high heat.
- Add the shrimp to the hot oil, cooking until they turn pink and opaque—about one minute.
- Toss in the dried red chiles, minced garlic, sliced ginger, and your stir fry sauce. Stir-fry for 30-60 seconds until fragrant.
- Add the zucchini and red bell peppers next, cooking them for another minute.
- Finally, add in the canned water chestnuts, peanuts, and green onions. Stir-fry for another 30 seconds.
- Serve your vibrant Kung Pao Shrimp immediately over rice.
- Top with additional chopped green onions for a fresh garnish if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 180 mg