Kung Pao Shrimp Recipe
This Kung Pao Shrimp Recipe combines succulent shrimp with a savory and slightly spicy sauce, peanuts, and vegetables to create a delicious seafood dish.
Servings: 4
Ingredients
- 1 lb shrimp large, peeled and deveined
- ¼ cup cornstarch
- 2 Tbsp vegetable oil
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- ½ cup roasted cashew nuts
- 4 green onions sliced
- 4 garlic cloves minced
- 1 Tbsp grated ginger
- ¼ tsp red pepper flakes
For the Stir Fry Sauce:
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp sesame oil
Instructions
- In a bowl, toss the shrimp with cornstarch until coated.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes or until cooked through. Remove the shrimp from the pan and set aside.
- In the same pan, add the bell peppers, cashew nuts, green onions, garlic, ginger, and red pepper flakes. Stir-fry for 2-3 minutes or until the vegetables are tender-crisp.
For the Stir Fry Sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce, vinegar, sugar, and sesame oil. Pour the sauce over the vegetables and stir to coat.
- Add the cooked shrimp back to the pan and toss to coat in the sauce.
- Serve hot, over rice or noodles.