Kung Pao Shrimp

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If you’re in search of a vibrant and flavorful dish that combines the essence of Asian cuisine with the delightful taste of shrimp, look no further than Kung Pao Shrimp.

This dish is a favorite among seafood lovers, and it’s easy to see why! Bursting with flavor from a savory sauce, crunchy peanuts, and tender shrimp, Kung Pao Shrimp can be whipped up in no time.

Whether you are preparing a family dinner or entertaining friends, this recipe will impress and satisfy.

Why This Recipe Is a Must-Try

Kung Pao Shrimp is a quick, delicious, and adaptable meal that showcases the beauty of fresh ingredients.

The main appeal lies in its balance of flavors: the salty soy sauce, the nuttiness of peanuts, the heat of chili, and the succulent shrimp come together to create a dish that’s both comforting and exciting.

Moreover, this recipe is straightforward, making it perfect for both novice cooks and seasoned chefs alike.

Plus, it delivers a restaurant-quality experience right from your kitchen!

Ingredients

• 1 pound (450 g) raw shrimp (I used 31-40 count per pound size), thawed if frozen, peeled and deveined
• 1 tablespoon soy sauce (I used gluten-free)
• 2 teaspoons cornstarch
• 1 tablespoon vegetable oil

For the sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon oyster sauce (ensure it’s suitable for your dietary preferences)
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon chili paste (adjust to your spice level)

For garnish:

• 1/4 cup roasted peanuts
• 2 green onions, sliced
• Sesame seeds (optional)

How To Make Kung Pao Shrimp

Step 1: Prepare the Shrimp

Begin by patting the shrimp dry with paper towels.

This removes excess moisture and helps them sear properly.

In a bowl, combine the thawed shrimp with 1 tablespoon of soy sauce and 2 teaspoons of cornstarch.

Toss until the shrimp are evenly coated and set aside for about 10-15 minutes.

This step is vital for tender and flavorful shrimp.

Step 2: Mix the Sauce

While the shrimp is marinating, prepare the sauce.

In a small mixing bowl, whisk together 2 tablespoons of soy sauce, rice vinegar, oyster sauce, sugar, sesame oil, and chili paste.

Taste the sauce and adjust the spice level according to your preference.

Set aside; this mixture will add a fabulous depth of flavor to your dish.

Step 3: Sautéing the Shrimp

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Once the oil is hot, add the shrimp to the pan in a single layer, being careful not to overcrowd them.

Cook for about 2-3 minutes on each side or until they turn pink and opaque.

Remove the shrimp from the skillet and set them aside.

Step 4: Stir-Fry the Ingredients

In the same skillet, add the chopped vegetables of your choice (bell peppers, carrots, and cabbage work beautifully) and sauté them for 2-3 minutes until they are slightly tender.

If you like it spicy, you can add dried red chili peppers at this stage.

Step 5: Combine and Cook

Return the shrimp to the skillet and pour the prepared sauce over them.

Stir everything together, ensuring the shrimp and vegetables are evenly coated with the sauce.

Let it cook for another minute, allowing the sauce to thicken slightly and the shrimp to absorb all those amazing flavors.

Step 6: Finish Up

Remove the skillet from heat.

Toss in the roasted peanuts and sprinkle with sliced green onions.

If desired, garnish with sesame seeds for a touch of elegance.

Serve the Kung Pao Shrimp immediately over steamed rice or noodles for a complete meal.

Expert Tips

• Ensure your skillet is hot before adding the shrimp to achieve a beautiful sear.
• Do not overcook the shrimp; they should only take a few minutes to cook through.
• Customize your vegetables based on what’s in season or what you have at home!
• For a vegetarian version, you can substitute shrimp with tofu or your favorite plant-based protein.

Variations and Customizations

• Add different kinds of nuts, such as cashews or almonds, for a unique twist.
• Incorporate more vegetables like broccoli or snap peas for added nutrition and color.
• Adjust the level of spiciness by varying the amount of chili paste or using fresh chili peppers.
• For a touch of sweetness, consider adding pineapple chunks or snap peas.

How to Store Leftovers

Store any leftover Kung Pao shrimp in an airtight container in the refrigerator for up to 2 days.

Keep in mind that the shrimp may lose some of their initial texture upon reheating.

To reheat, gently warm it in a skillet over low heat until heated through, and add a splash of water or broth to prevent drying out.

FAQ

Can I use frozen shrimp for this recipe?

Absolutely! Just ensure that the shrimp is thoroughly thawed and drained before marinating.

What can I serve with Kung Pao Shrimp?

Kung Pao Shrimp pairs beautifully with steamed rice, fried rice, or noodles.

You can also serve it with a side of stir-fried vegetables.

Is this dish suitable for meal prep?

Yes! Kung Pao Shrimp is excellent for meal prep.

Just store it in individual portions and reheat when ready to enjoy.

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can prepare the sauce and marinate the shrimp in advance.

Just combine everything right before serving for the best results.

Conclusion

Kung Pao Shrimp is not just a dish; it’s an experience you can recreate at home with such ease.

With its perfect combination of flavors, vibrant colors, and satisfying textures, this dish is a winner for any occasion.

Whether you cook for yourself or a group, the bold flavors will leave everyone asking for seconds.

This recipe is sure to become a staple in your culinary repertoire.

So gather your ingredients and indulge in the authentic taste of Kung Pao Shrimp tonight! Enjoy your cooking journey and happy eating!