KUNG PAO SHRIMP RECIPE

January 09, 2020
Delicious shrimp fry dish tossed during a homemade Kung Pao sauce, combined with yummy veggies. Such a lot yummier AND healthier than Chinese takeout!

Ready for the goodness that's Kung Pao Shrimp? A zesty, flavorful, slightly spicy, crunchy Chinese shrimp dish which will blow your mind and make your tastebuds very happy! It takes half-hour to form and is such a lot healthier and tastier than the takeout versions!

KUNG PAO SHRIMP RECIPE
KUNG PAO SHRIMP RECIPE

Similar to our Kung Pao Chicken recipe, this Kung Pao Shrimp has all the amazing flavor and texture, but shrimp is quicker to organize and doesn't require marinating because shrimp by itself is usually salty and pretty flavorful.

Kung Pao may be a traditional fry dish/method from the Sichuan province of China. The authentic Sichuan version is usually less sweet, tons spicier (due to the Sichuan peppercorns used), the sauce is thinner, and it doesn’t have the maximum amount veggies added thereto .

KUNG PAO SHRIMP RECIPE

INGREDIENTS :

  • 3/4 lbs shrimp
  • 1/2 cup zucchini cubed
  • 1/3 cup red bell peppers sliced
  • 1/4 cup green onions chopped
  • 8-12 slices ginger or use 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
  • 1 1/2 tbsp vegetable oil or more if needed
  • Kung Pao Sauce
  • 2 tbsp soy sauce/ light 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 :

  1. Pat dry defrosted shrimp. Cube zucchinis, mince garlic, cut up red bell peppers. Slice green onions and ginger. Drain water from canned water chesnuts. 
  2. Create stir fry sauce by combining all the stir fry sauce ingredients. Mix well and set aside. 
  3. Remove seeds from dried red chiles. 
  4. Place all the ingredients needed for the stir fry next to wok/skillet as the stir fry process will go fast! When ready, add vegetable oil to wok/skillet and heat up wok/skillet under high heat.
  5. Once wok/skillet is heated up, add shrimp and cook for a minute or so. Shrimp should not be completely cooked before proceeding to the next step.
  6. Add dried red chiles, minced garlic, sliced ginger and stir fry sauce. Cook very briefly, for 30-60 seconds.
  7. Add zucchini and red bell peppers, and cook for another minute or so to soften veggies. Avoid overcooking.
  8. Add water chestnuts, peanuts and green onions. Cook for ~30 seconds or so. 
  9. Remove promptly. Serve with white or brown rice.
Delicious shrimp fry dish tossed during a homemade Kung Pao sauce, combined with yummy veggies. Such a lot yummier AND healthier than Chinese takeout!

Ready for the goodness that's Kung Pao Shrimp? A zesty, flavorful, slightly spicy, crunchy Chinese shrimp dish which will blow your mind and make your tastebuds very happy! It takes half-hour to form and is such a lot healthier and tastier than the takeout versions!

KUNG PAO SHRIMP RECIPE
KUNG PAO SHRIMP RECIPE

Similar to our Kung Pao Chicken recipe, this Kung Pao Shrimp has all the amazing flavor and texture, but shrimp is quicker to organize and doesn't require marinating because shrimp by itself is usually salty and pretty flavorful.

Kung Pao may be a traditional fry dish/method from the Sichuan province of China. The authentic Sichuan version is usually less sweet, tons spicier (due to the Sichuan peppercorns used), the sauce is thinner, and it doesn’t have the maximum amount veggies added thereto .

KUNG PAO SHRIMP RECIPE

INGREDIENTS :

  • 3/4 lbs shrimp
  • 1/2 cup zucchini cubed
  • 1/3 cup red bell peppers sliced
  • 1/4 cup green onions chopped
  • 8-12 slices ginger or use 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
  • 1 1/2 tbsp vegetable oil or more if needed
  • Kung Pao Sauce
  • 2 tbsp soy sauce/ light 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 :

  1. Pat dry defrosted shrimp. Cube zucchinis, mince garlic, cut up red bell peppers. Slice green onions and ginger. Drain water from canned water chesnuts. 
  2. Create stir fry sauce by combining all the stir fry sauce ingredients. Mix well and set aside. 
  3. Remove seeds from dried red chiles. 
  4. Place all the ingredients needed for the stir fry next to wok/skillet as the stir fry process will go fast! When ready, add vegetable oil to wok/skillet and heat up wok/skillet under high heat.
  5. Once wok/skillet is heated up, add shrimp and cook for a minute or so. Shrimp should not be completely cooked before proceeding to the next step.
  6. Add dried red chiles, minced garlic, sliced ginger and stir fry sauce. Cook very briefly, for 30-60 seconds.
  7. Add zucchini and red bell peppers, and cook for another minute or so to soften veggies. Avoid overcooking.
  8. Add water chestnuts, peanuts and green onions. Cook for ~30 seconds or so. 
  9. Remove promptly. Serve with white or brown rice.
Delicious shrimp fry dish tossed during a homemade Kung Pao sauce, combined with yummy veggies. Such a lot yummier AND healthier than Chinese takeout!

Ready for the goodness that's Kung Pao Shrimp? A zesty, flavorful, slightly spicy, crunchy Chinese shrimp dish which will blow your mind and make your tastebuds very happy! It takes half-hour to form and is such a lot healthier and tastier than the takeout versions!

KUNG PAO SHRIMP RECIPE
KUNG PAO SHRIMP RECIPE

Similar to our Kung Pao Chicken recipe, this Kung Pao Shrimp has all the amazing flavor and texture, but shrimp is quicker to organize and doesn't require marinating because shrimp by itself is usually salty and pretty flavorful.

Kung Pao may be a traditional fry dish/method from the Sichuan province of China. The authentic Sichuan version is usually less sweet, tons spicier (due to the Sichuan peppercorns used), the sauce is thinner, and it doesn’t have the maximum amount veggies added thereto .

KUNG PAO SHRIMP RECIPE

INGREDIENTS :

  • 3/4 lbs shrimp
  • 1/2 cup zucchini cubed
  • 1/3 cup red bell peppers sliced
  • 1/4 cup green onions chopped
  • 8-12 slices ginger or use 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
  • 1 1/2 tbsp vegetable oil or more if needed
  • Kung Pao Sauce
  • 2 tbsp soy sauce/ light 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 :

  1. Pat dry defrosted shrimp. Cube zucchinis, mince garlic, cut up red bell peppers. Slice green onions and ginger. Drain water from canned water chesnuts. 
  2. Create stir fry sauce by combining all the stir fry sauce ingredients. Mix well and set aside. 
  3. Remove seeds from dried red chiles. 
  4. Place all the ingredients needed for the stir fry next to wok/skillet as the stir fry process will go fast! When ready, add vegetable oil to wok/skillet and heat up wok/skillet under high heat.
  5. Once wok/skillet is heated up, add shrimp and cook for a minute or so. Shrimp should not be completely cooked before proceeding to the next step.
  6. Add dried red chiles, minced garlic, sliced ginger and stir fry sauce. Cook very briefly, for 30-60 seconds.
  7. Add zucchini and red bell peppers, and cook for another minute or so to soften veggies. Avoid overcooking.
  8. Add water chestnuts, peanuts and green onions. Cook for ~30 seconds or so. 
  9. Remove promptly. Serve with white or brown rice.

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