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Easy Kung Pao Shrimp

Buns in my Oven Recipe by
(2 reviews)
Easy Kung Pao Shrimp
  • Prep Time 10 min
  • Total Time 20 min
  • Servings 3
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Easy Kung Pao Shrimp

Skip the take-out with this easy dish that’s ready in 20 minutes!

Ingredients

2
tablespoons vegetable oil
1
green bell pepper
1
sweet onion
1
teaspoon chili paste
1
pound frozen cooked large shrimp, thawed, peeled and deveined
1/4
cup roasted peanuts
3
tablespoons water
2
tablespoons soy sauce
2
tablespoons honey
1
teaspoon cornstarch
1/2
teaspoon sesame oil
1/2
teaspoon vinegar
1/2
teaspoon ground ginger
2
cups cooked white rice

Directions

  • 1 Add oil to 12-inch skillet over high heat.
  • 2 Dice pepper and onion. Add to oil and cook for 2 minutes, stirring often.
  • 3 Add chili paste and cook 1 minute. Add shrimp and peanuts to pan.
  • 4 In a small bowl, whisk together remaining ingredients until combined. Pour over shrimp mixture.
  • 5 Cook, stirring constantly, over high heat until shrimp is hot and sauce has thickened, about 5 minutes.
  • 6 Serve with rice.
See Step By Step

Step By Step  

Skip the takeout with this easy dish that’s ready in 20 minutes!

As prepared by Buns in my Oven,

Stop right there. Put down the phone. Walk away from the takeout menu. Head to the kitchen.

We’re making the simplest dang Kung Pao Shrimp you’ve ever seen. You don’t need any fancy tools and you don’t need any crazy ingredients.

 

kung pao shrimp

First up, dice a pepper and some onion.

I like to whisk my sauce together before I start cooking too. It helps everything go extra quick once I’ve got my food in a hot pan.

 

kung pao shrimp

Cook the onions, peppers, and chili paste in a hot pan for a couple of minutes.

 

kung pao shrimp

Stir in the shrimp, peanuts, and sauce. The sauce is made from a simple mixture of soy sauce, honey, and other seasonings to keep it easy but flavorful.

Like I said, I wanted easy. I used a bag of fully cooked, frozen shrimp. It had already been peeled and deveined, but the tails were still on. You can use shrimp without tails if you prefer, but I find tails add a little extra flavor to the dish and they look pretty when serving. (They’re a bit harder to eat around though.) You do you!

 

kung pao shrimp

Once everything is hot and the sauce has thickened, pour it right into a bowl alongside some rice and dig in—no delivery driver needed.

See Recipe
Nutrition Information 
No nutrition information available for this recipe
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