More About This Recipe
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.
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.
Cook the onions, peppers, and chili paste in a hot pan for a couple of minutes.
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!
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.