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Easy Kung Pao Shrimp

  • Prep 10 min
  • Total 20 min
  • Servings 3
  • Pinterest
    892
  • Print
    1K
  • Save
    387
  • Facebook
    119
  • Email
    148

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

Karly Campbell
September 20, 2016

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

Steps

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  • 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.
 

Nutrition Information

No nutrition information available for this recipe
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.

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