While often made with chicken, you’re sure to find the shrimp version in your favourite Szechuan restaurant. For those times when delivery or the trek downtown is out of the question, try this recipe and you’ll have your guests thinking you picked up Chinese take-out.
Tips for making Kung Pao Shrimp
This dish cooks up quickly so have all of your ingredients ready to go before heating up the oil. Use the suggested vegetables or add your own mix. Your dish is on the mark when the stir fried elements are done to a delicate crunch.
This recipe is moderatley spicy. You can adjust it to your preferred heat level by reducing or increasing the chili paste. I usually prefer chili paste since it does a good job at evenly distributing the spice. However, you can use one finely chopped Thai chili pepper for roughly the same spice level.
Also remember that shrimp cooks quickly. Toss it in the pan only long enough for it to cook but remain moist and tender. You can get more tips on how to buy, store and cook shrimp from Yummly.
Kung Pao Shrimp
- 1 green pepper, diced
- 1 red bell pepper diced
- 2 ribs celery diced
- ½ cup cashews, whole
- ¼ cup peanut oil
- ¾ lb large shrimp (340g prawns), raw, peeled and deveined
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, peeled, minced
- 1 green onion, chopped for garnish
- 1 cup water
- 2 tbsp soy sauce
- 1 tbsp cider vinegar
- 1 tbsp chili paste (sabal oelek or sriracha sauce) or to taste
- 1 tbsp sugar
- 1 tbsp corn starch
- In a bowl or large measuring cup, stir together all of the sauce ingredients until the starch and sugar have dissolved. Set aside.
- Heat the oil in a wok or large pan and stir fry the bell peppers and celery are tender(about 3-5 minutes).
- Add the cashews and continue stir frying for an extra minute, then transfer the peppers, celery and cashews to a dish with a lid to keep warm.
- If needed, add a little more oil to the wok and fry the shrimp for about 2 minutes per side. They are cooked when they become opaque and their internal temperature reaches 145 ℉. Transfer the cooked shrimp to the dish with the other ingredients.
- Add the garlic and ginger to the pan and heat for about 30 seconds.
- Add the sauce mixture to the pan and cook on medium high, stirring frequently until sauce has thickened.
- Return all other ingredients to the pan to heat and coat with the sauce.
- Garnish with the green onions and serve immediately.
NutritionPer serving Calories: 281kcal | Carbohydrates: 13g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Fiber: 3g | Sugar: 5g | Iron: 1mg
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