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Kung Pao Shrimp Recipe

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A flavorful and spicy Kung Pao Shrimp recipe featuring a perfect blend of soy sauce, sriracha, honey, fresh ginger, and crunchy peanuts. This quick 20-minute dish combines marinated shrimp sautéed with vibrant bell peppers and green onions, finished with a tangy lime juice garnish for a delightful balance of heat and zest.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Sauce and Marinade

  • 1/4 cup soy sauce
  • 1/4 cup sriracha
  • 2 tablespoons chili paste
  • 1/3 cup honey
  • 1.5 tablespoons fresh ginger, grated (divided)
  • 2 teaspoons cornstarch

Main Ingredients

  • 1 lb. large/XL raw shrimp, peeled
  • 3 green onions
  • 2 tablespoons avocado oil
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced
  • 1 large red bell pepper, thinly sliced
  • 1/4 cup roasted and salted peanuts, roughly chopped
  • 1 tablespoon fresh lime juice

Instructions

  1. Prepare the Kung Pao Sauce: In a bowl, whisk together the soy sauce, sriracha, chili paste, honey, and 1 tablespoon of grated fresh ginger until fully combined to create the kung pao sauce.
  2. Marinate the Shrimp: Place the peeled shrimp in a gallon-size bag or large bowl, pour half of the kung pao sauce over them and toss to coat evenly. Refrigerate to marinate for at least 30 minutes up to 1 hour to absorb the flavors.
  3. Thicken the Sauce: Add cornstarch to the remaining kung pao sauce and whisk until the cornstarch dissolves completely. Set the sauce aside for later use during cooking.
  4. Prepare Green Onions: Discard the root ends of the green onions. Slice the white parts lengthwise into thin strips about 3 inches long, and mince the green tops separately. Set both aside.
  5. Sauté Onions: Heat a large skillet over medium-high heat and add 1 tablespoon avocado oil. Once hot, add the white parts of the green onions, season lightly with salt, and sauté for 1 minute until fragrant.
  6. Cook Aromatics and Peppers: Reduce heat to medium and add the minced garlic, sliced red bell pepper, and remaining 0.5 tablespoon grated ginger to the skillet. Sauté for 3-4 minutes until the peppers soften but remain crisp. Remove the cooked vegetables from the skillet and set aside.
  7. Drain Shrimp: Remove the shrimp from the refrigerator, strain them through a colander to discard the marinade, and set the shrimp aside.
  8. Cook Shrimp: Heat the skillet again over medium heat and add the remaining 1 tablespoon of avocado oil. When hot, add all the shrimp and cook without stirring for 1 minute before flipping. Pour the reserved thickened kung pao sauce with cornstarch over the shrimp and cook for an additional 2 minutes until the shrimp are cooked through and the sauce thickens.
  9. Combine and Toss: Remove the skillet from heat. Add the sautéed peppers and onions back into the skillet with the shrimp. Toss everything together to combine evenly.
  10. Finish and Serve: Transfer the kung pao shrimp mixture to a serving platter. Sprinkle chopped roasted peanuts, minced green onions, and fresh lime juice over the top. Serve immediately and enjoy.

Notes

  • Marinate shrimp for at least 30 minutes but no longer than 1 hour to maintain texture and flavor.
  • Do not overcook the peppers to keep them crisp and vibrant.
  • Adjust sriracha and chili paste to suit your preferred spice level.
  • Use fresh lime juice to enhance the brightness of the dish before serving.
  • Serve with steamed rice or noodles to make a complete meal.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://dishiary.com/kung-pao-shrimp-recipe/