Kung Pao Shrimp Recipe

Ingredients

• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 1/2 medium red onion, cut into cubes
• 1/2 medium red bell pepper, cut into cubes
• 1/2 medium yellow bell pepper, cut into cubes
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated
• 8-10 whole dried red chilis
• 1 1/2 pounds jumbo shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup roasted peanuts
• 2 tablespoons chopped green onions, to garnish

Instructions

1. 1

   Prepare the Sauce: In a small bowl, combine soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil. Whisk thoroughly to mix all ingredients well and set aside to allow the flavors to meld and the cornstarch to dissolve.

2. 2

   Cook Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced red onion and bell peppers. Cook for 3-5 minutes, stirring occasionally, until the onion softens and the peppers begin to tenderize.

3. 3

   Sauté Aromatics and Shrimp: Stir in the minced garlic, grated ginger, and dried red chilis. Sauté for about one minute until fragrant. Add the peeled and deveined shrimp to the skillet. Season with salt and ground black pepper. Cook the shrimp for 2-3 minutes, stirring occasionally until they turn opaque and are just cooked through.

4. 4

   Add Sauce and Peanuts: Pour the prepared sauce over the shrimp and vegetables, then add the roasted peanuts. Stir well to combine everything and allow the mixture to simmer for approximately 2 minutes, or until the sauce thickens and coats the ingredients nicely.

5. 5

   Garnish and Serve: Remove the skillet from the heat. Sprinkle chopped green onions over the top for freshness and color. Serve immediately while warm, ideally over a bed of steamed rice.