kung pao shrimp

★★★★★ 1 Review
eatygourmet avatar
By Lynnda Cloutier
from Mission Viejo, CA

Make sure you stir fry the nuts for this dish, so that the defining flavor comes through.source unknown

Ingredients For kung pao shrimp

  • 12 oz. large shrimp, peeled and deveined, tails left on
  • 2 tbsp. dry sherry, divided
  • 2 tbsp. low sodium soy sauce, divided
  • 1/3 cup low sodium chicken broth
  • 1 tsp. each rice vinegar, sugar, and cornstarch
  • 4 tsp. canola oil, divided
  • 1/3 cup roasted unsalted peanuts
  • 1 tsp. red pepper flakes
  • 1 large red bell pepper, sliced
  • 2 tbsp. minced scallion whites
  • 1 tbsp. each minced garlic and fresh ginger
  • 1/4 cup sliced scallion greens
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How To Make kung pao shrimp

  • 1
    Toss shrimp with 1 Tbsp. sherry and 1 Tbsp. soy sauce in a bowl; marinate about 10 minutes. Transfer shrimp to a plate; discard marinade.
  • 2
    Mix broth, remaining 1 Tbsp. sherry, remaining 1 Tbsp. soy sauce, vinegar, sugar and cornstarch. Heat 2 tsp. oil in wok or large nonstick skillet over high heat. Add shrimp, peanuts, and pepper flakes; cook til shrimp are nearly opaque, 1 to 2 minutes. Transfer shrimp mixture to a plate.
  • 3
    Cook bell pepper in remaining 2 tsp. oil in wok til it begins to soften, 1 to 2 minutes. Add scallion whites, garlic, and ginger and cook til fragrant, 30 seconds. Stir in broth mixture and shrimp mixture and cook til sauce is thick and syrupy, about 1 minute.
  • 4
    Stir in scallion greens and serve. Serve with fried rice.
  • 5
    Note: Adjust the amount of pepper flakes to suit your taste.

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