Tender juicy Kung Pao Shrimp is a popular dish for very delicious reasons. Almost every Chinese restaurant offers this selection on the menu. This meal can be cooked in the comforted of your home in under 30 minutes. Chinese restaurants often use MSG (Monosodium Glutamate) which is known to be bad for the body over time in large quantities. This recipe calls for no MSG and tastes equivalent to what is typically provided in a restaurant. Most of these ingredients can be bought at your common neighborhood grocery store or you can swing by the local asian grocery sore for authentic ingredients.
Watch the video and follow the instructions below to have this delicious meal added to your home menu. Like and share this or any of the recipes you may find interesting form the growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and feel free to leave a comment with your thoughts on this easy to follow delicious recipe.
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In a bowl: add shrimp, shaoxing cooking wine, cornstarch and mix. Cover and marinate for 10 minutes.
In a bowl: add cold water, cornstarch and mix until dissolved. Add the rest of the ingredients and mix. Set aside.
Heat the wok or pan to high. Add oil and wait for 1-2 minutes until hot. Add onions and garlic to the wok. Stir and cook for 1 minute.
Add red bell peppers, peanuts, dried chilies peppers. Stir fry for 2-3 minutes or until fragrant.
Add shrimp, ground Sichuan and cook (toss) for 1-2 minutes or until the shrimp is ~50% cooked.
Lastly add the sauce mixture. Toss and mix thoroughly for 1-2 minutes. Remove the wok/pan from the heat.
Garnish chopped green onions. Serve immediately & enjoy!
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Kung Pao Shrimp
Ingredients
- 1 red bell pepper remove seeds & chopped
- 1 onion chopped
- ½ cup unsalted peanuts
- 4 garlic cloves minced
- 6-12 dried red chili peppers Sichuan
- 2-3 tbsp oil
- ¼-1 tsp ground Sichuan pepper optional but highly recommended to taste
Marinate
- 1 lb jumbo shrimp (with or without tail) peeled & deveined
- 1 tbsp shaoxing cooking wine or dry sherry
- 1 tsp cornstarch
Sauce
- ¼ cup water
- 2 tbsp soy sauce
- 1 tbsp shaoxing cooking wine or dry sherry
- 1 tbsp sugar
- 1 tbsp black vinegar
- 1 tsp cornstarch
Garnish with chopped green onions
Instructions
Marinate
- In a bowl: add shrimp, shaoxing cooking wine, cornstarch and mix. Cover and marinate for 10 minutes.
Sauce
- In a bowl: add cold water, cornstarch and mix until dissolved. Add the rest of the ingredients and mix. Set aside.
Stir Fry
- Heat the wok or pan to high. Add oil and wait for 1-2 minutes until hot. Add onions and garlic to the wok. Stir and cook for 1 minute. Add red bell peppers, peanuts, dried chilies peppers. Stir fry for 2-3 minutes or until fragrant.
- Add shrimp, ground Sichuan and cook (toss) for 1-2 minutes or until the shrimp is ~50% cooked. Lastly add the sauce mixture. Toss and mix thoroughly for 1-2 minutes. Remove the wok/pan from the heat.
Garnish chopped green onions. Serve immediately & enjoy!
Video
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