Kung Pao Shrimp

Toss marinated shrimp with vegetables, a tangy sauce, and salted peanuts to make this fantastic shrimp kung pao.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 496 Calories

Ingredients

• 2 tablespoons white sugar
• 2 teaspoons water
• 2 tablespoons vegetable oil
• 1 teaspoon cornstarch
• ⅓ cup chicken broth
• 2 tablespoons soy sauce
• 1 ½ tablespoons soy sauce
• 1 ½ teaspoons sesame oil
• 2 teaspoons sesame oil
• 2 tablespoons vinegar
• 1 dried red chile pepper
• 1 small onion, thinly sliced
• ½ pound medium shrimp, peeled and deveined
• 1 (8 ounce) can sliced bamboo shoots, drained
• 2 tablespoons chicken broth
• 1 green bell pepper, seeded and cut into 1-inch slices
• 2 tablespoons salted peanuts, or to taste

Recipe Instructions

Step 1

Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.

Step 2

Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.

Step 3

Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.