Easy homemade Kung Pao Shrimp you can whip up in less than 30 minutes – so much healthier than takeout and bursting with spicy, savory Asian flavor!
Hello saucy spicy Asian shrimp!! And I quote Uncle Bill when I say “Ya can’t beat Chinese!”
Oh Uncle Bill…. how true that is. Last night I joined my father and his sister and brother-in-law for an impromptu dinner date and my uncle chose Chinese. I had Kung Pao Chicken which is what I order every time we eat at this particular Chinese restaurant. It was so good and reminded me of this Kung Pao Shrimp I made a couple of weeks back – so saucy, so spicy, so wonderfully easy to whip up at home… I LOVE IT!
I only go out for Chinese when my parents invite us to join them, which is usually when family is visiting from out of town. I used to go out for Chinese a lot but these days I make so much of it at home and it’s almost always better than anything I’ve ordered in a restaurant (and healthier!) so I have a hard time going out when I can make it at home so easily!
Speaking of which… try this Kung Pao Shrimp you guys, it’s de-vine.
Kung Pao Shrimp
Easy homemade Kung Pao Shrimp you can whip up in less than 30 minutes - so much healthier than takeout and bursting with spicy, savory Asian flavor!
- 1 1/2 - 2 pounds large or medium shrimp, deveined and tails removed
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 teaspoon red pepper flakes
- 1 white onion, chopped
- 1/4 cup peanuts
- 3/4 cup soy sauce
- 2 teaspoon sesame oil
- 2 teaspoons balsamic vinegar (may sub other vinegar such as rice wine or white in a pinch)
- 2 teaspoons sugar
- 2 teaspoons sriracha chili sauce or crushed red pepper flakes (or more to taste)
- 2 tablespoons corn starch
- 1/3 cup cold water
Whisk together sauce ingredients and set aside. In a separate, small bowl whisk together the water and corn starch till dissolved and set aside.
Add shrimp, oil, garlic, red pepper flakes, chopped onions, and peanuts to a large pan or skillet and saute over medium-high heat for 3-5 minutes until shrimp are pink and fully cooked and onions and tender.
Add sauce to pan and stir to combine. Stir in corn starch slurry until mixture comes to a boil and thickens, then reduce heat and simmer for about 5 minutes. Serve with cooked rice and garnish with green onions if desired.
Recipe adapted from Feeding Mini & Me.