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!
Servings: 4 servings
Ingredients
- 1 ½ - 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
- ¼ cup peanuts
Sauce
- ¾ 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
- ⅓ cup cold water
Instructions
- 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.
Notes
Veggies: feel free to add other favorite veggies - broccoli is one of my favs here!
Nutrition
Calories: 564kcal | Carbohydrates: 13g | Protein: 89g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1000mg | Sodium: 5526mg | Potassium: 539mg | Fiber: 2g | Sugar: 4g | Vitamin A: 149IU | Vitamin C: 19mg | Calcium: 606mg | Iron: 10mg
