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!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
1 ½ - 2pounds large or medium shrimp, deveined and tails removed
1tablespoon oil
1tablespoonminced garlic
1teaspoon red pepper flakes
1white onion, chopped
¼cuppeanuts
Sauce
¾cupsoy sauce
2teaspoonsesame oil
2teaspoonsbalsamic vinegar, (may sub other vinegar such as rice wine or white in a pinch)
2teaspoonssugar
2teaspoons sriracha chili sauce , or crushed red pepper flakes, (or more to taste)
2tablespoons corn starch
⅓cupcold 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!