Thursday, June 23, 2016

Kung Pao Shrimp

If you are looking for an easy, yet super flavorful dish to serve for dinner tonight then you might just want to keep reading. 
Kung Pao Shrimp (Prawns) takes about 15 minutes from start to finish. Crazy, right?
And it is sooooo good. I've made it about a billion times so far and it never gets old. This recipe is based on traditional Chinese kung pao chicken which has a spicy yet ever-so-slightly sweet taste. 
Nutrition wise, you're not doing too bad with this recipe either. 
It's win win, really. 

Kung Pao Shrimp

3 Tbsp soy sauce
1 tsp sugar
1 tsp cornstarch
2 tsp rice vinegar
1 tsp sesame oil
1 Tbsp veggie broth
2 tsp Thai chili garlic sauce
1 Tbsp chopped, canned green chilies (or to taste)
sprinkle cayenne

3 cups of jumbo shrimp (or prawns), cooked
2 Tbsp sesame oil
1 large green pepper
3 cloves garlic, minced
1 tsp fresh ginger, minced
1 scallion, diced
1 Tbsp roasted peanuts

toasted sesame seeds for decoration. 

Prepare sauce - Whisk together sauce ingredients (soy sauce, sugar, cornstarch, rice vinegar, sesame oil, broth, Thai chili sauce, green chilies, cayenne) until well combined. Set aside.
Prepare stir fry - Remove the tails from the shrimp/prawns. Cut each shrimp in half. Set aside. 

Prep your vegetables.

Heat sesame oil in a large saucepan or wok. Add green peppers, garlic, ginger, and the scallion.

Cook until peppers soften (about 5 - 8 minutes). Add in the stir fry sauce and mix well. 
Toss in the shrimp.

Cook until heated through.
Lastly, add in the peanuts.
Remove from heat and serve immediately. Sprinkle with toasted sesame seeds, if desired. 

Perfect to accompany rice and noodles for an easy Chinese inspired meal. (Get our recipe for Double Happiness Chow Mein - HERE.) 
It is easy to double the recipe as well - which you will probably have to do because everyone will love it. (True story). 
FYI - if you are using shrimp that is raw, simply cook it in the pan first - before you add the green peppers. Then remove it to a bowl and continue cooking as per the recipe. I used the jumbo shrimp from a frozen shrimp ring so it was already pre-cooked. I just thawed it under warm water and it was good to go. 

We're sharing over at Carole's Chatter. Be sure to pop over and say hello!  


  1. Oh My! You must have been reading my mind. We were just talking about what to do with "that shrimp that's in the freezer" and I said "KUNG PAO!" because it is my favorite Chinese sauce - but I've never made it. How timely! I can't wait to try this :) Thank you!

    1. Nice. We hope you like this version Sweet Lucy !! :)