Name: Kung Pao Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1 cup chicken broth; 3 TB oyster sauce; 2 tsp Sriracha; 2 tsp cornstarch; 2 TB cooking oil; 1 lb shrimp (extra large or jumbo, peeled and deveined); 1/2 cup dry roasted peanuts; 1 red bell pepper (seeded and chopped); 1 green bell pepper (seeded and chopped); 3 garlic cloves (minced); 1 TB fresh ginger (grated)

Chinese

Bowl

Whisk

In a bowl, add the broth, oyster sauce, Sriracha, and cornstarch. Whisk until smooth. Set aside.

In a large non-stick pan or wok, add 1 TB oil over medium-high heat. Once oil is just smoking, add shrimp and peanuts. Cook 1 minute or just until shrimp turn spotty and partially opaque in color. Transfer to a bowl. Set aside.

In the skillet over medium heat, add remaining oil, bell peppers, garlic, and ginger. Stir to combine. Cook 3 minutes, stirring frequently.

Stir in broth and bring ingredients to a boil.

Add back the shrimp and peanuts. Simmer just until the sauce thickens and the shrimp turn fully opaque, no longer than 1 minute. Do not overcook. Immediately remove from heat once shrimp turns opaque and serve warm.

Kung Pao Shrimp

Utensils needed:

Overview

Category

Cuisine

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