Easy Kung Pao Shrimp Recipe
The Best Easy Kung Pao Shrimp Recipe - a Chinese Food Takeout Copycat -tastes just like takeout Kung Pao Shrimp from your favorite Chinese food restaurant - in half the time it takes to drive to get it, and a million times more delicious!
Servings: 4
Calories: 350kcal
Equipment
Ingredients
- ? teaspoon sesame oil
- 1 tablespoon olive oil
- ½ teaspoon sriracha you can add more to taste as desired
- 3 tablespoons low sodium soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon cornstarch
- 2 stalks celery diced
- ¼ cup green bell pepper diced
- ¼ cup red bell pepper diced
- 1 zucchini cut into thin half-rounds
- 6-10 hot thai red chilis dried
- 12 ounces large shrimp peeled with the tails off
- ¼ cup water chestnuts drained
- 1 teaspoon fresh diced garlic
- ¼ teaspoon fresh ginger minced
- Optional Peanuts, chopped
- Optional Green onions, sliced
- Optional Sesame Seeds
Instructions
- Heat sesame oil and olive oil in a large skillet on high heat.
- Make the Kung Pao sauce - Whisk the soy sauce, rice wine vinegar, cornstarch and sriracha together in a small bowl. Set aside.
- Add bell peppers, celery, zucchini, and hot Thai peppers and sauté for 2-3 minutes or until slightly tender. (They will continue to cook with the shrimp and sauce).
- Add in shrimp and sauté until cooked through, 3-4 minutes.
- Add in garlic, ginger, and water chestnuts and cook for 1 minute.
- Pour the Kung Pao sauce over the shrimp and vegetables. Turn the heat down and allow the shrimp to simmer until the sauce is thickened.
- Serve with chopped peanuts, green onions and sesame seeds for serving, if desired.
Video
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 17g | Protein: 32g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 205mg | Sodium: 1730mg | Fiber: 3g | Sugar: 4g