Kung Pao Shrimp

Total Time
20mins
Prep
10 mins
Cook
10 mins

A quick and easy meal that is full of spice and flavor. It makes plenty of sauce for serving over rice or lo mein noodles. The whole family loved it.

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Ingredients

Nutrition

Directions

  1. Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
  2. Heat the peanut oil in a large skillet over medium high heat.
  3. Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 - 3 minutes). Transfer them to a plate.
  4. Heat the sesame oil in the skillet, and saute the bell pepper until just barely tender (about 3 minutes). Then add the garlic and ginger to the skillet with the bell peppers and cook, stirring, until fragrant (about 1 minute).
  5. Add the broth mixture to the pan with the pepper mixture. Bring to boil. When boiling, add the shrimp and peanuts and simmer until the sauce has thickened, about 1 minute. Make sure the shrimp are done (but not overcooked).
  6. Serve over rice or lo mein noodles.
Most Helpful

4 5

We made this for dinner last night and it was certainly easy to make and required minimal prep, which was great for a weekday. Subbed veggie broth for chicken broth; otherwise made the recipe as posted. We served over lo mein noodles. I might have added some chili flakes or Thai chili peppers for additional heat, but that is personal preference. Thanks!

5 5

You have done it again! This is an outstanding dish that is easy enough for a weeknight but elegant enough for a dinner party. I used the minimum amount of chili paste but will up it next time around. It was served with Perfect Basic Brown Rice for a delicious meal. Made for *PAC Spring 2010*

5 5

Great recipe minus the peanuts (just a personal preference) The flavors where right on! Certain to be made agai. It has been requested already!