Kung Pao Shrimp
photo by PaulaG
- Ready In:
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 1⁄2 - 1 teaspoon chili paste, depending on how hot you like it (like sambal oelek)
- 2 teaspoons cornstarch
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- 1 lb extra large shrimp, peeled and deveined
- 1⁄2 cup dry roasted peanuts
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
- Heat the peanut oil in a large skillet over medium high heat.
- Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 - 3 minutes). Transfer them to a plate.
- 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).
- 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).
- Serve over rice or lo mein noodles.
Questions & Replies
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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!