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Kung Pao Shrimp for Weeknights

Kung Pao Shrimp
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This Kung Pao Shrimp recipe delivers a flavorful and satisfying meal with succulent shrimp, crunchy peanuts, and a sweet and savory sauce. It is quick to prepare and perfect for a weeknight dinner.

Ingredients

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  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger, grated
  • 2 cloves garlic, minced
  • 1/2 cup roasted peanuts
  • 1/4 cup green onions, sliced
  • 2 tablespoons vegetable oil
  • 1/2 cup chicken broth
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. In a medium bowl, toss the shrimp with cornstarch until evenly coated.
  2. In a small bowl, whisk together the rice wine vinegar, soy sauce, hoisin sauce, honey, sesame oil, ginger, and garlic. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove shrimp from the skillet and set aside.
  4. Add the chicken broth and red pepper flakes (if using) to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Stir in the reserved sauce mixture and cook for 1-2 minutes, until thickened.
  6. Return the shrimp to the skillet. Add the peanuts and green onions. Toss to combine and heat through.
  7. Serve immediately over rice or noodles.

Notes

  • Adjust red pepper flakes to your preferred spice level.
  • For extra vegetables, add bell peppers or broccoli florets during the sauce simmering step.
  • Ensure peanuts are unsalted if you are monitoring sodium intake.

Nutrition

Find it online: https://kitchenpivot.com/kung-pao-shrimp/