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kung pao shrimp



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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4


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Step 1

If using frozen shrimp, place in a colander and run cold water over until no longer icy, about 3 minutes. Alternatively, place in a bowl and submerge in room temperature water until defrosted. Thoroughly drain, and pat dry with paper towels.

Step 2

In a medium bowl combine shrimp, 1 tablespoon soy sauce, 1 teaspoon sesame oil, ½ teaspoon salt, and ¼ teaspoon pepper. Allow it to marinate while preparing the other ingredients.

Step 3

In a medium bowl whisk together 3 tablespoons water, 3 tablespoons soy sauce, rice vinegar, honey, and 1 tablespoon sesame oil.

Step 4

In a small bowl, whisk cornstarch and 4 teaspoons of water. Set aside.

Step 5

Heat a wok or large saute pan over medium heat. Add vegetable oil. Once hot, add the onions, stir-fry for 1 minute. Add the bell peppers and stir-fry for 1 minute. Add the garlic, ginger, and chili peppers, and cook for 1 minute.

Step 6

Turn the heat up to medium-high, then add the marinated shrimp. Stir-fry until the pieces just turn opaque, about 2 minutes.

Step 7

Add the sauce to the pan and allow it to heat, and begin to simmer, about 1 minute.

Step 8

Mix the cornstarch slurry and then gradually add it to the pan, stirring to combine. Stir and cook until the sauce thickens, about 30 to 60 seconds. Turn off the heat.

Step 9

Garnish with peanuts and green onions, serve immediately.

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