No take out take-out Kung Pao Shrimp takes half the time to make as it does to go out and pick up. Plus, (Bonus!) it has a ton more flavor and you get to control the ingredients. If you love Kung Pao Shrimp at a restaurant you are going to love this recipe.
Kung Pao Shrimp
Kung Pao Chicken used to be my favorite Chinese dish until we make Kung Pao Shrimp. Great! Now, I've added major confusion to my life with additional Kung Pao Choices!!!! Haha. Seriously, this recipe takes less than 20 minutes to make and is bursting with spicy flavors.
We love going out to a great restaurant for a fun meal, but there are times when you just can't go out for some reason. If you live in an area like where we live it takes a good 20 minutes to get to the closest Chinese restaurant.....and I guarantee, during the winter, it's going to be cold by the time you get home!!!! With this recipe, you know it will be ready to serve, the taste is just awesome. Don't forget, you'll want to have it a second night so make sure to double the recipe.
Cutting the Calories
We cut out a lot of the oil normally used when making Kung Pao Shrimp. When cooking the shrimp some of the sauce will stick to the pan. Don't worry about that because when the sauce is added it will de-glaze the pan. Using less oil does not change the great flavor of the Kung Pao Shrimp. In fact, I think the flavor is better with less oil.
Replace the rice with cauliflower rice. One cup of rice is 200+ calories compared to one cup of cauliflower rice that's 25 calories. On a side note, the sauce in this dish is so good it will go great with either your favorite rice or cauliflower. Really, this dish is so good rice isn't even needed! You won't miss the rice flavor and it cuts out a ton of calories. Seriously, however, you decide to enjoy it; with or without rice, you can't go wrong with this recipe!
Peanuts!
If you have a peanut allergy in your house, substitute the peanuts with cashews or even water chestnuts. We go with peanuts because we have a tree nut allergy in our house. Hey, for a meatless option, the shrimp can even be substituted with cauliflower (and it is delicious!).
TIPS:
This dish is quick and really simple to make.
- Make sure to defrost the shrimp and pat them dry with a paper towel.
- Measure all the ingredients prior to cooking anything. Grate the ginger and garlic. If everything is ready before starting to cook this dish will be ready in less than 10 minutes.
- Place all the ingredients next to the stove before starting to stir fry. It takes a very short amount of time to cook the Kung Pao Shrimp so having everything ready before heating up the wok (or large sauté pan) will save a lot of time.
- If the shrimp has that "shrimpy smell". Click here for this trick it will eliminate the smell of shrimp. It works every time!
Kung Pao Shrimp
A Few Things We Use
Ingredients
Marinade
- 1 Pound Shrimp
- 2 Teaspoons Cornstarch
- 2 Teaspoons Rice Vinegar
- 1 Tablespoon Light Soy Sauce
Sauce
- 2 Tablespoons Rice Vinegar Or dry Sherry or rice wine (Sake)
- 6 Teaspoons Oyster Sauce
- 1 Tablespoon Sugar Add 2 more teaspoons if you want it sweeter
- 1 Teaspoon Sesame oil
Stir Fry
- 1 Tablespoon Peanut Oil
- 2 Cloves Garlic Minced, grated, or finely chopped
- ½ Tablespoon Ginger Minced, grated, or finely chopped
- ¼ Cup Peanuts Dry Roasted or unsalted peanuts
- 3 Scallions
- 8 Dried red Chilies Optional - use if you want it spicy
Instructions
Marinade
- Remove the shells from the shrimp. Place them in a medium size bowl
- Toss the Shrimp in the cornstarch
- Add the Soy Sauce and Rice Vinegar. Stir gently to coat the Shrimp
- Let stand at room temperature for at least 10 minutes. (no more than 20 minutes)
Sauce
- While the Shrimp marinates, mix together the sauce. In a bowl combine the rice vinegar, oyster sauce, sesame oil, and sugar. Stir until the sugar dissolves.
Prepare scallions, garlic, ginger, and peanuts
- Chop the Scallions.
- Measure and chop the peanuts
- Chop or mince the garlic and ginger
Start the Stir Fry
- Heat a wok or large pan over high heat until a bead of water sizzles and evaporates on contact. Add the Peanut oil and swirl to coat the pan.
- Add the chilies (if using), garlic, and ginger. Stir-fry until the chilies begin to darken and the garlic and ginger are slightly fragrant. Stir-fry for about 30 to 45 seconds.
- Add the Shrimp. Stir to make sure the shrimp doesn't stick. Cook until the shrimp is completely cooked through. About 3 to 5 minutes
- Add half the scallion. Stir-fry for about 30 seconds
- Prior to adding the sauce with the shrimp make sure to mix the sauce well. This will ensure the sugar is completely dissolved.
- Pour in the sauce and mix to coat the Shrimp
- Stir in the peanuts and cook for additional 1 to 2 minutes
- Transfer the shrimp to a serving plate.
- Sprinkle the other half of the scallions on top
- Serve over rice or cauliflower rice and Enjoy!!!!
Please let us know what you think