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- 1 lb large shrimp, peeled and deveined - 1/2 cup roasted unsalted peanuts - 1 red bell pepper, diced - 1 green bell pepper, diced - 2-3 green onions, sliced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 4 tablespoons soy sauce - 2 tablespoons hoisin sauce - 1 tablespoon rice vinegar - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - 1 teaspoon crushed red pepper flakes - Salt and pepper to taste You can swap out shrimp for chicken or tofu. This makes it a great dish for all diets. Use other veggies like broccoli or snap peas if you like. For a vegan option, replace shrimp with tofu. You can also use tamari instead of soy sauce for a gluten-free version. These simple swaps let you enjoy this dish in many ways. First, you need to marinate the shrimp. Mix 1 pound of shrimp with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and a pinch of salt and pepper. Let this sit for 15 minutes. The cornstarch helps create a nice texture and keeps the shrimp moist. Next, prepare the sauce. In a bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of crushed red pepper flakes. Adjust the red pepper flakes based on your spice level. If you want it spicy, add more! Now it's time to cook. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated shrimp and stir-fry for 2-3 minutes until they turn pink and opaque. Remove the shrimp and set them aside. In the same skillet, add another tablespoon of oil. Add minced garlic, ginger, and the diced bell peppers. Stir-fry for 3-4 minutes. This keeps the veggies crunchy and colorful. Finally, combine everything. Return the cooked shrimp to the skillet. Pour in the sauce and mix gently for another 1-2 minutes. Stir in 1/2 cup of roasted peanuts. Adjust salt, pepper, or red pepper flakes to taste. Serve hot over jasmine rice and garnish with green onions for a beautiful touch. Enjoy your meal! To get the best shrimp, focus on timing and heat. Cook shrimp over medium-high heat for just 2-3 minutes. They should turn pink and opaque. If you leave them too long, they can turn rubbery. Always check that they are fully cooked but not overdone. You can boost the flavor with extra spices. Consider adding sesame oil for a nutty taste. A splash of chili oil can also increase the heat. Pair the dish with steamed jasmine rice for a perfect balance. The rice soaks up the sauce and adds great texture. One big mistake is overcooking the shrimp. Remember, they cook fast. Take them out once they turn pink. Another mistake is not balancing the flavors. Taste the sauce before adding it to the shrimp. Adjust it with more soy sauce or vinegar if needed. This will keep your dish delicious and well-rounded. {{image_2}} You can swap shrimp for chicken or tofu. Chicken gives a hearty taste. Tofu makes a great vegan choice. Just marinate it like shrimp. This keeps the flavor strong. If you need gluten-free options, use tamari instead of soy sauce. It tastes just as good. For low-carb diets, skip the sugar and use more veggies. Cauliflower rice makes a good base too. Many regions have their own spin on Kung Pao. In some places, they add different nuts like cashews. Others might use different types of pepper for heat. This keeps the dish fresh and exciting. You can try various adaptations to find your favorite. To keep your Kung Pao shrimp fresh, use airtight containers. Glass containers work great. They let you see what’s inside and do not retain odors. Plastic containers are fine too, but make sure they seal tightly. Label your containers with the date. This way, you can track how long they’ve been stored. When reheating, avoid microwaving for too long. Microwaves can make shrimp tough. Instead, use a skillet over low heat. Add a splash of water or broth to keep moisture. Stir gently until heated through. This method helps keep the shrimp juicy and the veggies crunchy. To freeze, first cool the dish to room temperature. Then, use freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. Kung Pao shrimp can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Kung Pao shrimp comes from China. It has roots in Sichuan cuisine. The dish is named after Ding Baozhen, a governor. He liked the dish so much it got his title, Kung Pao. It uses spicy flavors and peanuts. The mix of ingredients makes it both tasty and crunchy. Yes, you can prep Kung Pao shrimp in advance. For best results, marinate the shrimp first. Store it in the fridge for up to 24 hours. You can also chop the veggies ahead. Just keep them in an airtight container. Cook it fresh when ready for the best taste. Kung Pao shrimp can be spicy, but you control the heat. The crushed red pepper flakes add the kick. If you want it milder, use less or skip them. You can also add more sugar or soy sauce to balance the heat. Adjust it to fit your taste. Spicy Kung Pao shrimp pairs well with rice. Steamed jasmine rice is a classic choice. You can also serve it with fried rice for extra flavor. A light salad can balance the dish too. For drinks, try iced tea or a light beer. This blog covered how to make Kung Pao Shrimp from start to finish. We discussed choosing fresh ingredients, marinating shrimp, and cooking techniques for the best flavor. I shared tips to avoid common mistakes and variations for different diets. Remember, you can customize this dish easily! Enjoy your delicious Kung Pao Shrimp, serve it with rice, and impress your friends. With the right techniques, you’ll make a meal that stands out.

Spicy Kung Pao Shrimp

Serve up a delicious twist on dinner with this Spicy Kung Pao Shrimp recipe! Perfectly marinated shrimp stir-fried with vibrant bell peppers, crunchy peanuts, and a spicy sauce will delight your taste buds. This quick 30-minute meal is simple to make and perfect for any night of the week. Click to explore the full recipe and impress your family with this flavorful dish that combines bold spices and wholesome ingredients!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1/2 cup roasted unsalted peanuts

1 red bell pepper, diced

1 green bell pepper, diced

2-3 green onions, sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

4 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 teaspoon crushed red pepper flakes (adjust for spice preference)

Salt and pepper to taste

Instructions
 

Marinate the shrimp: In a bowl, combine shrimp with 2 tablespoons of soy sauce, cornstarch, and a pinch of salt and pepper. Set aside for 15 minutes.

    Prepare the sauce: In a separate bowl, mix the remaining soy sauce, hoisin sauce, rice vinegar, and crushed red pepper flakes. Set this sauce aside.

      Cook the shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated shrimp and stir-fry for about 2-3 minutes until they are pink and translucent. Remove shrimp from the pan and set aside.

        Stir-fry the vegetables: In the same skillet, add the remaining tablespoon of oil. Add minced garlic, ginger, bell peppers, and half of the green onions. Stir-fry for 3-4 minutes until the vegetables are vibrant but still crunchy.

          Combine ingredients: Return the cooked shrimp to the skillet, pour in the prepared sauce, and mix gently until everything is well coated and heated through for an additional 1-2 minutes.

            Add peanuts and adjust seasoning: Stir in the roasted peanuts, and add more salt, pepper, or red pepper flakes if needed based on your taste.

              - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve hot over a bed of steamed jasmine rice and garnish with the remaining green onions for an added pop of color.