Kung Pau Shrimp

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Kung Pau Shrimp

  • Author: Bonnie Siesennop

Ingredients

1# large shrimp, peeled, tails off

 

Marinade                  

¼ c. soy sauce     

¼ c. rice vinegar

2 T. hoisin sauce 

1 T. brown sugar 

2-3 t. chili paste   

½ t. pepper  

¼ c. water

1 T. cornstarch

 

Stir Fry    

½ c. peanuts, optional

1-2 T. oil

2 small red/orange peppers, diced

½ onion, diced

2 t. grated ginger

1 t. minced garlic

 

Instructions

      In a bowl, whisk together marinade ingredients, except water and cornstarch.  Add 1/3 of marinade to the shrimp.  Marinate, and let stand at room temperature while you prep the vegetables. 

     To the remaining marinade, whisk in ¼ c. water and cornstarch.

            Meanwhile, in a large skillet, heat oil over medium-high.  Add onions, peppers, garlic and ginger and sauté 3-4 minutes.  Add shrimp and stir fry just until opaque, about 2-3 minutes.  Add remaining marinade to skillet and simmer until marinade thickens, 2-3 minutes. 

     Serve with noodles or rice.

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