Kung Pao Shrimp

This simple dish makes an excellent appetizer as well as a main course. Like Kung Pao Chicken, it can be made with peanuts instead of cashews.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4

Ingredients

  • ½ cup chicken broth
  • 2 tablespoons Chinese rice wine
  • 2 teaspoons soy sauce
  • 3 tablespoons vegetable oil, divided
  • 1 medium red bell pepper, seeded and chopped
  • 1 pound large shrimp, peeled and deveined
  • 2 slices ginger, peeled and minced
  • ¼ teaspoon chili paste
  • ¾ cup unsalted cashews
  • 2 scallions, chopped

Directions

  • In a large bowl combine chicken broth, rice wine, and soy sauce. Set aside.
  • Heat 1 tablespoon oil in a large wok or skillet over medium high heat. When oil is hot, add bell pepper. Stir-fry 3 minutes, then remove from pan. Add 1 tablespoon oil to wok and stir-fry shrimp very briefly, just until they change color (about 1-2 minutes). Remove and set aside.
  • Add remaining tablespoon oil to the wok. When oil is hot, add ginger and chili paste. Stir-fry 30 seconds until aromatic. Add cashews. Stir-fry for about 1 minute until they turn golden but are not burnt.
  • Push cashews up to the sides of the wok. Add the sauce to the middle of the wok and bring to a boil. Add the bell pepper and shrimp back into the wok. Mix everything together. Top with scallions and serve hot.

Recipe Information

Serves: 4

Ingredients

  • ½ cup chicken broth
  • 2 tablespoons Chinese rice wine
  • 2 teaspoons soy sauce
  • 3 tablespoons vegetable oil, divided
  • 1 medium red bell pepper, seeded and chopped
  • 1 pound large shrimp, peeled and deveined
  • 2 slices ginger, peeled and minced
  • ¼ teaspoon chili paste
  • ¾ cup unsalted cashews
  • 2 scallions, chopped

Directions

  • In a large bowl combine chicken broth, rice wine, and soy sauce. Set aside.
  • Heat 1 tablespoon oil in a large wok or skillet over medium high heat. When oil is hot, add bell pepper. Stir-fry 3 minutes, then remove from pan. Add 1 tablespoon oil to wok and stir-fry shrimp very briefly, just until they change color (about 1-2 minutes). Remove and set aside.
  • Add remaining tablespoon oil to the wok. When oil is hot, add ginger and chili paste. Stir-fry 30 seconds until aromatic. Add cashews. Stir-fry for about 1 minute until they turn golden but are not burnt.
  • Push cashews up to the sides of the wok. Add the sauce to the middle of the wok and bring to a boil. Add the bell pepper and shrimp back into the wok. Mix everything together. Top with scallions and serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories350
Total Fat22g
Saturated Fat3g
Cholesterol0mg
Sodium10mg
Total Carbohydrate9g
Dietary Fiber2g
Sugars2g
Protein28g