Kung Pao originated with chicken in the Sichuan province in southwestern China. Its known for its bold flavors, in particularly the use of garlic, chili peppers and Sichuan peppercorns. This easy, healthy, Kung Pao Shrimp tastes better than takeout and is on your table in less than 30 minutes!
- 1 pound large shrimp peeled, deveined, tails off
- 1/4 cup low sodium soy sauce
- 1/4 cup mirin (may sub dry sherry)
- 1/4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 2-3 tablespoons red chili paste*
- 1 teaspoon sesame oil
- 1/2 teaspoon pepper
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 cup salted dry roasted peanuts
- 1 tablespoon olive oil
- 2 bell peppers, chopped (any combo of colors)
- 1/2 onion, chopped
- 2 teaspoons freshly grated ginger
- 4-6 garlic cloves, minced
In a medium bowl, whisk together marinade/sauce ingredients EXCEPT water, and cornstarch. Add 1/3 cup of the marinade/sauce to a large freezer bag with shrimp. Let marinate at room temperature while you prep your veggies, or up to 30 minutes. To the remaining sauce, whisk in 1/4 cup water and cornstarch.
Meanwhile, in a large skillet, dry roast peanuts until golden, tossing occasionally, approximately 3 minutes. Set aside.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat. Once hot, add onion and sauté 3 minutes. Add bell peppers, garlic and ginger and continue to stir fry 2 additional minutes.
Add shrimp and stir fry just until opaque, about 2-3 minutes (don’t overcook!). Add reserved sauce to skillet and simmer until sauce thickens, approximately 1-2 minutes. Taste and season with additional salt and/or pepper, red chili paste for spicier or sugar for sweeter if desired.
Garnish individual servings with peanuts and optional green onions. Serve with rice.