Recipe: Delicious Kung Pao Shrimp

Jennie Lewis
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Recipe: Delicious Kung Pao Shrimp
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Recipe: Delicious Kung Pao Shrimp Delicious, fresh and tasty.

Kung Pao Shrimp. Kung Pao (sometimes spelled as Kung Pow) are Chinese recipes that are stir-fried and served with a spicy sauce. The most popular Kung Pao dishes are made with either chicken or shrimp. While I love Kung Pao Chicken, I prefer shrimp because shrimp is briny and tasty.

This is totally better than take out!

If you love Chinese food as much as I do try these favorites of mine: Sweet and Sour Shrimp, Instant Pot Beef and Broccoli or Slow Cooker General Tso's Chicken.

Chinese Kung Pao Shrimp Recipe (or kung po shrimp) with juicy succulent Prawns and crisp peppers, tossed in a savory, tangy, and little spicy kung pao sauce.

You can cook Kung Pao Shrimp using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Kung Pao Shrimp

  1. It’s 12 pcs of large shrimps.

  2. Prepare of Some peanut.

  3. It’s of Some cashew nut.

  4. You need of Red and yellow capsicum.

  5. You need 1 of egg.

  6. You need of Flour.

  7. It’s of White pepper.

  8. Prepare 1 of little salt.

  9. Prepare of Onion diced.

  10. Prepare of Sauce oyster sauce, little soy, flour, water,chilli sauuce.

This keto take on Shrimp kung pao is seriously addictive.

With the tingling heat from the Sichuan peppers and toasted nuts, it's a dish that packs with BIG flavors yet really quick and simple to make.

For a spicier kick to the pungent Kung Pao glaze, leave the seeds in the chiles.

Chinese black vinegar has a deep, almost smoky taste.

Kung Pao Shrimp instructions

  1. Remove shell and intestine of shrimp. Prepare egg, flour, white pepper and a little water. Mix it well then add shrimp and marinated it for 15 mins..

  2. Heat a wok and add cooking oil, when it is hot deep fry shrimp until cooked. Remove and set aside.

  3. Fry cashew and peanut until done then set aside.

  4. Remove some oil from the wok and just add a little. Continue, saute onion until translucent then add capsicum. Add a little water when its already half done. Add in nuts and shrimps and the sauce. Slowly mixing them well. If you want more spicy add chilli flakes. Serve.

Look for it in Asian markets, or substitute balsamic vinegar for a sweeter flavor to this shrimp dish.

The beauty of this dish lies in the sauce.

Sure, we need to not overcook the shrimp (it doesn't become rubber-y or tough), and the same applies to the veggies, but without this amazing sauce, this Kung Pao Shrimp dish would not be what it is.

Healthy Kung Pao Shrimp is a delicious Chinese takeout dish you can make at home in less than twenty minutes.

Quickly cooked shrimp in a sweet and spicy sauce with bell peppers, celery, and crushed peanuts.