Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper, diced (red or green)
- 1/2 cup unsalted peanuts
- 3 cloves garlic, minced
- 2 tablespoons hoisin sauce
Instructions
- Step 1: In a bowl, combine the shrimp, soy sauce, and cornstarch. Mix well and let it marinate for about 15 minutes to allow the flavors to meld.
- Step 2: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated shrimp and stir-fry until they turn pink and are cooked through, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
- Step 3: In the same skillet, add the diced bell pepper and stir-fry for about 2 minutes until slightly tender. Then add the minced garlic and stir-fry for another minute until fragrant.
- Step 4: Return the cooked shrimp to the skillet along with the hoisin sauce and unsalted peanuts. Toss everything together to ensure it is well coated and heated through.
- Step 5: Serve immediately over steamed rice or noodles for a delicious meal. Enjoy your Kung Pao Shrimp!
Notes
- To store leftover Kung Pao Shrimp, place it in an airtight container in the refrigerator, where it will keep well for up to 2 days.
- When reheating, use a skillet over medium heat to gently warm the dish, adding a splash of water or broth to prevent it from drying out.
- For a delightful serving suggestion, pair your Kung Pao Shrimp with fluffy steamed jasmine rice or toss it with noodles for added texture and flavor.
- For the best results, marinate the shrimp for longer than 15 minutes if you have time; this extra step enhances the flavor and tenderness of the shrimp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 6g