Kung Pao Shrimp recipe

For those who can handle the heat, Kung Pao is an unbeatable dish. It’s full of sweet, nutty flavor and lots of crunch—not to mention intense heat from the liberal peppers. Makes 2 servings.

Pin It

• Share on Facebook
• Printer-friendly PDF
• Email a friend
• Add a review

Ingredients:

1 ½ tablespoons chili garlic sauce
1 ½ tablespoons oyster sauce
1 teaspoon rice vinegar
2 tablespoons olive oil
3 cloves garlic, minced
½ cup cashew nuts, roasted
6 dried chili peppers
1 medium white onion, diced
½ red bell pepper, chopped
½ green bell pepper, chopped
½ pound medium shrimp, peeled and deveined
2 medium green onions, minced
½ teaspoon ground white pepper

Directions:

1. In a small bowl, mix the chili garlic sauce, oyster sauce and rice vinegar. Set aside.

2. Heat olive oil in a medium pan over medium-high heat. Add garlic and cook until light brown, about 3 minutes. Add cashews, dried chilis, onion, and bell peppers. Cook until onion turns translucent, about 4 minutes.

3. Add shrimp and cook, stirring occasionally, 1 minute.

4. Add reserved chili garlic sauce mixture and season with pepper, stirring to combine.

5. Cook until the shrimp are pink and cooked through, another minute. Garnish with green onions and serve.

For a dish this spicy, you’ll want the sides to be plain and starchy; white rice is ideal. Serve with a bold red wine that can hold up to the spice without overwhelming it, such as Beaujolais or Syrah.

Back to the Shrimp Recipes home page.

Reviews and Comments:

Kung Pao Shrimp Review by Jenny Espenocilla on April 4th, 2012:

Tried it and my husband loves it :)

Data: