Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Marinade:
Kung Pao Sauce:
Stir-Fry:

Directions

Instructions Checklist
  • Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.

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  • Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.

  • Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

Nutrition Facts

496.2 calories; 27 g protein; 36.2 g carbohydrates; 173.9 mg cholesterol; 2156.4 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
04/21/2019
I think this was very good. I made it as written and will do so again perhaps trying some different and additional vegetables. I could not find the dried red chile so I used some garlic chili paste which works as long as you are careful as it's very hot. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/20/2019
Instead of cornstarch and want it to be authentic and better tasting you should use tapioca powder. All in all though great recipe well done! Read More
Rating: 4 stars
04/21/2019
I think this was very good. I made it as written and will do so again perhaps trying some different and additional vegetables. I could not find the dried red chile so I used some garlic chili paste which works as long as you are careful as it's very hot. Read More