Kung Pao Shrimp

Kung Pao Shrimp is a quick and easy seafood dinner that is loaded zucchini, peppers, shrimp, and more smothered in a homemade Kung Pao sauce. Skip the takeout and make this shrimp Kung Pao at home.

Course Dinner

Cuisine Chinese

Keyword Asian shrimp recipes, Chinese shrimp, Chinese shrimp dish, Chinese shrimp recipe, easy shrimp recipe, Kung bo shrimp, Kung Pao shrimp, Kung Pao shrimp recipe, Kung pow, Kung POW shrimp, pf Chang’s Kung Pao chicken, POW POW shrimp, seafood dinner, shrimp kow, what is Kung pao shrimp

Prep Time 5

Cook Time 12

Total Time 17

Servings -6 servings

Calories 159kcal

Author Kelsey

Equipment

Ingredients

1 Tablespoon olive oil or more as needed
1 pound Shrimp peeled and deveined
1 teaspoon Ground Ginger
3 teaspoons Minced Garlic
1 teaspoon Red Chile Flakes or to taste
1 Zucchini chopped
1 Red Bell Pepper chopped
1/4 cup Peanuts as desired
[1 1/2 cups Kung Pao Sauce]

Instructions

Add oil to the skillet and heat on medium. Then you will add in the shrimp and cook for 2 minutes.
Next add in the garlic, ginger, and red pepper flakes. Cook for 1-2 minutes.
Now toss in the zucchini and bell peppers that were diced up. Cook for around 5-7 minutes or until the vegetables have a slight char to them.
Now toss in the peanuts and your kung pao sauce.
Stir for a minute until thickened.
Once done, dish up the Kung pao shrimp! You can top with more peanuts, or even some green onions.

Notes

Shrimp: Make sure to peel and devein the shrimp before cooking. This will make easier for eating and the sauce will soak into the shrimp.

Vegetables - You can use any vegetables you want. I have also done broccoli, onions, etc. Feel free to raid your produce drawer.

Leftovers - Store leftovers in the fridge for 2-3 days. Then reheat as you would like. The shrimp can become rubbery when reheated since it overcooks it.

Nutrition