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Kung Pao Shrimp

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Kung Pao Shrimp is a delightful amalgamation of flavors that originated from the Chinese cuisine and has since found its way to many hearts and kitchens worldwide. This dish is a perfect harmony of succulent shrimp, crunchy peanuts, and vegetables, all enveloped in a tangy and mildly spicy sauce. Not only does it boast a symphony of flavors, but it can also be prepared in a breeze, making it a go-to recipe for busy weeknights or impromptu gatherings.

Why People Love Cooking This Recipe?

Kung Pao Shrimp ticks all the boxes when it comes to a crowd-pleaser. Its versatility allows it to be tailored to various taste preferences, making it a hit in diverse social settings. The speediness of the recipe is also a factor – in an age where time is of the essence, a 15-minute gourmet dish is a treasure. Moreover, it provides an opportunity for a culinary adventure, allowing people to experiment with different ingredients while also offering an exotic touch to everyday dining.

Why This Recipe Is Healthy

I can attest to the health benefits of this recipe. Shrimp is a low-calorie protein source rich in iodine and omega-3 fatty acids, which are essential for brain and heart health. Bell peppers are high in vitamin C and antioxidants. The inclusion of ginger and garlic adds not just flavor but also anti-inflammatory properties. Using low-sodium soy sauce and moderating the oil quantity ensures a reduction in sodium and fat content, making it an even healthier choice.

Who Can Eat This Recipe?

This recipe is suitable for almost everyone, including children, adults, and the elderly. However, individuals with shellfish allergies or those following a strict low-sodium diet should refrain from consuming it.

Kung Pao Shrimp is not just a dish; it’s an experience – a quick, flavorful, and nutritious experience. This recipe is a perfect example of how a meal can be time-efficient without compromising on flavor or nutrition. Gather your ingredients and wok your way to an exquisite Kung Pao Shrimp!

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Kung Pao Shrimp Recipe Details

Kung Pao Shrimp Recipe Details

amelia-taylor
prep time
5 minutes
cooking time
1 minutes
servings
4
total time
35 minutes

Equipment

  • A wok or large skillet

  • A stove

  • A mixing bowl

  • A spatula or stirring spoon

  • A knife for chopping

  • Measuring spoons and cups

Ingredients

  • Shrimp (peeled and deveined) - 400g

  • Dried red chilies - 6

  • Peanuts - 1/3 cup

  • Bell peppers (diced) - 1/2 cup

  • Garlic (minced) - 2 cloves

  • Ginger (minced) - 1 tsp

  • Soy sauce - 2 tbsp

  • Hoisin sauce - 1 tbsp

  • Rice vinegar - 1 tbsp

  • Sesame oil - 2 tsp

  • Cornstarch - 1 tsp

  • Green onions (sliced) - 1/4 cup

  • Cooked rice for serving

Instructions

1

Start by mixing soy sauce, hoisin sauce, rice vinegar, and cornstarch in a bowl to make the sauce.

2

Heat sesame oil in a wok or large skillet over medium-high heat.

3

Add the dried red chilies, garlic, and ginger, and sauté for 30 seconds.

4

Add the bell peppers and sauté for another 2 minutes.

5

Add the shrimp and cook until they turn pink, usually around 2-3 minutes.

6

Pour in the sauce mixture and add the peanuts. Stir well to combine.

7

Cook for another 1-2 minutes until the sauce thickens.

8

Garnish with green onions and serve hot over cooked rice.

Notes

I would advise you to focus on the quality of ingredients. Use fresh shrimp as they are more flavorful and succulent. To bring out the aroma, toast the peanuts slightly before using them. When using soy sauce, opt for a low-sodium variant to control the saltiness. You can also substitute hoisin sauce with oyster sauce for a different flavor profile. Lastly, if you don’t have dried red chilies, you can use chili flakes or fresh chilies as an alternative.
Amelia Taylor
285 posts

About author
A creator of healthy recipes, dedicated to nourishing your body with delicious and nutritious meals.
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