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- 1 lb large shrimp, peeled and deveined - 2 tablespoons vegetable oil - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 cloves garlic, minced - 1 teaspoon fresh ginger, minced - 3 green onions, chopped - 1 cup unsalted peanuts - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon hoisin sauce - 1 tablespoon chili paste - Salt and black pepper to taste To make Better Than Takeout Spicy Kung Pao Shrimp, gather these key ingredients. The shrimp give the dish its main flavor and protein. The vegetable oil helps to cook everything evenly and adds richness. The bell peppers provide a nice crunch and color. For flavor, garlic and ginger are essential. They bring warmth and depth. Green onions add a fresh taste and a pop of color. Peanuts give a delightful crunch and nutty flavor. The sauces create a balance of sweet, salty, and spicy. Soy sauce is salty and umami-rich. Rice vinegar adds acidity. Hoisin sauce brings sweetness. Chili paste gives the heat. Don't forget salt and black pepper to enhance all these flavors. Having fresh ingredients makes a big difference. They add more vibrant flavors. This recipe is quick and easy, making it perfect for a weeknight meal. Grab your ingredients, and let's get cooking! - Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. - Add 1 pound of large shrimp, peeled and deveined, to the hot oil. - Season the shrimp with salt and black pepper. - Cook the shrimp for 2-3 minutes until they turn pink and opaque. - Remove the shrimp from the skillet and set them aside. - In the same skillet, add the remaining tablespoon of vegetable oil. - Sauté 2 cloves of minced garlic and 1 teaspoon of minced ginger for about 30 seconds until fragrant. - Add 1 diced red bell pepper and 1 diced green bell pepper to the skillet. - Stir-fry the peppers for 3-4 minutes until they are tender-crisp. - Include the white parts of 3 chopped green onions at this stage. - Return the cooked shrimp to the skillet with the peppers. - Pour in 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of hoisin sauce, and 1 tablespoon of chili paste. - Mix everything well to coat the shrimp and vegetables with the sauce. - To thicken the sauce, add the cornstarch slurry made of 1 tablespoon of cornstarch mixed with 2 tablespoons of water. - Stir well and cook for an additional 1-2 minutes until the sauce thickens slightly. - Finally, stir in 1 cup of unsalted peanuts and the green parts of the green onions, cooking for another minute. To make your Kung Pao shrimp stand out, adjust the spice level with chili paste. Start with one tablespoon and taste. If you like more heat, add another spoonful. Remember, it's easier to add than to take away! Seasoning the shrimp is key. Use salt and pepper while cooking. This adds flavor to the shrimp from the start. Don’t skip this step; it makes a big difference. For stir-frying, use high heat and a large skillet or wok. Heat the skillet before adding oil. This helps the shrimp cook fast and stay tender. If the skillet is too cool, the shrimp will steam instead of sear. Always keep the ingredients moving in the skillet. This ensures even cooking and prevents burning. Stir-fry quickly for the best texture. Garnish your dish with chopped green onions for a fresh look. Add them just before serving for a pop of color. This small touch makes your meal feel gourmet. Serve your Kung Pao shrimp over cooked white or brown rice. The rice soaks up the sauce well. It balances the heat and adds a nice base to the dish. Enjoy your meal hot for the best flavor! {{image_2}} You can change the shrimp for other proteins. Tofu is a great plant-based option that soaks up flavors well. Chicken also works nicely if you prefer meat. For veggies, think beyond bell peppers. Broccoli and carrots add a nice crunch and color. Feel free to mix and match based on what you have. If you are gluten-free, use tamari instead of soy sauce. It tastes great and keeps the dish flavorful. For those watching carbs, skip the rice or use cauliflower rice. It’s a healthy swap that still fills you up. Want more heat? Add cayenne pepper or Szechuan pepper to spice things up. Adjust the amount based on your taste. For a sweet and sour twist, mix in some sugar or honey. This adds a fun layer to your dish and balances the heat nicely. To keep your Kung Pao shrimp fresh, store leftovers in the fridge. Use an airtight container to prevent air and moisture from getting in. This keeps your dish tasty. The shrimp will stay good for up to three days. When you want to reheat your Kung Pao shrimp, avoid losing flavor. The stovetop is the best method. Heat a skillet over medium heat and add the leftovers. Stir gently for a few minutes until hot. If you use the microwave, do it in short bursts. Stir in between to heat evenly. Yes, you can freeze this dish! To freeze, let it cool completely first. Place it in a freezer-safe container. Leave some space at the top for the shrimp to expand. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best results. Kung Pao shrimp is a popular dish from Chinese cuisine. It features shrimp stir-fried with vegetables, peanuts, and a savory sauce. The dish comes from Sichuan province, known for its bold flavors. It originally used chicken, but shrimp became a favorite in many homes. The mix of spicy, sweet, and salty makes it a delight. The spice level in Kung Pao shrimp can vary. It usually includes chili paste, which adds heat. You can adjust the spice by adding more or less chili paste. If you like it mild, use just a little. For a kick, add more. The balance of flavors allows you to find your perfect level. Yes, you can prepare Kung Pao shrimp ahead of time. Cook the shrimp and veggies, then store them in the fridge. Keep the sauce separate to avoid sogginess. When ready to eat, heat everything together and add the sauce. This helps keep the dish fresh and tasty while saving time. In this post, we explored Kung Pao shrimp, covering its key ingredients, cooking steps, and tips. I shared how to achieve the perfect flavor and offered variations for dietary needs. Proper storage and reheating methods ensure your dish stays fresh. Kung Pao shrimp is not just tasty; it’s also flexible. You can adapt it to suit your taste. Enjoy making this dish and impress your family with your cooking skills.

Better Than Takeout Spicy Kung Pao Shrimp

Craving something delicious? Try this Better Than Takeout Spicy Kung Pao Shrimp recipe that's quick, easy, and packed with flavor! With succulent shrimp, fresh veggies, and a spicy kick, it’s perfect for a weeknight dinner. Get the ingredients ready and impress your taste buds with this homemade dish in just 20 minutes. Click through for the full recipe and indulge in your new favorite meal! #KungPaoShrimp #HomeCooking #RecipeIdeas #SpicyFood
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons vegetable oil (divided)

1 red bell pepper, diced

1 green bell pepper, diced

1 cup unsalted peanuts

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

3 green onions, chopped (white and green parts separated)

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 tablespoon chili paste (adjust for spice level)

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Salt and black pepper to taste

Cooked white rice or brown rice for serving

Instructions
 

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.

    Once hot, add the shrimp and season with salt and pepper. Cook for 2-3 minutes until the shrimp turn pink and are opaque. Remove from skillet and set aside.

      In the same skillet, add the remaining tablespoon of oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant.

        Add the diced red and green bell peppers and the white parts of the green onions. Stir-fry for 3-4 minutes until the peppers are tender-crisp.

          Return the cooked shrimp to the skillet, and add the soy sauce, rice vinegar, hoisin sauce, and chili paste. Mix well to coat the shrimp and vegetables.

            Pour the cornstarch slurry into the skillet and stir well. Cook for an additional 1-2 minutes until the sauce thickens slightly.

              Stir in the unsalted peanuts and green parts of the green onions, cooking for another minute.

                Serve hot over a bed of rice and enjoy your spicy, homemade Kung Pao shrimp that’s better than takeout!

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4