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For Kung Pao Shrimp, you need: - 1 pound shrimp, peeled and deveined - 1 tablespoon cornstarch - 2 tablespoons sesame oil - 1 red bell pepper, diced - 1 green bell pepper, diced - 1/2 cup unsalted roasted peanuts - 3 green onions, sliced (whites and greens separated) - 3 cloves garlic, minced - 1-inch piece ginger, minced - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon hoisin sauce - 1 tablespoon chili paste - Salt and pepper to taste - Cooked white rice or quinoa, for serving Fresh ingredients make a big difference in flavor. The shrimp should be tender and juicy. Fresh bell peppers add crunch and sweetness. Using fresh garlic and ginger gives a strong aroma. When ingredients are fresh, your dish will taste better. This recipe shines with the right quality. You can swap some ingredients based on what you have: - Shrimp: Use chicken or tofu instead if you prefer. - Peppers: Try other colors like yellow or orange bell peppers. - Sauces: If you lack hoisin sauce, use extra soy sauce with a bit of sugar. - Nuts: Swap peanuts for cashews or almonds for a twist. These changes can still give you a delicious meal. Start by grabbing 1 pound of shrimp. Make sure they are peeled and deveined. Place the shrimp in a medium bowl. Sprinkle 1 tablespoon of cornstarch over the shrimp. Toss the shrimp until they are lightly coated. This step helps make the shrimp crispy when we cook them. Next, heat 1 tablespoon of sesame oil in a large skillet or wok. Use medium-high heat for this. Once the oil is hot, add the shrimp. Stir-fry the shrimp for about 2-3 minutes. They should turn pink and be cooked through. Remove the shrimp from the skillet and set them aside. Now, pour in the remaining tablespoon of sesame oil. Add 3 cloves of minced garlic and 1-inch piece of minced ginger. Sauté for about 30 seconds. You want the mixture to smell great. Add diced red and green bell peppers to the skillet. Stir-fry these veggies for about 3-4 minutes. They should be slightly tender but still crisp. Now, stir in the whites of 3 sliced green onions. Add 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of hoisin sauce, and 1 tablespoon of chili paste. Cook everything together for another minute. This melds all the flavors. Finally, return the shrimp to the skillet along with 1/2 cup of unsalted roasted peanuts. Toss everything until it is well coated and heated through. Season with salt and pepper to taste. Serve your Kung Pao Shrimp over cooked white rice or quinoa. Garnish with the green onion tops for a fresh touch. To make your Kung Pao Shrimp pop, focus on the sauce. Use quality soy sauce and hoisin sauce. These give depth to the dish. Fresh garlic and ginger are key too. They add a bright, bold taste. A splash of rice vinegar balances the flavors. Adjust the chili paste for your spice level. This way, you can control the heat just how you like it. For perfect shrimp, start with cornstarch. Lightly coating the shrimp helps it crisp up. Stir-fry over medium-high heat for just a few minutes. Look for the shrimp to turn pink. Don't overcook them; they will become rubbery. Always remove the shrimp from the pan before adding veggies. This keeps them juicy and tender. Presentation matters. Serve your Kung Pao Shrimp in a large bowl. Add a sprinkle of roasted peanuts on top. Slice green onions for garnish, adding color and crunch. A lime wedge on the side brings brightness. Serve with cooked white rice or quinoa. This makes it a complete and satisfying meal. Enjoy the restaurant feel right at home! {{image_2}} If you want a twist, try adding tofu. Tofu makes the dish even heartier. To do this, cut firm tofu into cubes. Sauté the tofu in sesame oil until golden. Then mix it with the shrimp in the final steps. This gives you a great contrast in texture. Adjusting spice levels is easy. If you like it mild, use less chili paste. You can skip it altogether if you want no heat. For extra spice, add more chili paste or red pepper flakes. Taste as you go to find what you love. You can mix in various vegetables for fun. Broccoli, snap peas, or carrots work well. Just chop them into bite-sized pieces. Stir-fry them after the garlic and ginger. This adds color and nutrition to your meal. Make it your own by using what you have on hand. To store your Kung Pao Shrimp, let it cool first. Place it in an airtight container. It will stay fresh in the fridge for up to three days. Make sure to keep the rice or quinoa separate. This helps the texture stay nice. If you add rice, it may get soggy. When you want to eat your leftovers, use the stovetop for the best results. Heat a non-stick skillet over medium heat. Add a splash of water or oil to keep it moist. Stir it often until warm. This keeps the shrimp juicy. You can also use the microwave. Just cover it to keep moisture in, and heat for 1-2 minutes. If you want to freeze Kung Pao Shrimp, cool it completely first. Place it in a freezer-safe bag or container. It can stay in the freezer for up to two months. When ready to eat, thaw it overnight in the fridge. Then, reheat it on the stovetop as mentioned. Avoid freezing it with rice, as it won't taste the same once thawed. This Kung Pao Shrimp is fresher and tastier than takeout. You control the quality of ingredients. The flavors are vibrant, and you can adjust them to your liking. Cooking at home lets you experiment. I use fresh shrimp, crunchy peanuts, and colorful bell peppers. The homemade sauce gives it a unique twist. You won't find that in most takeout. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 15-20 minutes. Pat them dry before using. This helps the cornstarch stick better. It also keeps the shrimp from being watery. Frozen shrimp can work well, but fresh is best. To change the spice level, adjust the chili paste. Start with a little and taste as you go. You can always add more if you like it spicier. If you want less heat, skip the chili paste altogether. You can also add sweet bell peppers. They balance the heat and add flavor. Another option is to serve with a side of lime wedges. This way, you can squeeze fresh lime juice over your dish for a zesty kick. This blog post covered how to make Kung Pao Shrimp from key ingredients to cooking techniques. Fresh ingredients boost flavor and can be swapped when needed. There are tips on achieving that authentic taste and serving like a pro. We explored variations, from adding tofu to changing the spice level. Lastly, I shared how to store leftovers safely. With these steps, you can create a tasty dish at home, impressing friends and family. Enjoy cooking!

Kung Pao Shrimp Better Than Takeout

Get ready for a delicious Kung Pao Shrimp Fiesta that’s packed with flavors and textures! This easy recipe features succulent shrimp, vibrant bell peppers, and crunchy peanuts all tossed in a spicy sauce, perfect for any dinner. In just 25 minutes, you can whip up this dish and serve it over rice or quinoa for a satisfying meal. Click through now to discover the full recipe and elevate your dinner game!
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Ingredients
  

1 pound shrimp, peeled and deveined

1 tablespoon cornstarch

2 tablespoons sesame oil

1 red bell pepper, diced

1 green bell pepper, diced

1/2 cup unsalted roasted peanuts

3 green onions, sliced (whites and greens separated)

3 cloves garlic, minced

1-inch piece ginger, minced

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 tablespoon chili paste (adjust based on spice preference)

Salt and pepper to taste

Cooked white rice or quinoa, for serving

Instructions
 

In a medium bowl, toss the shrimp with cornstarch until lightly coated. This will give it a nice, crispy texture when cooked.

    Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry for about 2-3 minutes until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.

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

        Add the diced red and green bell peppers to the skillet and stir-fry for 3-4 minutes until slightly tender yet still crisp.

          Stir in the whites of the green onions, soy sauce, rice vinegar, hoisin sauce, and chili paste. Cook for another minute to marry the flavors.

            Return the shrimp to the skillet along with the roasted peanuts. Toss everything until coated and heated through. Season with salt and pepper to taste.

              Serve the Kung Pao Shrimp over a bed of cooked white rice or quinoa, garnished with the greens of the green onions.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4

                  - Presentation Tips: Serve in a large bowl or plate with a sprinkle of extra roasted peanuts and sliced green onions on top. Add a lime wedge on the side for a fresh squeeze before eating!