Kung Pao Shrimp is originally developed from the authentic Sichuan style Kung Pao Chicken – and features a slightly spicy and sweet taste that is similar to Chinese garlic sauce and full of earthy, garlic flavor.
- 12 ounces large shrimp, peeled with the tails off
- 1/4 cup water chestnuts, drained
- 1 tablespoon oil
- 2 stalks celery, chopped into 2″ bits
- ¼ cup green bell pepper, diced
For the Shrimp
- 1 teaspoon fresh diced garlic
- ¼ teaspoon fresh ginger, minced
- ⅛ teaspoon sesame oil
- ½ teaspoon sriracha (you can add more to taste as desired)
- For the Kung Pao Sauce:
- 3 tablespoons low sodium soy sauce
- 6-10 hot Thai red chilies, dried
- 1 teaspoon rice wine vinegar
- 1 zucchini, cut into thin half-rounds
- ¼ cup red bell pepper, diced
- 1 teaspoon cornstarch
- Heat oil in a large skillet.
- Add bell peppers, celery, zucchini and hot Thai peppers and sauté for 2-3 minutes or until slightly tender. (They will continue to cook with the shrimp and sauce).
- Add in shrimp and sauté until cooked through, 3-4 minutes.
- Add in garlic and water chestnuts and cook for 1 minute.
- Pour all the sauce over the shrimp and bell peppers. Turn the heat down and allow the shrimp to simmer until the sauce is thickened.
- Serve with chopped peanuts, green onions and sesame seeds for serving, if desired
KUNG PAO SAUCE
- Whisk all the ingredients together in a small bowl. Set aside.