How to Make Kung Pao Shrimp (Fast, Flavor-Packed Stir-Fry, 25-Minutes)

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is lower in calories and suitable for vegetarians.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is a lower-sodium option.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tangy flavor.

Heat peanut oil in a wok over high heat until shimmering.

Add garlic, ginger, and sambal oelek; stir-fry until fragrant.

Add shrimp and stir-fry until pink and opaque, about 3-4 minutes.

Remove shrimp and set aside.

Add red bell pepper and green onions to the wok; stir-fry until tender-crisp.

Return shrimp to the wok; add roasted peanuts.

In a bowl, mix soy sauce, honey, unseasoned rice vinegar, cornstarch, and water to create a sauce.

Pour sauce over shrimp and vegetables; stir to coat evenly.

Cook for an additional 2 minutes until sauce thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens