Recipe · Food

25-Minute Kung Pao Shrimp Stir-Fry

Name: 25-Minute Kung Pao Shrimp Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Chinese-American
Ingredients: 1 lb raw shrimp, peeled and deveined; 1 zucchini, cut in half-moons; 1 red bell pepper, diced; 1/2 cup roasted peanuts; 3 scallions, sliced; 2 tbsp neutral oil; 3 cloves garlic, minced; 1 tsp fresh ginger, minced; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp honey; 1 tsp chili garlic sauce, or 1/2 tsp red pepper flakes; 1 tsp cornstarch; 2 tbsp water; to taste kosher salt; to serve cooked rice

Plump shrimp, zucchini, and crunchy peanuts in a sweet, spicy sauce. Takeout flavor at home, in about twenty-five minutes.

25 min Serves 3 Shrimp Stir-fry

Kung pao shrimp with peanuts, zucchini, red pepper, and scallions in a glossy sauce — Kung pao shrimp with peanuts, zucchini, red pepper, and scallions.

Ingredients

Recipe serves 3.

1 lbraw shrimp, peeled and deveined
1zucchini, cut in half-moons
1red bell pepper, diced
1/2 cuproasted peanuts
3scallions, sliced
2 tbspneutral oil
3 clovesgarlic, minced
1 tspfresh ginger, minced
2 tbspsoy sauce
1 tbsprice vinegar
1 tbsphoney
1 tspchili garlic sauce, or 1/2 tsp red pepper flakes
1 tspcornstarch
2 tbspwater
to tastekosher salt
to servecooked rice

Steps

Step 1
Pat the shrimp dry and season with a pinch of salt. Stir the soy sauce, vinegar, honey, chili, cornstarch, and water together.
Step 2
Start the rice if you are serving it.
Step 3
Heat the oil in a wide skillet over high. Cook the shrimp in one layer, about 1 minute per side, until just pink. Move them to a plate.
Step 4
Add the zucchini and pepper. Stir-fry about 2 minutes, until the edges color.
Step 5
Add the garlic and ginger. Stir 20 seconds, until it smells sweet.
Step 6
Pour in the sauce. When it turns glossy, return the shrimp, the peanuts, and most of the scallions. Toss 30 seconds.
Step 7
Serve over rice and finish with the rest of the scallions.