Kung Pao Shrimp
Satisfy that Chinese food craving with easy Kung Pao Shrimp recipe. Lots of flavor, a bit of heat, and only 20 minutes until dinner!
Equipment
- Wok, or large skillet
Ingredients
- 3 tbsp chicken broth
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce or coconut aminos
- 1 tsp cornstarch
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 2 tbsp peanut oil
- 1 tbsp garlic, minced
- 1 tbsp ginger minced
- 1/4 tsp red pepper flakes
- 1 1/4 lbs. shrimp peeled and deveined
- 3 cups sugar or snap peas
- 1/2 tsp salt
- 1 red bell pepper diced
- 2 green onions chopped
Instructions
- Combine broth, vinegar, soy sauce, cornstarch, sugar, and sesame oil in cup; set aside.
- Heat wok or large skillet over high heat until drop of water sizzles. Swirl in peanut oil. Add garlic, ginger, and red pepper flakes and stir-fry 10 seconds.
- Add shrimp and cook, undisturbed, 1 minute, letting shrimp begin to sear. Stir-fry 30seconds, until shrimp are lightly browned but not cooked through.
- Add snap peas and salt. Stir-fry 30 seconds or just until combined. Add bell pepper and scallions. Stir broth mixture and add to wok. Stir-fry 1–2 minutes or until shrimp are just cooked and vegetables are crisp-tender.
- Serve hot
Notes
This recipe is 4 Green and 3 Blue or Purple WW Points.