Best Kung Pao Shrimp Recipes

KUNG PAO SHRIMP

Steps:

• In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
• Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
• Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
• Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
• Serve immediately with steamed rice.

KUNG PAO SHRIMP

Steps:

• Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
• Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
• Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

KUNG PAO CHICKEN, SHRIMP OR BEEF (PANDA EXPRESS - STYLE)

Steps:

• Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
• Prep and chill veggies.
• Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
• About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
• Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
• Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
• Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
• Add cooked food to sauce and stir in peanuts.
• Serve over hot rice.

P. F. CHANG'S KUNG PAO SHRIMP RECIPE

Steps:

• Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes. Do not overcook. Carefully pour shrimp and oil onto oil skimmer Stir fry chile pods and onions; add garlic and Kung Pao sauce. Add shrimp, toss, and add peanuts and chile flakes. This recipe yields 1 serving.

KUNG PAO SHRIMP WITH CASHEWS

Steps:

• In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
• In a wok or large frypan, heat the oil over high heat until smoking.
• Add the chiles and salt; stir-fry until browned, 45 seconds.
• Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.
• Add the peppers and cook until crisp-tender, 30 seconds.
• Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
• Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.
• Stir in the cashews and sesame oil; serve.

KUNG PAO SHRIMP RECIPE - (4.5/5)

Steps:

• Mix the Kung Pao sauce ingredients and set aside. Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring. When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out and serve hot.

KUNG PAO SHRIMP

Steps:

• In a medium bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, crushed red pepper, sesame oil and salt.
• Heat oil in a small wok or deep skillet over high heat. Add broccoli, carrot, ginger and garlic to pan. Stir-fry until garlic begins to brown and broccoli and carrots are crisp tender.
• Add shrimp and stir-fry for 3-4 minutes, or until cooked through.
• Stir broth mixture into pan. Bring to a boil and then simmer until thick, about 1 minute.
• Top with green onions and peanuts. Serve with hot rice.

GRILLED KUNG PAO SHRIMP

Steps:

• Whisk soy sauce, rice wine vinegar, sesame oil, garlic, ginger, cayenne pepper, and red pepper flakes together in a bowl. Add shrimp to bowl; gently stir to coat shrimp completely. Set aside to marinate at least 5 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove shrimp from marinade and shake off any excess. Discard remaining marinade.
• Grill shrimp until bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

KUNG PAO PRAWNS (SHRIMP)

Steps:

• Cook the rice according to the package directions and keep warm.
• Heat the vegetable oil over high heat in a wok or large, deep sided skillet. Add the prawns, garlic, and chiles; stir fry for 2 minutes. Stir in the chili oil, soy sauce, sugar, and vinegar. Add the peanuts, carrot, and celery. Stir to combine and reduce the heat to low. Cover and cook for 3 minutes.
• Meanwhile, whisk together the broth and cornstarch in a small bowl. Add the cornstarch mixture to the wok, stir to combine, and bring to a boil. Cook until the sauce thickens, 2 to 3 minutes. Stir in the sesame oil and season to taste with salt.
• Garnish with the green onions and serve with rice.

WW 4 POINTS - KUNG PAO SHRIMP

Steps:

• Combine the broth, sake or rice wine, soy sauce, honey,chili-garlic sauce, cornstarch, and sesame oil. Set aside.
• Heat nonstick large skillet on med-high heat until drop of water sizzles.
• Add oil and shrimp.
• Stir-fry until shrimp are opaque, then transfer shrimp to a plate.
• Add the scallions, ginger, and garlic; stir-fry until fragrant.
• Add the broccoli florets and bamboo shoots, stir-fry until crisp-tender.
• Add the broth mixture and shrimp. Cook, stirring constantly, until mixture boils and thickens.
• 4 Points for 1-1/4 cups.

KUNG PAO SHRIMP

Steps:

• Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
• Heat the peanut oil in a large skillet over medium high heat.
• Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 - 3 minutes). Transfer them to a plate.
• Heat the sesame oil in the skillet, and saute the bell pepper until just barely tender (about 3 minutes). Then add the garlic and ginger to the skillet with the bell peppers and cook, stirring, until fragrant (about 1 minute).
• Add the broth mixture to the pan with the pepper mixture. Bring to boil. When boiling, add the shrimp and peanuts and simmer until the sauce has thickened, about 1 minute. Make sure the shrimp are done (but not overcooked).
• Serve over rice or lo mein noodles.

KUNG PAO SHRIMP

Steps:

• Mix the Kung Pao sauce ingredients and set aside. Heat up a wok and add the cooking oil until the oil is very hot. Add the chopped garlic and do a few quick stirs. Add onions, green peppers, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the prawns and roasted peanuts and keep stirring. When the shrimps are half-cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens and the shrimps are cooked. Add the chopped scallions, do a quick stir, dish out and serve hot.

KUNG PAO SHRIMP

Steps:

• Heat dressing in large skillet on medium-high heat. Add bell peppers, crushed red pepper and half the onions; stir-fry 3 min.
• Add chili sauce and lime juice; mix well. Add shrimp; stir-fry 3 to 4 min. or until shrimp turn pink and bell peppers are crisp-tender.
• Sprinkle with nuts and remaining onions.

KUNG PAO SHRIMP WITH CASHEWS

Steps:

• 1)In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch. 2)In a wok, heat the oil over high heat. 3)Add the chiles and salt; stir-fry until browned, 45 seconds. 4)Add the onion, ginger and garlic; stir-fry until fragrant. 5)Add the peppers and cook until crisp-tender. 6)Add the shrimp and stir-fry until nearly cooked through. 7)Stir the sauce, add to the wok and cook until thickened slightly. 7)Stir in the cashews and sesame oil. Serve over steamed rice.

KUNG PAO SHRIMP

Steps:

• In a bowl, combine the shrimp, cornstarch, salt, and pepper. Stir to coat. Let stand for 15 minutes.
• Place the peppercorns in a small frying pan over medium heat. Cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. Process in a spice grinder or blender until coarsely ground.
• In a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.
• Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. Add the sauce and cook until heated through. Add the peanuts and toss to coat.

KUNG PAO SHRIMP

Steps:

• 1. In small bowl, combine hoisin sauce, sherry, sugar and chili paste mix well. Set aside.2. In medium bowl, combine egg white and cornstarch beat well. Add shrimp mix well to coat. Set aside.3. Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp mixture, ginger and garlic cook and stir 2 to 3 minutes or until shrimp turn pink. Add sauce mixture cook and stir 1 to 2 minutes or until shrimp are well coated. Stir in peanuts.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 190 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 1 g 5% * Cholesterol: 120 mg 40% * Sodium: 530 mg 22% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 1 g 4% * Sugars: 8 g * Protein: 16 g * Vitamin A: 4% * Vitamin C: 2% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 1 Starch, 2 Lean Meat or 1 Carbohydrate, 2 Lean Meat