Kung Pao Shrimp

Super Easy Kung Pao Shrimp. Stir fried shrimp, cashew, garlic and green onions tossed in a sweet and spicy homemade kung pao sauce. This recipe takes less than 20 minutes to make and is so much tastier than take out!

 

 

 

 

INGREDIENTS

2 tablespoons oil
1 inch piece ginger, peeled and thinly sliced
10 mini dried red chilies, (5 regular-sized dried chilies)
10-12 oz big shrimp, shelled, peeled and deveined
1/4 cup roasted cashews
3 stalks scallions, use the white parts only

KUNG PAO SAUCE:
2 tablespoons soy sauce
2 tablespoons sweet soy sauce
1/2 teaspoon corn starch
4 tablespoons water
1/2 teaspoon sesame oil
3 dashes white pepper
1/2 teaspoon Chinese black vinegar, rice vinegar or apple cider vinegar
1/2 teaspoon sugar

 

 

Direction:

Step 1:    Mix the Kung Pao sauce ingredients and set aside.

 

Step 2:    In a large skillet over medium heat, heat olive oil. Add shrimp and season with salt and pepper. Cook until pink, 5 minutes, then remove from skillet.

            

 

Step 3: Heat up the same  wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the white parts of green onion and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add in the shrimp and roasted cashews do a few quick stirs, dish out and serve hot.