Shrimp Kung Pao


  • 1 tablespoon vegetable oil
  • 1 pound large shrimp peeled and deveined
  • 1 Red bell pepper cut into 1 inch pieces
  • 1 Green Bell Pepper cut into 1 inch pieces
  • 1/2 cup yellow onion cut into 1/2 inch pieces
  • 1 teaspoon minced garlic
  • 4-6 dried red chilies seeded and cuthalf you can use more or less chilies to adjust the heat level to your preference
  • 1/2 cup roasted unsalted peanuts
  • Salt and pepper to taste

For the sauce:

  1. Heat the oil in a large pan over high heat. Add the onion and cook for 2-3 minutes or until just softened. Add the red and green bell pepper and cook for 3-4 minutes or until tender. Season with salt and pepper to taste. Add the garlic and cook for 30 seconds.
  2. Add the shrimp to the pan and cook for 3-4 minutes, or until shrimp are pink and opaque. Add the chilies and peanuts to the pan.
  3. While the shrimp and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
  4. Add the sauce to the shrimp mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.


Image Source:*