Kung Pao Shrimp


1 lb of large shrimp, peeled and deveined
1 tbs soy sauce
1/4 cup orange juice
2 tbs red wine vinegar
2 tsp cornstarch
1 tbs sugar
1 tbs canola oil
8 small dried chilies
6 scallions, chopped
4 cloves garlic, sliced
2 tbs fresh ginger, peeled and thinly sliced
1 red bell pepper, chopped
1/2 cup peanuts

This is a classic Chinese preparation of Kung Pao Shrimp that is seasoned with chilies, ginger and peppercorns.

  • Combine the soy sauce, orange juice, vinegar, cornstarch and sugar in a bowl. Mix well and set aside.
  • In a wok or a large saute pan over high heat, add the oil chilies, scallions, garlic and ginger.
  • Stir rapidly for 1 minute.
  • Add the bell peppers and cook for 1 minute, then add the shrimp and peanuts and cook until the shrimp turns pink. About 3 minutes.
  • Stir in the sauce and cook until sauce thickens. About 30 seconds.
  • Serve over rice.




20 min


10 min


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