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Shrimp Kung Pao
Spicy, Sweet, Crunchy and ready in just 20 minutes this Kung Pao Shrimp recipe is the perfect weeknight dinner. Easy Meal Prep instructions included!
Course
Dinner
Cuisine
Chinese, Meal Prep
Keyword
Kung Pao Shrimp
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Ingredients
1
tablespoon
oil
1/2
green bell pepper
diced
¼
cup
red bell pepper
diced
2
stalks
celery
sliced
1
whole
zucchini
cut into thin half moons
1/4
cup
water chestnuts
drained
1
pound
large raw shrimp
peeled with the tails off
2
cloved
fresh garlic
minced
1/2
teaspoon
fresh ginger
minced
⅛
teaspoon
sesame oil
1/4
cup
low sodium soy sauce
1/2
cup
chicken broth
2
Tbsp
Sweet Chili sauce
½
teaspoon
Sriracha
1
teaspoon
rice wine vinegar
1/4
tsp
dried chili flakes
1
Tbsp
cornstarch
4
whole
dried chilies
1/2
cup
roasted peanuts
2
whole
green onions
chopped
Instructions
Heat oil in a large skillet. Add onion, garlic, bell peppers, celery, water chestnuts, zucchini and saute 2-3 minutes until just tender crisp.
Add in shrimp and sauté until cooked through, 3-4 minutes.
Pour the sauce over the shrimp and vegetable mixture. Reduce heat and simmer until sauce is thickened and coats the shrimp & vegetable. .
Remove to a serving dish and top sprinkled with peanuts and chopped green onions.
Kung Pao Sauce: Whisk all of the ingredients together in a small bowl. Set aside.
Notes
Meal Prep Instructions:
Place cleaned raw shrimp into a Ziplock bag
Add ginger