Description
Super Easy Kung Pao Shrimp. Takes less than 20 minutes to make and is so much better and healthier than take-out!
Ingredients
- FOR THE SAUCE:
- 3 Tablespoons Low Sodium Soy Sauce
- 3 Tablespoons Water
- 1 teaspoon Cornstarch
- 1 teaspoon Rice Wine Vinegar
- ⅛ teaspoons Sesame Oil
- ¼ teaspoons Fresh Ginger, Minced
- ½ teaspoons Sriracha (or More To Taste If You Like It Spicy)
- FOR THE SHRIMP:
- 1 Tablespoon Oil
- ¼ cups Red Bell Pepper, Diced
- ¼ cups Green Bell Pepper, Diced
- 12 ounces, weight Large Shrimp, Peeled With The Tails Off
- 2 cloves Garlic, Minced
- Chopped Peanuts, For Serving
- Green Onions, For Garnish (optional)
- Sesame Seeds, For Garnish (optional)
Preparation
For the sauce:
Whisk all of the ingredients together in a small bowl. Set aside.
For the shrimp:
Heat oil in a large skillet. Add bell peppers and sauté for 2–3 minutes or until slightly tender. (They will continue to cook with the shrimp and sauce.) Add shrimp and sauté until cooked through, 3–4 minutes. Add garlic and cook for 1 minute.
Pour all of the sauce over the shrimp and bell peppers. Turn heat down and allow shrimp to simmer until the sauce is thickened.
Serve with chopped peanuts, green onions and sesame seeds for serving, if desired.
