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Per serving
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- 1
Mix the sauce first
Whisk the soy sauce, white wine, sesame oil, rice vinegar, sriracha, and honey together in a small bowl. Set it right next to the stove. This dish cooks hot and fast once the oil is in, so you want the sauce ready to pour, not half-measured while the shrimp overcook.
- 2
Start the aromatics
Heat the vegetable oil in a large skillet or wok over medium-high. Add the diced red bell pepper, the red pepper flakes, and the minced garlic. Cook about 3 minutes, stirring, until the garlic is fragrant and the pepper starts to soften.
- 3
Cook the shrimp
Add the shrimp and the grated ginger. Stir-fry about 3 minutes, until the shrimp turn pink and are almost cooked through. Don't walk away here—shrimp go from done to rubbery in under a minute.
- 4
Sauce it and finish
Drain the water chestnuts and add them with the cashews and most of the green onions. Pour in the sauce and bring it to a boil. Cook 2 to 3 minutes, stirring constantly, until the sauce thickens and glazes everything and the shrimp are fully cooked. Taste, add salt if it needs it, and scatter the rest of the green onions over the top. Serve over rice right away.
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Kung Pao Shrimp
Created by: 30MinuteMeals
Ingredients
- 3 tbsp soy sauce
- 3 tbsp white wine
- 1 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- 1 tbsp honey
- 2 tbsp vegetable oil
- 1 lb shrimp
- 1 red bell pepper
- 1 tsp red pepper flakes
- 4 garlic cloves
- 2 tsp fresh ginger
- 8 oz water chestnuts
- 3 green onions
- 1/2 cup cashews
- salt
Instructions
- Mix the sauce firstWhisk the soy sauce, white wine, sesame oil, rice vinegar, sriracha, and honey together in a small bowl. Set it right next to the stove. This dish cooks hot and fast once the oil is in, so you want the sauce ready to pour, not half-measured while the shrimp overcook.
- Start the aromaticsHeat the vegetable oil in a large skillet or wok over medium-high. Add the diced red bell pepper, the red pepper flakes, and the minced garlic. Cook about 3 minutes, stirring, until the garlic is fragrant and the pepper starts to soften.
- Cook the shrimpAdd the shrimp and the grated ginger. Stir-fry about 3 minutes, until the shrimp turn pink and are almost cooked through. Don't walk away here—shrimp go from done to rubbery in under a minute.
- Sauce it and finishDrain the water chestnuts and add them with the cashews and most of the green onions. Pour in the sauce and bring it to a boil. Cook 2 to 3 minutes, stirring constantly, until the sauce thickens and glazes everything and the shrimp are fully cooked. Taste, add salt if it needs it, and scatter the rest of the green onions over the top. Serve over rice right away.