Chinese 15 min

Chinese Kung Pao Shrimp

Name: Chinese Kung Pao Shrimp
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1.5 lbs large shrimp, peeled and deveined; 1 tablespoon soy sauce; 1 teaspoon cornstarch; 3 tablespoons vegetable oil; 8 dried red chilies; 1 teaspoon Sichuan peppercorns; 4 cloves garlic, minced; 1 teaspoon ginger, minced; 3/4 cup roasted peanuts; 4 green onions, cut into 1-inch pieces; 3 tablespoons dark soy sauce; 1 tablespoon black vinegar; 1 tablespoon sugar; 1 teaspoon sesame oil; 2 teaspoons cornstarch dissolved in 2 tablespoons water

seafoodspicyhigh-proteindairy-freequick

Ingredientsfor 2

360

Cal

32g

Protein

14g

Carbs

20g

Fat

11.5 lbs large shrimp, peeled and deveined
21 tablespoon soy sauce
31 teaspoon cornstarch
43 tablespoons vegetable oil
58 dried red chilies
61 teaspoon Sichuan peppercorns
74 cloves garlic, minced
81 teaspoon ginger, minced
93/4 cup roasted peanuts
104 green onions, cut into 1-inch pieces
113 tablespoons dark soy sauce
121 tablespoon black vinegar
131 tablespoon sugar
141 teaspoon sesame oil
152 teaspoons cornstarch dissolved in 2 tablespoons water

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Instructions

1
Pat shrimp dry and toss with soy sauce and cornstarch. Marinate 5 minutes. Mix sauce: dark soy sauce, black vinegar, sugar, and sesame oil; set aside.
2
Heat wok over high heat until smoking. Add 2 tablespoons oil. Add shrimp in a single layer and cook without stirring for 1 minute until pink on the bottom, then flip and cook 30 seconds more — shrimp cook fast and should be slightly underdone at this stage. Remove and set aside.
3
Add remaining oil to wok. Fry dried chilies and Sichuan peppercorns for 30 seconds until darkened and fragrant. Add garlic and ginger, stir-fry 15 seconds.
4
Return shrimp to wok. Add sauce mixture and cornstarch slurry. Toss everything together 1 minute until the sauce thickens and coats the shrimp. Remove from heat.
5
Stir in peanuts and green onions. Serve immediately over steamed rice.