Master the perfect Kung Pao Shrimp with this delicious recipe
Ingredients: ¼ cup light soy sauce or coconut amino liquid, 1 teaspoon sesame oil, 1 teaspoon maple syrup, ¼ teaspoon red pepper flakes, 1 teaspoon cornstarch, 1 tsp Sriracha, 1 tablespoon water
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1 pound large shrimp peeled and deveined, salt and black pepper to taste, 1 red and 1 yellow bell pepper cut into chunks
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3 garlic cloves minced, 1 tablespoon olive oil, green onions sliced, ¼ cup peanuts (optional), cooked rice to serve with
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Method: In a mixing bowl, combine soy sauce or coconut amino, sesame oil, maple syrup, Sriracha along with red pepper flakes, cornstarch, and water. Whisk them nicely to combine well and set aside.
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Season the peeled and deveined shrimps with some salt and pepper and keep them aside. If you are not a fan of shrimp, you can also use boneless chicken.
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Now, heat oil in a non-stick pan over medium to high heat. Add minced garlic and saute until fragrant. Immediately add in the bell peppers and cook until golden and slightly softened.
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Now, add shrimps and cook stirring occasionally until pink and opaque, for about 2 minutes. In the case of chicken, you will have to cook it for a longer duration.
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Next, stir in the prepared sauce with the peanuts and cook for 2-3 minutes more, until the sauce is thickened and bubbling hot.
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Transfer the Kung Pao shrimp into a serving bowl next to some cooked rice. Garnish with sliced green onions and serve warm.
(Recipe courtesy: Instagram/ foodcolliction)