Kung Pao Shrimp (no Rice) Recipe
Make Kung Pao Shrimp (no Rice) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Kung Pao Shrimp (No Rice)
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Sauce Ingredients
Method
Preparation of Sauce
Make the Sauce
In a small bowl, combine the soy sauce, rice vinegar, hoisin sauce, cornstarch, sesame oil, minced garlic, minced ginger, and red pepper flakes. Whisk together until well blended and set aside.
Cooking Shrimp and Vegetables
Cook the Shrimp
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the shrimp and cook for 2-3 minutes, stirring frequently, until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
Sauté the Vegetables
In the same skillet, add another tablespoon of oil (if needed). Add the diced red bell pepper and zucchini, and cook for about 3-4 minutes until they start to soften. Add the chopped green onions and continue to sauté for an additional 2 minutes.
Combine and Serve
Combine Ingredients
Return the cooked shrimp to the skillet with the sautéed vegetables. Pour the prepared sauce over the shrimp and vegetables, stirring to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Add Peanuts and Serve
Once the sauce has thickened, stir in the roasted peanuts. Serve immediately, garnished with additional green onions if desired.
