Kung Pao Shrimp Recipe _ Flavorful, Tender And Juicy Shrimp Stir Fry With Vegetable

Hi everyone. Welcome to Cook Stacey Cook. Today we are making Kung Pao Shrimp. This is a quick and easy shrimp stir-fry dish that is great for dinner any day. The shrimp is tender and succulent. The sauce is savory with a hint of spiciness. It goes very well with some rice or noodle. I will show you how to make this tasty dish in your own kitchen. Let's get started. We will start by finely mincing 4 cloves of garlic and finely mincing 5 slices of ginger. Then prepare 3 green onions. We only need the stem part of the green onion. Simply cut it into half-inch sections. Next, cut 1 zucchini into bite-sized pieces. I am also putting some whole chili pepper for a better final presentation. Whole chili peppers do not add spiciness to the dish. So you can leave it out if you are only after the taste and not the look. Another crucial ingredient we need in a Kung Pao dish is peanuts. You can use store-bought unsalted roasted peanuts or substitute it with unsalted roasted cashews. Now the shrimp. I usually buy shrimp that is already peeled to save time. Rinse the shrimp under cold water and pat it dry. Then season it with some salt, dark soy sauce, white pepper powder and cornstarch. Mix everything evenly and then mixing a touch of sesame oil. The last thing we need to prepare is some cornstarch and water mixture. Simply mix cornstarch with cold water and stir until all the cornstarch dissolves. Now we are ready to cook. Add some oil to a hot pan over medium-high heat. Then add the zucchini. Add a touch of salt and sugar to the pan. Stir-fry the zucchini for about 30 seconds. Then remove it from the pan. We don't want to overcook the zucchini. Now add a little more oil to the pan if needed and we will pan-fry the shrimp. Spread the shrimp out in the pan and let it pan-fry until the bottom is golden brown. Then turn it over and pan-fry until the other side is also golden brown. Once both sides are golden brown like this, we can remove the shrimp from the pan. Next, add the minced ginger, minced garlic and the green onion to the pan and saute for about 30 seconds. Then add the whole chili pepper and some pepper flakes and continue to saute a little bit more. The whole chili pepper will not make this dish spicy. The amount of chili flakes we add will determine how spicy the dish is. After briefly sauteing the chili peppers, we can add the shrimp back to the pan. Also add some paprika for more color and aroma. Paprika is usually not spicy. Now give the shrimp a few quick toss to mix everything evenly. Then add a touch of rice wine to the pan. If you cannot use wine in your cooking, you can skip it. Give the shrimp a few more quick toss to let the alcohol evaporate. Then season the shrimp with a little more soy sauce, dark soy sauce, sugar and black rice vinegar. Stir the shrimp a few times so it's evenly mixed with the seasoning. At this time, we can add the cornstarch and water mixture. Make sure you stirred out the mixture before adding it to the pan because cornstarch tends to settle on the bottom. The liquid in the pan will quickly boil and thicken up into a sauce. Once the sauce thickens up like this, we can add the zucchini back to the pan. Also add the peanuts and a touch of white pepper powder at this time. Now all we have to do is mix everything evenly and we are done. This Kung Pao Shrimp smells really good. The shrimp is succulent and loaded with flavors. The zucchini is cooked just enough to offer a nice contrasting texture. Pair this up with some rice or pasta and you will have a delicious dinner. I hope you will give this recipe a try. If you find today's video useful, please share it with your friends and family. Let me know your thoughts about this recipe in the comments. Thank you for watching and see you next time.