Pat shrimp dry with paper towels. Chop white parts of green onions; slice green parts. Set white and green parts separately aside.
Our kung pao shrimp will put any Chinese takeout to shame! Make sure you remove the dried red chiles before enjoying!
Servings and Ingredients
|10 oz. peeled, deveined large raw shrimp, 16-to-20-ct.|
|4 green onions|
|4 tsp. Hy-Vee canola oil, divided|
|5 thin slices fresh ginger, peeled|
|1 c. Hy-Vee Short Cuts tricolor bell pepper strips, cut into 2-inch lengths, about 4-oz.|
|¼ c. Hy-Vee dry roasted unsalted peanuts|
|10 dried red chiles, stems removed|
|¾ c. Culinary Tours kung pao sauce|
Things To Grab
- Paper towels
- Nonstick wok
- Meat thermometer
Heat 2 teaspoons oil over medium-high heat in a nonstick wok. Add shrimp; stir fry for 1 minute. Push shrimp from center to edge of wok.
Heat remaining 2 teaspoons oil in wok over medium-high heat. Add ginger; stir-fry for 15 seonds. Add bell pepper strips, peanuts, dried red chiles, and chopped white parts of onions; stir-fry 1 to 2 minutes or until bell peppers are crisp-tender.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Add sauce to wok. Stir mixture together. Cook and stir 1 to 2 minutes or until shrimp are opaque (145 degrees) and mixture is heated through. Garnish with sliced green parts of onions. Remove dried red chiles.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 180mg
- Sodium: 2910mg
- Total Carbohydrates: 35g
- Protein: 31g