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Chinese Spicy Kung Pao-Style Shrimp

with Bell Pepper, Peanuts & Jasmine Rice

Chinese Spicy Kung Pao-Style Shrimp

Tender shrimp are tossed in a spicy, savory Kung Pao-style sauce with crisp bell pepper and crunchy peanuts, served over fragrant jasmine rice for a quick, satisfying dinner.

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Ingredients

For 2 servings

  • 1 unit Bell Pepper
  • 1 teaspoon Chili Flakes
  • 1 tablespoon Cornstarch
  • 1 teaspoon Garlic Powder
  • ¾ cup Jasmine Rice
  • ½ ounce Peanuts
  • 5 teaspoon Rice Wine Vinegar
  • 2 unit Scallions
  • 10 ounce Shrimp
  • 4 tablespoon Sweet Soy Glaze
  • 2 tablespoon Szechuan Paste

Additional Ingredients

  • 2 teaspoon Cooking Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Chinese Spicy Kung Pao-Style Shrimp
PDF
DifficultyMedium
Prep Time5m
Total Time30m
Calories630
Protein28g
Carbs95g
Fat11g
Tags:
Calorie SmartEasy PrepNew
⚠️Allergens:
🥜Peanuts🌰Sesame🦐Shellfish🌱Soy🌾Wheat

Swaps and substitutions

For a shellfish-free version, swap the shrimp for firm tofu or mushrooms, which still suit the bold sauce. To avoid peanuts, use toasted sunflower or pumpkin seeds, and choose a gluten-free soy-style glaze or tamari if needed.

What to serve with it

Serve with extra steamed greens like bok choy, broccoli, or snap peas to round out the bowl and keep the meal light. A simple cucumber salad or hot tea also works well alongside the spicy, savory flavors.

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