Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons sriracha sauce
- 1 tablespoon cornstarch
- 1/4 cup peanuts, roasted and salted
- 2 cloves garlic, minced
- 1 green onion, chopped
Instructions
- Step 1: In a bowl, whisk together soy sauce, honey, sriracha, and cornstarch.
- Step 2: Add shrimp to the sauce mixture and toss to coat evenly. Let it marinate for at least 10 minutes.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
- Step 4: Stir in the minced garlic and cook for another minute until fragrant.
- Step 5: Remove from heat and stir in the peanuts and green onion.
Notes
- For optimal freshness, store any leftover Kung Pao Shrimp in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over medium-low heat, stirring occasionally, to prevent the shrimp from becoming rubbery.
- Serve this quick and easy dish over steamed rice or noodles for a complete and satisfying meal.
- Chef's tip: Don't overcrowd the pan when cooking the shrimp; work in batches if needed to ensure even cooking and a beautiful sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American