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For a tasty Kung Pao shrimp bowl, you need: - 1 lb large shrimp, peeled and deveined - 1 red bell pepper, diced - 1 cup broccoli florets - 1 small onion, diced - 2 cloves garlic, minced - 1 inch ginger, grated - 1/4 cup unsalted roasted peanuts - Cooked rice (for serving) These ingredients give the dish its vibrant colors and great taste. The marinade brings out the flavor of the shrimp. You will use: - 2 tablespoons soy sauce (low sodium) - 1 teaspoon cornstarch - 1 tablespoon sesame oil - 2 tablespoons hoisin sauce - 1 tablespoon rice vinegar - 1 teaspoon chili paste (adjust to spice preference) Mix these together to coat the shrimp and let it sit. This makes the shrimp tender and full of flavor. Garnishes add a fresh touch. Consider adding: - Green onions, sliced These add a nice crunch and brightness to your dish. Feel free to get creative with your toppings! First, take 1 pound of large shrimp. Peel and devein them if needed. In a medium bowl, mix the shrimp with 2 tablespoons of low sodium soy sauce and 1 teaspoon of cornstarch. This mix helps the shrimp stay tender. Toss the shrimp well to coat. Let it sit for 15 minutes. This gives the shrimp time to absorb flavors. While the shrimp marinates, get your skillet ready. Heat 1 tablespoon of sesame oil over medium-high heat. Once hot, add the marinated shrimp. Stir-fry for about 2 to 3 minutes. Look for the shrimp to turn pink and opaque. Once done, remove the shrimp and set it aside. In the same skillet, add 1 small diced onion, 1 diced red bell pepper, and 1 cup of broccoli florets. Stir-fry these veggies for about 5 minutes. You want them to be tender but still a bit crisp. Next, add 2 minced garlic cloves and 1 inch of grated ginger. Sauté for another minute until you smell the garlic and ginger. Now it's time to bring it all together! Return the shrimp to the skillet. Add 2 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of chili paste. Stir everything well and cook for an extra 2 minutes. This allows the flavors to meld. Finally, mix in 1/4 cup of unsalted roasted peanuts. Cook for another minute, then remove the skillet from heat. Serve your Kung Pao shrimp over bowls of cooked rice. Don’t forget to garnish with sliced green onions for a fresh touch! To cook shrimp perfectly, choose large shrimp. They cook fast and stay juicy. Start by marinating shrimp with soy sauce and cornstarch for 15 minutes. This adds flavor and helps them stay tender. Heat sesame oil in your pan over medium-high heat. Add shrimp and stir-fry for 2-3 minutes until they turn pink. Avoid overcooking. When shrimp curl into a C shape, they are done. Kung Pao dishes can be spicy, but you control the heat. The chili paste is key. Start with 1 teaspoon, then taste. If you want more heat, add more chili paste slowly. You can also use red pepper flakes for extra spice. If the dish is too hot, add more broccoli or rice to balance the heat. To get the best flavor, use fresh ingredients. Fresh ginger and garlic make a big difference. Stir-fry vegetables until they are tender but still crisp. This keeps the bright colors and crunch. After adding hoisin sauce, rice vinegar, and chili paste, stir well. Cook for 2 minutes to blend all the flavors. Finally, toss in roasted peanuts at the end. They add a nice crunch and nutty taste. Enjoy your meal with sliced green onions on top for a fresh touch! {{image_2}} You can switch shrimp for other proteins. Chicken works well in this dish. Simply cut it into bite-sized pieces. Cook it in the same way as shrimp. Tofu is also a great choice. Use firm tofu and press it to remove extra water. Then cube it and stir-fry until golden. Beef can work too, but choose thin cuts for quick cooking. To make a vegetarian version, swap shrimp for veggies or tofu. Use a mix of mushrooms, zucchini, and bell peppers. This mix adds great flavor and texture. You might try adding more nuts for crunch. Peanuts give a nice taste, but cashews can also work. Use the same sauces to keep that Kung Pao flavor. You can get creative with the veggies. Carrots add sweetness and color. Snow peas bring a nice crispness. Try adding baby corn for a fun twist. Keep your veggies fresh for the best taste. Cut them into bite-sized pieces for even cooking. Remember to stir-fry until they are tender but still crisp. This keeps the vibrant color and nutrients intact. To keep your Kung Pao Shrimp Bowls fresh, store them in airtight containers. This helps prevent moisture loss and keeps the flavors intact. Place the shrimp and veggies in one container and the rice in another. This way, the rice won’t get soggy. You can store them in the fridge for up to three days. Reheating your Kung Pao Shrimp Bowls is simple. You can use a microwave or a skillet. For the microwave, place the bowl in and heat for one to two minutes. Stir halfway for even heat. If you use a skillet, add a splash of water to keep it moist. Heat over medium until warmed through, about five minutes. Freezing is a great option if you want to save some for later. Let the dish cool completely before freezing. Pack it in freezer-safe bags or containers. Be sure to label with the date. You can freeze Kung Pao Shrimp Bowls for up to three months. To eat, thaw in the fridge overnight and reheat as mentioned above. You can serve Kung Pao shrimp bowls with simple sides. Here are a few options: - Cooked rice: White or brown rice works well. - Noodles: Stir-fried noodles add a fun twist. - Steamed vegetables: Broccoli or snap peas are great choices. - Egg rolls: These add a tasty crunch. - Spring rolls: Fresh spring rolls bring a nice freshness. These sides complement the flavors and make the meal more filling. Making Kung Pao sauce is easy. Here’s a quick guide: - Ingredients: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, and 1 teaspoon chili paste. - Mix well: Stir these ingredients in a bowl until smooth. - Taste test: Adjust the chili paste for more or less spice. This sauce adds depth and flavor to your shrimp bowls. Yes, you can use frozen shrimp. Here’s how: - Thaw first: Place shrimp in the fridge overnight or run under cold water. - Dry them: Pat the shrimp dry with a paper towel. - Cook as directed: Follow the recipe steps once thawed. Using frozen shrimp saves time and still gives great results. In this blog post, we covered how to make Kung Pao shrimp bowls. We discussed the key ingredients and marinade. You learned step-by-step how to prepare shrimp and cook the veggies. We shared tips for perfect flavor and spice levels. You can also try variations with different proteins or vegetables. Lastly, we discussed how to store and reheat leftovers. With this guide, enjoy making tasty Kung Pao bowls at home!

Kung Pao Shrimp Bowls

Discover the amazing flavors of Kung Pao Shrimp Bowls with this easy recipe! Perfectly marinated shrimp are stir-fried with vibrant veggies, tossed in a delicious sauce, and topped with crunchy peanuts. This dish is not only quick to make but also a crowd-pleaser for any meal. Ready to spice up your dinner routine? Click through for the full recipe and impress your family with a tasty, homemade bowl tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons soy sauce (low sodium)

1 teaspoon cornstarch

1 tablespoon sesame oil

1 red bell pepper, diced

1 cup broccoli florets

1 small onion, diced

2 cloves garlic, minced

1 inch ginger, grated

1/4 cup unsalted roasted peanuts

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 teaspoon chili paste (adjust to spice preference)

Cooked rice (for serving)

Green onions, sliced for garnish

Instructions
 

In a medium bowl, combine shrimp with soy sauce and cornstarch. Toss to coat and let marinate for 15 minutes.

    Heat sesame oil in a large skillet or wok over medium-high heat. Add the marinated shrimp and stir-fry for about 2-3 minutes until they turn pink. Remove from skillet and set aside.

      In the same skillet, add diced onion, red bell pepper, and broccoli florets. Stir-fry for about 5 minutes until vegetables are tender-crisp.

        Add minced garlic and grated ginger to the skillet, sauté for an additional minute until fragrant.

          Return the shrimp to the skillet. Add hoisin sauce, rice vinegar, and chili paste. Stir everything together, cooking for another 2 minutes to combine flavors.

            Stir in roasted peanuts and cook for an additional minute. Remove from heat.

              Serve the Kung Pao shrimp over bowls of cooked rice and garnish with sliced green onions.

                Prep Time 15 minutes | Total Time 30 minutes | Servings 4