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Kung Pao Shrimp

Quicker than Chinese takeout, this spicy shrimp dinner with crunchy peanuts will earn a spot in your weeknight rotation.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
538 calories per serving


> 2 tbsp peanut oil
> 1 (12 oz) pkg fresh vegetables fajita blend
> 1/4 cup hoisin sauce
> 1 tbsp Asian chili garlic sauce
> 2 tbsp balsamic vinegar
> 1 tbsp minced garlic
> 1 lb raw peeled, deveined shrimp
> 1/2 cup roasted unsalted peanuts
> 1 (15.9 oz) pkg Nature's Promise® Whole Grain brown rice


In a deep 12-inch skillet, heat the oil on medium. Add the pepper and onion mix. Cover and cook 5 min., until almost tender, stirring once.
Meanwhile, in a small bowl, stir together the hoisin, chili garlic sauce, and vinegar. Season with black pepper.
To skillet, add the garlic and cook 1 min. Stir in the shrimp and sauce. Increase heat to medium-high. Cook 5 min., until shrimp is cooked through, stirring often. Stir in the peanuts. Season with salt to taste.
Meanwhile, heat the rice according to package directions. Serve shrimp mixture over rice.


For more heat, stir in another tablespoon of chili garlic sauce before serving.

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