{"id":9936,"date":"2023-01-26T03:05:00","date_gmt":"2023-01-26T11:05:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=9936"},"modified":"2023-01-26T03:19:53","modified_gmt":"2023-01-26T11:19:53","slug":"kung-pao-shrimp","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/kung-pao-shrimp\/","title":{"rendered":"Kung Pao Shrimp"},"content":{"rendered":"\n

This Kung Pao Shrimp recipe has big, bold flavors with plenty of crunch from the veggies. It's tasty, versatile, and easy. The perfect weeknight meal!<\/em><\/p>\n\n\n\n

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Kung Pao Shrimp<\/figcaption><\/figure>\n\n\n\n\n\n

If you're more of the chicken type, head over to my other blog, Onion Rings and Things, for the kung pao chicken<\/a> version of this recipe. If you are the seafood kind of gal, please, stay awhile and be ready to have your taste buds rocked!<\/p>\n\n\n\n

Flavors can't get any bigger and bolder than this Kung Pao shrimp. With succulent shrimp, crunchy peanuts, crisp bell peppers, and celery doused in a sweet, savory, and spicy sauce, this dish begs for generous rice helpings to spoon over. <\/p>\n\n\n\n

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What is Kung Pao<\/h2>\n\n\n\n

Kung Pao or Gong Bao is a Chinese stir-fry made with bite-sized meat, vegetables, peanuts, and dried red chili peppers in a sweet, savory, and spicy sauce. The traditional recipe uses Sichuan peppercorns for its distinctive flavor.<\/p>\n\n\n\n

Originating from the Sichuan province, the dish has gained popularity in America as a takeout favorite and has been adapted to accommodate western tastes. Some versions swap specialty ingredients such as black vinegar and Sichuan peppercorns for common pantry staples that are easier to source at major supermarkets. <\/p>\n\n\n\n

While chicken is the most popular, other proteins such as beef, shrimp, or a combination can be used. Meaty mushrooms or tofu also provide a tasty vegetarian option.<\/p>\n\n\n\n

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Ingredient substitutions<\/h2>\n\n\n\n