Kung Pao Shrimp
Toast the peanuts. Trust the process.
$28.62 total
Ingredients & Cost Breakdown
| 1.5 lb shrimp | $17.37 |
| 1/2 cup peanuts | $1.15 |
| Dried chilies or pepper flakes | $0.23 |
| 2 bell peppers | $1.80 |
| 1 zucchini | $0.80 |
| Soy sauce | $0.34 |
| Rice vinegar | $0.23 |
| Sugar | $0.17 |
| Cornstarch | $0.17 |
| Garlic & ginger | $0.65 |
| Sesame oil | $0.23 |
| 2 cups rice | $0.80 |
| Green onions | $0.38 |
| Egg rolls, side | $3.40 |
| Extra jasmine rice, side | $0.90 |
| Total | $28.62 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1.5 lb shrimp
- 1/2 cup peanuts
- Dried chilies or pepper flakes
- 2 bell peppers
- 1 zucchini
- Soy sauce
- Rice vinegar
- Sugar
- Cornstarch
- Garlic & ginger
- Sesame oil
- 2 cups rice
- Green onions
- Egg rolls, side
- Extra jasmine rice, side
How to Make It
- Toss shrimp with a little cornstarch.
- Stir-fry shrimp in a hot pan 2–3 minutes until pink; remove.
- Stir-fry peppers, zucchini, and dried chilies 3–4 minutes; whisk soy sauce, rice vinegar, sugar, garlic, and ginger for the sauce.
- Return shrimp, add sauce and peanuts, toss until glossy; serve over rice with green onions and egg rolls.
- Serve with extra jasmine rice on the side.
No-Time-For-That Tip: Toast the peanuts in a dry pan for 2 minutes first if you want real crunch instead of soft nuts.
Swap It: Cubed chicken thighs work with the identical method if shrimp prices are high that week.
🍽️ Pairs well with Vegetable Lo Mein
Gear for this recipe
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