Grammy's Kitchen · Shrimp Stir Fry · Kung Pao Shrimp
One of 32 shrimp stir fry recipes we measured
19 cooks on www.dinneratthezoo.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 14% | 19% |
| sweetener | 6% | 9% |
| thickener | 1% | 1% |
| aromatics | 18% | 2% |
| vegetables and beans | 53% | 60% |
| fat | 3% | 5% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| For the stir fry: | |
| 14 g | 1 tablespoon vegetable oil |
| 454 g | 1 pound large shrimp (peeled and deveined) |
| 120 g | 1 red bell pepper (cut into 1 inch pieces) |
| 120 g | 1 green bell pepper (cut into 1 inch pieces) |
| 80 g | 1/2 cup yellow onion (cut into 1/2 inch pieces) |
| 3 g | 1 teaspoon minced garlic |
| 4-6 dried red chilies (seeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)) | |
| 73 g | 1/2 cup roasted (unsalted peanuts) |
| salt and pepper to taste | |
| For the sauce: | |
| 32 g | 2 tablespoons soy sauce |
| 17 g | 1 tablespoon hoisin sauce |
| 9 g | 2 teaspoons sesame oil |
| 8 g | 2 teaspoons sugar |
| 5 g | 2 teaspoons cornstarch |
| 30 g | 2 tablespoons water |
Method: 4 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I recently tried your recipe for Kung Pao Shrimp and I just had to reach out and let you know how much I enjoyed it! The combination of flavors in this dish was absolutely amazing - the tangy sauce paired perfectly with the peppers and the juicy shrimp.” — a cook, 5.0★
“This is delicious. I've tried many stir fry shrimp recipes but never found one I really like. I love this one. I didn't have dried peppers so added sriracha to the sauce. The peanuts add a nice crunch. A definite keeper, I will be making it regularly.” — a cook, 5.0★