The Best Kung Pao Shrimp

🧂 Ingredients

• 1 cup low sodium chicken broth
• 3 tbsp oyster sauce
• 2 tbsp low sodium soy sauce
• 2 tsp chili paste

  recommended: Sambal Oelek
• 1 tbsp cornstarch
• 2 tsp vegetable oil
• 1.5 lbs large raw shrimp

  peeled and deveined (tails can be removed or left on)
• .333 c unsalted peanuts

  roughly chopped
• 1 red bell pepper

  stemmed, seeded, and cut into 1/2-inch pieces
• 6 scallions,

  chopped
• 3 garlic cloves

  minced
• 1 tbsp grated fresh ginger

Instructions

• 1 In a small bowl, whisk the broth, oyster sauce, soy sauce, chili paste, and
  cornstarch. Set aside
• 2 .In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat.
  Add the shrimp and peanuts and cook, stirring occasionally, until the shrimp is
  pink and opaque throughout, about 3 minutes. Remove the cooked shrimp and
  peanuts to a plate and return the skillet to heat.
• 3 Heat the remaining 1 teaspoon of oil over medium-high heat. Add the bell pepper
  and scallions and cook until tender but still crisp, about 2 minutes. Stir in
  the garlic and grated ginger and cook until fragrant, about 30 seconds. Stir in
  the oyster sauce mixture and bring the skillet to a boil, stirring frequently as
  the sauce thickens.
• 4 Once the sauce is thick and glossy, remove the skillet from heat and stir in the
  cooked shrimp and peanuts. Serve with rice or cauliflower rice.

Nutrition Info