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Kung Pao Shrimp

Kung Pao Shrimp

Enjoy this guilt-free alternative to the popular Chinese favorite.


Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 2 servings

  • 12 medium shrimp
  • ½ cup of jasmine rice
  • 1 Tablespoon sugar
  • 1½ teaspoon cornstarch
  • ¼ cup orange juice
  • 3 Tablespoons red wine vinegar
  • 1 Tablespoon soy sauce
  • 1 teaspoon red chili flakes
  • 4 cloves, garlic
  • ½ red bell pepper
  • ½ green bell pepper
  • 3 ribs of celery
  • ½ oz. fresh ginger
  • ½ teaspoon salt
  • ½ white onion
  • 2 Tablespoons vegetable oil
  • ½ cup roasted peanuts
  1. Cook Rice: In small pot, add 1 cup water and heat on high until water boils. Add rice, stir, reduce heat to low, and simmer for 16-18 minutes or until water has been fully absorbed and rice is tender. Remove from heat and fluff rice with fork.
  2. Prepare Vegetables: Wash and dry produce. Cube red and green peppers, dice onion, chop celery into ¼ inch rubs, mince garlic and ginger. Rough chop peanuts.
  3. Make Sauce: In a bowl, combine and mix well: orange juice, vinegar, soy sauce, sugar, and cornstarch.
  4. Stir Fry: In a hot pan, add oil, chili, and salt. Cook for 2 minutes. Add onion, ginger, and garlic, and cook until fragrant. Add vegetables and shrimp and cook until shrimp curls and becomes opaque. Add sauce and stir gently to coat, thicken, and heat through.
  5. Plate and Enjoy! Place rice on each plate. Portion out Kung Pao Shrimp over rice and top with chopped peanuts.

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