Kung Pao Shrimp

  • carolfitz Posted: 04/13/10
    Worthy of a Special Occasion

    Quick & easy. Made to recipe, but added 1c snow peas. Served with white rice. Very nice flavors & colors.

  • fabfoodie914 Posted: 03/02/10
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    I am an avid Kung Pao fan. It's the only thing I get when ordering Chinese food. That said, I have been attempting to recreate the flavors at home for a while without much success. This recipe is a great starting point. With the following additions it comes pretty close to the real thing...I added additional veggies: chopped zucchini and carrots and whole button mushrooms because these are key ingredients to a classic KP. I also added a bit of sriracha hot sauce because KP is supposed to be spicey. And I added a handful of peanuts at the end as well. With these changes I was really happy with the end result.

  • spounds Posted: 12/27/09
    Worthy of a Special Occasion

    Funny to say, but this tastes better than the picture looks. Made it just as the recipe said and served over rice. Filling and warm on a cold winter's evening.

  • tonikitchen Posted: 12/18/09
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    Great sauce, but next time I would make more of it. It seemed like it needed more vegetables so I added broccoli.

  • Purduekel Posted: 02/04/10
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    Beautiful presentation, easy and DELICIOUS! The only reason I didn't give it 5 stars is because it was a "tad" bland, but after adding a little more soy sauce at the table it was spot on. Great mix of textures, colors and flavors. We will make this one again and again!

  • HomeCookinFirst Posted: 09/28/10
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    Far more bland than restaurant fare. Not something I would make often.

  • Lizzie46 Posted: 11/03/10
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    The ingredients were good, but there wasn't enough sauce. I served it over rice, and my husband's first remark was, "not enough sauce." Then he said it was good but needed more sauce, so there you have it!

  • DaSquirrel Posted: 10/04/10
    Worthy of a Special Occasion

    Tasty & flavorful-did add the srichaca sauce (but not too much) as suggested by another reviewer-Had the shrimp on a nice bed of jasmine rice-yum-Would make this again

  • Saecca Posted: 12/31/09
    Worthy of a Special Occasion

    This is a pretty quick meal, but I agree with other reviewers that it needs some beefing up with veggies. The sauce is very good and is easy to make. I served it with rice noodles. It is similar to other peanut Asian flair recipes, nothing noteworthy about it.

  • Empac7 Posted: 02/23/11
    Worthy of a Special Occasion

    I can honestly say I prefer this recipe over take-out. I also added some stir-fried veggies (mushrooms and carrots tasty in it too). Prefer to serve it with the rice noodles.

  • nanagayle Posted: 10/05/10
    Worthy of a Special Occasion

    This recipe was plenty hot for us. My husband only orders Kung Pao when we go out for Chinese and he said this was perfect. Only changes I made was added mushrooms and some stir fry veggies, served with wild rice. He informed me to not loose this recipe as I will be making it quite often. I would definitely serve to company!

  • HVWimsey Posted: 09/28/10
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    Nice weekday meal with rice. I skipped the peanuts & onion curls.

  • jlparke Posted: 04/09/10
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    Very good. Recipe plus rice makes enough for 2 adults. I overly chopped the peanuts which should be left in chunks. Easy, attractive and tastes wonderful.

  • joandannie Posted: 09/30/10
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    Ihis was very bland and not at all hot. I doubled the red pepper and still could barely taste it. Too much trouble for just being "okay"

  • CarolAnnLiner Posted: 10/07/10
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    This was a very good. I served it with sticky rice. The next day my friend was making breakfast and served the leftovers with GRITS. So good.

  • KelGray Posted: 11/09/10
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    This recipe (with a few mods) has quickly become a regular in our house. I added orange zest to the ginger and garlic step and upped the ginger. The orange completely transforms the dish and is DELICIOUS. I also doubled the marinade for the shrimp and made it with 1.25 lbs of shrimp to have enough for leftovers for 2 ppl.So so good.

  • nwilker Posted: 04/30/11
    Worthy of a Special Occasion

    As the others that reviewed, the hubby enjoyed this. I also doubled the sauce - meaning - garlic and ginger, then the broth, rice vinegar, soy sauce and ginger. We also skipped the veggies - mainly cause i didn't have them! Also added a tablespoon of shiracha, i'd probably do 1-2 tablespoons of garlic chili sauce. I am not sure i love this, but hubby voted it a once a month item

  • Jaymie Posted: 10/11/11
    Worthy of a Special Occasion

    I skip the green onions but otherwise follow the recipe. Serve with edamame and brown rice. I really like this meal - very easy and quick and has great flavor.

  • mrscrazyed Posted: 10/11/11
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    The flavors in this recipe are truly amazing. But the cooking order is off: if you throw the peanuts into the hot oil over high heat they immediately burn. Because I used broccoli instead of celery, I first cooked that in chicken stock until tender and the stock almost evaporated. After that I followed the recipe as written. Served over rice, this makes for a light, healthy and tasty dinner.

  • GAFoodLover Posted: 09/06/12
    Worthy of a Special Occasion

    One of the most distinguishing characteristics about Kung Pao sauce is heat - preferably whole dried pepper pods, but jarred chili-garlic sauce or crushed dried cayenne can also be used. I don't like it to be at all sweet, but it needs about 1/2 tsp sugar to enhance the taste the vinegar adds. Most of all, this recipe needs at least 3 tablespoons soy sauce. The classic dish doesn't have a lot of vegetables - often only onion and green bell pepper - but I like it with mushrooms and celery so I add them. If this version is adjusted as suggested it can also be used to make Kung Pao Chicken - but please use boneless thigh meat and not the drier, less tasty, breast meat.

  • daneanp Posted: 05/12/14
    Worthy of a Special Occasion

    Not my favorite CL Kung Pao recipe. DH was really the only one who ate it actually. I think it needed a little sweetness. I have other CL Kung Pao recipes that are far superior to this one. Won't make again.

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