30-Minute Kung Pao Shrimp

5 from 1 reviews

Yield: 4 1x


  • 1 cup chicken broth
  • 3 TB Asian oyster sauce
  • 2 tsp Sriracha
  • 2 tsp cornstarch
  • 2 TB cooking oil
  • 1 lb extra large or jumbo shrimp, peeled and deveined
  • 1/2 cup dry roasted peanuts
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 TB grated fresh ginger


  1. In a bowl, whisk together the broth, oyster sauce, Sriracha, and cornstarch. Heat 1 TB oil in large nonstick skillet over medium high heat just until smoking. Add shrimp and peanuts, and cook just until shrimp turn spotty colored, 1 min. Transfer to bowl and set aside.
  2. Add remaining oil, bell peppers, garlic, and ginger. Stir and cook on medium 3 minutes. Stir in the broth mixture and bring to boil.
  3. Add shrimp and peanuts and simmer just until sauce thickens and shrimp are opaque, no more than 1 minute.
  4. Serve over white rice.