It’s ideal for dipping veggies or chips into, spreading on sandwiches or wraps, or using as a sauce for tacos or burritos. This creamy concoction is made with raw cashews, cilantro, avocado, lime juice, and garlic. Now add the vinegar and soy sauce and as soon as it has cooked down and thickened to a glossy sauce, add back the shrimp and scallion and then the cashews Stir for a minute or so until the shrimp are fully cooked and all is heated through. So go ahead and try it you’ll be glad you did Go to Recipe. Add the chopped chili and the chili paste and fry briefly until the aroma arises. As soon as the shrimp are pink, remove everything to a separate bowl for the time being.Īdd sufficient oil to the pan to make two tablespoons and as soon as it is hot, add the sugar and stir until it is dissolved. Toss the shrimp with the cornstarch and then stir-fry quickly over high heat in a little oil along with the scallion sections. You can use a Rice Vinegar if you like, but you may wish to increase the amount a little. It is very sharp and will provide the right acidity in the amount given. Just make sure you take into account the salt levels of the paste you do choose.įor the Vinegar, I have just used a regular White Vinegar. EST (Photos by Rey Lopez for The Washington Post food styling by Diana Jeffra for The Washington Post) Inside this 30-minute spicy shrimp bowl recipe are two mini. I have used a Korean Gochujang here, but use any type you like as long as it isn’t too heavily flavored with other aromatics. The Recipe Card below calls for Chili Paste. Ingredient Notes for Kung Pao Shrimp with Cashews This Kung Pao Shrimp Recipe, as the name suggests, replaces the more common Chicken with Shrimp, substitutes Cashews for Peanuts, and uses a sweetened Chili Paste rather than scorched dried Chillies. There is the classical Chinese version, and then there are more Westernized interpretations that tend to be a bit sweeter and take other liberties with the basic form. I have mentioned elsewhere that Kung Pao style dishes come in two basic forms.
This Kung Pao Shrimp recipe, or 宮保蝦仁, is a Westernized variation on a Chinese classic, featuring Shrimp and Cashews in a sweet but fiery sauce.
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