Back to School with an Easy Kung Pao Shrimp {#Sunday Supper}
It’s back to school time!
You know what that means. Busy schedules and less time to get dinner on the table. This is the time of year when moms look to slow cooked crock pot meals and dinners that take 30 minutes from prep to table. At least until we settle back into a routine and get a hang of the kids’ new extra curricular activities.
This meal is one of those dishes. It takes literally 20 minutes which is amount of time it takes to make the rice.
So simple and delicious. Mix it up with any choice of meat (or none at all) and veggies! Remember, if you are making this for kiddies, pay attention to the amount of crushed red pepper used.
Kitchen Notes:
- You can use any meat or meat substitute for this recipe (chicken, pork, beef, tofu) or omit it all together.
- Mix it up with your favorite veggies: broccoli, multicolored sweet peppers, etc.
This meal is super quick yet full of flavor. Great for a rushed back to school weeknight dinner.
Ingredients
- 4 tsp soy sauce, divided
- 2 tsp arrowroot powder (or cornstarch)
- 1 lb peeled and deveined medium raw shrimp
- 1 Tablespoon sesame oil
- 1/4 cup toasted slivered almonds
- 1 Tablespoon fresh ginger, peeled and minced
- 1 Tablespoon garlic, minced
- 1/2 teaspoon crushed red pepper
- 2 cups mixed vegetables of choice
- 1/4 cup chicken stock
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon kosher salt
- 2 Tablespoons green onions, for garnish
- cooked rice (1/2 cup per serving)
Directions
- Combine 2 teaspoons soy sauce and arrowroot powder in a small bowl. Add shrimp and toss to coat. Prepare rice as directed on package. While rice cooks, prepare the kung pao shrimp.
- Heat sesame oil in a wok or large skillet over high heat. Add almonds, ginger, garlic and crushed red pepper, stir fry for 30 seconds.
- Add vegetables and stir fry for 5 minutes but do not overcook. They should be tender yet still crisp.
- Add shrimp and stir fry 2 minutes until shrimp is just pink on the outside.
- Add chicken broth and remaining soy sauce. Simmer about 1 minute until slightly thickened and add vinegar and salt.
- Remove from heat. Taste and adjust seasoning. Serve over cooked rice and sprinkle with green onions.
Here is what everyone else is enjoying around their Sunday Supper table this week:
- Greek Dogs by Supper For a Steal
- Pasta with Sausage and Broccoli by Bobbi’s Kozy Kitchen
- Grilled Chicken Caesar Salad by Magnolia Days
- Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table
- Zucchini, Corn and Bacon Crepes by Vintage Kitchen
- Oregon Shrimp Quesadillas by Pescetarian Journal
- Korean omelet rice by Crispy Bits & Burnt Ends
- Lemon Dillled Salmon Croquette Burgers by Granny’s Down Home Southern Cooking
- Gluten Free Pepper Steak with Rice by No One Likes Crumbley Cookies
- Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
- BLT Soup by Meal Planning Magic
- Korean Pan-Fried Fish by Kimchi Mom
- Stove top mac ‘n cheese by Gotta Get Baked
- Deconstructed Enchiladas by In the Kitchen with KP
- Croque Monsieurs by Juanita’s Cocina
- Summer Squash and Mushroom Quesadillas by Chocolate Moosey
- Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter
- Pasta with Creamy Kale Pesto by Webicurean
- Baked Spanish Tortilla by Happy Baking Days
- Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
- Whole Wheat Pasta with Swiss Chard and White Beans by The Lemon Bowl
- Tomato Pie by My Catholic Kitchen
- Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef
- Tomatillo Chicken Stew by Small Wallet, Big Appetite
- Pollo a la Crema by La Cocina de Leslie
- Baked Tilapia Fish Tacos by Home Cooking Memories
- Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
- Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
- Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom
- Ricotta – Tofu Tomato Toasts by Yummy Smells
- One Pot Spicy Asian Chicken and Rice by Hezzi D
- Turkey Italian Brown Rice Casserole by Momma’s Meals
- Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen
- Kung Pao Shrimp by Mangoes and Chutney
- Cashew Chicken Stir-fry by Diabetic Foodie
- Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts
- Roasted Butternut Lo Mein by The Meltaways
- Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings
- Jerk Chicken Chili by Mrs. Mama Hen
- Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife
- Steamed Tofu Serve with Fried Mix Vegetables by My Trials in the Kitchen
- Pasta with sausage and cherry tomatoes by Tora’s Real Food
- Chicken Ravioli with Peas and Bacon by Daddy Knows Less
- Chorizo Tomato Pasta with a Creamy Sauce by Avocado Pesto
- Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz
- Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice
- Speedy ‘n Spicy Shrimp Pasta by The Weekend Gourmet
- End of Summer Grilled Peach and Chicken Salad by Sustainable Dad
- Teriyaki Tuna Bowl by Family Foodie
- Weeknight Stir Fry by From Fast Food to Fresh Food
- Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again
- Taco Bake by Daily Dish Recipes
- Fried Rice and Black Beans by Mama’s Blissful Bites
- Chicken with Broccoli, Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake
- Pasta in Tomato sauce and turkey meatballs by Basic & Delicious
- Pasta Primavera by Midlife Road Trip
- Tots Your Tots Will Love by The Hand that Rocks the Ladle
I love a good spicy dish! I wish my family would eat shrimp! grrrrr
YUM! This looks delicious and is something I could totally make. I love a good stir fry – the only pain is prepping all the veggies but after that, it’s a breeze!
What I did for this one to make it even faster was used a frozen veggie mix! So easy when you are short on time (or don’t feel like doing the whole chopping veggies thing)!