Reach for McCormick Gourmet™ Sweet Ginger Garlic Seasoning to bring sweet and savory flavors to stir fry shrimp. Served over a simple bowl of steamed rice, it’s a delicious take on the restaurant favorite, Kung Pao Shrimp.
10m
PREP TIME
12m
COOK TIME
248
CALORIES
11
INGREDIENTS
Servings: 5
Ingredients
- 1 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 5 teaspoons McCormick Gourmet™ Sweet Ginger Garlic Seasoning, divided
- 2 1/4 teaspoons corn starch
- 2 tablespoons vegetable oil, divided
- 1 pound large (16 to 20 count) shrimp, peeled and deveined
- 1/2 cup unsalted dry roasted peanuts
- 1 medium red bell pepper, seeded and chopped
- 5 green onions, thinly sliced
INSTRUCTIONS
- 1 Whisk stock, oyster sauce, hoisin sauce, sesame oil, 2 teaspoons of the Sweet Ginger Garlic Seasoning and cornstarch in medium bowl until well blended; set aside.
- 2 Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add shrimp and peanuts. Sprinkle with 2 teaspoons of the remaining Sweet Ginger Garlic Seasoning. Cook 2 minutes, just until shrimp are pink, turning once. Remove from skillet.
- 3 In same skillet, heat remaining 1 tablespoon oil on medium heat. Add bell pepper. Sprinkle with remaining 1 teaspoon Sweet Ginger Garlic Seasoning. Cook and stir 3 minutes until softened and lightly browned. Stir stock mixture; add to skillet. Bring to boil. Return shrimp mixture to pan stirring to coat. Simmer until sauce is slightly thickened and shrimp are cooked through, about 1 minute. Serve with hot cooked white rice, if desired.
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