Rocky Mountain Cooking

Good Food With Altitude

  • Home
  • About Heather
    • Blogs I Love
  • Contact

Don't miss a single recipe or tip - Enter your email to receive free updates in your inbox!

Navigation
  • Home
  • Recipes
    • Breakfast Goodness
    • Beverages
    • Appetizer’s and Small Plates
    • Soups and Stews
    • All Things Chili
    • Salads and Salad Dressings
    • Side Dishes
    • Main Courses
    • On the Grill
    • Desserts
  • Special Occasions
    • Events and Parties
    • Football Fest Recipes
    • Don’t Buy It, Make It
  • High Altitude Cooking
You are here: Home / Appetizer's and Small Plates / Kung Pao Grilled Shrimp

Kung Pao Grilled Shrimp

June 5, 2016 By cookingintherockies 4 Comments

104 shares
  • Share
  • Tweet
Kung Pao Grilled Shrimp

Who doesn’t like a little Kung Pao? It’s one of my favs for sure and this version is even healthy!

Whew! I just finished watching my four time a year obsession… Grand Slam tennis.. This one the French Open men’s finals. Wow! What a match and I’m so happy for Dejokovic! The first man to have won a career grand slam in forty years! What an accomplishment for such a classy athlete! My TV has been set to the Tennis Channel for two weeks now. So now a little tennis withdrawal until Wimbledon!   Onto other things.

I can not even begin to tell you how incredible the weather has been here in Colorado for the past week! High seventy degree days, a cloud not to be seen and hot sunshine, make me super happy! The flowers and gardens are going insane with blossoms and I can honestly say that my gardens have never been prettier.  All I want to do is play outside and get my tan on! LOL! I can’t wait to get up to Vail later in the week to play in a fun tennis tourney with the gals! Vail is one of my favorite towns in our state and I’ll be lucky enough to soak in some mountain sunshine and mountain air. It’s good for the soul for sure!

Since the weather has been perfect for grilling and I still have my cravings, I decided on making Kung Pao something. Cooking on the stove in the house is not an option now so I decided on figuring out a Kung Pao marinade for shrimp (or delicious on any meat of your choice). I am so excited that I did. Kung Pao Grilled Shrimp ended up being one of my favorite new recipes and it’s healthy to boot! Tons of grilled veges to go with the semi spicy grilled shrimp! Originally I made a delicious rice bowl and the leftovers, well I made them into lettuce wraps. I kinda committed a cardinal sin (in my book) and brought the leftovers to a party! Check out the pictures below. The lettuce wraps are so pretty that you kinda don’t want to eat them! Just make the same way as described in the recipe but fill red leaf lettuce with cooked rice noodles, veges, shrimp, sauce, green onions and chopped peanuts! Damn that was good! I love making super versatile foods and this one fits that bill for sure. This is one of those “thinking outside of the box” recipes and definitely worth trying!


Enjoy!

Kung Pao Grilled Shrimp
Recipe Type: Main Course
Author: Heather Blake
Think out of the box on this one! You can marinade chicken, beef, scallops or whatever you want with this recipe! If you marinade chicken or beef just let it sit in the refrigerator over night before grilling!
Ingredients
  • 1 1/2 pounds shrimp, 21-22 per pound, shells removed and cleaned
  • 1/2 cup peanut oil
  • 1/4 cup rice wine vinegar
  • 2 tbs peanut putter
  • 1 tbs garlic, minced
  • 1 tbs fresh ginger, minced
  • 3 tbs soy sauce
  • 1 tbs Sweet chili sauce
  • 2 tbs hoisin sauce
  • 2-3 Serrano chilies, sliced thin with seeds
  • 1 medium sized zucchini
  • 1 medium yellow squash
  • 1 red pepper
  • 1 bunch green onions, sliced thin
  • 1/2 cup peanuts, chopped
Instructions
  1. In a medium sized bowl, whisk together the peanut oil, vinegar, peanut butter, garlic, ginger, soy sauce, chili sauce, hoisin and Serrano chilies. Transfer marinade to a large zip lock bag and add the shrimp (or whatever protein that you are using) and let marinate for one hour. (Overnight if using chicken or beef). RESERVE 1/2 CUP OF THE MARINADE for the sauce later!!
  2. Slice the zucchini, yellow squash and the red peppers in half. Drizzle olive oil over the veges and season with salt and pepper.
  3. Heat up your grill to a high heat. Place veges on grill and cook until tender. About 10 minutes. Remove from grill and dice veges into bite size pieces. Set aside.
  4. Remove the shrimp from the bag and place on the hot grill. Cook for 3 minutes and flip the shrimp and cook for another 2-3 minutes. Remove from heat.
  5. Serve over cooked rice, add some cooked veges and top with reserved sauce. Sprinkle with chopped green onions and peanuts.
Notes
See various pictures of variations of how to serve. Yummy over rice or cooked rice noodles and made into lettuce wraps.[br][br]Serve warm or at room temperature.
3.4.3174
Kung Pao Grilled Shrimp Lettuce Wraps

Lettuce wraps anyone? I say yes! Super healthy and so good!

Kung Pao Grilled Shrimp

Party food… 101! Even the leftovers are tasty!

Tomatoes

Check out how big my tomato babies are getting! I started them from seed in March and they have flower buds all over them! So cool!

Filed Under: Appetizer's and Small Plates, Main Courses, On the Grill, Protein Dishes, Recipes Tagged With: Kung Pao Grilled Shrimp, Kung Pao Grilled Shrimp recipe, kung pao recipes, Rocky Mountain Cooking, Shrimp recipes

« Sriracha Honey Bacon Cheeseburgers
Ribeye Steaks with Boursin Brandy Butter »

Comments

  1. Jennifer Anno says

    January 23, 2019 at 9:40 AM

    soooooo this comment is going to out me as the worlds most average cook…. but…. Panda express does not know what the hell they are doing!!

    This was 80bazillion times better… i feel like i have been so taken advantage of…

    YUMMMMMM and way easier than i thought!!!!
    Jennifer Anno recently posted…Big Southwestern Road TripMy Profile

    Reply
    • cookingintherockies says

      January 23, 2019 at 11:29 AM

      Haha! Panda express! LOL!

      Reply
  2. Lea Ann (Cooking On The Ranch) says

    June 5, 2016 at 2:08 PM

    Fabulous Idea! Now I’m going to be craving Kung Pao. I can’t believe how big those tomatoes are!
    Lea Ann (Cooking On The Ranch) recently posted…Dolores’s Broken Hearted ChickenMy Profile

    Reply
    • cookingintherockies says

      June 17, 2016 at 2:47 PM

      I love kung pao! The tomatoes are not big anymore after being killed by the storm! So sad!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




CommentLuv badgeShow more posts

Food Advertising by logo

Welcome!


Welcome to Rocky Mountain Cooking! A place to explore Colorado Food and Lifestyle! Pull up a chair, pour a glass of wine and explore all kinds of great recipes! [learn more]

Image Map

Recipes & Posts

Food Advertising by logo

Recent Comments

  • Ashutosh on Cheese Dumpling Soup- Käsenodelsuppe
  • Luc on Chicken Cordon Bleu Pot Pie
  • Jim on Cheese Dumpling Soup- Käsenodelsuppe
my foodgawker gallery
Food Advertising by logo
Welcome to Rocky Mountain Cooking! A place to explore Colorado Food and Lifestyle! Pull up a chair, pour a glass of wine and explore all kinds of great recipes! [learn more]
Image Map

Recent Recipes

Colorado Chicken Pizza with Cheesy White Sauce
Pulled Pork & Bacon Jalapeno Poppers
Cheese Dumpling Soup- Grießnockerlsuppe
A picture of Green Chili Cholula Meatloaf with some fresh peas on the side.
Lasagna Soup
Crab-Stuffed Mushrooms
A picture of spinach stuffed mushrooms
Maple Bourbon Glazed Turkey
A picture of Roasted Squash and Sweet Potatoes with Cranberries on a plate ready for Service.
A picture of an oil pump in the middle of a Kansas wheat field.

Copyright © 2023 Rocky Mountain Cooking | Developed by Archer Creative | Privacy Policy

104 shares