Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup broccoli florets
- 1/2 cup Kung Pao sauce (store-bought)
- 1/4 cup slivered almonds
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
- Step 2: Add the broccoli florets to the skillet and stir-fry for 2-3 minutes, until slightly tender-crisp.
- Step 3: Stir in the Kung Pao sauce, soy sauce, sesame oil, and red pepper flakes (if using). Bring to a simmer and cook for 1 minute, allowing the sauce to thicken slightly.
- Step 4: Return the shrimp to the skillet and toss to coat in the sauce.
- Step 5: Stir in the slivered almonds. Cook for another minute, until heated through.
- Step 6: Serve immediately over rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated shrimp, gently warm it in a microwave-safe dish, adding a splash of water to prevent drying.
- Serve this vibrant dish over a bed of fluffy jasmine rice, garnished with extra slivered almonds and a sprinkle of chopped green onions for a beautiful presentation.
- To maximize the nutty flavor of the almonds, lightly toast them in a dry skillet before adding them to the shrimp and broccoli at the end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American