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How to Make Kung Pao Shrimp

In this video, you’ll learn how to make a simple, spicy kung pao shrimp appetizer on the grill. This easy kung pao recipe starts with a sauce of soy sauce, rice wine vinegar, sesame oil, minced ginger and garlic, cayenne pepper, and chili flakes. Unpeeled jumbo shrimp need just a quick soak in the spicy kung pao sauce and a simple toss on the barbeque. These kung pao shrimp will be ready in mere minutes. Watch the video, then get a 5-star recipe for Hunan Kung Pao Shrimp.

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  • snowdog523

When prepping and cooking this, please peel and de-poop the shrimp. I have cooked this before with a little bit of lime juice. I find it easier to skewer the shrimp when grilling if the shrimp are large enough.

  • putzer

Why weren't they peeled? and what kind of soy sauce was that? Paste?

  • Needie

I am an Islander, have been out on the shrimp boats, worked the resturants and the bait shop. Yeah. The shells were on and the poop was in. YUCK! I don't understand why people use the trem devain. It's depooped. (Dapooped). What they called soy sauce was probably a soy paste.