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Kung Pao Watermelon Shrimp

Kung Pao Watermelon Shrimp
SERVES
4
COOK TIME
10 Min

A twist on a classic wok favorite, peanutty Kung Pao Shrimp is brightened by chunks of chopped watermelon to add flavorful excitement. This easy Asian stir fry can be ready in minutes.

What You'll Need

  • 2 tablespoons peanut oil
  • 6 garlic cloves, sliced
  • 1 1/2 pounds large shrimp, peeled, deveined, and tails removed
  • 1 cup dry roasted peanuts
  • 3/4 cup teriyaki glaze
  • 1/4 cup honey
  • 2 cups chopped watermelon
  • 2 scallions (green onions), thinly sliced

What to Do

  1. In a large skillet, heat oil over medium-high heat. Add garlic, shrimp, and peanuts, and cook 2 to 3 minutes, or until shrimp turn pink, stirring occasionally. Remove to a bowl and cover to keep warm.
     
  2. Add teriyaki glaze and honey to skillet, and stir for 1 to 2 minutes.
     
  3. Return shrimp to skillet and cook 1 to 2 minutes, or until heated through. Remove from heat, stir in watermelon, and sprinkle with scallions. Serve immediately.
     

Adapted from recipe courtesy of the National Watermelon Promotion Board


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When I came across this quick and light recipe on your site, I thought it was quite unusual but very creative! It really puts me in the summer mood. If watermelon is a little too weird for you, fresh cubed pineapple would be amazing in this dish in it's place. I love the refreshingly sweet watermelon, and the vibrant bright color that it brings to the dish!

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