Kung Pao Shrimp
A delightful stir-fry featuring tender shrimp, crunchy peanuts, and vibrant vegetables tossed in a savory, sweet, and spicy sauce. This classic Chinese-American dish is quick to make and bursting with flavor, perfect for a weeknight dinner.
For 4 servings
6 steps. 10 minutes total.
- 1
Step 1
- a.Marinate the Shrimp
- b.Pat the shrimp dry with paper towels. In a medium bowl, combine the shrimp, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp of the cornstarch.
- c.Toss well to coat evenly. Set aside to marinate for 15 minutes while you prepare the other ingredients.
- 2
Step 2
- a.Prepare the Kung Pao Sauce
- b.In a small bowl, whisk together the remaining 3 tbsp soy sauce, rice vinegar, sugar, water, toasted sesame oil, and the remaining 3 tsp (1 tbsp) of cornstarch until the cornstarch is fully dissolved and the sauce is smooth.
- c.Set aside near your cooking area.
- 3
Step 3
- a.Bloom the Aromatics
- b.Heat the vegetable oil in a large wok or skillet over high heat until it just begins to smoke.
- c.Carefully add the dried red chilies and Sichuan peppercorns. Stir-fry for 30-45 seconds until they are very fragrant and the chilies darken slightly. Be careful not to burn them.
- 4
Step 4
- a.Stir-fry Vegetables and Shrimp
- b.Add the diced red bell pepper and the white parts of the scallions to the wok. Stir-fry for 1-2 minutes until the pepper is crisp-tender.
- c.Add the minced garlic and grated ginger, stir-frying for another 30 seconds until aromatic.
- d.Push the vegetables to the side and add the marinated shrimp in a single layer. Cook for 1-2 minutes per side, until they turn pink and are just cooked through. Do not overcook.
- 5
Step 5
- a.Combine and Thicken Sauce
- b.Give the prepared sauce a final quick stir to ensure the cornstarch is mixed in, then pour it all over the contents of the wok.
- c.Stir continuously for 1-2 minutes as the sauce bubbles, thickens, and evenly coats the shrimp and vegetables.
- 6
Step 6
- a.Finish and Serve
- b.Remove the wok from the heat. Stir in the roasted peanuts and the sliced green parts of the scallions.
- c.Serve immediately with hot steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, ensure your wok or skillet is very hot before you start cooking.
- 2Have all your ingredients chopped and measured before you start ('mise en place'), as stir-frying happens very quickly.
- 3Do not overcook the shrimp. They are done as soon as they turn pink and curl up; cooking longer will make them tough.
- 4For a deeper flavor, lightly toast the Sichuan peppercorns in a dry pan for a minute before using.
- 5If you don't have Shaoxing wine, you can substitute with dry sherry or even Japanese mirin.
Adapt it for your goals.
Protein Swap
Replace shrimp with 1 lb of diced chicken thighs for the classic Kung Pao Chicken. You can also use 1 block of firm tofu (pressed and cubed) for a vegetarian version.
Vegetable Add insVegetable Add-ins
Add other vegetables like diced zucchini, celery, or water chestnuts along with the bell pepper for extra crunch and nutrients.
Nut FreeNut-Free
If you have a peanut allergy, you can substitute with roasted cashews or omit the nuts entirely for a safe and delicious alternative.
Why this is on our healthy list.
Excellent Source of Lean Protein
Shrimp provides high-quality protein essential for muscle repair and growth, while being low in fat and calories, making it a great choice for a healthy diet.
Rich in Antioxidants
Garlic, ginger, and bell peppers are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Boosts Immunity
Garlic and ginger contain natural antimicrobial and anti-inflammatory properties that can help support a healthy and robust immune system.
Frequently asked questions
It can be a balanced meal, offering lean protein from shrimp and vitamins from vegetables. However, it can be high in sodium due to soy sauce. To make it healthier, use low-sodium soy sauce, increase the amount of vegetables, and be mindful of the oil used.