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How to make Kung Pao Shrimp Recipe

Kung Pao Shrimp Recipe

When it comes to a delightful culinary experience, pairing your meals correctly makes all the difference .Imagine a plate of fragrant Kung Pao shrimp served alongside a mound of fluffy jasmine rice or maybe some steamed broccoli.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 250 kcal

Equipment

  • Tablespoon

Ingredients
  

For Roasting the Peanuts:

  • 1 cup raw peanuts shelled, skin on or off
  • 1 teaspoon light vegetable oil

For the Shrimp:

  • 1 teaspoon neutral cooking oil
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon cornstarch
  • 1 pound large shrimp peeled and deveined
  • 1/8 teaspoon white ground pepper
  • 1 teaspoon Shaoxing cooking wine

For the Sauce:

  • 1/2 teaspoon ground Sichuan peppercorns
  • 3 tablespoons water
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon dark soy sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon light soy sauce

For the Rest of the Dish:

  • 3 cloves garlic smashed and thinly sliced
  • 3 tablespoons neutral oil
  • 6 scallions white parts only, cut into 1/2-inch sections
  • 2-4 dried red chilies de-seeded and chopped, adjust spice level to preference
  • 1 tablespoon fresh ginger finely minced

Instructions
 

Step 1: Roast the Peanuts

  • Start by preheating your oven to 350°F (175°C). Toss the raw peanuts with a teaspoon of light vegetable oil. Spread them evenly on a baking sheet and roast for about 10 to 12 minutes or until golden and fragrant. Keep an eye on them, as they can burn quickly.

Step 2: Prepare the Shrimp

  • In a medium bowl, combine shrimp with salt, cornstarch, white ground pepper, and Shaoxing cooking wine. Let this marinate for about 10 minutes. This step adds depth to the shrimp's flavor.

Step 3: Make the Sauce

  • In a small bowl, mix together ground Sichuan peppercorns, water, rice vinegar, dark soy sauce, granulated sugar, toasted sesame oil, and light soy sauce. Set aside. This sauce is where the magic happens.

Step 4: Stir-Fry the Aromatics

  • In a large skillet or wok, heat three tablespoons of neutral oil over medium heat. Add smashed garlic, ginger, and the white parts of the scallions. Stir-fry for about one minute until fragrant, taking care not to let the garlic burn.

Step 5: Cook the Shrimp

  • Raise the heat to high and add the marinated shrimp. Cook for about 2-3 minutes until the shrimp turn opaque and are cooked through. Stir frequently for even cooking.

Step 6: Add Sauce & Peanuts

  • Pour the prepared sauce into the skillet and mix well, allowing the shrimp to absorb all those flavors. Add in the roasted peanuts and dried red chilies, tossing everything together. Cook for another minute.

Step 7: Garnish and Serve

  • Finally, add the green parts of the scallions, stir, and serve hot. This dish shines when paired with steamed rice or noodles.

Notes

  • Do Not Overcook the Shrimp: Shrimp cooks quickly. Avoid overcooking for a tough texture.
  • Adjust Spice Levels: Customize the number of dried chilies based on your heat tolerance.
  • Fresh Ingredients Matter: Use fresh shrimp for the best results; frozen can work but ensure they are well-thawed.
  • Meal Prep Friendly: This dish can be made in advance—just reheat gently to avoid tough shrimp.
  • Experiment with Vegetables: Bell peppers or snap peas can be great additions for color and crunch.

Nutrition

Calories: 250kcalCarbohydrates: 10gProtein: 30gFat: 13gFiber: 3gSugar: 2g
Keyword Kung Pao Shrimp Recipe
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