Kung Pao Shrimp
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 people
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Calories
458 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Shrimp
Description
The recipe starts by preparing a flavorful Kung Pao sauce with soy sauce, sweet soy sauce, cornstarch, water, sesame oil, white pepper, vinegar, and sugar, which thickens when cooked. The shrimp are stir-fried in hot oil along with ginger, onion, green pepper, dried chilies, and roasted peanuts, allowing the chilies to release their aroma and mild heat without overwhelming the dish.
The sauce is added toward the end of cooking to the nearly finished shrimp and vegetables, thickened to coat the ingredients evenly. Fresh scallion whites are stirred in last for a mild onion note and color.
Served hot, this dish offers a balance of tender shrimp, crispy peanuts, mild heat from whole dried chilies, and a glossy, flavorful sauce. The shrimp are cooked only a few minutes to maintain their juicy texture, avoiding rubberiness.
Substitutions like rice vinegar for Chinese black vinegar or mixing soy sauce with a pinch of sugar for sweet soy sauce can be used if ingredients are unavailable. Adjust chilies to control spiciness.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 inch (2.5cm) ginger peeled and thinly sliced
- 1/4 onion quartered
- 1/2 green bell pepper cut into pieces
- 10 dried red chilies or 5 regular-sized dried chilies, mini
- 10-12 oz (280g-350g) Shrimp shelled, peeled and deveined, big
- 1/4 cup peanuts roasted
- 3 talks scallions use the white parts only
Kung Pao Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons Sweet soy sauce ABC Kecap Manis
- 1/2 teaspoon cornstarch
- 4 tablespoons water
- 1/2 teaspoon sesame oil
- 3 dashes white pepper
- 1/2 teaspoon Chinese black vinegar rice vinegar or apple cider vinegar
- 1/2 teaspoon sugar
Instructions
- Mix the kung pao sauce ingredients and set aside.
- Heat a wok and add the cooking oil until it’s very hot. Add the ginger and stir quickly. Then add the onion, green bell pepper, and dried red chilies. Stir-fry until the chilies release their spicy aroma. Add the shrimp and roasted peanuts, continuing to stir.
- When the shrimp are nearly cooked, add the kung pao sauce to the wok and stir until the sauce thickens. Add the chopped scallions, give a few quick stirs, then dish out and serve hot.
Notes
- Devein shrimp for cleaner taste; leave tails on for presentation or remove for easier eating.
- Cook shrimp 2-3 minutes per side until pink and curled to avoid rubberiness.
- Use rice vinegar or apple cider vinegar if Chinese black vinegar is unavailable.
- Substitute sweet soy sauce by mixing regular soy sauce with a little sugar.
- Toast peanuts in a dry skillet to enhance crunch and flavor.
- Adjust the number of dried chilies to control dish heat; keep chilies whole to mellow spiciness and remove before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 2people | |
| Calories | 458kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 27g | 54% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 179mg | 60% |
| Sodium | 2219mg | 92% |
| Potassium | 515mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 1207IU | 24% |
| Vitamin C | 29mg | 32% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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