Kung Pao Shrimp
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
237 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Shrimp
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This Kung Pao Shrimp is a little spicy, a little sweet, and a whole lot of yummy. Shrimp, chilis, garlic, cashews, and Szechuan peppercorn powder (easily ordered online) make this dish come to life. Serve over rice. So amazingly good! You can cook this in a wok, or a large skillet.
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Ingredients
FOR THE SAUCE
- 2 tablespoon water
- 2 teaspoon corn starch heaping tsps
- 2 teaspoon soy sauce
- 1 tablespoon Chili garlic sauce
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
- 2 tablespoon chicken broth
- 1 teaspoon sugar
FOR THE SHRIMP
- 1 lb extra-large Shrimp peeled and deveined
- salt and pepper
- 2 tablespoon vegetable oil
- 6 dried red peppers arbol peppers work well
- 3 cloves garlic minced
- 1 cup onion roughly chopped
- 1 red bell pepper stemmed, seeded and cut into ½-inch pieces
- ½ cup cashews whole, roasted
- 3 scallions sliced into thin pieces, divided
- 1 tablespoon Szechuan peppercorn powder optional (but really good)
Instructions
- Whisk all the sauce ingredients together in a small bowl and set aside.
- Season the shrimp with salt and pepper all over.
- Heat the oil over high heat in your wok or a large sturdy skillet.
- Add the chilis and cook for 1 minute. Toss in the garlic and cook for 15 to 30 seconds, stirring constantly with a wooden spoon.
- Add the shrimp and cook, stirring frequently, until pink and curled, about 2 to 4 minutes.
- Add the onion, bell peppers, and cashews and stir, cooking for another 2 minutes.
- Pour in the sauce, stirring continuously, and cook for another 1 to 2 minutes, until the sauce is slightly thickened.
- Turn off the heat and stir in half of the scallions and a pinch of the peppercorn powder (add a little, taste, and add more if you want more spice).
- Serve with steamed rice and the remaining scallions for garnish.
Notes
- Mise en Place is super important here. This means to be sure and have everything prepped and ready to go before you start cooking! The dish comes together very quickly and you won't have time to stop and chop or run to the pantry!
- Chicken, pork, steak, or tofu can be substituted for shrimp. Cut into bite-size pieces and cook as you would the shrimp, however, you'll need to add more time when sautéing, as they will not cook through as quickly as shrimp does.
- The Szechuan peppercorn powder is not 100% necessary, and the dish is still delicious without it. However, it does add the desirable 'slow heat' taste that is so distinct in Szechaun dishes. It can be ordered online or found at Asian markets.
- The sauce heats up nicely the next day in a skillet over low heat. Keep leftovers in an air-tight container in the fridge for up to 5 days.
Nutrition Information
Show Details
Calories
237kcal
(12%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Cholesterol
4mg
(1%)
Sodium
487mg
(20%)
Potassium
280mg
(8%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1023IU
(20%)
Vitamin C
44mg
(49%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 4mg | 1% |
| Sodium | 487mg | 20% |
| Potassium | 280mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1023IU | 20% |
| Vitamin C | 44mg | 49% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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