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5.0 from 6 votes

Kung Pao Shrimp

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 people
Calories: 237 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. Whisk all the sauce ingredients together in a small bowl and set aside.
  2. Season the shrimp with salt and pepper all over.
  3. Heat the oil over high heat in your wok or a large sturdy skillet.
  4. 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.
  5. Add the shrimp and cook, stirring frequently, until pink and curled, about 2 to 4 minutes.
  6. Add the onion, bell peppers, and cashews and stir, cooking for another 2 minutes.
  7. Pour in the sauce, stirring continuously, and cook for another 1 to 2 minutes, until the sauce is slightly thickened.
  8. 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).
  9. 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

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

% 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.