Kung Pao Shrimp
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Prep Time
10 mins
-
Cook Time
10 mins
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Marinate
15 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
400 kcal
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Course
Main Course
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Cuisine
Asian
Kung Pao Shrimp
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Easy Kung Pao Shrimp Recipe has all the bold flavors of your favorite restaurant takeout cooked in one pan and in under 30 minutes!
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Ingredients
For the Marinade
- 2 tablespoons Chinese cooking wine
- 1 tablespoon cornstarch
- 1 teaspoon oil
- 1 teaspoon salt
- 1 pound large shrimp, peeled and deveined
For the Stir-fry Sauce
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Chinese cooking wine
- 1 tablespoon Chinese black vinegar
- 1 tablespoon Chili oil
- ¼ cup water
- 1.5 tablespoons sugar
- 1 tablespoon cornstarch
For the Stir Fry
- 3 tablespoons canola oil
- 1 small green pepper, seeded, cored, and cubed
- 1 small red green pepper, seeded, cored, and cubed
- 2 talks celery, cut into 1-4 inch thick
- 6 dried Chinese chili peppers
- ½ cup peanuts
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- ½ teaspoon ground Sichuan pepper
Instructions
- In a bowl, combine marinade ingredients: Chinese rice wine, oil, salt, and cornstarch. Whisk together until blended. Add shrimp and marinate for about 10 to 15 minutes. Drain well.
- In another bowl, combine stir-fry sauce: soy sauce, Chinese rice wine, rice vinegar, chili oil, water, sugar and cornstarch. Whisk together until smooth and blended. Set aside.
- In a large skillet or wok over high heat, heat one tablespoon of the oil. Add peanuts and roast, stirring regularly, until lightly browned. Immediately remove from pan and keep warm.
- Add bell peppers and celery and cook, stirring regularly, for about 1 minute or until half-done. Remove from pan and keep warm.
- Add another tablespoon oil and heat. Add shrimp and cook until color changes to pink. Remove from pan and keep warm.
- In the skillet, add the remaining 1 tablespoon of oil and heat. Add garlic and ginger and cook, stirring regularly, until softened.
- Add dried red chili peppers and ground Sichuan pepper. Cook, stirring regularly, for about 30 seconds.
- Add back the shrimp and cook, stirring regularly, for about 30 seconds.
- Stir the stir-fry sauce mixture and add to the pan. Cook, stirring regularly, until sauce is thickened.
- Add bell peppers, celery, and peanuts.
- Gently toss until evenly coated with sauce. Serve hot.
Nutrition Information
Show Details
Calories
400kcal
(20%)
Carbohydrates
18g
(6%)
Protein
23g
(46%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
143mg
(48%)
Sodium
2237mg
(93%)
Potassium
439mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1248IU
(25%)
Vitamin C
63mg
(70%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 2237mg | 93% |
| Potassium | 439mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1248IU | 25% |
| Vitamin C | 63mg | 70% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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