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Kung Pao Shrimp (宫爆虾球)
5 from 12 votes

Kung Pao Shrimp (宫爆虾球)

Kung Pao Shrimp features tender shrimp marinated with Shaoxing wine, salt, white pepper, and cornstarch, stir-fried with dried chilies, garlic, ginger, green onions, red bell pepper, and roasted peanuts. The savory sauce combines soy sauce, Chinkiang vinegar, Shaoxing wine, sugar, and cornstarch to create a balanced, thickened glaze. Optional Sichuan peppercorn and chili oil add authentic aromatic heat and a slightly numbing spiciness.

Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
Servings: 4 servings
Calories: 312 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Marinade
  • 1 lb (450 g) Shrimp , peeled and deveined
  • 1 tablespoon Shaoxing wine
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 tablespoon cornstarch
Sauce
  • 2 tablespoons water
  • 2 tablespoons Chinkiang vinegar (or rice vinegar)
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce or soy sauce, light
  • 1 teaspoon dark soy sauce (Optional) (*Footnote 1)
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
Stir fry
  • 2 tablespoons peanut oil (or vegetable oil)
  • 8 dried chili pepper Chinese variety
  • 3 cloves garlic , sliced
  • 1 tablespoon ginger minced
  • 1/4 teaspoon Sichuan peppercorn Optional, ground
  • 4 green onion , cut to 2” (5 cm) pieces
  • 1 red pepper , diced
  • 1/3 cup peanuts roasted
  • 2 teaspoons Chili oil (Optional, to add color)

Instructions

    Cup of Yum
  1. Combine shrimp, Shaoxing wine, salt, white pepper and cornstarch in a medium-sized bowl. Mix well and marinate for 10 minutes while preparing other ingredients.
  2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until hot. Add marinated shrimp and spread them into a single layer. Cook for 30 seconds without touching. Then stir and cook until the surface turns opaque and shrimp have curled up. Transfer to a plate and set aside.
  3. Turn to medium-low heat. Add the remaining 1 tablespoon oil, chili pepper, garlic and ginger. Stir fry a few times to release fragrance. Add the ground Sichuan peppercorn and give it a quick stir.
  4. Add the green onion and bell pepper. Cook and stir for 1 minute.
  5. Add the shrimp back. Stir the sauce again to completely dissolve the cornstarch. Pour it into the skillet. Cook and stir until the sauce has thickened.
  6. Add the roasted peanuts and chili oil (if using). Give it a final stir and transfer everything to a serving plate. Serve hot as a main dish.

Notes

  • Dark soy sauce adds a deeper brown color and mild caramel flavor; it can be omitted if unavailable.

Nutrition Information

Serving 1serving Calories 312kcal (16%) Carbohydrates 19.2g (6%) Protein 22.2g (44%) Fat 16.6g (26%) Saturated Fat 2.7g (14%) Cholesterol 167mg (56%) Sodium 638mg (27%) Potassium 346mg (7%) Fiber 2.1g (8%) Sugar 10.5g (21%) Calcium 99mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 312

% Daily Value*

Serving 1serving
Calories 312kcal 16%
Carbohydrates 19.2g 6%
Protein 22.2g 44%
Fat 16.6g 26%
Saturated Fat 2.7g 14%
Cholesterol 167mg 56%
Sodium 638mg 27%
Potassium 346mg 7%
Fiber 2.1g 8%
Sugar 10.5g 21%
Calcium 99mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.