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Kung Pao Shrimp
This Kung Pao Shrimp recipe is accentuated by the crunch of peanuts and the spice of chili—make this restaurant-quality dish at home!
Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
Calories: 423 kcal
Course:
Main Course
Cuisine:
Chinese-American Fussion
Ingredients
For roasting the peanuts:
- 1 teaspoon neutral oil
- 1 cup raw peanuts (shelled, with or without the skin)
For the shrimp:
- 1 pound peeled and deveined large shrimp
- 1 teaspoon neutral oil
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper powder
- 1/2 teaspoon cornstarch
For the sauce:
- 3 tablespoons water
- 1 tablespoon rice wine vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon Sichuan peppercorn powder
- 1/2 teaspoon dark soy sauce
For the rest of the dish:
- 3 tablespoons neutral oil
- 3 cloves garlic (smashed and sliced)
- 1 tablespoon ginger (minced)
- 2-4 dried red chilies (de-seeded and chopped; these can be quite spicy, so adjust to your own taste)
- 6 scallions (white parts only, cut into 1/2-inch/1cm pieces)
Instructions
Roast the peanuts:
- Heat 1 teaspoon of oil in a wok over medium heat. Add the peanuts. Stir constantly (or they’ll burn) for 4-5 minutes. Turn off the heat, and stir for another minute using the residual heat of the wok. Set aside to cool.
- They will turn crunchy once completely cooled. You can also skip this step and use already roasted, shelled unsalted peanuts.
Cup of Yum
Prepare the shrimp:
- Butterfly each shrimp, making a small cut along its back without cutting it all the way through. Add the shrimp to a bowl, along with the oil, Shaoxing wine, salt, and white pepper powder. Set aside for 15 minutes.
- Mix in the cornstarch right before cooking.
Prepare the sauce:
- In a medium bowl, make the sauce by combining the water, rice wine vinegar, light soy sauce, sugar, cornstarch, Sichuan peppercorn powder, and dark soy sauce.
Assemble the dish:
- Heat the wok over high heat, until it just starts to smoke. Add 2 tablespoons of oil, followed by the shrimp (be sure to stir the ½ teaspoon cornstarch into the shrimp before searing). Quickly sear the shrimp on both sides, and transfer to a bowl once they turn light pink. Set aside.
- Reduce the heat to low. Add the remaining tablespoon of oil, garlic, ginger, chilies, and scallions. Cook for 1-2 minutes, until fragrant, maintaining low heat.
- Increase the heat to high, and add the shrimp back to the wok. Stir-fry for 30 seconds. Stir up your prepared sauce (the cornstarch settles to the bottom and should be re-stirred). Add the sauce to the wok, and stir-fry for another minute. The sauce should thicken very quickly. Add the peanuts, and turn off the heat. Mix everything well, and serve!
Nutrition Information
Calories
423kcal
(21%)
Carbohydrates
12g
(4%)
Protein
26g
(52%)
Fat
32g
(49%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
10g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
143mg
(48%)
Sodium
560mg
(23%)
Potassium
485mg
(14%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
451IU
(9%)
Vitamin C
4mg
(4%)
Calcium
120mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 423
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 26g | 52% |
| Fat | 32g | 49% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 560mg | 23% |
| Potassium | 485mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.