Kung Pao Shrimp Recipe
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Servings
4
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Calories
162 kcal
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Course
Main Course
Kung Pao Shrimp Recipe
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This Kung Pao shrimp is quick and easy to make with plump shrimp stir fried with bell peppers, chilies, and crunchy peanuts in a savory, spicy sauce.
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Ingredients
FOR THE SHRIMP MARINADE
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or use dry sherry
- 2 teaspoons cornstarch
- 1 pound Shrimp peeled and deveined
FOR THE KUNG PAO SAUCE
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese black vinegar or use balsamic vinegar
- 2 teaspoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/2 teaspoon ground sichuan peppercorns
- 1 teaspoon chili flakes
- 1 tablespoon corn starch (mixed with 2 tablespoons water to form a slurry) - optional, for a thicker sauce
FOR THE KUNG PAO SHRIMP
- 2 tablespoons vegetable oil or use sesame oil
- 10 dried Chinese peppers, whole or use chili de arbol - see recipe notes
- 1 fresh red bell pepper chopped
- 1-2 Jalapeno peppers chopped (optional, for a spicier version)
- 2 tablespoons doubanjiang
- 4 scallions chopped
- 3 cloves garlic minced
- 1/2 cup roasted peanuts
FOR GARNISH
- Extra roasted peanuts, chopped scallions, spicy chili flakes
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Instructions
MARINATE THE SHRIMP
- In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the shrimp and toss to coat. Set aside.
MAKE THE KUNG PAO SAUCE
- In a separate bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns, chili flakes, and cornstarch slurry (if using). Set aside.
FOR THE KUNG PAO SHRIMP
- Heat the vegetable oil to medium-high heat to high heat in a large pan or wok. Add the shrimp and stir fry 3-4 minutes, or until just cooked through. Remove shrimp to a plate and set aside.
- Return wok to high heat. Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1 minute.
- Add the doubanjiang, scallions and garlic. Stir fry for 1 minute.
- Add the kung pao sauce and peanuts, and stir. Cook, stirring, for 2 minutes.
- Add reserved shrimp and stir fry to warm the shrimp, about 1 minute. Remove from heat.
- Garnish and serve. Best served with cooked rice or noodles.
Nutrition Information
Show Details
Calories
162kcal
(8%)
Carbohydrates
12g
(4%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Cholesterol
0.1mg
(0%)
Sodium
1130mg
(47%)
Potassium
333mg
(10%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1570IU
(31%)
Vitamin C
46mg
(51%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 1130mg | 47% |
| Potassium | 333mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1570IU | 31% |
| Vitamin C | 46mg | 51% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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