Kung Pao Shrimp Recipe
User Reviews
5
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Prep Time
10 mins
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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
Description
This Kung Pao Shrimp Recipe highlights peeled and deveined shrimp marinated in soy sauce, rice wine, and cornstarch to ensure they stay tender when cooked. The accompanying sauce blends light and dark soy sauces with Chinese black vinegar, hoisin, sesame oil, honey, Sichuan peppercorns, and chili flakes, creating a layered flavor profile with spiciness and tang. The shrimp are stir-fried first until just cooked, then removed while a combination of dried and fresh chilies, scallions, garlic, and fermented broad bean paste (doubanjiang) are cooked to develop aroma. The sauce and peanuts are added to form a thick, flavorful coating for the shrimp, which are returned briefly to warm through.
The dish offers a mix of textures: the shrimp remain tender, while the red and jalapeno peppers add freshness and the roasted peanuts add a crunchy contrast. The balance of spicy, savory, and slightly sweet flavors typical of Kung Pao dishes is achieved without overpowering heat.
Serving the Kung Pao Shrimp over plain steamed rice or noodles complements the robust sauce and provides a satisfying, complete meal. Garnishing with extra roasted peanuts, scallions, or chili flakes can add visual appeal and adjust the spice intensity.
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 soy sauce light
- 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 Sichuan peppercorn ground
- 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 Chinese peppers or use chili de arbol - see recipe notes, dried, whole
- 1 red bell pepper chopped, fresh
- 1-2 jalapeno pepper chopped (optional, for a spicier version
- 2 tablespoons doubanjiang
- 4 scallions chopped
- 3 cloves garlic minced
- 1/2 cup peanuts roasted
FOR GARNISH
- peanuts roasted peanuts extra, scallions chopped, chili flakes spicy
- scallions
- chili flakes
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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