Kung Pao Shrimp Recipe - Ready In Minutes
User Reviews
5
Kung Pao Shrimp Recipe - Ready In Minutes
Description
This Kung Pao Shrimp recipe starts with shrimp coated in cornstarch, salt, and pepper to seal in moisture and provide a slight crust when seared. The sauce harmonizes salty, sweet, and tangy notes from light and dark soy sauce, rice vinegar, sugar, and toasted sesame oil. Stir-frying aromatic ingredients like garlic, ginger, dried chilies, and ground Sichuan peppercorns builds complex fragrance and heat. Bell peppers and onions add fresh crunch and color.
The quick high-heat cooking maintains shrimp tenderness while allowing the sauce to thicken and coat all ingredients evenly. Adding roasted peanuts delivers textural contrast and nutty flavor, a distinctive element of this dish. The result is a spicy, slightly sweet stir-fry with a combination of textures from crisp vegetables, tender shrimp, and crunchy nuts.
This dish pairs well with steamed rice to balance the spicy and intense flavors. Cooking times are brief to preserve ingredient integrity, with all steps designed for efficiency and flavor concentration.
Ingredients
- 400 gram Shrimp peeled and deveined, or prawn, 14 ounces
- 1 teaspoon salt
- ¼ teaspoon white pepper freshly ground
- 1 teaspoon cornstarch
- 2 tablespoon peanut oil
- 5 red chili dried
- 3-4 garlic minced, fresh cloves
- ½ inch ginger minced, fresh
- ¼ teaspoon red Sichuan peppercorns freshly ground
- ½ green bell pepper cut into 1 inch square
- ½ red bell pepper cut into 1 inch square
- ½ onion cut into 1 inch square, medium-sized
- 2 scallion greens cut into 1 inch long, stalks
- ¼ cup peanuts roasted
For the sauce
- 1 tablespoon soy sauce light
- ½ tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar granulated white
- 1 teaspoon sesame oil toasted
- ¼ teaspoon white pepper freshly ground
- 1 tablespoon cornstarch
- 3 tablespoon water or stock
Instructions
- Marinate the shrimp: Toss the shrimp together with cornstarch, salt, and pepper. Set aside.
- Make the kung pao sauce: Mix light soy sauce, dark soy sauce, rice vinegar, sugar, cornstarch, ground white pepper, and toasted sesame oil in a medium bowl until the sugar dissolves.
- Cook the shrimp: Heat the pan or wok over high heat, then add one tablespoon of oil and shrimp. Sear them for 1 minute from each side and transfer them to a plate.
- Stir fry the aromatics and dried chilies: Heat remaining oil, add dried red chilies, ground sichuan peppercorn, garlic, and ginger. Stir constantly over medium flame for about 1 minute until aromatic.
- Add the veggies: Add onion and bell peppers, then stir-fry over high heat for about 2 minutes.
- Add the shrimp: add the shrimp back to the pan and stir-fry for a minute.
- Add kung pao sauce: Stir sauce once more to prevent clumping (the cornstarch usually settles to the bottom, so be sure it is well incorporated) and pour into the pan; stir fry for another minute.
- Add peanuts and scallion greens: Once the sauce is thick enough, turn off the heat and add scallion greens and roasted peanuts. Toss to combine.
- Serve: Dish out and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 126mg | 42% |
| Sodium | 1570mg | 65% |
| Potassium | 311mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 34mg | 38% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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