5 from 90 votes
Kung Pao Shrimp Recipe - Ready In Minutes
Kung Pao Shrimp features marinated shrimp quickly seared and tossed with stir-fried vegetables, dried chilies, and a savory-spicy sauce combining soy, vinegar, sesame oil, and sugar. It offers a balance of tender shrimp, crunchy bell peppers and onions, and a sauce that thickens to a flavorful glaze. The dish combines aromatic Sichuan peppercorns and dried red chilies for characteristic heat and fragrance, creating a well-rounded stir-fry ideal for an appetizing seafood dinner.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
240 kcal
Course:
Lunch, Dinner
Cuisine:
Asian, Chinese
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 240
% 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.