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Kung Pao Shrimp Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 162 kcal
Course: Main Course
Cuisine: Chinese , American

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

Instructions

MARINATE THE SHRIMP
    Cup of Yum
  1. 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
  1. 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
  1. 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.
  2. Return wok to high heat. Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1 minute.
  3. Add the doubanjiang, scallions and garlic. Stir fry for 1 minute.
  4. Add the kung pao sauce and peanuts, and stir. Cook, stirring, for 2 minutes.
  5. Add reserved shrimp and stir fry to warm the shrimp, about 1 minute. Remove from heat.
  6. Garnish and serve. Best served with cooked rice or noodles.

Nutrition Information

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

% 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.