Kung Pao Shrimp
Published July 27, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1pound peeled and deveined medium shrimp, thawed if frozen
- 2tablespoons Shaoxing wine or dry sherry
- 2teaspoons cornstarch
- Salt
- 2tablespoons granulated sugar
- 3tablespoons soy sauce
- 2tablespoons Chinkiang (black) vinegar or balsamic vinegar
- ½teaspoon Sichuan peppercorns, coarsely ground, plus more to taste
- 1red or orange bell pepper
- 5garlic cloves
- ¼cup neutral oil, such as grapeseed
- ½cup unsalted roasted peanuts
- ¾cup small dried red chiles (23 grams; see Tip)
- 3large scallions, cut into ½-inch lengths
Nutritional analysis per serving (4 servings)
406 calories; 24 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 30 grams protein; 809 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the shrimp, Shaoxing wine, 1 teaspoon cornstarch and a pinch of salt in a bowl until the shrimp are evenly coated. Let stand while you prepare the other ingredients.
- Step 2
Stir the sugar, soy sauce, vinegar, Sichuan pepper and remaining teaspoon cornstarch in a separate bowl. Dice the bell pepper and thinly slice the garlic. Have all your ingredients ready next to the stove.
- Step 3
Heat the oil in a wok or large skillet over medium-high heat for 15 seconds. Add the peanuts and stir until browned in spots, 30 to 60 seconds. Add the bell pepper and garlic, and sprinkle with salt. Cook, stirring, until the pepper is bright and the garlic starts to become translucent, about 30 seconds. Add the chiles and stir well, then add the shrimp with its marinade. Cook, stirring occasionally, until the shrimp are curled and just opaque, 2 to 3 minutes.
- Step 4
Add the scallions and stir until glossy, about 15 seconds, then add the sauce. Cook, stirring, until the sauce thickens and coats everything evenly, about 1 minute. If any of the starchy sauce has stuck to the bottom of the pan, add a splash of water and scrape up any browned bits. Taste and add more Sichuan pepper if you’d like. Immediately transfer to a dish and serve hot.
- The small dried red chiles typically used in kung pao dishes are available in Chinese markets. Any small dried red chiles work, though they do range in heat. For a similar spice level, use chiles de árbol.
Private Notes
Comments
Here’s the most important direction for any Chinese dish: first, start the rice.
A quick soaking of the shrimp in a baking soda and salt solution before coating make them more crunchy GOOGLE "brined shrimp for stir-fries"
The recipe looks quite good, except for just one thing: grated fresh ginger is (in my opinion) an essential ingredient.
We used tail on shrimp for extra flavor and added snow peas for more veggie bulk. Absolutely delicious. Skipped the sherry and just used half parts sake and white wine vinegar and it was perfect.
oh me oh my! Delish….so spicy! Maybe 1/2 of chiles, idk that’s just me
maybe I got the wrong kind of Szechuan Pepper. But the taste for me and the others at the table was way too intensive and really kind of pungent and numbing. I made it once without it and it was delicious. So maybe this Pepper should come with a warning :-)