Kung Pao Shrimp has bold flavors and lots of vegetable crunch. It is delicious, versatile, and straightforward. It’s the perfect weeknight meal!
Kung Pao Shrimp
For the chicken recipe, if you are more inclined to eat chicken, visit my other blog, Onion rings and Things. If you’re a seafood lover, come on over and let your taste buds be blown away!
Kung Pao shrimp is bursting with flavor. This dish contains succulent shrimp, crispy bell peppers, celery, and crunchy peanuts. It’s served over rice in a sweet, spicy, and savory sauce.
What is Kung Pao?
Kung Pao, or Gong Bao, is a Chinese stir fry that uses bite-sized meats, vegetables, and dried red chill peppers in sweet, savory, and spicy sauces. For its unique flavor, the traditional recipe uses Sichuan peppercorns.
The dish is from Sichuan and has become a popular American take-out favorite. Some recipes substitute Sichuan peppercorns and black vinegar for more common pantry staples, which are easy to find at major supermarkets.
Chicken is the most widely used protein, but other proteins like beef, shrimp, or a combination can also be used. Tofu and meaty mushrooms are also great options for vegetarians.
Ingredient notes
Chinkiang Vinegar – Also known as Chinese black wine. White rice vinegar and rice wine vinegar can be substituted. Balsamic vinegar can be substituted, but taste it first, as some brands may be too sweet.
Sichuan, or Szechuan pepper, has a lemony floral flavor that causes a tingling sensation in the mouth. To mimic the taste of this spice, you can add 1 teaspoon of salt-free lemon pepper seasoning to your dish.
Shaoxing wine – A type of Chinese cooking wine made from rice. You can substitute dry sherry for Japanese mirin.
Crispy Peanuts – Use unsalted peanuts without skin to get the best results. For variety, you can substitute roasted cashews.
How to prepare the shrimp?
The freshest shrimp is best for the best flavor. You can choose head-on, shell-on shrimps and then peel them yourself. Shrimp that have been flash-frozen and peeled can become rigid and rubbery after being cooked. To make stock, remember the heads and shells.
Marinating the meat in cornstarch and rice wine is essential in Kung Pao. This velveting process seals in moisture and keeps shrimp moist while being stir-fried at high temperatures. The process should take between 15 and 20 minutes. Drain the shrimp thoroughly after.
Cooking Tips
- To ensure uniform cooking, cut the vegetables into equal pieces.
- This is a quick and easy recipe. Make sure you have everything ready. Before you start cooking, prepare your vegetables, shrimp, and sauce.
- To prevent spills, use a wide pan or wok with high sides. Cook in small batches to ensure enough room for all the ingredients.
- Stir fry on high heat to ensure the ingredients are well browned and not overcooked in their steam.
Serving suggestions
I believe steamed rice provides the ideal canvas for bold flavors. You can make a combination plate of Shrimp Fried Rice and Panda Express Chow Mein for a complete takeout faux-out meal.
Instructions for storage and reheating
- Please keep it in an airtight container and freeze it for up to 2 months.
- Heat in a large pan on high heat until it is fully warmed.
Kung Pao Shrimp
Easy Kung Pao Shrimp Recipe is a quick and easy way to make all the bold flavors you love from restaurant takeout.
Quick Overview of Recipe
- Prep time: 10 minutes
- Cooking Time: 15 minutes
- Marinate for 15 minutes
- Total Time: 1 hour
- Course: Main Course
Ingredients
Marinade
- 2 tablespoons Chinese cooking wines
- 1 tablespoon cornstarch
- 1 tablespoon oil
- 1 teaspoon salt
- 1 lb large shrimp, peeled, deveined
Stir-Fry Sauce
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Chinese cooking wines
- 1 tablespoon Chinese black vinegar
- 1 tablespoon chili oil
- 1/4 cup water
- 1.5 teaspoons sugar
- 1 tablespoon cornstarch
Stir Fry
- 3 tablespoons of canola oil
- 1 small green pepper seeded, cored, and cut into cubes
- 1 small red, and green pepper, seeded and cored.
- 2 stalks of celery cut into 1 to 4-inch pieces
- 6 dried Chinese chili peppers
- 1/2 cup peanuts
- 3 cloves garlic, peeled and minced
- 1 thumb-sized ginger, peeled and minced
- 1/2 teaspoon ground Sichuan pepper
Cooking steps & Instructions
- Combine the marinade ingredients in a bowl: oil, cornstarch, salt, and Chinese rice wine. Mix until well combined. Mix in shrimp, and let marinate for 10 to 15 minutes. Drain well.
- Combine stir-fry sauce ingredients: soy sauce and Chinese rice wine. Mix until well combined. Set aside.
- Heat one tablespoon of oil in a large skillet, or wok on high heat. Stir in the peanuts, and roast until lightly browned. Remove from the pan immediately and allow to cool.
- Stir in celery and bell peppers. Cook for approximately 1 minute or until the vegetables are tender. Keep warm in a saucepan.
- Heat another tablespoon of oil. Cook shrimp until the color changes to pink. Keep warm by removing it from the pan
- Heat the remaining oil in a skillet. Stir in the ginger and garlic, and continue to cook until softened.
- Add the dried red chili peppers and the ground Sichuan pepper. Stirring constantly, and cook for 30 seconds.
- Cook the shrimp for another 30 seconds, stirring occasionally.
- Add the stir-fry sauce to the pan. Stir frequently until the sauce thickens.
- You can also add bell peppers, celery, or peanuts.
- Toss gently until the sauce is evenly distributed.
- Serve immediately
Nutrition Information
- Calories: 400kcal
- Carbohydrates 18g
- Protein: 23g
- Fat: 25g
- Polyunsaturated Fat 7g.
- Monounsaturated fat: 14g.
- Trans Fat: 0.01g
- Cholesterol: 143mg
- Potassium 439mg
- Fiber 3g.
- Sugar 7g
- Vitamin A: 1248IU
- Vitamin 63mg
- Calcium: 96mg
- Iron: 2mg
If you liked this recipe, you’ll definitely want to check out these other posts on my blog:
