Authentic Kung Pao Shrimp

Name: Authentic Kung Pao Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 500 g shrimp (peeled and deveined); 1 tablespoon cornstarch; 1 tablespoon soy sauce; 1 tablespoon rice wine; 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sugar; 1 teaspoon sesame oil; 1 teaspoon cornstarch (dissolved in 2 tablespoons water); 2 tablespoons vegetable oil; 8 whole dried red chilies (or to taste); 1 tablespoon Sichuan peppercorns; 1 clove garlic (minced); 1 piece ginger (minced, 1-inch piece); 1 cup bell peppers (diced); 1 cup roasted peanuts; 2 stalks green onions (sliced)

30 min 4 servings Medium

All Recipes

Spicy and savoury Kung Pao Shrimp is a perfect blend of flavours and textures.

Prep

20 min

Cook

10 min

Total

30 min

Servings

Difficulty

Medium

Kung Pao Shrimp is a beloved Chinese dish known for its bold flavours and delightful textures. Originating from the Sichuan province, this dish combines the heat of chilies with the tang of vinegar and the umami of soy sauce, creating a perfect harmony that excites the palate. This version of Kung Pao Shrimp stays true to its roots while being accessible for home cooks. Quick to make and full of flavour, it's perfect for a weeknight dinner or a special occasion. Whether you're a novice in the kitchen or a seasoned cook, this recipe promises to deliver a restaurant-quality dish right to your table.

Instructions

Prepare the shrimp

In a bowl, combine the shrimp with cornstarch, soy sauce, and rice wine. Set aside to marinate for 10 minutes.

Pro tip: Marinating the shrimp helps to tenderize and flavour them.

Mix the sauce

In a small bowl, combine soy sauces, rice vinegar, sugar, sesame oil, and cornstarch slurry. Stir until the sugar dissolves.

Pro tip: Prepare the sauce in advance for a smoother cooking process.

Heat the oil

In a large wok or skillet, heat the vegetable oil over medium-high heat until shimmering.

Pro tip: Ensure the oil is hot before adding the ingredients to avoid sticking.

Fry the spices

Add dried chilies and Sichuan peppercorns to the hot oil, frying for about 30 seconds until fragrant.

Pro tip: Be careful not to burn the spices as they can become bitter.

Stir-fry the shrimp

Add the garlic and ginger, stir-frying for another 30 seconds. Then, add the shrimp and cook until pink, about 2-3 minutes.

Pro tip: Do not overcook the shrimp; they should be just pink and tender.

Add vegetables and sauce

Add bell peppers and peanuts, stirring to combine. Pour the sauce over and stir-fry for another minute until the sauce thickens.

Pro tip: Ensure the sauce coats all ingredients evenly for best flavour.

Finish with green onions

Stir in the green onions, cooking for an additional 30 seconds. Remove from heat and serve immediately.

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Tips & Tricks

Use fresh shrimp for the best texture and taste.
Adjust the amount of dried chilies to control the spice level.
Toast the peanuts for an added depth of flavour.

Frequently Asked Questions

What is Kung Pao Shrimp?

Kung Pao Shrimp is a spicy Chinese dish made with shrimp, chilies, peanuts, and a savoury sauce.

How many calories are in Kung Pao Shrimp?

There are approximately 320 calories per serving of Kung Pao Shrimp.

Can I make Kung Pao Shrimp ahead of time?

Yes, you can make it ahead and store it in the fridge for up to two days. Reheat gently before serving.

What should I serve with Kung Pao Shrimp?

Serve it with steamed jasmine rice and a light salad or steamed vegetables.

How spicy is Kung Pao Shrimp?

The level of spice can be adjusted by altering the number of dried chilies used in the recipe.

Is Kung Pao Shrimp gluten-free?

Use gluten-free soy sauce to make Kung Pao Shrimp gluten-free.

Serving Suggestions

Serve Kung Pao Shrimp over steamed jasmine rice to soak up the delicious sauce. Pair it with a light, crisp Chinese cabbage salad or steamed broccoli for a complete meal. This dish is best enjoyed fresh but can be made ahead and stored in an airtight container in the refrigerator for up to two days. Reheat gently to preserve the shrimp's texture.

Nutrition per serving

320

Calories

25g

Protein

18g

Fat

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