Kung Pao Shrimp

How to Make

Absolutely lovely, nice and spicy and so easy to make. Another great dish, thanks Mike. ~ Gillian



– In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the shrimp and toss to coat. Set aside.


– In a separate bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside.


– Heat the vegetable oil in a large pan or wok. Add the shrimp and stir fry until just cooked through. Remove shrimp to a plate and set aside.


– Return wok to heat. Add the dried chilies and fresh chili peppers. Cook, stirring often.


– Add the scallions and garlic.  Stir fry. – Add the kung pao sauce and peanuts, and cook, stirring. – Add reserved shrimp and stir fry to warm the shrimp, then remove from heat.


– Garnish and serve. Best served with cooked rice or noodles.




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