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Kung Pao Shrimp Recipe
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5 from 11 ratings

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 Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: American, Chinese
Keyword: bell peppers, hoisin, kung pao sauce, soy sauce
Servings: 4
Calories: 162kcal
Author: Mike Hultquist

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 or other small dried red chilies
  • 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

  • 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

  • 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

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

Video

Notes

*The dried red chilies are meant for heat and presentation. They are not meant to be eaten. You can omit them for a milder dish.

Nutrition

Calories: 162kcal | Carbohydrates: 12g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 1130mg | Potassium: 333mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1570IU | Vitamin C: 46mg | Calcium: 42mg | Iron: 1mg