Kung Pao Shrimp is a delightful variation on the classic Kung Pao Chicken, featuring crispy fried shrimp covered in a rich and velvety Kung Pao sauce. I find this dish perfect for any meal, whether served over rice or noodles for a cozy dinner or a hearty lunch.
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What I love about this recipe is the combination of large shrimp with the bold flavors of Sichuan peppercorns, fresh vegetables, and crunchy peanuts, all brought together by a tangy Kung Pao sauce.
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It’s more than just delicious—it creates a unique sensory experience with its citrusy notes and the distinctive tingling sensation from the Sichuan peppercorns, truly capturing the essence of Szechuan cuisine.
While the ingredients list may seem extensive, the preparation is surprisingly simple and quick. I usually have it ready in under 30 minutes, especially if I prep the ingredients ahead of time. Kung Pao Shrimp is a great choice for spicing up weeknight dinners or adding a special touch to weekend meals.
Explore More Asian Recipes:
- Szechuan Chicken
- General Tso's Chicken
- Orange Chicken
- General Tso's Tofu
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- Thai Basil Chicken
Ingredients and Substitutions Overview
To prepare this Kung Pao Shrimp, you'll need common Asian pantry staples readily available at most Asian or Chinese grocery stores. Let's dive into these vibrant ingredients.
Ingredients for Sauce
- Dark Soy Sauce: This sauce infuses the dish with a deep, rich color and enhances the overall umami flavor. I love how it deepens not just the color but also the taste.
- Light Soy Sauce: Essential for a well-rounded flavor, light soy sauce is lighter in color and saltier than its dark counterpart, making it a staple in my Chinese cooking.
- Shaoxing Wine: Adds a complex, aromatic depth to the sauce. It's one of those authentic touches that truly makes the sauce stand out.
- Sriracha Sauce: Delivers a robust, spicy kick that brightens the dish. I always enjoy the zesty punch it adds.
- White or Chinese Black Vinegar: Provides a perfect balance of acidity and subtle sweetness, crucial for cutting through the richness of the seafood and enhancing the overall flavor profile.
- Brown Sugar: Helps mellow out the spiciness while adding a hint of sweetness that complements the tangy elements of the sauce. It's my go-to for softening the edges of any spicy dish.
This sauce combines boldness and depth, similar to the flavors found in Szechuan and General Tso's sauces. It offers a rich, spicy complexity that enhances the dish beautifully.
Ingredients for Shrimp Stir-Fry
- Shrimp: Opt for large or jumbo sizes, cleaned and deveined. Fresh shrimp is best, but you can also use frozen shrimp—just make sure to bring them to room temperature before cooking.
- Ginger and Garlic: These add a burst of freshness and are essential for that authentic stir-fry aroma.
- Sesame Oil: A key ingredient in Chinese cooking, sesame oil enriches the dish with its distinctive, earthy flavor.
- Onion: Contributes a mild, sweet spiciness to the mix.
- Cornstarch: Useful for marinating the shrimp to give them a nice texture and also for thickening the sauce to the right consistency.
- Seasoning Powders: White pepper and garlic powder are perfect for marinating and add depth to the flavor.
- Bell Peppers: Red and yellow bell peppers not only add a splash of color but also a sweet, crisp texture. Feel free to throw in any other veggies you like.
- Dry Red Chilies: These are essential for delivering the traditional Szechuan heat. You can remove the seeds if you prefer a milder spice level.
- Thai Red Chili (Optional): These can be added for an extra kick of heat and flavor, depending on your preference. Adjust the quantity based on your desired spice level.
- Scallions: Use the white part for cooking to add a mild onion flavor and the green tops for a fresh, colorful garnish.
- Sichuan Peppercorns: These are crucial for creating the unique numbing sensation typical of Szechuan dishes. If you can't find them, white pepper powder can be a mild substitute.
- Peanuts: Roasted for a final crunchy touch that contrasts nicely with the soft texture of the shrimp.
The special sauce and the Sichuan peppercorns really make this dish stand out, giving it its distinctive character. If you can, try not to skip these ingredients, as they are key to capturing the authentic essence of the recipe.
How to Make Kung Pao Shrimp at Home?
Learn how to make delicious Kung Pao Shrimp, just like you'd find in Chinese restaurants. This stir-fry cooks quickly, so it's crucial to have all your ingredients prepared in advance. Follow my step-by-step photos and video guide for an easy-to-follow process that guarantees a perfect dish every time. Let's begin!
Explore the World of Shrimp Recipes:
- Szechuan Shrimp
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- Indian Shrimp Fry
- Garlic Butter Shrimp Pasta
- Shrimp Alfredo
Kung Pao Shrimp
Ingredients
For Marinating Shrimp
- 2 lb Shrimp, cleaned and deveined
- 1 tsp Garlic Powder
- ¼ tsp White Pepper Powder
- 1 tbsp Cornstarch
- Salt, to taste
For Sauce
- 3 tbsp Dark Soy Sauce
- 2 tbsp Light Soy Sauce
- 2 tbsp Shaoxing Wine
- 1 tbsp Rice Vinegar, or regular white vinegar
- 1 tbsp Chili Sauce
- 1 tbsp Brown Sugar
For Frying Shrimp
- ½ cup Oil, any neutral oil
For Kung Pao Shrimp
- ½ cup Sesame Oil, adjust to your preference
- 2 tbsp Garlic, minced
- 1 tbsp Ginger, julienned
- 7 Thai Red chili, optional
- 15 Red Chili, dry, halved
- 3 tbsp Scallion, white part, chopped
- ½ cup Onion, chopped
- 1 tsp Sichuan Peppercorn, crushed (use half if it is too strong for your taste buds)
- ¼ cup Red Bell Pepper
- ¼ cup Yellow Bell Pepper
- 1 tbsp Cornstarch, for thickening the sauce
- 2 tbsp Peanuts, roasted
- ½ cup Scallion, green part
Instructions
Marinating the Shrimp
- Begin by placing the cleaned and deveined shrimp in a glass bowl. Sprinkle in garlic powder, white pepper powder, salt, and cornstarch for a flavorful coating.
- Stir the shrimp until they are evenly coated with the seasoning. Let them rest for 5 minutes to absorb the flavors.
Making the Sauce
- In a bowl, combine dark soy sauce, Shaoxing wine, light soy sauce, rice vinegar, hot chili sauce, and brown sugar. Mix well to ensure all ingredients are thoroughly blended. This flavorful sauce will be reserved for later use in the recipe.
Frying the Shrimp
- Heat oil in a pan over medium heat, ensuring it's adequately hot but not smoking. Add the marinated shrimp, taking care not to overcrowd the pan. Fry them for 2 to 3 minutes, allowing them to develop a golden crust on one side.
- Carefully flip the shrimp over using tongs or a spatula. Continue frying for another 2 to 3 minutes until they are cooked through and evenly golden on both sides. Avoid overcooking to prevent them from becoming tough and rubbery. Look for the shrimp to turn pink and opaque, indicating they are done.
- Once fried to perfection, remove the shrimp from the pan and set them aside for later use in this recipe.
Preparing Kung Pao Shrimp
- Heat sesame oil in a wok over high heat. Add garlic, ginger, Thai red chilies, dry red chilies, and the white part of scallions. Sauté until fragrant, releasing their aromatic flavors.
- Introduce onions to the wok and sauté until they turn soft and translucent. Then, stir in crushed Sichuan peppercorns, infusing the dish with their distinctive numbing sensation.
- Toss in the bell peppers and stir-fry them for 2 minutes, allowing them to retain their crispness and vibrant color.
- Pour in the reserved Kung Pao Sauce, ensuring every ingredient is coated as you mix well. Allow the sauce to simmer and meld with the other ingredients for 1 to 2 minutes, enhancing the dish's depth of flavor.
- Add cornstarch to thicken the sauce, creating a lusciously glossy texture. You can either sprinkle it directly or create a cornstarch slurry for even distribution (to make the cornstarch slurry, mix the cornstarch with water using a 1:3 ratio and incorporate it into the sauce).
- Once the sauce has reached the desired consistency, add the fried shrimp to the wok, gently tossing them to coat evenly in the flavorful sauce.
- Finish by sprinkling roasted peanuts and the green parts of the scallions over the dish, adding a final crunch and burst of freshness. Give everything a good stir to combine.
Serving
- Enjoy this authentic Kung Pao Shrimp with a variety of rice options to suit your taste. Pair it perfectly with white rice, brown rice, Schezwan fried rice, or noodles to make excellent accompaniments.
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Recipe Video
Chef's Notes and Tips
- Prepare Ahead of the Ingredients: Always use fresh shrimp and vegetables for the best flavor. Since stir-frying is a quick process, it’s crucial to have all your ingredients prepped and ready to go.
- Control Your Heat: High heat is key for that authentic stir-fry smokiness, but watch closely to avoid burning your garlic and spices. A bit of char adds depth, but too much can spoil the flavors.
- Kung Pao Sauce: This sauce is vital for giving your dish its bold, deep flavor. Never compromise on the quality of these ingredients.
- Watch the Cooking Time for Shrimp: Shrimp cook very quickly; add them toward the end of your stir-frying to avoid overcooking. They should be pink and slightly firm to the touch.
- Spice Level: Note that this dish tends to be on the spicier side due to the use of Thai red chili, red chili, and Sichuan peppercorns. To adjust the heat level, consider reducing the amount of red chili or Thai red chili used, or remove the seeds from the red chili. This way, you can tailor the dish to your preferred level of spiciness.
- Traditional Taste: While you can substitute Sichuan peppercorns with white pepper powder, I recommend using them if possible, as they are key to the dish’s unique flavor. If you're new to cooking with them, it's best to start with half the quantity of the peppers. They bring a mix of flavors, including heat, bitterness, and a numbing effect. Adjust to suit your spice level as you become more familiar with their unique taste.
- Balance Your Flavors: A good Kung Pao sauce balances sweet, sour, spicy, and savory. Adjust seasoning as needed for balance.
- Good Quality Wok: Using a high-quality iron wok or skillet is crucial as it imparts an earthy, rich flavor to your dish, much like what you’d experience in a Chinese restaurant.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Looking for more? Explore our variety of stir-fry, Chinese, and Asian recipes on our site. Each dish brings unique flavors and health benefits, perfect for any taste and dietary preference. Find your next favorite meal today!
Serving and Storage Suggestions
- Serving: I love serving this tasty Kung Pao Shrimp with a variety of rice, like white, basmati, or brown, for a classic meal. For a real treat, pair it with fried rice, Schezwan fried rice, or noodles. These combinations always make for a mouth-watering platter that everyone enjoys.
- Storage: You can keep Kung Pao Shrimp in the refrigerator for up to a day, just make sure it’s in an airtight container. However, from my personal experience it tastes best when enjoyed fresh, right after cooking. This way, you really capture the unique spice and heat of Sichuan cuisine.
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