Kung Pao Shrimp

Name: Kung Pao Shrimp
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 500 g shrimp (large, peeled and deveined, tails removed); 2 tbsp soy sauce; 2 tsp cornstarch; 2 tbsp black vinegar (Chinkiang vinegar); 1 tsp sugar; 2 tbsp peanut oil; 8 pcs dried red chili (whole, stems trimmed); 4 pcs garlic (cloves, thinly sliced); 1 inch ginger (peeled, julienned); 4 pcs green onion (white part sliced, green part cut into 1-inch segments); 1 pcs bell pepper (medium, cut into 1-inch pieces); 0.25 cup roasted peanuts (unsalted); 0.5 tsp szechuan peppercorn (whole); 1 pinch salt; 2 tbsp water

RATING

4.6/5(178)

TASTE SCORE

9/10

Juicy shrimp stir-fried with crunchy peanuts, dried chiles, and crisp vegetables in a bold, savory-sweet sauce with a tingly Szechuan peppercorn kick. This takeout classic is lightning-fast — everything comes together in one hot wok, delivering smoky char, heat, and tangy depth in under 25 minutes. Perfect over steamed rice for a weeknight dinner that feels like a restaurant treat.

PREP

15m

COOK

SERVES

1 CUP

262 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Make the stir-fry sauce.
In a small bowl, whisk together soy sauce, black vinegar, sugar, cornstarch, and water until smooth. Set aside.
prep · ~3 min
Season the shrimp.
Pat shrimp dry with paper towels. Sprinkle with a pinch of salt and toss to coat. Have all ingredients prepped and within reach of the wok — cooking goes fast.
TIPDry shrimp sear better and won't steam in the wok.
other · ~2 min
Sear the shrimp.
1.Heat peanut oil in a wok over high heat until shimmering.
2.Add shrimp in a single layer and cook without moving for 1 minute.
3.Flip and cook the other side until just opaque (30-45 seconds).
4.Remove shrimp to a plate and set aside.
TIPWork in batches if your wok is crowded — crowding steams the shrimp.
other · ~2 min
Toast the aromatics and chiles.
1.Reduce heat to medium. In the same wok, add dried red chiles and szechuan peppercorns.
2.Stir constantly until chiles darken slightly and smell fragrant (30-45 seconds).
3.Add garlic, ginger, and white parts of green onion.
4.Stir-fry until just golden and aromatic (30 seconds).
TIPDon't let the garlic burn — bitter garlic ruins the dish.
other · ~2 min
Stir-fry the bell pepper.
Add bell pepper pieces and stir-fry over high heat until crisp-tender and lightly charred at the edges, about 1-2 minutes.
other · ~1 min
Combine everything with the sauce.
1.Return shrimp to the wok along with any collected juices.
2.Give the sauce a quick stir and pour it around the sides of the wok.
3.Toss everything vigorously until the sauce thickens and coats every piece (30-45 seconds).
4.Add peanuts and green onion tops, toss to mix through.
TIPPouring sauce down the hot sides helps it thicken instantly.
serve
Plate and serve immediately.
Transfer to a serving platter. Serve hot over steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry shrimp thoroughly with paper towels before seasoning to ensure a good sear.
2
Work in batches if your shrimp crowd the wok; overcrowding causes steaming instead of searing.
3
Don't let the garlic burn during toasting — bitter garlic will ruin the dish's balance.
4
Pour the sauce down the hot sides of the wok so it thickens instantly upon contact.
5
Add peanuts at the very end to keep them crunchy and prevent sogginess.
6
Serve immediately after cooking; leftover shrimp turn rubbery when reheated.

RECIPE VARIATIONS