What makes Kung Pao Shrimp different from other shrimp stir-fries?

Kung Pao Shrimp stands out because of its unique balance of spicy, sweet, sour, and savory flavors. The use of Sichuan peppercorns creates a distinctive numbing heat, while black vinegar adds depth that is not found in typical shrimp stir-fry recipes.

Is Kung Pao Shrimp very spicy?

Kung Pao Shrimp can be spicy, but the heat level is easy to control. Reducing the number of dried chiles or using milder peppercorns will significantly lower the spice. This flexibility makes the dish suitable for a wide range of preferences.

Can I make Kung Pao Shrimp ahead of time?

Kung Pao Shrimp is best enjoyed fresh, but it can be prepared a few hours in advance. Store it in an airtight container and reheat gently on the stovetop. Avoid overcooking during reheating to keep the shrimp tender.

What is the best substitute for Sichuan peppercorns?

If Sichuan peppercorns are unavailable, crushed black peppercorns with a small pinch of coriander can offer a mild alternative. While it will not fully replicate the numbing sensation, it still complements the overall flavor of Kung Pao Shrimp.

Kung Pao Shrimp Easy Recipe – One Pan Favorite

Name: Kung Pao Shrimp Easy Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound medium shrimp, peeled and deveined; 2 tablespoons Shaoxing wine or dry sherry; 2 teaspoons cornstarch; 1/4 teaspoon salt; 3 tablespoons soy sauce; 2 tablespoons granulated sugar; 2 tablespoons Chinkiang black vinegar or balsamic vinegar; 1/2 teaspoon Sichuan peppercorns, coarsely ground; 1 red or orange bell pepper, diced; 5 garlic cloves, thinly sliced; 1/4 cup neutral oil (such as grapeseed or vegetable oil); 1/2 cup unsalted roasted peanuts; 3/4 cup dried red chiles; 3 large scallions, cut into 1/2-inch pieces

Description

Kung Pao Shrimp is a bold and flavorful Chinese stir-fry made with tender shrimp, crunchy peanuts, dried red chiles, and a savory-sweet Sichuan-style sauce. This quick and easy recipe delivers restaurant-quality results with perfectly balanced heat, tang, and umami in under 30 minutes.

Ingredients

Scale

1 pound medium shrimp, peeled and deveined
2 tablespoons Shaoxing wine or dry sherry
2 teaspoons cornstarch
1/4 teaspoon salt
3 tablespoons soy sauce
2 tablespoons granulated sugar
2 tablespoons Chinkiang black vinegar or balsamic vinegar
1/2 teaspoon Sichuan peppercorns, coarsely ground
1 red or orange bell pepper, diced
5 garlic cloves, thinly sliced
1/4 cup neutral oil (such as grapeseed or vegetable oil)
1/2 cup unsalted roasted peanuts
3/4 cup dried red chiles
3 large scallions, cut into 1/2-inch pieces

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Instructions

In a bowl, combine the shrimp with Shaoxing wine, 1 teaspoon cornstarch, and salt. Mix well and let marinate while preparing the remaining ingredients.
In a separate bowl, whisk together soy sauce, sugar, black vinegar, Sichuan peppercorns, and the remaining 1 teaspoon cornstarch until smooth. Set aside.
Heat a wok or large skillet over medium-high heat and add the oil. Once hot, add the peanuts and stir-fry for 30 to 60 seconds until lightly browned. Remove and set aside.
Add the bell pepper and garlic to the same pan. Stir-fry for about 30 seconds until fragrant and the pepper becomes vibrant.
Add the dried red chiles and stir briefly, then add the marinated shrimp. Cook for 2 to 3 minutes, stirring occasionally, until the shrimp curl and turn opaque.
Add the scallions and return the peanuts to the pan. Stir for 15 seconds.
Pour in the prepared sauce and cook, stirring constantly, until the sauce thickens and evenly coats the shrimp. Add a splash of water if needed to loosen the sauce.
Remove from heat and serve immediately.

Notes

Prepare all ingredients before cooking, as this dish cooks very quickly.
Adjust the number of dried chiles to control the spice level.
Do not overcook the shrimp to keep them tender and juicy.
Leftovers can be stored in an airtight container for up to 2 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 406 kcal
Sugar: 8 g
Sodium: 980 mg
Fat: 22 g
Saturated Fat: 3.5 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 210 mg