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Asian

Kung Pao Shrimp

Kung Pao Shrimp is a beloved classic in Chinese cuisine, known for its perfect balance of spicy, sweet, and savory flavors. The dish features tender shrimp tossed in a rich, flavorful sauce with crunching peanuts and colorful vegetables, making it a hit for both casual dinners and special gatherings.

Originating from Sichuan Province, Kung Pao dishes traditionally combine bold Sichuan spices with ingredients that create a harmonious taste experience. The name 'Kung Pao' is believed to honor Ding Baozhen, a Qing Dynasty official whose nickname was 'Gong Bao,' and the dish has become popular worldwide for its addictive flavor and satisfying texture.

Prep time: 15 minCook time: 10 minTotal time: 25 minCalories: 350 kcal

Cooking food dinner peas pods brocolli peanuts shrimp kung pao.jpg by Fæ is licensed under Public domain

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch, divided
  • 3 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 red bell pepper, chopped
  • 1/2 cup roasted peanuts
  • 1-2 teaspoons chili paste or crushed red pepper flakes (adjust to taste)
  • 2 scallions, sliced
  • Optional: dried chili peppers for extra heat

Instructions

  1. In a small bowl, combine soy sauce, hoisin sauce, rice vinegar, sugar, and 1 teaspoon cornstarch. Mix well to create the marinade.
  2. Add the shrimp to the marinade and toss to coat. Let marinate for 10-15 minutes.
  3. In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated shrimp and cook until pink and just cooked through, about 2-3 minutes. Remove and set aside.
  4. In the same wok, add the remaining 1 tablespoon of oil. Add garlic, ginger, and dried chili peppers (if using), cooking for about 30 seconds until fragrant.
  5. Add chopped red bell pepper and stir-fry for 2-3 minutes until slightly tender.
  6. Return the cooked shrimp to the wok. Add chili paste or red pepper flakes, and the remaining 1 teaspoon of cornstarch mixed with 1 tablespoon water to thicken the sauce. Toss everything together to coat evenly.
  7. Stir in roasted peanuts and sliced scallions. Cook for another minute to meld flavors.
  8. Serve hot over steamed rice or noodles, garnished with extra scallions if desired.