Succulent Kung Pao Shrimp with the just a hint of tanginess and the right amount of heat. A quick and easy dish, perfect for busy weeknights.
The best way to enjoy shrimp is to cook it quickly and this Kung Pao Shrimp is one way to do it. The shrimp will remain juicy and succulent when it is stir fried quickly. It takes only less than 20 minutes to prepare this dish.
Prepare Everything Before Cooking
When doing a stir fry, it is best to prepare everything before you turn on the stove. Cooking is fast and furious and takes only a few minutes. I like to cook my stir fries in my well seasoned wok but you can also use a skillet or fry pan.
Vegetables You Can Add To This Kung Pao Shrimp
The sauce is what makes this dish so tasty. I kept it simple by adding just onions and green onions. You can add sweet peppers if you like. You can also increase the heat level by adding more dried chilies.
Similar Tools Used in Making This Kung Pao Shrimp
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Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover
Asian Kitchen Carbon Steel Wok Stir Fry Pan, 12-inch
Classic Series Carbon Steel Wok, 14-inch
Stainless Steel Professional Wok Turner Spatula
Kung Pao Shrimp
Ingredients
- 6 dried red chilies
- 12 oz large shrimp (peeled and deveined with tails intact) (340g)
- 2 tbsp canola oil
- 1- inch ginger (peeled and thinly sliced)
- ½ medium onion (peeled and cut into wedges)
- 2 cloves garlic (minced)
- ½ tsp ground Szechuan peppercorn
- 1 tsp cornstarch (mixed with 2 tbsp water)
- 1 tsp sesame oil
- 3 green onions (sliced into 1½-inch lengths)
- ⅓ cup dry roasted cashew nuts / peanuts (optional) (50g)
- 3 stalks cilantro (stems removed) (optional)
Marinade
- 1/8 tsp ground pepper
- 1 tsp soy sauce
- 1 tbsp Shao Hsing cooking wine
- 1 tsp sesame oil
Sauce
- 1 tbsp black vinegar / balsamic vinegar
- 1 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sugar
Instructions
- Break dried chilies into half. Shake off seeds and soak in warm water for 20 minutes. Drain and pat dry with paper towels.
- Marinade shrimp with ground pepper, soy sauce, Shao Hsing cooking wine, soy sauce, and pepper for 10 minutes.
- Combine all sauce ingredients in a small bowl.
- Heat up wok or large fry pan. Once wok is heated, add canola oil followed by ginger, onion, dried chilies, and minced garlic. Fry until ingredients are fragrant, about 2 minutes.
- Add Szechuan peppercorn and marinated shrimp and fry for another 3 minutes.
- Pour sauce mixture over shrimp. Stir to get shrimp well coated with the sauce.
- Add cornstarch mixture and continue to stir fry. Sauce will become thick and bubbly.
- Finally, drizzle sesame oil over the shrimp. Stir in sliced green onions and roasted cashew nuts/peanuts (if using).
- Transfer to a serving dish and garnish with cilantro (if using).
- Remove and serve immediately with steamed rice.
Notes
If you use cashew nuts, please add another 65 calories more per serving.
If you use roasted peanuts please add 70 calories more per serving.Nutrition
Serving Suggestion
You just need a bowl of steamed rice to go with this Kung Pao Shrimp. The sauce has just the right amount of heat and a hint of tanginess from the black or balsamic vinegar. It really whets your appetite.
I made it to fill this Prosperity Yam Ring and it was delicious. I did not add roasted cashew nuts because I did not have it on hand but you certainly can. Do give it a try.
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