Name: Kung Pao Shrimp
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 tablespoons rice vinegar; 2 tablespoons soy sauce; 2 teaspoons brown sugar; 1 teaspoon dark soy sauce; 1 teaspoon sesame oil; 1 teaspoon cornstarch; 2 tablespoons peanut oil; 8 to 10 dried red chiles; 1 green bell pepper (small, cut into bite-sized pieces); 2- inch piece ginger (peeled and julienned); 2 garlic cloves (minced); 1 pound shrimp (peeled, deveined, tail on); ¼ cup roasted peanuts; 1 stalk scallions (cut into 1-inch pieces)

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This spin on the American-Chinese classic features delectable shrimp, bell pepper, and crunchy roasted peanuts covered in a savory and slightly (or very!) spicy sauce. So easy to prepare and ready in only 15 minutes!

2017 has been a super exciting year for me as I had the opportunity to watch one of my biggest dreams turn into reality - my very first cookbook was published! My passion through this cookbook (and this blog!) is to show you how simple it is to create delicious Chinese recipes at home.

The Healthy Wok is a compilation of your Chinese restaurant favorites made healthy and easy. I walk you through each step of the way from selecting a wok, how to care for your wok, basic Chinese cooking techniques, accompanied by 88 recipes you can try at home!

The Healthy Wok Chinese Cookbook: Fresh Recipes to Sizzle, Steam, and Stir-Fry Restaurant Favorites at Home

One of my absolute favorite dishes in the cookbook is Kung Pao Shrimp. I thought I would share the recipe here as a sneak peek at what you would find in the cookbook.

Kung Pao Shrimp is a spin on one of the most popular American-Chinese classics; Kung Pao Chicken. It features large succulent shrimp, slightly charred bell pepper and crunchy roasted peanuts (my personal favorite ingredient in any Kung Pao dish), covered in a delicious savory sauce. Not only is it super easy to make; it comes together in only about 15 minutes!

The dried red chili is mostly for flavor and just a touch of spice, but you can turn up the spiciness of the dish by cutting the chilis in half or even into quarters (if you dare!)

As with any stir-fry dish, it is crucial to get all of your ingredients ready before you even fire up the wok. Prepare the sauce by combining 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 2 teaspoons of brown sugar, 1 teaspoon of dark soy sauce, 1 teaspoon of sesame oil and 1 teaspoon of cornstarch. Stir well to break up the cornstarch clumps.

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Heat 2 tablespoons of peanut oil in a wok over medium heat. Add 1 small bell pepper (cut into bite-sized pieces) and about 8 - 10 pieces of dried red chili. If you like your Kung Pao Shrimp spicy, cut the dried chilis into halves or even quarters. If you are daring, you can even add a fresh jalapeno pepper! Allow the skin of the bell pepper to blister.

Next, add the ginger and garlic, and stir-fry till aromatic; about 20 seconds.

This spin on the American-Chinese classic Kung Pao Chicken features delectable shrimp, bell pepper and crunchy roasted peanuts covered in a savory and slightly (or very!) spicy sauce. So easy to prepare and ready in only 15 minutes!

Add the shrimp, spreading them out in a single layer. Cook the bottom side of the shrimp before stir-frying them for about a minute or until fully cooked.

Add the roasted peanuts and then the sauce. The sauce will thicken very quickly due to the cornstarch. Turn off the heat, add the scallions, then transfer to a serving dish.

Enjoy with steamed white or brown rice.

Kung Pao Shrimp

Char Ferrara

This spin on the American-Chinese classic features delectable shrimp, bell pepper, and crunchy roasted peanuts covered in a savory and slightly (or very!) spicy sauce. So easy to prepare and ready in only 15 minutes!

4.67 from 3 votes

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Prep Time 10

Cook Time 5

Total Time 15

Cuisine Asian

Servings 4 servings

Ingredients

FOR THE SAUCE

2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons brown sugar
1 teaspoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch

FOR THE STIR-FRY

2 tablespoons peanut oil
8 to 10 dried red chiles
1 green bell pepper small, cut into bite-sized pieces
2- inch piece ginger peeled and julienned
2 garlic cloves minced
1 pound shrimp peeled, deveined, tail on
¼ cup roasted peanuts
1 stalk scallions cut into 1-inch pieces

US Customary - Metric

Instructions

In a small bowl, prepare the sauce by combining the rice vinegar, soy sauce, brown sugar, dark soy sauce, sesame oil, and cornstarch. Set it aside.
In a wok over medium heat, heat the peanut oil.
Add the chiles and bell pepper and stir-fry slowly, allowing the skin of the bell pepper to blister.
Add the ginger and garlic and stir-fry for about 20 seconds until aromatic.
Add the shrimp, spreading them in a single layer. Cook the bottom side of the shrimp, then flip and stir-fry them for about 1 minute or until fully cooked.
Add the roasted peanuts and stir in the sauce.
When the sauce thickens, turn off the heat and toss in the scallions. Transfer to a serving dish and serve with steamed rice.

Nutrition

Calories: 268kcalCarbohydrates: 8gProtein: 27gSaturated Fat: 2gCholesterol: 285mgSodium: 1452mgFiber: 1gSugar: 3g

Keyword kung pao, seafood, shrimp, stirfry

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Comments

Jeanne says

August 19, 2020 at 10:12 am

Made for dinner tonight. Excellent. And so easy/quick. Next time I will cut some or all of the chiles in half as I didn’t really detect any heat leaving them whole. Thanks for that tip, Char!

- Char says
  
  August 20, 2020 at 8:27 am
  
  Thanks so much for trying this recipe, Jeanne! I'm glad you like it! You can also add some sriracha to the sauce if you like this dish spicy 🙂

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Kung Pao Shrimp

Ingredients US CustomaryMetric 1x2x3x

FOR THE SAUCE

FOR THE STIR-FRY

Instructions

Nutrition

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