Aug 25 2026
Restaurants›Asian Paradise›Kung Pao Shrimp Recipe

Kung Pao Shrimp Recipe

Inspired by Asian Paradise
Time30m
Serves4

Make Kung Pao Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the shrimp

For the sauce

Aromatics & vegetables

Finishing

Method

For the shrimp

  1. 1

    Marinate shrimp

    Pat shrimp dry with paper towels. In a medium bowl combine shrimp, 2 tbs cornstarch, 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp salt, and 1/4 tsp black pepper. Toss until shrimp are evenly coated. Let sit 10–15 minutes while you prepare other ingredients.

  2. 2

    Preheat pan

    Heat a large wok or heavy skillet over medium-high heat until hot (about 2–3 minutes). Add 3 tbs neutral oil and swirl to coat.

  3. 3

    Cook shrimp

    Add shrimp to the hot oil in a single layer (work in two batches if needed to avoid overcrowding). Cook 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. Leave any browned bits and a little oil in the wok.

For the sauce

  1. 4

    Mix sauce

    In a small bowl whisk together 1 tbs dark soy, 1 tbs light soy, 1 tsp black vinegar, 1 tsp rice vinegar, 1 tsp hoisin, 1 tsp sugar, 1/4 cup chicken stock (or water), and 1 tsp cornstarch until smooth. Set aside.

Aromatics & finishing

  1. 5

    Toast peppercorns

    If your Sichuan peppercorns are not pre-toasted, add them to the empty hot wok and dry-toast 30–45 seconds until fragrant, then crush lightly with a mortar & pestle or the back of a spoon. Return crushed peppercorns to the wok.

  2. 6

    Fry chilies and aromatics

    Add the whole dried chilies to the hot oil in the wok and stir-fry 20–30 seconds until they darken slightly (be careful not to burn them). Add minced garlic, minced ginger, and the white parts of the green onions. Stir-fry 20–30 seconds until aromatic.

  3. 7

    Combine and thicken

    Give the prepared sauce a quick stir and pour it into the wok. Stir continuously as the sauce comes to a simmer and thickens, about 30–60 seconds. The cornstarch will make the sauce glossy and cling to the shrimp.

  4. 8

    Return shrimp & peanuts

    Add the cooked shrimp and roasted peanuts back to the wok. Toss quickly to coat everything evenly in the sauce and heat through, about 30 seconds.

  5. 9

    Finish & serve

    Turn off heat and drizzle 1/2 tsp sesame oil over the dish. Taste and adjust seasoning (add a splash more soy for salt, or pinch sugar to balance). Garnish with green parts of the scallions and optional toasted sesame seeds. Serve immediately over steamed rice.

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