Kungpao Shrimp Ls Recipe

Prepare and coat shrimp

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt, 1 tsp black pepper, and 2 tbsp cornstarch until each piece is lightly coated. Let sit 5 minutes while you preheat the pan.

Heat a large nonstick or carbon-steel skillet or wok over medium-high heat until hot. Add 2 tbsp neutral oil and swirl to coat. Add the shrimp in a single layer (cook in two batches if needed to avoid crowding). Cook 1–1½ minutes per side until pink and just cooked through; shrimp should curl and become opaque. Remove shrimp to a plate and set aside. Do not overcook.

Make sauce mixture

While shrimp rests, whisk together 3 tbsp low-sodium soy sauce, 1 tsp dark soy sauce, 1 tsp black or rice vinegar, 1 tbsp Shaoxing wine, 1 tsp sugar, and 1 tbsp chicken or vegetable broth in a small bowl. In a separate small cup, mix 1 tsp cornstarch with 2 tbsp cold water to form a slurry and set aside.

Wipe out the pan if there's burnt residue, then return to medium heat and add 1 tbsp neutral oil if pan is dry. Add the dried red chilies and 1 tsp toasted Sichuan peppercorns. Stir-fry for 30–45 seconds until fragrant but not burned (bloom the peppercorns and chilies).

Add the minced garlic (3 cloves), minced ginger (1 tbsp), and the white parts of the scallions. Stir-fry quickly for 20–30 seconds until aromatic.

Pour the prepared soy-vinegar mixture into the pan and bring to a simmer, scraping up any fond. Stir once, then add the cornstarch slurry while whisking to incorporate. Simmer for 30–60 seconds until the sauce thickens to a glossy coating that will cling to the shrimp.

Return the cooked shrimp to the pan along with the lightly crushed peanuts. Toss to coat shrimp thoroughly in the sauce and to warm the peanuts. Cook together 30–45 seconds, then drizzle 1 tsp sesame oil and toss once more.

Turn off heat and stir in most of the green scallion slices (reserve a few for garnish). Taste and adjust: add a pinch of salt or a splash more soy if needed, or a touch more sugar if you prefer sweeter balance.

Transfer Kung Pao shrimp to a serving plate. Sprinkle with the reserved scallion greens and 1 tsp toasted sesame seeds if using. Serve immediately with steamed rice or noodles.