Name: MIYABI Japanese & Asian Bistros Kung Pao Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb large shrimp (peeled, deveined, tails on or off per preference); 1 tbs soy sauce (for marinade); 1 tsp Shaoxing wine or dry sherry; 1 tsp cornstarch (for marinade); 1 tsp salt; 1 tsp black pepper; 2 tbs soy sauce (light); 1 tsp dark soy sauce (for color, optional); 1 tbs Chinese black vinegar or rice vinegar; 1 tsp hoisin sauce; 1 tsp sesame oil; 1 tsp sugar; 1 tsp cornstarch (for slurry); 3 tbs water (for slurry and sauce); 8 pcs dried red chiles (whole, adjust to spice tolerance; remove seeds for less heat); 4 cloves garlic cloves (minced); 1 tbs fresh ginger (peeled, minced); 4 stalks scallions (green onions; white and green parts separated, sliced on bias); 1 cup bell pepper (red or green, diced into 1/2" pieces) - optional; 0.5 cup unsalted roasted peanuts (or cashews); 2 tbs neutral oil with high smoke point (peanut, canola, or vegetable)

Method

Marinade & Prep

Prepare shrimp

Pat shrimp dry with paper towels. Combine 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine (or dry sherry), 1 teaspoon cornstarch, 1 teaspoon salt, and 1 teaspoon black pepper in a bowl. Add shrimp and toss to coat. Let marinate 10–15 minutes while you prepare other ingredients.

While shrimp marinates, mince garlic and ginger, slice scallions separating whites and greens, dice bell pepper if using, and measure out dried chiles and peanuts.

Sauce

In a small bowl, whisk together 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce (optional), 1 tablespoon Chinese black vinegar (or rice vinegar), 1 teaspoon hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, and 2 tablespoons water. In a separate small cup mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Set both aside.

Cook

Heat a wok or large skillet over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat.

Toast chilies and peanuts

Add the dried red chiles to the hot oil and stir-fry 15–30 seconds until fragrant and slightly darkened (be careful not to burn). Remove chiles quickly with a slotted spoon and set aside in a bowl. Add the peanuts to the oil and stir-fry 30–60 seconds until slightly toasted and aromatic. Remove peanuts and set aside with the chiles.

Cook aromatics

If needed add a little more oil (about 1 teaspoon). Add the white parts of the scallions, minced garlic, and minced ginger to the wok and stir-fry 10–20 seconds until fragrant (do not let garlic burn).

Stir-fry shrimp and vegetables

Increase heat to high. Add the marinated shrimp in a single layer and stir-fry 1–2 minutes until they just start to turn pink on one side. Add diced bell pepper (if using) and continue to stir-fry another 1–2 minutes until shrimp are opaque and just cooked through (total shrimp cook time ~2–3 minutes depending on size).

Finish with sauce

Give the prepared sauce a quick stir and pour it into the wok. Stir constantly. Immediately add the cornstarch slurry and continue stirring until the sauce thickens and evenly coats the shrimp and vegetables (about 30–45 seconds).

Toss back in the toasted dried chilies and peanuts, stir to combine for 10–15 seconds so flavors meld. Drizzle the 1 teaspoon sesame oil if not already in sauce.

Turn off heat. Stir in the green parts of the scallions. Taste and adjust: add a pinch of salt or a splash more vinegar or soy if needed.

Serve

Transfer Kung Pao Shrimp to a warmed serving plate or bowl. Garnish with a few extra whole peanuts and scallion greens. Serve immediately with steamed rice or noodles.