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Kung Pao Shrimp Recipe

Name: My Brother's Soul Food Heavens Kung Pao Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb large raw shrimp, peeled and deveined (tails on or off); 1 tbs light soy sauce; 1 tbs Chinese Shaoxing wine (or dry sherry); 1 tsp cornstarch; 0.25 tsp kosher salt; 2 tbs low-sodium soy sauce; 0.5 tbs dark soy sauce (for color) or additional regular soy; 1 tsp Chinese black vinegar (or balsamic + splash of rice vinegar); 1 tsp rice vinegar; 1 tsp hoisin sauce; 1 tsp granulated sugar; 0.25 cup chicken or vegetable stock (or water); 1 tsp cornstarch (for slurry); 8 each dried red chilies (adjust to taste; seeds removed for less heat); 1 tsp Sichuan peppercorns (optional, toasted); 3 cloves garlic, minced; 1 tsp fresh ginger, finely minced; 3 each scallions (green onions), white and green parts separated and sliced on bias; 0.5 each red bell pepper, medium, cut into 1/2-inch squares; 0.5 cup roasted unsalted peanuts (or cashews); 0.5 tsp sesame oil; 2 tbs neutral oil for stir-frying (vegetable, peanut, or canola)

Inspired by My Brother's Soul Food Heaven

Time30m

Serves3

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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Shrimp & Marinade

1 lb large raw shrimp, peeled and deveined (tails on or off)

1 tbs light soy sauce

1 tbs Chinese Shaoxing wine (or dry sherry)

1 tsp Cornstarch

1/4 tsp kosher salt

Sauce

2 tbs low-sodium soy sauce

1/2 tbs dark soy sauce (for color) or additional regular soy

1 tsp Chinese black vinegar (or balsamic + splash of rice vinegar)

1 tsp Rice vinegar

1 tsp hoisin sauce

1 tsp granulated sugar

1/4 cup chicken or vegetable stock (or water)

1 tsp cornstarch (for slurry)

Vegetables & Aromatics

8 each dried red chilies (adjust to taste; seeds removed for less heat)

1 tsp Sichuan peppercorns (optional, toasted)

3 cloves Garlic, minced

1 tsp fresh ginger, finely minced

3 each scallions (green onions), white and green parts separated and sliced on bias

1/2 each red bell pepper, medium, cut into 1/2-inch squares

Nuts & Finishing

1/2 cup roasted unsalted peanuts (or cashews)

1/2 tsp Toasted sesame oil

2 tbs neutral oil for stir-frying (vegetable, peanut, or canola)

Method

Shrimp & Marinade

Marinate shrimp

Rinse and pat the shrimp dry with paper towels. In a bowl combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch and 1/4 teaspoon kosher salt. Add shrimp and toss to coat. Let sit while you prepare other ingredients, at least 10 minutes (up to 30 minutes).

Sauce

Make sauce

In a small bowl whisk together 2 tbsp low-sodium soy sauce, 1/2 tbsp dark soy (or extra regular soy), 1 tsp black vinegar, 1 tsp rice vinegar, 1 tsp hoisin, 1 tsp sugar and 1/4 cup chicken stock. In a separate small bowl combine 1 tsp cornstarch with 1 tablespoon cold water to make a slurry and set aside. Combine slurry with sauce just before using.

Vegetables & Aromatics

Prepare aromatics

Remove stems from dried chilies and shake out some seeds if you prefer less heat. Thinly slice scallions, mince garlic and ginger, and cut the red bell pepper into 1/2-inch pieces. If using Sichuan peppercorns, toast them in the empty wok or skillet for 30–60 seconds until fragrant, then lightly crush with the side of a knife or mortar and pestle.

Nuts & Finishing

Stir-fry

Heat a wok or large skillet over high heat until very hot. Add 2 tablespoons neutral oil and swirl. Add the marinated shrimp in a single layer and stir-fry quickly, about 1–1.5 minutes per side, until just pink and opaque (shrimp will finish cooking later). Remove shrimp to a plate and set aside.

Return the wok to high heat and add a touch more oil if needed. Add the dried chilies and toasted Sichuan peppercorns and stir for 20–30 seconds until fragrant (watch closely so chilies don’t burn). Add the white parts of the scallions, minced garlic and ginger, and stir-fry 20–30 seconds until aromatic.

Add the red bell pepper and stir-fry 30–45 seconds until it begins to soften but remains crisp-tender. Return the shrimp to the wok and toss to combine.

Give the prepared sauce one quick re-mix (include the cornstarch slurry) and pour it into the wok. Stir constantly as the sauce comes to a simmer and thickens, coating the shrimp and vegetables, about 30–60 seconds.

Stir in the roasted peanuts and most of the green parts of the scallions, reserving a little for garnish. Finish with 1/2 teaspoon toasted sesame oil, toss to combine, and remove from heat.

Taste and adjust – add a pinch of salt or a splash of soy if needed, or a few drops of vinegar for brightness. Transfer to a serving plate and garnish with remaining scallion greens.