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Kung Pao Shrimp Recipe

Name: New Star Chinese Restaurants Kung Pao Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tbs light soy sauce; 1 tbs Shaoxing wine (or dry sherry); 1 tsp cornstarch; 1 tsp vegetable oil (for marinade); 2 tbs low-sodium soy sauce; 1 tsp dark soy sauce (for color, optional); 1 tbs Chinese black vinegar (or rice vinegar + 1/2 tsp sugar); 1 tsp hoisin sauce; 1 tsp granulated sugar; 1 tsp sesame oil; 1 tsp cornstarch; 3 tbs water; 1 tbs peanuts (unsalted, dry-roasted); 8 pieces dried red chilies (adjust to heat preference); 1 tsp Sichuan peppercorns (optional for numbing spice); 3 cloves garlic, minced; 1 tsp fresh ginger, minced; 3 stalks scallions (green parts and white parts separated), sliced; 2 tbs vegetable oil (for stir-fry); 2 tbs neutral oil with high smoke point (for frying shrimp, optional); 4 cups steamed jasmine rice; 2 tbs fresh cilantro leaves (optional)

Inspired by New Star Chinese Restaurant

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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Marinade

1 lb large shrimp, peeled and deveined

1 tbs light soy sauce

1 tbs Shaoxing wine (or dry sherry)

1 tsp Cornstarch

1 tsp vegetable oil (for marinade)

Sauce

2 tbs low-sodium soy sauce

1 tsp dark soy sauce (for color, optional)

1 tbs Chinese black vinegar (or rice vinegar + 1/2 tsp sugar)

1 tsp hoisin sauce

1 tsp granulated sugar

1 tsp Toasted sesame oil

1 tsp Cornstarch

3 tbs water

Stir-fry

1 tbs peanuts (unsalted, dry-roasted)

8 pieces dried red chilies (adjust to heat preference)

1 tsp Sichuan peppercorns (optional for numbing spice)

3 cloves Garlic, minced

1 tsp fresh ginger, minced

3 stalks scallions (green parts and white parts separated), sliced

2 tbs vegetable oil (for stir-fry)

2 tbs neutral oil with high smoke point (for frying shrimp, optional)

To serve

4 cups steamed jasmine rice

2 tbs fresh cilantro leaves (optional)

Method

Marinade

Prepare shrimp

Pat the shrimp dry with paper towels. Place them in a medium bowl.

Add 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch and 1 teaspoon vegetable oil to the shrimp. Toss to coat evenly. Let marinate 10–15 minutes while you prepare other ingredients.

Sauce

In a small bowl, whisk together 2 tablespoons low-sodium soy sauce, 1 teaspoon dark soy sauce (if using), 1 tablespoon black vinegar, 1 teaspoon hoisin sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon cornstarch and 3 tablespoons water until smooth. Set aside.

Stir-fry

If using raw peanuts, dry-roast them in a small skillet over medium heat, stirring often, until golden and fragrant (2–4 minutes). Remove and set aside. If using pre-roasted, skip.

Heat a wok or large skillet over high heat until very hot (smoke point just before smoking). Add 1–2 tablespoons neutral oil (for frying shrimp).

When oil shimmers, add the marinated shrimp in a single layer and cook undisturbed for about 30–45 seconds, then stir-fry 30–60 seconds more until shrimp are just opaque and slightly firm. Remove shrimp to a plate. (They will finish cooking later.)

Wipe out the wok lightly if there's burned bits, then return to high heat and add 2 tablespoons vegetable oil. Add the Sichuan peppercorns and dried red chilies. Stir-fry 20–30 seconds until fragrant and chilies darken slightly — be careful not to burn them (lower heat if they smoke too quickly).

Add the minced garlic and ginger, and the white parts of the scallions. Stir-fry 15–20 seconds until fragrant.

Return the shrimp to the wok along with the roasted peanuts. Stir to combine for 20–30 seconds.

Give the prepared sauce a quick stir (cornstarch may have settled) and pour it into the wok. Toss constantly as the sauce thickens and becomes glossy, coating the shrimp thoroughly — about 30–60 seconds. If the sauce becomes too thick, add 1 tablespoon water to loosen.

Add the green parts of the scallions, toss once, then turn off the heat. Drizzle with any remaining sesame oil if desired and mix.

To serve

Transfer Kung Pao Shrimp to a serving plate. Garnish with fresh cilantro leaves if using and extra roasted peanuts on top.

Serve immediately with steamed jasmine rice.