Kung Pao Shrimp Recipe

Pat shrimp dry with paper towels. In a medium bowl combine 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1 tsp vegetable oil. Add shrimp and toss to coat. Let marinate 10–15 minutes while you prepare other ingredients.

In a small bowl whisk together 2 tbs low-sodium soy sauce, 1 tsp Chinese black vinegar, 1 tsp dark soy sauce (optional), 1 tsp rice vinegar, 1 tsp hoisin sauce, 1 tsp chili garlic sauce, 2 tsp granulated sugar and 3 tbs chicken or seafood stock (or water). Stir until sugar dissolves.

In a separate tiny bowl mix 1 tsp cornstarch with 1 tbs cold water to make a smooth slurry; set aside.

Toast peppercorns and chilies

Heat a wok or large heavy skillet over medium heat until hot. Add 2 tbs vegetable oil. When oil shimmers, add 1 tsp Sichuan peppercorns and the 6 dried red chilies. Stir-fry 30–45 seconds until fragrant but not burnt; the oil will take on aroma. Remove and discard chilies if you prefer less heat, or leave them in for presentation/flavor.

Add minced ginger (1 tbs) and minced garlic (3 cloves) to the flavored oil. Stir constantly for 15–20 seconds until aromatic, taking care not to brown the garlic.

Turn heat to high. Add the marinated shrimp in a single layer. Stir-fry 1–2 minutes until shrimp begin to turn pink on one side; flip and cook another 1 minute until just cooked through (total 2–3 minutes depending on size). Shrimp should be opaque and slightly curled. Remove shrimp to a plate and set aside to avoid overcooking.

Reduce heat to medium-high. Pour the prepared sauce into the wok and bring to a simmer, scraping up any browned bits. Give the cornstarch slurry a quick stir then add it to the simmering sauce, stirring until sauce thickens slightly (about 30–45 seconds). If sauce becomes too thick, add 1–2 tbs water or stock to reach desired consistency.

Return cooked shrimp to the wok along with roasted peanuts and the white parts of the sliced scallions. Toss to coat evenly in the sauce and heat through, about 30–45 seconds.

Finish with the green parts of the scallions and drizzle 1 tsp sesame oil. Toss once more and remove from heat.

Taste and adjust seasoning: add a pinch of salt if needed or a splash more soy sauce for umami, more chili garlic sauce for heat, or a touch more sugar for sweetness. Garnish with chopped cilantro if using. Serve immediately over steamed rice or with noodles.