Kung Pao Shrimp Recipe

Pat the shrimp dry with paper towels. In a bowl combine shrimp, Shaoxing wine, 1 tablespoon cornstarch, 1/2 tablespoon light soy sauce, and 1/4 teaspoon salt. Toss to coat and let marinate 10–15 minutes while you prepare other ingredients.

In a small bowl whisk together 2 tablespoons low-sodium soy sauce, 1/2 tablespoon dark soy sauce, 1 tablespoon black vinegar, 1 teaspoon rice vinegar, 1 teaspoon sugar, 1/2 teaspoon hoisin (if using), and 3 tablespoons stock or water. In a separate tiny bowl mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry and set aside.

Remove seeds from dried chilies if you want less heat (optional). Slice scallions into white and green parts; mince garlic and ginger; dice bell pepper into bite-size pieces. Measure out Sichuan peppercorns and peanuts.

Toast peanuts (if not using pre-roasted)

If peanuts are raw, heat a dry skillet over medium and toast peanuts, stirring frequently, until golden and fragrant, 3–5 minutes. Set aside to cool.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add marinated shrimp in a single layer (work in batches if needed) and sear 30–45 seconds per side until just opaque and lightly browned. Remove shrimp to a plate and set aside. Do not overcook.

Wipe wok if necessary, then heat over medium-high. Add remaining 1 tablespoon oil. When shimmering, add Sichuan peppercorns and quick-fry 10–15 seconds until aromatic (be careful not to burn). Remove peppercorns with a slotted spoon if you prefer less intensity, leaving flavored oil.

Add dried red chilies and stir-fry 20–30 seconds until they darken slightly and infuse the oil (do not burn). Add white parts of scallions, minced garlic, and ginger; stir constantly for 20–30 seconds until fragrant.

Add diced bell pepper and stir-fry 30–45 seconds until slightly softened but still crisp.

Return cooked shrimp to the wok and pour the prepared sauce over. Stir to combine and bring sauce to a gentle simmer, about 30 seconds.

Give the cornstarch slurry a quick stir and add to the wok. Stir constantly until sauce thickens and becomes glossy, about 30–60 seconds. If sauce becomes too thick, add 1 tablespoon water or stock to loosen.

Stir in toasted peanuts, drizzle sesame oil, and season with 1/4 teaspoon white pepper. Toss to combine and heat through for 10–20 seconds.

Garnish with sliced scallion greens. Serve immediately over steamed rice or alongside noodles.