Description
Kung Pao Shrimp is a vibrant and mouthwatering Sichuan dish that masterfully balances spicy, sweet, salty, and tangy flavors. Featuring tender, juicy shrimp coated with a light crisp, crunchy peanuts, and colorful bell peppers, this quick and easy recipe delivers bold, exciting tastes in under 30 minutes. Perfect for busy weeknights or sharing, it’s highly customizable to suit your spice tolerance and dietary needs.
Ingredients
Scale
Shrimp and Coating
- 1 lb medium-sized shrimp, peeled and deveined
- 2 tbsp cornstarch
Vegetables and Aromatics
- 1 cup diced red or green bell peppers
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 6–8 dried red chili peppers (adjust to taste)
Sauces and Seasonings
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sugar or honey
- 2 tbsp water
- 1 tbsp sesame oil
Additional Ingredients
- 1/3 cup roasted unsalted peanuts
- 2 tbsp vegetable oil (for stir-frying)
Instructions
- Prepare the Shrimp: Rinse and pat dry your shrimp. Lightly coat them with cornstarch to create a slightly crisp exterior upon cooking, which helps lock in juices and flavor.
- Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar or honey, and water. Set aside this flavorful mixture for later use.
- Stir-Fry Aromatics and Peppers: Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic, ginger, and dried red chilies, stirring rapidly until fragrant, about 30 seconds. Then toss in the diced bell peppers and cook until they soften slightly but remain crisp.
- Cook the Shrimp: Add the cornstarch-coated shrimp to the skillet and stir-fry until they turn pink and opaque, approximately 2-3 minutes per side. Be careful not to overcook to maintain tender shrimp.
- Combine and Finish: Pour the prepared sauce into the skillet, tossing everything to coat the shrimp and vegetables evenly. Stir in the roasted peanuts and sliced green onions, cooking for an additional minute to meld flavors. Drizzle with sesame oil just before serving to add a nutty aroma.
Notes
- Use fresh or properly thawed shrimp for best taste and texture.
- Don’t skip coating the shrimp with cornstarch for a crisp exterior.
- Adjust the number of dried chilies to control the heat level.
- Prep all ingredients beforehand due to the quick cooking process.
- Cook on high heat for fast stir-frying to keep shrimp tender and vegetables vibrant.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Sichuan (Chinese)
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 210 mg
Keywords: Kung Pao Shrimp, spicy shrimp, Sichuan cuisine, stir-fry shrimp, quick shrimp dinner, gluten free shrimp recipe
