Kung Pao Shrimp

5 from 3 votes

This Americanized version of kung pao shrimp offers a delightful balance of savory and sweet flavors with a subtle spicy kick. The peanuts add a nutty flavor.

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: Chinese

Diet: Gluten Free

Servings: servings

Author: Rachel Gurk

Ingredients

For the Marinade

1 pound large raw shrimp, peeled and deveined (see notes)
1 tablespoon soy sauce (Shaoxing wine or dry sherry can be substituted)
1 teaspoon cornstarch

For the Sauce

¼ cup water
1 teaspoon cornstarch
3 tablespoons soy sauce
2 tablespoons rice vinegar (Chinese black vinegar or balsamic vinegar can be substituted)
2 tablespoons hoisin sauce
1 to 2 tablespoons granulated sugar (more to taste)
2 teaspoons toasted sesame oil
1 teaspoon crushed red pepper flakes (see notes)

For Cooking

3 tablespoons oil, divided (I recommend grapeseed, avocado, vegetable, or peanut oil)
1 tablespoon minced garlic, about 3 to 4 cloves
1 tablespoon minced fresh ginger, about 1-inch piece
1 cup chopped red bell pepper, cut into ½ inch pieces (1 red pepper)
1 cup chopped green pepper, cut into ½ inch pieces (1 green pepper)
¾ cup diced onion (1 medium onion)
½ cup roasted unsalted peanuts (or roasted cashews)
¼ cup sliced green onions, plus more for garnish (2 to 3 green onions)
salt and pepper, to taste

Instructions

If using frozen shrimp, thaw under cold running water, according to package instructions.
1 pound large raw shrimp, peeled and deveined
In a medium-sized bowl, whisk together 1 tablespoon soy sauce and 1 teaspoon cornstarch. Add shrimp and toss to coat. Marinate for 15 minutes.
1 tablespoon soy sauce, 1 teaspoon cornstarch
Make sauce. In a small bowl or glass measuring cup, whisk water and 1 teaspoon cornstarch together. Add 3 tablespoons soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and red pepper. Whisk to combine and set aside.
¼ cup water, 1 teaspoon cornstarch, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons hoisin sauce, 1 to 2 tablespoons granulated sugar, 2 teaspoons toasted sesame oil, 1 teaspoon crushed red pepper flakes
Add 1 tablespoon of oil to a large skillet and heat over medium-high heat until shimmering. Add shrimp in a single layer and cook until pink, for about 2 minutes. Flip and cook the other side for an additional 1 to 2 minutes, depending on size of shrimp. Transfer to a plate or bowl. Wipe out the skillet.
3 tablespoons oil, divided
Add the remaining 2 tablespoons of oil and heat over medium-high heat. Add ginger and garlic and cook until fragrant. Add peppers and onions and stir fry until softened, about 5 minutes.
1 tablespoon minced garlic, about 3 to 4 cloves, 1 tablespoon minced fresh ginger, about 1-inch piece , 1 cup chopped red bell pepper, cut into ½ inch pieces, 1 cup chopped green pepper, cut into ½ inch pieces, ¾ cup diced onion
Put shrimp back into the skillet. Whisk the sauce once more, add it to the pan, and simmer over medium heat until it thickens, about 1 to 2 minutes.
Add peanuts and sliced green onions and cook just heated until through. Avoid overcooking.
½ cup roasted unsalted peanuts, ¼ cup sliced green onions, plus more for garnish
Serve hot over rice or noodles. Garnish with sliced green onions.

Notes

I use large shrimp (20/30) for this recipe. The size of the shrimp you choose is a personal preference; however, I don't recommend very small sizes because the shrimp could get easily overcooked. Tail on or tail off is also your preference.
I chose red pepper flakes for this recipe because most readers have those in their pantry. Often kung pao recipes use Sichuan pepper, peppercorn powder or dried chilies. If you are sensitive to spice, start with ½ teaspoon red pepper flakes, and adjust to taste. You can also garnish with additional red pepper flakes or sriracha to add more heat.
Storage: Leftover kung pao shrimp can be refrigerated in an airtight container for up to 2 days. Freezing is not recommended.

Nutrition

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

*If you're viewing this on your phone, press and hold the QR code to open in your browser.