Kung Pao Shrimp is a classic Chinese-American dish known for its fiery, sweet-savory flavor profile, crunchy peanuts, and succulent shrimp. Inspired by the traditional Sichuan recipe, this dish perfectly balances heat, sweetness, and tanginess, creating a delightful experience for the taste buds.
What is Kung Pao Shrimp?
Kung Pao Shrimp is a stir-fried Chinese dish combining shrimp, vegetables, and peanuts in a sauce made with soy sauce, hoisin, rice vinegar, and Sichuan peppercorns. Its origins trace back to Sichuan province, where “Kung Pao” refers to a specific style of cooking involving spicy, bold flavors typically served with a hit of Sichuan peppercorns for that signature mouth-numbing sensation.
Over time, this recipe has adapted to Chinese-American palates, resulting in variations that sometimes use fewer peppercorns or less intense spice. However, it retains its essential balance of flavors, crispy textures, and umami-packed sauce.
Essential Ingredients
To make Kung Pao Shrimp, you’ll need a few key ingredients to achieve its signature flavor profile:
Kung Pao Sauce: Made with soy sauce, hoisin, rice vinegar, sugar, and a touch of cornstarch for thickness.
Shrimp: Medium to large shrimp, peeled and deveined, are best. Fresh or thawed shrimp work well.
Bell Peppers: Adds sweetness and color; red bell peppers are a classic choice.
Zucchini: A tender veggie that soaks up the sauce beautifully.
Peanuts: Provides crunch and a toasty flavor, traditional in Kung Pao dishes.
Green Onions: Adds brightness and a slight oniony bite.
Garlic and Ginger: Essential aromatics for depth of flavor.
Dried Red Chiles: Adds heat to the dish. Adjust the quantity to suit your spice tolerance.
Sichuan Peppercorns: Known for their numbing effect, they are optional but add authenticity.
Tips and Tricks for Perfect Kung Pao Shrimp
- Dry the Shrimp: Pat the shrimp dry before cooking to achieve a nice sear.
- Prep Ingredients Ahead: Kung Pao Shrimp cooks quickly! Have all ingredients ready before you start cooking.
- Adjust Heat Levels: Control the spice by adding or reducing the number of dried chiles and peppercorns.
- Sauté the Aromatics First: Garlic, ginger, and chiles release flavor when cooked in hot oil, so start with them.
- Use a Wok or Large Skillet: A wok distributes heat evenly, which is ideal for stir-frying, but a large skillet will work too.
Recipe Variations
There are many ways to customize Kung Pao Shrimp to fit your preferences:
Protein Swap: Try this recipe with chicken, beef, or even scallops for a different take on the classic.
Vegetarian: Swap shrimp for tofu, mushrooms, or a combination of both.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce and make sure the hoisin sauce is gluten-free.
Nuts-Free: Replace peanuts with toasted sunflower or pumpkin seeds if you have a nut allergy.
Extra Veggies: Add water chestnuts, snow peas, or baby corn for additional texture.
How to Serve Kung Pao Shrimp
Kung Pao Shrimp is delicious served over a bed of steamed jasmine rice or rice noodles. It also pairs well with stir-fried veggies like bok choy or broccoli for a full, balanced meal. For a fun, family-style dinner, serve it with a variety of other Chinese-inspired dishes like egg rolls, fried rice, or dumplings.
Storing and Reheating
How to Store
- Refrigerate: Store leftover Kung Pao Shrimp in an airtight container in the fridge for up to 3 days.
- Freeze: While shrimp can be frozen, the sauce may not retain its original texture. Freeze in a freezer-safe container for up to 2 months and reheat with additional sauce if needed.
How to Reheat
- Stovetop: For the best texture, reheat on the stovetop over medium heat until warmed through.
- Microwave: Heat in the microwave on medium power in 30-second intervals, stirring each time until hot.
Recipe FAQs
1. Can I make Kung Pao Shrimp less spicy?
Absolutely! Omit the dried red chiles or reduce their amount for a milder version. You can also leave out Sichuan peppercorns if you’re not a fan of the numbing sensation.
2. Is there a substitute for Sichuan peppercorns?
If you can’t find Sichuan peppercorns, try using black peppercorns for a similar, albeit less intense, flavor.
3. What type of shrimp should I use?
Large, peeled, and deveined shrimp are ideal for this recipe, as they cook quickly and retain a juicy texture. Frozen shrimp can be used as long as they’re fully thawed.
4. Can I double this recipe?
Yes! Simply double the ingredients, but be sure to use a large enough pan to avoid overcrowding, which can cause steaming instead of stir-frying.
5. What is the best oil for stir-frying Kung Pao Shrimp?
A high smoke point oil like vegetable, canola, or peanut oil works best. Peanut oil, in particular, complements the flavors of this dish.
Kung Pao Shrimp
Kung Pao Shrimp is a classic Chinese-American dish known for its fiery, sweet-savory flavor profile, crunchy peanuts, and succulent shrimp.
Ingredients
Marinade:
- 1 lb (450 g) shrimp, peeled and deveined
- 1 tbsp Shaoxing wine
- 1/8 tsp white pepper
- 1 tbsp cornstarch
- 1/4 tsp salt
Sauce:
- 2 tbsp Chinkiang or rice vinegar
- 1 tbsp Shaoxing wine
- 2 tbsp water
- 1 tsp dark soy sauce (optional)
- 2 tbsp sugar
- 1 tsp cornstarch
- 1 tbsp light soy sauce
Stir-fry:
- 8 dried Chinese chili peppers
- 2 tbsp peanut or vegetable oil
- 1 tbsp minced ginger
- 3 cloves garlic, sliced
- 2 tsp chili oil (optional)
- 1/4 tsp ground Sichuan peppercorns (optional)
- 1 red bell pepper, diced
- 4 green onions, cut into 2” (5 cm) pieces
- 1/3 cup roasted peanuts
Instructions
- In a bowl, combine shrimp with Shaoxing wine, salt, white pepper, and cornstarch. Mix well, then let sit for 10 minutes as you prep the other ingredients.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add shrimp in a single layer and cook without stirring for about 30 seconds. Flip and cook until opaque and curled, then transfer to a plate.
- Lower to medium-low heat, add the remaining oil, chili peppers, garlic, and ginger. Stir for a few seconds until fragrant, then add Sichuan peppercorns if using.
- Stir in green onions and bell pepper, cooking for about a minute.
- Add shrimp back to the skillet. Stir the sauce mixture to dissolve the cornstarch, then pour it in. Stir and cook until the sauce thickens and coats everything.
- Add peanuts and chili oil if desired. Stir, transfer to a serving plate, and enjoy hot!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 246Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 571mgCarbohydrates 25gFiber 4gSugar 14gProtein 7g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Closing Thoughts
Kung Pao Shrimp is a satisfying, flavorful dish perfect for weeknight dinners or special occasions. With its sweet, spicy, and savory profile, this dish will likely become a favorite in your household. Plus, with the tips, variations, and FAQs provided, you’re well-equipped to customize it to your liking!
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