This mouthwatering Kung Pao Shrimp delivers restaurant-quality flavors in just 20 minutes flat. A perfect blend of succulent shrimp, crunchy peanuts, and bold Asian spices creates an irresistible dinner option that’s both quick and satisfying.
With only 10 minutes of prep time and 10 minutes of cooking, you’ll have a protein-rich meal that brings authentic Chinese cuisine right to your kitchen table. The harmonious balance of textures and flavors makes this dish a guaranteed family favorite.
Shrimp Marinade Ingredients
- Soy sauce: 2 Tbsp low-sodium variety for balanced flavor
- Black pepper: 1/8 tsp freshly ground for best aroma
- Cornstarch: 1 tsp to help sauce adhere to shrimp
- Shrimp: 1½ lbs large/xl, peeled for easier eating
Sauce Components
- Liquid base: Chicken broth, soy sauce, and vinegars for depth
- Seasonings: Chili paste, sugar, and sesame oil for perfect balance
- Thickener: Cornstarch to achieve ideal sauce consistency
Stir-Fry Elements
- Proteins: Marinated shrimp as star ingredient
- Vegetables: Bell peppers, onions, garlic for color and crunch
- Aromatics: Fresh ginger, green onions for authentic flavor
- Garnish: Roasted peanuts for delightful texture
Cooking Instructions
- Prep Stage: Combine marinade ingredients with shrimp; prepare sauce mixture separately
- Peanut Preparation: Toast peanuts with Sichuan peppercorn until golden
- Shrimp Cooking: Quick-sear marinated shrimp until pink and perfect
- Vegetable Stir-Fry: Cook aromatics and vegetables until crisp-tender
- Final Assembly: Combine sauce, shrimp, peanuts, and serve with hot rice
Cooking Techniques
The secret to amazing Kung Pao Shrimp lies in the quick-cooking method! Keep your pan nice and hot, and cook your shrimp in a single layer – this helps them get that beautiful pink color without becoming rubbery.
When stir-frying your vegetables, keep them moving in the pan for that perfect crisp-tender texture. The whole dish comes together super fast, so having all your ingredients ready before you start cooking (what chefs call “mise en place”) will make your cooking experience much smoother.
Variations & Substitutions
Don’t have all the exact ingredients? No worries! You can swap the shrimp for chicken or tofu for a different spin. If Sichuan peppercorns are hard to find, red pepper flakes work great too.
Feel free to mix up the vegetables – broccoli, carrots, or water chestnuts add amazing crunch. For a nut-free version, try using cashews or skip the nuts entirely. Want it spicier? Add more chili paste. Prefer it milder? Start with half the amount and taste as you go!
Serving Suggestions
This tasty dish shines brightest when served right from the wok! While white rice is classic, try it with brown rice for extra nutrition, or cauliflower rice for a low-carb option.
Add some steamed broccoli on the side, or pair it with a simple Asian cucumber salad for a fresh contrast. Want to make it extra special? Sprinkle some extra chopped green onions and crushed peanuts on top just before serving.
Storage Tips
Got leftovers? Store them in an airtight container in your fridge for up to 2 days. The sauce might thicken up a bit, so when reheating, add a splash of water or chicken broth to bring back that saucy goodness. For best results, warm it up in a pan over medium heat rather than the microwave – this helps keep the shrimp tender and the vegetables crisp.
Kung Pao Shrimp
Equipment
- Wok or large frying pan
Ingredients
Shrimp Marinade
- 2 Tablespoons low-sodium soy sauce
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon cornstarch
- 1 1/2 pounds uncooked shrimp large/xl, peeled and tail off
Sauce
- 2 teaspoons cornstarch
Instructions
- Make Marinade: Mix the marinade ingredients—soy sauce, black pepper and cornstarch—in a bowl. Add shrimp and set aside.
- Make Sauce: Mix the sauce ingredients in a bowl and set aside.
- Sauté peanuts: Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add Sichuan peppercorn (or red pepper flakes) and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.
