Kung Pao Shrimp

No Chinese takeout menu would be complete without a section dedicated to kung pao dishes. These Sichuanese recipes are traditionally made with cubed chicken and spiked with lots of red chiles and fiery Chinese peppercorns. There are an endless number of variations available in the United States, including kung pao shrimp.

This recipe features more vegetables than most other variations, which makes the dish a tasty and hearty lunch or dinner.

What is kung pao shrimp?

This kung pao dish stars large shrimp marinated in a mixture of soy sauce, oyster sauce, Shaoxing wine, sugar and cornstarch. The marinade infuses the seafood with a bounty of flavor and keeps it moist during the quick cooking process. The shrimp are paired with a rainbow of vegetables and the entire stir-fry is punched up with a heavy dose of garlic, ginger and chiles.

Kung Pao Shrimp Ingredients

Shrimp: Use any size shrimp for this recipe, but we prefer the large ones (31 to 35 count per pound), which gives the stir-fry a touch of fanciness.
Shaoxing wine: Rice wine, which has sweet and briny notes, brings complex flavor to the stir-fry sauce.
Dried Tien Tsin chiles: Tien Tsin chiles, a popular ingredient in Sichuan cuisine, are available at Asian grocery stores, specialty spice shops and online. They add a nice kick to dishes, including stir-fries. If you can’t find Tien Tsin chiles, though, any variety of dried red chiles will do.
Peanuts: Toasted nuts bring texture and crunch to the dish.

Directions

Step 1: Marinade the shrimp

In a medium bowl, mix the soy sauce, oyster sauce, Shaoxing wine, corn starch and sugar. Stir in the shrimp and set aside for 20 minutes.

Step 2: Make the sauce

In a small bowl, mix the apple cider vinegar, light soy sauce, Shaoxing wine, oyster sauce, hoisin sauce, sesame oil, sugar and black pepper. Set aside.

Step 3: Fry the peanuts

In a large wok over medium-high heat, heat one tablespoon of oil until it shimmers. Add the peanuts and stir them continuously until the nuts are fragrant and become a slightly darker shade of brown, about three to four minutes. Using a slotted spoon, remove the peanuts from the wok and put them in a small bowl to cool.

Editor’s Tip: The stir-frying process moves very quickly, so have all of your ingredients prepped and placed near your stovetop.

Step 4: Sear the shrimp

Remove the shrimp from the marinade and pat them dry on a plate. Add them to the oil and cook for about one minute, gently flipping the shrimp halfway through. They should be seared and slightly pink but not fully cooked. Remove the shrimp from the wok using kitchen tongs and set aside in a medium bowl or on a plate.

Discard the leftover marinade.

Step 5: Fry the chiles

Lower the heat to medium, add another tablespoon of oil to the wok and wait until it shimmers. Add between one and four halved chiles to create the heat level you prefer:

• 1 chile: mildly spicy kung pao shrimp
• 4 chiles: fiery kung pao stir-fry

I use two chiles for a medium heat level.

Step 5: Add the garlic and ginger

Once the chiles have been on the heat for about 30 seconds, mix in the garlic and ginger and stir-fry until fragrant, 30 seconds to one minute.

Step 6: Cook the veggies

Increase the heat to medium-high and add the carrots and celery to the wok. Stir-fry for about two minutes. Then add the onions and bell peppers and stir-fry everything for another two minutes.

Step 7: Incorporate the sauce

Stir the sauce into the vegetables and cook everything for another two to three minutes until the carrots, celery, onions and bell peppers are tender yet still slightly crisp. The sauce should thicken pretty quickly.

Editor’s Tip: Don’t turn away from the stovetop! Stir your wok continuously to avoid burning the vegetables at the bottom.

Step 8: Finish your kung pao shrimp

Add the shrimp back to the wok and stir-fry for 30 seconds to one minute until the shrimp is pink. If your sauce is too watery, make a slurry with one teaspoon of cornstarch and one tablespoon of water, mix it into your kung pao shrimp and simmer everything until the sauce thickens. Stir in the peanuts and remove the wok from the heat.

Serve kung pao shrimp with fluffy white rice.

Recipe Variations

• Use a different cooking wine: If you don’t have Shaoxing wine, sherry, sake or mirin are all easy substitutes that add similar flavors to the dish.
• Swap out the shrimp: Instead of incorporating shrimp, use a pound of diced or sliced poultry to make kung pao chicken instead. Increase your cooking time and stir-fry the chicken until it’s no longer pink.
• Mix up the vegetables: Not a fan of carrots, celery, onions or bell pepper? No problem! Use four cups of any combination of diced vegetables in your kung pao shrimp. Some tried-and-true options include baby corn, zucchini and squash.

How to Store Kung Pao Shrimp

Leftover kung pao shrimp makes for delicious leftovers for up to three days. Store the dish in an airtight container in the refrigerator.

Kung Pao Shrimp Tips

What do you serve with kung pao shrimp?

Since kung pao shrimp has a lot of flavors and textures, the dish is best served with neutral grains, such as jasmine rice or brown rice. It’s also an awesome addition to a spread of Chinese dishes, such as egg rolls and sweet and sour pork.

How do you make kung pao shrimp more or less spicy?

The heat level of kung pao shrimp is very customizable. Feel free to omit the chiles entirely, which will make the dish spice-free; add one or two for a mild heat level; or incorporate four or more chiles for a tongue-tingling experience.

Can you make kung pao shrimp without a wok?

Absolutely. You can easily make this dish in any large skillet or a Dutch oven.

Watch How to Make Kung Pao Shrimp

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