Craving something quick, delicious, and packed with flavor? This Kung Pao Shrimp recipe is your go-to.
It’s a healthy twist on a classic, combining tender shrimp with a spicy kick and crunchy peanuts. Perfect for a busy weeknight, this dish brings a taste of takeout right to your kitchen without the extra calories.
Get ready to enjoy a meal that’s both easy to prepare and sure to impress!
Steps
- Begin by heating a teaspoon of oil in a wok over medium heat. Add the peanuts and stir them continuously for about 4-5 minutes to prevent burning. Once done, turn off the heat and continue stirring for another minute, then let them cool to become crunchy.
- Prepare the shrimp by making a small cut along the back of each without slicing all the way through. Place the shrimp in a bowl with oil, Shaoxing wine, salt, and white pepper, and let them marinate for 15 minutes. Right before cooking, mix in the cornstarch.
- Create the sauce by combining water, rice wine vinegar, light soy sauce, sugar, cornstarch, Sichuan peppercorn powder, and dark soy sauce in a medium bowl.
- Heat the wok on high until it starts smoking, then add 2 tablespoons of oil and the shrimp. Stir to coat the shrimp with cornstarch before quickly searing them on both sides until they turn light pink, then set aside.
- Lower the heat and add the remaining oil, garlic, ginger, chilies, and scallions to the wok. Cook on low for 1-2 minutes until the fragrance is released.
- Turn the heat back to high and return the shrimp to the wok. Stir-fry for 30 seconds, then add the well-mixed sauce and stir for another minute until it thickens.
- Finally, add the peanuts, turn off the heat, and mix everything together thoroughly before serving.
Ingredients
- 1 teaspoon neutral oil
- 1 cup raw peanuts, shelled (with or without skin)
- 3 tablespoons neutral oil
- 3 cloves garlic, smashed and sliced
- 1 tablespoon ginger, minced
- 2-4 dried red chilies, de-seeded and chopped (adjust to taste for spiciness)
- 6 scallions, white parts only, cut into 1/2-inch (1 cm) pieces
- 1 pound shrimp, butterflied (with a small cut along the back)
- 1 tablespoon oil
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper powder
- 1/2 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon rice wine vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon Sichuan peppercorn powder
- 1 teaspoon dark soy sauce
Nutritional Values
Calories: 1692kcal | Carbohydrates: 48g | Protein: 104g | Fat: 128g | Saturated Fat: 16g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 64g | Trans Fat: 0.4g | Cholesterol: 572mg | Sodium: 2240mg | Potassium: 1940mg | Fiber: 16g | Sugar: 8g | Vitamin A: 1804IU | Vitamin C: 16mg | Calcium: 480mg | Iron: 8mg
FAQ
- Can I use a different nut if I’m allergic to peanuts?
- Yes, you can substitute peanuts with cashews if you have a peanut allergy.
- What should I do if I forget to add Sichuan peppercorns while cooking?
- If you forget to add Sichuan peppercorns, you can incorporate them into the sauce in powdered form for a more flavorful and zesty taste.
- Is Kung Pao Shrimp a traditional Chinese dish?
- Kung Pao Shrimp is not traditional or “authentic” to Chinese cuisine, as the classic dish is Kung Pao Chicken. However, Kung Pao Shrimp is a delicious variation that captures the essence of the original with different proteins.
- How can I make sure the peanuts are crunchy?
- After roasting the peanuts in oil, let them cool completely. This will ensure they become crunchy. You can also use already roasted, unsalted peanuts to save time.
- What is the best way to prep shrimp for this dish?
- To prepare the shrimp, butterfly them by making a small cut along their backs without cutting all the way through. Marinate them with oil, Shaoxing wine, salt, and white pepper powder for 15 minutes before cooking.
Tips
- Prepare all ingredients in advance, as the dish cooks quickly, ensuring a smooth cooking process.
- Consider using powdered Sichuan peppercorns in the sauce for a more vibrant and noticeable flavor, reducing the risk of forgetting to add them.
- If you’re allergic to peanuts, substitute them with cashews for a similar crunch and texture.
- Remember to re-stir the sauce just before adding it to the wok to ensure the cornstarch is evenly distributed and the sauce thickens properly.
Equipment
- Wok – A wok is essential for stir-frying and achieving the high heat needed for this dish.
- Sichuan Peppercorn Grinder or Mill – If you’re using whole Sichuan peppercorns, a grinder or mill would be needed to turn them into powder.
- Shrimp Deveiner – Useful for butterflying the shrimp and removing the vein efficiently.
