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Kung Pao Shrimp Recipe

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3.9 from 62 reviews

A flavorful and spicy Kung Pao Shrimp stir-fry featuring tender shrimp, crunchy peanuts, and vibrant vegetables tossed in a tangy homemade Kung Pao sauce, perfect served over rice for a quick and delicious meal.

Ingredients

Main Ingredients

  • 3/4 lbs shrimp, peeled and deveined
  • 1/2 cup zucchini, cubed
  • 1/3 cup red bell peppers, sliced
  • 1/3 cup canned water chestnuts, drained
  • 1/3 cup peanuts
  • 10-14 dried red chiles, seeds removed
  • 1/4 cup green onions, chopped
  • 8-12 slices ginger (or 1/4 tsp ginger powder)
  • 1 1/2 tbsp minced garlic
  • 1 1/2 tbsp vegetable oil (or more as needed)

Kung Pao Sauce

  • 2 tbsp soy sauce (light soy sauce recommended)
  • 2 tsp dark soy sauce
  • 3 tbsp sugar
  • 4 tsp rice vinegar
  • 2 tbsp water
  • 2 tsp corn starch
  • 1/2 tsp sesame oil

Instructions

  1. Prepare Ingredients: Pat dry the defrosted shrimp. Cube the zucchini, mince the garlic, slice the red bell peppers, chop green onions, and slice ginger. Drain the canned water chestnuts carefully.
  2. Make the Sauce: In a bowl, combine soy sauce, dark soy sauce, sugar, rice vinegar, water, corn starch, and sesame oil. Mix well until smooth and set aside.
  3. Prepare Chilies: De-seed the dried red chiles to reduce excess heat and prevent bitterness during cooking.
  4. Set Up for Stir-Fry: Arrange all ingredients near the wok or skillet for quick access, as the cooking process will be fast.
  5. Heat Oil: Add vegetable oil to the wok or skillet and heat over high heat until shimmering.
  6. Cook Shrimp: Add shrimp to the hot wok and stir-fry for about 1 minute until they start to turn pink but are not fully cooked through.
  7. Add Aromatics and Sauce: Immediately add dried red chiles, minced garlic, sliced ginger, and the prepared Kung Pao sauce. Stir-fry briefly for 30 to 60 seconds to infuse flavors.
  8. Add Vegetables: Add zucchini and red bell peppers, stir-frying for about 1 minute until they start to soften but remain slightly crisp.
  9. Add Water Chestnuts, Peanuts, and Green Onions: Toss in the water chestnuts, peanuts, and chopped green onions. Cook for an additional 30 seconds to combine flavors and warm through.
  10. Finish and Serve: Remove the stir-fry promptly from heat to avoid overcooking. Serve immediately with steamed white or brown rice and enjoy!

Notes

  • Removing the seeds from dried chiles helps control the heat level while maintaining flavor.
  • Use fresh ginger slices or ginger powder based on availability.
  • Do not overcook shrimp; they should remain tender and juicy.
  • Maintain high heat throughout to achieve the characteristic stir-fry texture and flavor.
  • Serve hot with steamed rice for a complete meal.

Find it online: https://flavorspath.com/kung-pao-shrimp-recipe/