Kung Pao Shrimp

Kung pao shrimp is a classic Chinese dish that combines tender shrimp, colorful vegetables, and crunchy peanuts in a sweet, savory, and slightly spicy sauce. This quick and easy stir-fry is a perfect weeknight meal that tastes even better than takeout. With a few simple tips and techniques, you can create restaurant-quality kung pao shrimp right in your own kitchen.

Ingredients

Shrimp and Marinade

• 1 lb large shrimp, peeled and deveined
• 1 tbsp Shaoxing wine (or dry sherry)
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tbsp cornstarch

Sauce

• 1/4 cup low-sodium chicken broth
• 2 tbsp Chinkiang vinegar (or rice vinegar)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp hoisin sauce
• 2 tsp sesame oil
• 2 tsp sugar
• 1 tsp cornstarch

Stir-Fry

• 2 tbsp peanut oil, divided
• 1 cup roasted unsalted peanuts
• 6-8 dried red chilies, seeds removed
• 1 tbsp minced ginger
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 cup diced onion
• 4 green onions, cut into 1-inch pieces

Instructions

1. In a bowl, marinate the shrimp with Shaoxing wine, salt, white pepper and cornstarch. Set aside for 15 minutes.
2. Whisk together all sauce ingredients until cornstarch is dissolved. Set aside.
3. Heat a wok or large skillet over medium-high heat. Add 1 tbsp oil and the peanuts. Stir-fry until fragrant and lightly browned, 2-3 minutes. Remove and set aside.
4. Increase heat to high. Add remaining 1 tbsp oil, then add marinated shrimp in a single layer. Sear 30 seconds per side until just pink. Remove and set aside.
5. In the same pan, add dried chilies, ginger and garlic. Stir-fry 30 seconds until fragrant. Add bell pepper and onion. Stir-fry 2 minutes until slightly softened.
6. Return shrimp to the pan. Give the sauce a stir and add to the pan. Bring to a simmer and cook until thickened, 1-2 minutes.
7. Stir in green onions and peanuts. Remove from heat. Serve immediately with steamed rice.

Top Tips

• Marinate the shrimp briefly with wine, salt, pepper and cornstarch to add flavor and keep them tender. Don’t marinate longer than 15-20 minutes or the cornstarch will make the shrimp mushy.
• Use both light and dark soy sauce, vinegar, hoisin, sesame oil and a touch of sugar to create a complex sweet-savory sauce with authentic flavor. Taste and adjust to your liking.
• Quickly stir-fry the shrimp first until just pink, then remove. Finish cooking them in the sauce so they don’t overcook and become tough.
• Include aromatics like ginger, garlic and dried chilies to add depth. For extra heat, break the chilies in half to release the seeds.
• Toast the peanuts in the wok first to enhance their nutty flavor and crunchy texture.
• Cut the vegetables into uniform pieces so they cook quickly and evenly. Aim for crisp-tender veggies to contrast the succulent shrimp.
• Have all your ingredients prepped and ready to go before heating the wok, as the stir-frying process goes very quickly.
• Serve kung pao shrimp immediately so the shrimp are juicy, the vegetables crisp, and the sauce not over-reduced. Enjoy with steamed rice to soak up the delicious sauce.

With these tips and this authentic recipe, you can easily make restaurant-style kung pao shrimp that bursts with flavor in every bite. This spicy, satisfying dish is sure to become a new favorite in your weeknight meal rotation!