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A black bowl filled with white rice topped with stir-fried shrimp, vegetables, peanuts, and green onions, with wooden chopsticks resting on the rim. A bowl of sliced green onions is nearby on a patterned tablecloth.
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5 from 1 vote

Kung Pao Shrimp

A quick and satisfying dish that blends sweet, spicy, and savory flavors deliciously with contrasting textures of succulence and crunch.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Keyword: copycat, restaurant recipe, spicy
Servings: 4 people
Author: Marissa Stevens

Ingredients

  • 1 cup rice

For the Sauce

  • 1/4 cup soy sauce or reduced sodium soy sauce
  • 1/4 cup water
  • 1 tablespoon hot chili paste such as sambal oelek
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon Sichuan peppercorns (also called Szechuan peppercorns) coarsely ground in a spice grinder or well crushed with a mortar and pestle or a rolling pin
  • 1 teaspoon cornstarch

For the Stir Fry

  • 2 tablespoons peanut oil
  • 3 cloves garlic minced
  • 2 tablespoons minced peeled fresh ginger
  • 1 1/2 pounds medium shrimp peeled and deveined
  • 1 red bell pepper seeds and membrane removed, diced
  • 6 green onions white and green parts, cut diagonally into 2-inch pieces, plus more, sliced for garnish (optional)
  • 1/2 cup roasted unsalted peanuts
  • red pepper flakes to taste

Instructions

  • Cook rice according to package directions. (You'll want it to be cooked and hot at the same time that you're ready to serve the shrimp.)

For the Sauce

  • Whisk together soy sauce, water, chili paste, honey, rice vinegar and crushed Sichuan peppercorns in a medium bowl until well combined. Set aside.
  • In a small bowl stir cornstarch and 1 teaspoon water together. Set aside.

For the Stir Fry

  • Heat peanut oil in a large skillet over medium-high heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds. Add shrimp; cook and stir 1 minute, until just starting to turn pink. Add bell pepper and green onions; cook and stir 2 minutes.
  • Add soy sauce mixture and stir; bring to a boil. Stir in cornstarch mixture. Reduce heat and simmer, stirring constantly until sauce has thickened slightly and shrimp is cooked through, 1-2 minutes. Transfer to serving platter or divide among 4 bowls. Sprinkle with peanuts and red pepper flakes (optional); serve with hot cooked rice.

Video

Nutrition

Calories: 539kcal | Carbohydrates: 53g | Protein: 45g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 1099mg | Potassium: 820mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1125IU | Vitamin C: 43mg | Calcium: 162mg | Iron: 3mg

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