Kung Pao Shrimp
Recipe GLPR500fcce16f5f5b
A vibrant Sichuan-inspired stir-fry with tender shrimp, roasted peanuts, and colorful bell peppers in a savory-spicy sauce. The shrimp is quickly seared and tossed with aromatic ginger, garlic, and dried chili peppers for authentic heat and depth. This restaurant-quality dish comes together in minutes and serves two as a satisfying main course.
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Ingredients
9 ounces medium shrimp, peeled and deveined
1 teaspoon Shaoxing wine (for marinating shrimp)
1 teaspoon soy sauce (for marinating shrimp)
1 teaspoon potato starch (for marinating shrimp)
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine (for sauce)
1 tablespoon black vinegar
2 teaspoons doubanjiang (spicy bean paste)
2 teaspoons sugar
1 teaspoon potato starch (for sauce thickening)
¼ teaspoon black pepper
1 tablespoon vegetable oil
1¾ ounces roasted peanuts (unsalted)
6 dried chili peppers
½ ounces fresh ginger, thinly julienned
⅜ ounces garlic, minced
2½ ounces red bell pepper, cut into 1-inch squares
2½ ounces green bell pepper, cut into 1-inch squares
1 scallion, chopped for garnish
Directions
Pat the shrimp dry with paper towels. In a small bowl, combine 1 teaspoon Shaoxing wine, 1 teaspoon soy sauce, and 1 teaspoon potato starch. Toss the shrimp in this mixture and set aside to marinate for at least 10 minutes while you prepare the remaining ingredients.
In another small bowl, whisk together the dark soy sauce, 1 tablespoon Shaoxing wine, black vinegar, doubanjiang, sugar, 1 teaspoon potato starch, and black pepper until the spice paste and starch are fully dissolved. Set the sauce mixture aside.
Prepare all your ingredients within arm's reach: peanuts, dried chili peppers, julienned ginger, minced garlic, red bell pepper squares, and green bell pepper squares.
Heat the vegetable oil in a wok or large skillet over high heat until it shimmers, about 1 minute. Add the marinated shrimp in a single layer and cook without stirring for 2 minutes until the bottoms turn pink. Stir and cook for another 1–2 minutes until the shrimp is opaque throughout and reaches an internal temperature of 145°F (63°C). Transfer the shrimp to a clean plate.
In the same wok, add the dried chili peppers, ginger, and garlic. Stir constantly for 30 seconds until fragrant, being careful not to burn the aromatics.
Add the red and green bell pepper squares to the wok and stir-fry for 1–2 minutes until slightly softened but still crisp.
Pour the sauce mixture into the wok and stir continuously for 20–30 seconds until the sauce thickens and coats the peppers.
Return the cooked shrimp to the wok along with the peanuts. Toss everything together for 30 seconds until well combined and heated through.
Transfer the Kung Pao shrimp to a serving dish and garnish with chopped scallion. Serve immediately over steamed rice if desired.
