Kung Pao Shrimp (宫爆虾球)

Although kung pao chicken is the one of the most popular dishes that uses kung pao sauce, kung pao shrimp is something I crave once in a while when I want seafood cooked in a bold sauce. My version of kung pao shrimp uses a rich kung pao sauce that I ate growing up. It uses Chinkiang vinegar, soy sauce, sugar, chili pepper and peppercorns to create a rich yet well balanced taste. Although the kung pao dish I ate in China usually only contains scallion and peanuts on top of the protein, I also like to add some pepper to my kung pao shrimp, for added color and texture.

Ingredients for making kung pao shrimp

Although my ingredient list might look a bit long, trust me, the dish will be so delicious and rewarding that you’ll want more!

What type of vinegar to use

Kung pao sauce can use either rice vinegar or Chinkiang vinegar. I’ve had both versions back in China. Here I want to share the version that uses Chinkiang vinegar, which is stronger than rice vinegar. I like it because it gives the dish a richer taste and a nice brown color.

However, if you need to create a gluten-free dish or you only have rice vinegar on hand, you can use rice vinegar to replace the Chinkiang vinegar. It creates a milder dish but is still very tasty. 

One word about the peanut

Restaurant kung pao shrimp usually uses fried peanuts, which requires you to deep fry raw peanuts in oil until crispy. I found that to be very time consuming and it uses a lot of oil. I simply used store-bought roasted peanuts and the result was great.

Dried chili pepper and Sichuan peppercorns

Both ingredients add a ton of umami to the stir fry without adding much heat (if you use Chinese or Korean dried chili peppers and don’t break them). For a spicier dish, you can cut the dried chili pepper into 3 to 4 pieces and include the seeds in the stir fry.  

I love using Sichuan peppercorn in my kung pao sauce for another layer of flavor. But you can skip it if you do not have them on hand. 

Mise en place

When you’re ready to cook, your table should have:

• Chopped aromatics (garlic, ginger) and dried chili pepper
• Ground Sichuan peppercorns
• Marinated shrimp
• Chopped vegetables (pepper and green onion)
• Mixed sauce
• Peanuts
• Chili oil 

It’s very important to have all your ingredients prepped and placed near your stove. Because the cooking goes very fast when you start the stir fry. 

How to make kung pao shrimp

1. Sear the shrimp until just cooked through
2. Gently cook the aromatics
3. Quickly cook the veggies 
4. Add back the shrimp and pour in the sauce
5. Add the peanuts
6. Finish up with chili oil 

I used a lot of aromatics in this recipe, and you’ll be amazed by how flavorful the result is. Serve with some steamed rice, you’ll have a restaurant style meal at home!

More delicious Sichuan recipes 

• Chinese Potato Stir Fry (炝炒土豆丝)
• Sichuan Spicy Wonton in Chili Oil (红油抄手)
• Spicy Eggplant Salad (凉拌茄子)
• Authentic Mapo Tofu (麻婆豆腐)
• Shredded Pork with Garlic Sauce (鱼香肉丝, Yu Xiang Rou Si)

Kung Pao Shrimp (宫爆虾球)

By Maggie Zhu

5 from 6 votes

Prep Time: 20 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 28 minutes minutes

Servings: 4 servings

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Authentic tasting kung pao shrimp featuring tender juicy shrimp cooked with a spicy, sweet, sour and savory sauce with crunchy pepper and peanuts. Colorful, satisfying, and bursting with well-balanced spiciness, it is the dish you need to whip up for dinner tonight! {Gluten-Free adaptable}

To make the dish gluten-free, use rice vinegar instead of Chinkiang vinegar. Use dry sherry to replace Shaoxing wine, and use tamari to replace soy sauce.

Ingredients 

Marinade

• 1 lb (450 g) shrimp , peeled and deveined
• 1 tablespoon Shaoxing wine
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 tablespoon cornstarch

Sauce

• 2 tablespoons water
• 2 tablespoons Chinkiang vinegar (or rice vinegar)
• 1 tablespoon Shaoxing wine
• 1 tablespoon light soy sauce (or soy sauce)
• 1 teaspoon dark soy sauce (Optional) (*Footnote 1)
• 2 tablespoons sugar
• 1 teaspoon cornstarch

Stir fry

• 2 tablespoons peanut oil (or vegetable oil)
• 8 dried Chinese chili peppers
• 3 cloves garlic , sliced
• 1 tablespoon minced ginger
• 1/4 teaspoon ground Sichuan peppercorns (Optional)
• 4 green onion , cut to 2” (5 cm) pieces
• 1 red pepper , diced
• 1/3 cup roasted peanuts
• 2 teaspoons chili oil (Optional, to add color)

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Instructions

• Combine shrimp, Shaoxing wine, salt, white pepper and cornstarch in a medium-sized bowl. Mix well and marinate for 10 minutes while preparing other ingredients.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat until hot. Add marinated shrimp and spread them into a single layer. Cook for 30 seconds without touching. Then stir and cook until the surface turns opaque and shrimp have curled up. Transfer to a plate and set aside.
• Turn to medium-low heat. Add the remaining 1 tablespoon oil, chili pepper, garlic and ginger. Stir fry a few times to release fragrance. Add the ground Sichuan peppercorn and give it a quick stir.
• Add the green onion and bell pepper. Cook and stir for 1 minute.
• Add the shrimp back. Stir the sauce again to completely dissolve the cornstarch. Pour it into the skillet. Cook and stir until the sauce has thickened.
• Add the roasted peanuts and chili oil (if using). Give it a final stir and transfer everything to a serving plate. Serve hot as a main dish.

Video

Ingredient Substitution Guide

Notes

1. Dark soy sauce further adds a dark brown color to the dish and a hint of caramelized taste. It’s OK to skip it.

Nutrition

Serving: 1serving, Calories: 312kcal, Carbohydrates: 19.2g, Protein: 22.2g, Fat: 16.6g, Saturated Fat: 2.7g, Cholesterol: 167mg, Sodium: 638mg, Potassium: 346mg, Fiber: 2.1g, Sugar: 10.5g, Calcium: 99mg, Iron: 1mg

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