Get ready for a fiery and flavorful shrimp stir-fry that explodes with classic Kung Pao goodness – all ready in minutes! Tender shrimp, crunchy veggies, and a sizzling sauce combine for a restaurant-quality dish that's easier than takeout.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: American, Chinese
Keyword: kung pao shrimp, shrimp stir fry
Servings: 4
Calories: 245kcal
Author: Kellie
Cost: $20
Equipment
1 wok
Ingredients
1lbshrimppeeled and devieined
1/4cupcornstarch
2tbspolive oil
2clovesgarlicminced
2tbspminced ginger
15red chili pepperschopped, (serrano, fresno, red jalapenos would all work well but be mindful of the heat level if you’re sensitive to spice.)
6whole dried red chilis
1/2cuplow sodium soy sauce
2tablespoonblack vinegar
1tablespoonchili garlic sauce
2tablespoonshoisin sauce
1tablespoonhoney
2teaspoonssesame oil
2teaspoonsmirinsweet rice wine
1/4cupchopped peanuts
1/4cupchopped scallions
Instructions
Place the shrimp in a large bowl and set aside.
Season the cornstarch with salt and pepper. Pour the cornstarch over the shrimp and toss to coat.
Heat the oil in a large wok or skillet over medium high heat. Shake off the excess cornstarch on the shrimp and add it to the pan in batches being sure not to crowd the pan.
Cook the shrimp until golden brown and no longer translucent. Transfer to a platter and repeat with the remaining shrimp.
Remove the last of the shrimp from the pan and transfer to a platter.
Add the garlic and ginger to the pan. Cook for 1 minute.
Stir in the red chili peppers. Cook for an additional 1-2 minutes. Add the szechuan peppercorns and dry chilis, cook until crisp, approximately 1 minute.
Whisk together the soy sauce, vinegar, chili garlic sauce, hoisin sauce, honey, sesame oil and mirin. Pour the sauce into the pan and stir, cooking for 30 seconds. Turn off the heat.
Return the shrimp to the pan and toss to coat.
Sprinkle the shrimp with the peanuts, scallions and sesame seeds. Serve immediately with rice, if desired.
Notes
Spice level: Adjust the number of dried chilies or the amount of chili garlic sauce to control the heat.
Customize: Add other veggies like zucchini or snow peas.
Sichuan peppercorns: For a more traditional flavor and numbing effect, add 1 tsp of Sichuan peppercorns with the dried chiles.