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Kung Pao Shrimp in a serving bowl
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Kung Pao Shrimp

Easy Kung Pao Shrimp Recipe has all the bold flavors of your favorite restaurant takeout cooked in one pan and in under 30 minutes!
Prep Time10 minutes
Cook Time15 minutes
Marinate15 minutes
Total Time1 hour
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 400kcal
Author: Lalaine Manalo

Ingredients

For the Marinade

  • 2 tablespoons Chinese cooking wine
  • 1 tablespoon cornstarch
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 1 pound large shrimp, peeled and deveined

For the Stir-fry Sauce

  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons Chinese cooking wine
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon chili oil
  • ¼ cup water
  • 1.5 tablespoons sugar
  • 1 tablespoon cornstarch

For the Stir Fry

  • 3 tablespoons canola oil
  • 1 small green pepper, seeded, cored, and cubed
  • 1 small red green pepper, seeded, cored, and cubed
  • 2 stalks celery, cut into 1-4 inch thick
  • 6 dried Chinese chili peppers
  • ½ cup peanuts
  • 3 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and minced
  • ½ teaspoon ground Sichuan pepper

Instructions

  • In a bowl, combine marinade ingredients: Chinese rice wine, oil, salt, and cornstarch. Whisk together until blended. Add shrimp and marinate for about 10 to 15 minutes. Drain well.
  • In another bowl, combine stir-fry sauce: soy sauce, Chinese rice wine, rice vinegar, chili oil, water, sugar and cornstarch. Whisk together until smooth and blended. Set aside.
  • In a large skillet or wok over high heat, heat one tablespoon of the oil. Add peanuts and roast, stirring regularly, until lightly browned. Immediately remove from pan and keep warm.
  • Add bell peppers and celery and cook, stirring regularly, for about 1 minute or until half-done. Remove from pan and keep warm.
  • Add another tablespoon oil and heat. Add shrimp and cook until color changes to pink. Remove from pan and keep warm.
  • In the skillet, add the remaining 1 tablespoon of oil and heat. Add garlic and ginger and cook, stirring regularly, until softened.
  • Add dried red chili peppers and ground Sichuan pepper. Cook, stirring regularly, for about 30 seconds.
  • Add back the shrimp and cook, stirring regularly, for about 30 seconds.
  • Stir the stir-fry sauce mixture and add to the pan. Cook, stirring regularly, until sauce is thickened.
  • Add bell peppers, celery, and peanuts.
  • Gently toss until evenly coated with sauce. Serve hot.

Nutrition

Calories: 400kcal | Carbohydrates: 18g | Protein: 23g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 2237mg | Potassium: 439mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1248IU | Vitamin C: 63mg | Calcium: 96mg | Iron: 2mg