Kung Pao Shrimp
Tender shrimp tossed with roasted peanuts, dried chilies, and a savory-spicy sauce in this classic Sichuan-inspired dish. Ready in under 20 minutes for a restaurant-quality weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sugar
- ½ tsp cornstarch
- ¼ cup water
- 1.5 lb large shrimp, peeled and deveined
- ¾ cup roasted peanuts
- 6 whole dried red chilies, cut into 1-inch pieces
- 4 whole garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 whole green onions, cut into 1-inch pieces
- 2 tbsp vegetable oil
Instructions
- 1
Whisk together soy sauce, rice vinegar, sesame oil, sugar, cornstarch, and water in a small bowl. Set aside.
- 2
Pat shrimp dry with paper towels and season with salt and pepper.
- 3
Heat oil in a 12-inch wok or skillet over high heat until shimmering.
- 4
Add dried chilies and toast for 30 seconds until fragrant.
- 5
Add garlic and ginger, stir-fry for 30 seconds.
- 6
Add shrimp and cook 2-3 minutes per side until pink and just cooked through.
- 7
Pour in sauce and stir gently until it coats the shrimp and thickens, about 1 minute.
- 8
Fold in peanuts and green onions, toss to combine.
- 9
Transfer to a serving plate and serve immediately over steamed rice.
Tools you’ll need
- 12-inch wok or skillet
- small mixing bowl
- whisk
- cutting board
- knife
- paper towels
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