Kung Pao Shrimp

Total Time Prep: 25 min. Cook: 20 min.
Yield 4 servings
Test Kitchen Approved
This well-known American Chinese dish most often appears on takeout menus, but it's possible to cook kung pao shrimp at home. Our recipe features tender shrimp in a fiery sweet and sour sauce.

Ingredients

  • 2 teaspoons Shaoxing wine
  • 2 teaspoons soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable or peanut oil
  • 1 teaspoon oyster sauce
  • 1/2 teaspoon sugar
  • Dash pepper
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • SAUCE:
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons reduced-sodium soy sauce
  • 4-1/2 teaspoons sugar
  • 4-1/2 teaspoons cider vinegar
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1/8 teaspoon pepper
  • STIR-FRY:
  • 2 tablespoons vegetable or peanut oil, divided
  • 1/2 cup unsalted peanuts
  • 2 to 4 dried Tien Tsin chiles or other dried red chiles, halved
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 small carrots, cut into 1/2-inch pieces (about 1 cup)
  • 2 celery ribs, cut into 1/2-inch pieces (about 1 cup)
  • 1 medium onion, cut into 1/2-inch pieces (about 1 cup)
  • 1 medium sweet red pepper, cut into 1/2-inch pieces (about 1 cup)
  • 1 teaspoon cornstarch, optional
  • 1 tablespoon water, optional
  • Hot cooked rice

Directions

  1. In a large bowl, whisk Shaoxing wine, soy sauce, cornstarch, oil, oyster sauce, sugar and pepper. Stir in shrimp. Let stand at room temperature 20 minutes.
  2. Meanwhile, for sauce, in a small bowl, combine Shaoxing wine, soy sauce, sugar, vinegar, oyster sauce, hoisin sauce, sesame oil and pepper. Set aside
  3. In large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add peanuts; cook and stir until lightly browned, 3-4 minutes. Using a slotted spoon, remove peanuts to a small bowl.
  4. Drain and discard marinade from shrimp. Pat shrimp dry. In the same skillet or wok over medium-high heat, cook shrimp until shrimp just starts to turn pink, 1-2 minutes, turning once. Remove shrimp to a bowl.
  5. In the same skillet or wok, heat remaining 1 tablespoon oil over low heat. Add chiles; cook and stir 30 seconds. Add garlic and ginger. Cook and stir 30 seconds longer. Increase heat to medium-high. Add carrots and celery, cook and stir 2 minutes. Add onion and sweet red pepper; cook and stir until vegetables are crisp-tender, 2-3 minutes. Add the sauce and shrimp. Cook and stir until shrimp turn pink and sauce is slightly thickened, 2-3 minutes. If desired, to make sauce thicker, whisk cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 1 minute. Sprinkle with peanuts. Serve with rice.

Nutrition Facts

1 serving: 389 calories, 20g fat (3g saturated fat), 138mg cholesterol, 842mg sodium, 25g carbohydrate (14g sugars, 4g fiber), 25g protein.

No Chinese takeout menu would be complete without kung pao dishes. An endless number of variations are available in the United States, including kung pao shrimp. My recipe features more vegetables than most other variations, which makes the dish a hearty complement to rice or noodles. —Patricia Kaowthumrong, Westminster, Colorado
Recipe Creator

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