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 time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons Chinese cooking wine
- 1 tablespoon cornstarch
- 1 teaspoon oil
- 1 teaspoon salt
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Chinese cooking wine
- 1 tablespoon Chinese black vinegar
- 1 tablespoon chili oil
- 1/4 cup water
- 1.5 tablespoons sugar
- 1 tablespoon cornstarch
- 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
- 1/2 cup peanuts
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 1/2 teaspoon ground Sichuan pepper
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Add bell peppers and celery and cook, stirring regularly, for about 1 minute or until half-done. Remove from pan and keep warm.
- 5
Add another tablespoon oil and heat. Add shrimp and cook until color changes to pink. Remove from pan and keep warm.
- 6
In the skillet, add the remaining 1 tablespoon of oil and heat. Add garlic and ginger and cook, stirring regularly, until softened.
- 7
Add dried red chili peppers and ground Sichuan pepper. Cook, stirring regularly, for about 30 seconds.
- 8
Add back the shrimp and cook, stirring regularly, for about 30 seconds.
- 9
Stir the stir-fry sauce mixture and add to the pan. Cook, stirring regularly, until sauce is thickened.
- 10
Add bell peppers, celery, and peanuts.
- 11
Gently toss until evenly coated with sauce. Serve hot.