I absolutely love this Shrimp Kung Pao recipe because it perfectly combines spicy, savory, and nutty flavors that keep my taste buds dancing with joy. Plus, it’s super quick and easy to whip up, making it perfect for those hectic weeknight dinners when I still crave something delicious and homemade.
Kung Pao Shrimp is a vibrant, flavorful dish that I absolutely love for its delightful blend of textures and aromas. With succulent shrimp, the crunch of unsalted roasted peanuts, and the heat of dried red chilies, this recipe packs a punch.
The ginger and garlic add a zing, while soy sauce and oyster sauce deliver a savory depth that truly satisfies.
Ingredients
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Ingredient Quantities
- 1 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1/2 cup unsalted roasted peanuts
- 8-10 dried red chilies
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 red bell pepper, diced
- 4 scallions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1/2 teaspoon sugar
- Salt and pepper to taste
Instructions
1. In a large skillet or wok, over medium-high heat, 1 tablespoon of vegetable oil. Added to this, the shrimp were immediately stir-fried to a delightful pink, done in about 2-3 minutes.
The removal of shrimp from heat was done with careful precision, shortly followed by setting them aside. All this was done in anticipation of a brilliant main course.
2. In the same skillet, put in the last tablespoon of vegetable oil. Add the minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until they become aromatic.
3. Put the diced red bell pepper in the skillet and stir for 2-3 minutes until it is softer than when you first added it.
4. Put the shrimp back into the skillet after they have been cooked. Mix them well with the other ingredients in the skillet.
5. Add the soy sauce, rice vinegar, oyster sauce, and sesame oil. Stir together to coat the shrimp and vegetables.
6. In a skillet, combine the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) with the sauce. Cook for about one more minute, stirring continuously, until the sauce thickens.
7. Add the sugar, roasted peanuts, and chopped scallions. Stir everything together to combine.
8. Add salt and pepper to taste and adjust as desired.
9. Stir-fry for another 1-2 minutes, until everything is well combined and heated through.
10. Serve the Shrimp Kung Pao at once, and garnish with more scallions if you like. Enjoy it alongside some steamed rice or possibly noodles.
Equipment Needed
1. Large skillet or wok
2. Stirring spoon or spatula
3. Measuring spoons
4. Knife
5. Cutting board
6. Small bowl (for cornstarch slurry)
7. Mixing spoon
FAQ
- Q: Can I use fresh chilies instead of dried red chilies?A: Yes, but using fresh chilies may slightly change the flavor and heat level.
- Q: Can I substitute the peanuts?A: Of course! Either cashews or almonds can serve as excellent substitutes for peanuts.
- Q: Is it possible to make this dish ahead of time?A: The freshest way to enjoy it is to eat it straight away, but you can make all the components beforehand to cut down on kitchen time.
- Q: Can I use frozen shrimp?A: Yes, make sure they are completely defrosted and drained before cooking.
- Q: What can I serve with Kung Pao Shrimp?A: Its taste complements rice or noodles to give balance to the dish.
- Q: How do I adjust the spice level?A: To control the spiciness, adjust the number of dried chilies or use milder options.
- Q: Can I omit the oyster sauce?You can substitute it for hoisin sauce and it will work. You can also use more soy sauce in place of it, and it too will work. But if you use either hoisin or extra soy sauce, those flavors will not be what you started with. They will not be gross, but part of the magic of this dish will be unspelled.
Substitutions and Variations
Canola oil or peanut oil can serve as substitutes for vegetable oil.
Peanuts that are roasted and unsalted: Cashews or almonds can be substituted for them.
Substitute fresh red chilies or chili flakes for dried red chilies.
Soy sauce can be replaced with tamari or coconut aminos.
Hoisin sauce or soy sauce mixed with a splash of fish sauce makes a good substitute for oyster sauce.
Pro Tips
1. Optimize Flavor with Marination: Before cooking, consider marinating the shrimp in a mixture of soy sauce, ginger, and a bit of sesame oil for about 15 minutes. This will enhance the shrimp’s flavor and infuse it with extra depth.
2. Control Spice Levels: Adjust the number of dried red chilies to suit your spice preference. For a milder dish, use fewer chilies or remove the seeds before cooking. This allows you to customize the heat level.
3. Maintain Ingredient Texture: To ensure the peanuts remain crunchy, add them towards the very end of cooking. This prevents them from becoming too soft while retaining their nutty texture.
4. Maximize Sauce Integration: Stir the cornstarch slurry well before adding it to the skillet to prevent clumping. Ensure continuous stirring while you add it to the dish so the sauce evenly coats all ingredients.
5. Balance Sweetness and Acidity: If you prefer a sweeter dish, you can increase the sugar slightly. Alternatively, more rice vinegar can be added for a tangy kick. Taste and adjust these elements to achieve your preferred balance.
Kung Pao Shrimp Recipe
My favorite Kung Pao Shrimp Recipe
Equipment Needed:
1. Large skillet or wok
2. Stirring spoon or spatula
3. Measuring spoons
4. Knife
5. Cutting board
6. Small bowl (for cornstarch slurry)
7. Mixing spoon
Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1/2 cup unsalted roasted peanuts
- 8-10 dried red chilies
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 red bell pepper, diced
- 4 scallions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1/2 teaspoon sugar
- Salt and pepper to taste
Instructions:
1. In a large skillet or wok, over medium-high heat, 1 tablespoon of vegetable oil. Added to this, the shrimp were immediately stir-fried to a delightful pink, done in about 2-3 minutes.
The removal of shrimp from heat was done with careful precision, shortly followed by setting them aside. All this was done in anticipation of a brilliant main course.
2. In the same skillet, put in the last tablespoon of vegetable oil. Add the minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until they become aromatic.
3. Put the diced red bell pepper in the skillet and stir for 2-3 minutes until it is softer than when you first added it.
4. Put the shrimp back into the skillet after they have been cooked. Mix them well with the other ingredients in the skillet.
5. Add the soy sauce, rice vinegar, oyster sauce, and sesame oil. Stir together to coat the shrimp and vegetables.
6. In a skillet, combine the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) with the sauce. Cook for about one more minute, stirring continuously, until the sauce thickens.
7. Add the sugar, roasted peanuts, and chopped scallions. Stir everything together to combine.
8. Add salt and pepper to taste and adjust as desired.
9. Stir-fry for another 1-2 minutes, until everything is well combined and heated through.
10. Serve the Shrimp Kung Pao at once, and garnish with more scallions if you like. Enjoy it alongside some steamed rice or possibly noodles.
