Kung Pao Shrimp
Total time40 min
Prep time20 min
Cook time10 min
5.0(11)
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp shaoxing wine or dry sherry
For the sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp sugar
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
For the stir-fry
- 2 tbsp vegetable oil, divided
- 8–10 dried red chilies (such as tien tsin or arbol), stems removed
- 1 tsp sichuan peppercorns, lightly crushed
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 red bell pepper, cut into ¾-inch pieces
- 4 scallions, white and green parts separated, cut into 1-inch pieces
- ½ cup roasted unsalted peanuts
Instructions
- 1
In a medium bowl, toss the shrimp with 1 tbsp soy sauce, 1 tsp cornstarch, and the Shaoxing wine until evenly coated. Let marinate at room temperature for 10 minutes.
- 2
In a small bowl, whisk together the sauce ingredients: 3 tbsp soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and 1 tsp cornstarch until the sugar and cornstarch are fully dissolved. Set aside.
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