Brazil Nut Free Kung Pao Shrimp

Total time40 min

Prep time20 min

Cook time10 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp (21–25 count), peeled and deveined
Bumble Bee Shrimp Premium Select Tiny - 4 Oz Sandbar Extra Large Raw Shrimp Shell-On Sandbar Large Raw Shrimp Peeled & Deveined Tail On Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!